Vanessa Olsen - Electric Pressure Cooker Cookbook-60 Quick, Easy, and Healthy Pressure Cooker Recipes for Electric Pressure Cookers

Copyright 2016 by Vanessa Olsen- All rightsreserved.

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In todays world, healthy and easy cooking isa rare thing to find. Its just so easy to find food outside of ourown kitchens, like at drive- thru`s, restaurants, and in packagesat the grocery store. Combine that with the fact that the Americanwork ethic has spiraled out of control to the point where were sobusy, we cant even find time to properly feed ourselves and ourfamilies. The results of bad eating include low energy, obesity,heart problems, risk of serious illnesses, insomnia, and justgeneral unhappiness. Whats the solution? Cooking with an electricpressure cooker.

Electric pressure cookers are one of the fewkitchen appliances anyone can benefit from. Even if you arent agreat cook, you can whip up fantastic meals by just tossingingredients in the cooker and closing the lid. The pressure cookerdoes all of the work for you and can make even tough cuts of meatmouth-watering and delicious. The other major benefit is thatpressure cooking preserves nearly all of an ingredientsnutritional value. This is especially important when it comes tofood like vegetables, which frequently lose nearly all of theirnutrition through cooking methods like microwaving or evensteaming.

This book will provide you with moreinformation about the many benefits of owning an electric pressurecooker, as well as how to properly use one and keep it clean. Onceyou have a better handle on the basics, you are ready to tackle anyof the 60 recipes covering breakfast, beef, pork, chicken, turkey,vegan food, soups, side dishes, and dessert. Ive done my best tochoose simple recipes without any unusual and hard-to-findingredients, so those with a budget in mind wont have a problemwith any of the dishes. Happy (pressure) cooking!

Before you start diving into some recipes foryour pressure cooker, its worth it to learn a bit about whatpressure cooking actually is and where it started. The firstpressure cooker was invented in 1679 by a French physicist, DenisPapin, who wanted to create a cooking vessel that cooked foodquickly and could reach temperatures hot enough to turn bone intojelly. His intent was to provide people who couldnt afford muchmeat with an appliance that would turn tough, but cheap cuts meatinto nutritious eating. Papin called it the bone digester, whichsounds like a fantastic name for a professional wrestler. Papin wasrelatively successful, earning a spot in the Royal Society ofLondon after serving the king a meal made with his invention.

But his cooker wasnt widely-used because itwas large and expensive. It would be centuries before his originaldream to help the poor would be fulfilled.

Other pressure cooker variations popped upover the next few centuries, many making adjustments to Papinsfirst design to prevent explosions. One version was the pressurecanner, which was developed in France in 1795. Napoleon Bonapartesarmy needed food supplies that could be carried withoutrefrigeration, and offered 12,000 francs for an invention. Aconfectioner, Nicolas Appert, finally came up with a winningcanning process in 1810, where he packed food into glass jars andboiled them to seal in the freshness. With the award money, heopened the first commercial cannery in the world. He patented hismethod and also released a book on his methods, which is consideredthe first cookbook on modern food preservation. Another Frenchman,received a patent for employing Apperts method using tin cans.Pressure canners and pressure cookers were manufactured and usedhand-in-hand and were virtually indistinguishable from each other,until the mid 20th-century.

In 1939, the first incarnation of thepressure cooker we know today was shown at the Worlds Fair. Thecompany that created the cooker was called Northwestern Steel andIron Works, which originally made 50-gallon pressure canners. Whenit was determined that the only way to preserve low-acid food wasto can it, the companys sales skyrocketed, and they changed theirname to the National Pressure Cooker Company. Considering theirexpertise and status as the largest manufacturer of pressurecanners in the world, it makes sense that they created thefirst-ever saucepan-style pressure cooker. Until that time, allpressure cookers were very large, about the same size as pressurecanners, so this was the first appearance of a more convenientcooker for stove top use. The cooker was called Presto, and itdid so well that the company changed their name for a third time tobecome synonymous with their most popular product.

The Presto cooker became very popular duringthe Great Depression in the United States. Money and resources werescarce for just about everyone, and the pressure cooker allowedpeople to draw out every bit of nutrition from the worst cuts ofmeat and saddest vegetables. It also allowed people to can theirown food for the future, so they wouldnt have to worry aboutreliable refrigeration. Other companies besides Presto jumped onboard and began creating their own pressure cooker models with moresafety features, pressure settings, and easier handling.