TIPical Mary Ellen host Mary Ellen Pinkham shares trivia, discusses how to safely cook with a pressure cooker and provides a recipe for pot roast.
- The pressure cooker was invented by Denis Papin in 1679. It was first used as an industrial sterilizer, and wasn't used for cooking until the 20th century. During World War II it was used widely because of its time and fuel-saving qualities.
- A pressure cooker works by building up pressure from steam in the pot, which cooks food at a very high temperature. The more pressure, the higher the temperature and the quicker the food will cook. This method can cut cooking time by up to two-thirds, and will also retain the nutritional value and moisture of foods.
- Soups, stews, risotto, pilaf, beans, puddings and whole grains are great foods to cook in a pressure cooker. A pressure cooker also works great for tenderizing tough cuts of meat and older poultry.
- There are two generations of pressure cookers. The earlier models use a removable pressure regulator with either a single control, which cooks at 15 pounds of pressure, or a selective control that cooks at variable pressures. Both regulators begin to rock and jiggle once the cooking pressure is reached, though this is nothing to be alarmed about. It just means it's time to reduce the heat slightly.
- The second-generation cookers use an indicator rod that shows when the desirable pressure has been reached.
- Some basic rules for using a pressure cooker: Never open up the pressure cooker when it is under pressure. Never fill the cooker more than two-thirds full. Always keep the vent clear and make sure the lid is secure.
- To begin cooking with a pressure cooker, combine the ingredients of the dish in the cooker. Next place the rack or trivet in the cooker. If cooking a large cut of meat, put it on the trivet, and lock the lid in place. Adjust the vent on the pressure regulator to control the amount of pressure. Once the cooking is finished, turn off the heat and let the cooker stand until the pressure subsides. This will probably take about 20 minutes.
- To quickly reduce the pressure, remove the pot from the heat and run cold water over the cooker. This will reduce the amount of time needed to lower the pressure to about a minute. Another option is to use the quick release button found in newer pressure cookers.
- The more food in the pressure cooker, the longer it will take to reach full pressure. To reduce the time it will take for the pressure to reach cooking level, start cooking the liquid for soups or stews while chopping the rest of the ingredients.
- Tilt the lid away when opening the pressure cooker because the steam is very hot.
- Replace the rubber gasket if it becomes too hard or too soft and sticky.
Pot Roast
Materials:
6-qt. pressure cooker
trivet
Ingredients:
roast in size of choice
bay leaf
thyme
garlic
salt and pepper
2 Tbs. canola or vegetable oil
medium chopped onion
small carrot
celery stalk
vegetable stock
1 cup red wine
Preparation:
In the pressure cooker, start by seasoning the cut of meat. Try using a bay leaf, thyme, garlic, salt and pepper, all to taste. Heat canola or vegetable oil in the cooker over medium heat. Brown the seasoned roast on all sides and remove from the cooker.
Saute one medium chopped onion, one small carrot and one celery stalk for two or three minutes. Increase the heat to high and stir in vegetable stock and red wine.
Place trivet in the pot and place the roast on the trivet. Cover cooker and secure the lid. Increase to high pressure, reduce heat and cook for an hour. Remove meat, vegetables, and trivet and put aside.
Cook potatoes and medium carrots on high pressure, but reduced heat, for four minutes. Gravy can be made from the leftover juices.
