The Pressure Cooker Cookbook: Over 150 Simple, Essential, Time-Saving Recipes

Product Information

Beans means… a longer life, according to a study at Norway’s University of Bergen. The research, published in the journal PLOS Medicine last month, estimated that changing from the typical Western diet to a better one – including plenty of pulses like beans and lentils – could add more than a decade to your life if you start in your 20s. You will end up with a very sturdy length of foil which you can use to lower your pudding into the pressure cooker.

I cook my 700 g gammon joints for 18 minutes. I know this is longer than the times stated above but it works for me every time as I tend to buy the same size joint. You can do more than one joint at the same time, I tend to do three 700 g joints in 18 minutes (mainly because Ocado tends to have 700 g gammon joints on offer). Increase the time for bigger joints. If you leave it on keep warm for a few hours, that temperature will of course drop down. SubstitutionsFor the filling. If your lamb is fatty and you’d like to remove some of it, fry it in a pan until browned and a lot of fat has rendered out. Drain off the fat and set the mince aside. You have to ensure the Christmas Pudding is dry before you put it away, then wrap in greaseproof and foil or a sterilised muslin…

True, I was lured by the one-step Buttery Tomato Soup (10 mins under pressure) and the promise of 1-Minute Green Soup, but more importantly I am resolved to overcome my childishness in feeling desolately left out of the process of cooking once the lid is sealed on, and immerse myself in recipes that give me a little to do, too, and in the process gain experience and ease. After all, whatever way you cook, repetition (which leads to relaxed familiarity) is the greatest teacher.By cooking food at temperatures that are far higher than conventional ovens, pressure cookers drastically reduce cooking times enabling us to cook in a cheaper, healthier and greener way. Pasta and rice can be made from scratch in less than 10 minutes; thrifty cooks can tenderise flavoursome cheap cuts in just 20 minutes and pulses can be cooked without having to soak them. With a pressure cooker, there’s hardly any evaporation, hardly any steam being released into the kitchen and, with electric pressure cookers, no babysitting involved so you can just leave it to do its thing from beginning to end. When to pressure cook it Simply tip the pulses into a pan and cover with water by about 5cm (add salt or bicarb if you like), then leave overnight. If you don’t have time for that, just bring the pan straight to the boil. Boil for one minute, then cover and leave to soak for an hour, before continuing with the recipe. You can use any recipe you like for Christmas Pudding, they all steam in the same way - just use the timing guide below for the different sizes of pudding basins. Jump to: As any pressure-cooker enthusiast — or perhaps, post-Instant Pot, I should say pressure-cooker evangelist — will tell you, there is almost nothing you can’t cook in one, and very often, not merely faster than by using traditional methods, but with better results, too. Catherine Phipps is an altogether calmer exponent: “This book”, she states in her introduction, “is aimed at people who want to cook. I feel it is important to say this right from the start; a pressure cooker isn’t a replacement for the hands-on mechanics of cooking; it just speeds up part of the process.”