Six Basic Cooking Techniques Culinary Essentials For The Home Cook Cooking Under Pressure

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Cooking Under Pressure

I am often asked how I find time to cook. My answer has two parts. First of all, delicious healthy food is essential to my health, so cooking often comes first on my to-do list. Also, I find nothing more relaxing, creative or satisfying than trying new foods or enjoying old favorites. Second, I use a pressure cooker. The usual response I get is, “What explodes?” Not exactly.

Pressure cookers have come a long way since the days of noisy valves and the occasional explosion. Thanks to new technology, today’s cookers reduce the stress of heating. A pressure cooker is essential for quick preparation of grains and beans. For example, brown rice takes an hour to cook normally. It is also necessary to use a burner or a very low heat to prevent burning. It’s a pressure cooker, takes 35 minutes and won’t burn if an Ohsawa pot is used. Black beans cook in two hours normally, but only take 25 minutes in a pressure cooker. Long soaking times can also be avoided with a pressure cooker.

There are other benefits to cooking. Foods are more nutritious because cooking uses less water and the airtight seal prevents food from escaping. Force cooking makes the meat faster so cheaper cuts can be used. A lower cooking time uses less energy.

Choose a stainless steel cookware. Aluminum is present, but it introduces bad aluminum into the diet. Check the control panel for removal. The extractor is easy to clean when it is full of food. A pressure cooker must make at least 15 pounds to save time using the normal method. The lid locking mechanism is a pressure cooker and has a pressure release mechanism to prevent explosions. The size of 5 liters is usually suitable for a family of 4 people. As with any cooker, pick it up by the handles and make sure it feels good in your hands.

My Magefesa pressure cooker is highly rated and has been successful for 17 years (www.magefesausa.com) Kuhn Rikon’s Duromatic pressure cooker is also highly rated (www.kuhnrikon.com)

The best brown rice starts with the right rice. I like small Ohsawa Rose rice or Southern Brown rice. All of these are available at Goldmine Natural Food (www.goldminenaturalfood.com) Ohsawa Pot is a staple and available at Goldmine Natural Food. The rice is cooked in this pot inside a pressure cooker. This makes burning impossible. The recipe also calls for kombu, a seaweed that softens the rice, making it easier to digest. Find it at your local health food store.

Perfect Cooked Brown Rice

1-1/2 cups brown rice

½ tsp salt

1 stick kombu

Water

Wash the rice and put it in a bowl and fill the bowl with water. Mix the rice around with your hand. The husks will float to the top. Carefully drain the water and husks. Do this twice or until the water runs clear.

Put the rice in one Ohsawa pot. Add salt and kombu. Fill the pot to the top with water and secure the lid. Fill a pressure cooker with an inch of water. Place the Ohsawa pot inside. Secure the lid of the pressure cooker and bring it to 15 pounds of pressure according to its instructions. Bake for 35 minutes, then remove the baking tray from the oven. Let him humble himself. Serves 4 to 6.

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