Modern Pressure Cooking: The Comprehensive Guide to Stovetop and Electric Cookers, with Over 200 Recipes

Product Information

On it are the Pot-Roast Brisket; the Carnitas; Char Sui; Poached Chicken with Summer Vegetables and New Potatoes; Kedgeree; Crispy Aromatic Duck; Squid with White Beans and ‘Nduja; Simple Beef Pho; Red Cabbage with Caraway Dill; Chocolate and Vanilla Cheesecake (yes, really! Royal Mail received the package from the seller on 22nd September, but took till 30th September to deliver it. Fry it in a frying pan until it goes crispy round the edges and then eat that with big piles of creme fraiche. Having heard a recent BBC Radio 4 Food programme on the subject, I discovered that sales are booming once again.

Or take it out of the pudding basing and wrap it, just make sure it has cooled down fully before you wrap it. There’s no compromise on taste, either: “I often cook broccoli at demos and people say: ‘I’ve never had such broccoli-tasting broccoli’,” she says. They say the best time to start a business is in a recession – lots of new restaurants opening recently.Pressure cooking is a wonder cooking method: you can make meals in minutes (on average, a third or less of the time of other cooking methods risotto takes 7 minutes! Stir in a couple more tablespoons of alcohol for flavour - it will absorb quickly in the residue heat - and leave to cool. 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. They remember the bad old days when the pans hissed like steam trains and could redecorate your kitchen ceiling in an explosive fashion if mishandled.

This humdrum tool of grandmother’s thrifty cooking is resurrected with an amazing amount of glamour.I think there is a misconception that because they save time, they must be deficient in some other way, but it honestly isn’t the case!