editors at Americas Test Kitchen - Pressure cooker perfection: 100 foolproof recipes that will change the way you cook
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PRESSURE COOKER PERFECTION
100 Foolproof Recipes That Will Change the Way You Cook
BY THE EDITORS AT
Americas Test Kitchen
PHOTOGRAPHY BY
Keller + Keller and Daniel J. van Ackere
Copyright 2013
by the Editors at Americas Test Kitchen
All rights reserved. No part of this book may be reproduced or transmitted in any manner whatsoever without written permission from the publisher, except in the case of brief quotations embodied in critical articles or reviews.
AMERICAS TEST KITCHEN
17 Station Street, Brookline, MA 02445
Library of Congress
Cataloging-in-Publication Data
Pressure Cooker Perfection: 100 foolproof recipes that will change the way you cook / by the editors at Americas test kitchen ; photography by Keller + Keller and Daniel J. van Ackere 1st ed.
pages cm
Includes index.
EPub ISBN: 978-1-936493-65-4
1. Cooking, American. I. Americas test kitchen (Television program) II. Title: Pressure cooker perfection.
Manufactured in the United States of America
10987654321
PAPERBACK: $19.95
Distributed by Americas Test Kitchen
17 Station Street, Brookline, MA 02445
EDITORIAL DIRECTOR: Jack Bishop
EDITORIAL DIRECTOR, BOOKS: Elizabeth Carduff
EXECUTIVE FOOD EDITOR: Julia Collin Davison
SENIOR EDITOR: Louise Emerick
ASSOCIATE EDITORS: Christie Morrison and Dan Zuccarello
ASSISTANT EDITOR: Alyssa King
TEST COOKS: Danielle DeSiato-Hallman and Ashley Moore
ASSISTANT TEST COOKS: Stephanie Pixley and Lainey Seyler
DESIGN DIRECTOR: Amy Klee
ART DIRECTOR: Greg Galvan
DESIGNER: Taylor Argenzio
FRONT COVER PHOTOGRAPHY: Daniel J. van Ackere
STAFF PHOTOGRAPHER: Daniel J. van Ackere
ADDITIONAL PHOTOGRAPHY: Keller + Keller and Stephen Klise
FOOD STYLING: Catrine Kelty and Marie Piraino
PHOTOSHOOT KITCHEN TEAM:
ASSOCIATE EDITOR: Chris OConnor
ASSISTANT TEST COOKS: Daniel Cellucci and Sarah Mayer
PRODUCTION DIRECTOR: Guy Rochford
SENIOR PRODUCTION MANAGER: Jessica Quirk
SENIOR PROJECT MANAGER: Alice Carpenter
PRODUCTION AND TRAFFIC COORDINATORS: Brittany Allen and Kate Hux
WORKFLOW AND DIGITAL ASSET MANAGER: Andrew Mannone
PRODUCTION AND IMAGING SPECIALISTS: Judy Blomquist, Heather Dube, Lauren Pettapiece, and Lauren Robbins
COPYEDITOR: Debra Hudak
PROOFREADER: Ann-Marie Imbornoni
INDEXER: Elizabeth Parson
PICTURED ON COVER:
This book has been tested, written, and edited by the folks at Americas Test Kitchen, a very real 2,500-square-foot kitchen located just outside of Boston. It is the home of Cooks Illustrated magazine and Cooks Country magazine and is the Monday-through-Friday destination for more than three dozen test cooks, editors, food scientists, tasters, and cookware specialists. Our mission is to test recipes over and over again until we understand how and why they work and until we arrive at the best version.
We start the process of testing a recipe with a complete lack of conviction, which means that we accept no claim, no theory, no technique, and no recipe at face value. We simply assemble as many variations as possible, test a half-dozen of the most promising, and taste the results blind. We then construct our own hybrid recipe and continue to test it, varying ingredients, techniques, and cooking times until we reach a consensus. The result, we hope, is the best version of a particular recipe, but we realize that only you can be the final judge of our success (or failure). As we like to say in the test kitchen, We make the mistakes, so you dont have to.
All of this would not be possible without a belief that good cooking, much like good music, is indeed based on a foundation of objective technique. Some people like spicy foods and others dont, but there is a right way to saut, there is a best way to cook a pot roast, and there are measurable scientific principles involved in producing perfectly beaten, stable egg whites. This is our ultimate goal: to investigate the fundamental principles of cooking so that you become a better cook. It is as simple as that.
You can watch us work (in our actual test kitchen) by tuning in to Americas Test Kitchen (AmericasTestKitchenTV.com) or Cooks Country from Americas Test Kitchen (CooksCountryTV.com) on public television, or by subscribing to Cooks Illustrated magazine (CooksIllustrated.com) or Cooks Country magazine (CooksCountry.com). We welcome you into our kitchen, where you can stand by our side as we test our way to the best recipes in America.
This eBook includes a that allows you to jump to any chapter. And each chapter has its own table of contents with links to every recipe in the chapter.
We have also created a that lists all the recipes in the book, divided by chapter, in one place. You can access the Recipe Index from the Table of Contents. (It also appears at the end of the book.) Each title in the Recipe Index is a link that will take you directly to that recipe.
Most eBook reading devices also offer a search function that allows you to type in exactly what you are looking for. Please read the documentation for your particular eBook reader for more information on its search function and any other navigational features it may offer.
Twenty years ago, I bought a copy of Lorna Sasss Cooking Under Pressure and spent the next six months making everything from pot roast to, believe it or not, cheesecake. I was a convert, but, like most specialty kitchen tools, my pressure cooker ended up under the counter and, eventually, in the basement.
Since that time, two things have happened. First, pressure cookers have become both much better designed and also more reliable. Second, our test kitchen has spent the last year testing and developing recipes to make this appliance one that you will use, if not every day then at least every week. You can do almost anything in a pressure cooker, from takes only 6 minutes of cooking under pressure) that you will never make them again using traditional methods.
Some of my favorite recipes are that takes just 1 hour. I will use a pressure cooker for that last recipe alone. And, of course, pressure cookers are terrific for speeding up everyday chores such as cooking beans, rice, grains, and tough cuts of meat.
The best thing about the pressure cooker is that there are very few trade-offs for the time savings. Unlike a microwave oven, cooking under pressure actually produces better food, and there is nothing finicky about itthe shape or size of various items makes no difference in cooking time. You can put really good food on the table fast without feeling like you have taken shortcuts on quality.
In the many months of testing, we did come across an interesting fact. Almost all the times listed for basic pressure cooker recipes (vegetables, grains, etc.) were incorrect. We spent weeks testing the basics, getting the timing right, and we have included reliable charts so that you can use the pressure cooker as a useful cooking tool day in and day out. We also tested electric pressure cookers (we prefer stovetop models) since they very often produce different results. Now you can use either type and be guaranteed of success.
This of course reminds me of a story. Many years ago when telephones had party lines (I grew up with such a phone), each customer had their own ring. It seems that our road commissioner, Sonny, went to visit an old bachelor farmer who lived alone. The year before, the farmers friends suggested that he install a phone, which was now ringing insistentlyone long and three shortas the commissioner walked through the door. Sonny asked, Aint that your ring? The old-timer guessed that it was. The commissioner then asked, Well, why dont you answer the damn thing? Sonny, came the reply, I had that phone put in for my convenience!
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