How to adapt recipes for pressure cookers
Pressure cooking is slowly getting back to mainstream, but once you’ve
mastered the recipes made specifically for pressure cooked meals, don’t
just stick to these recipes until you get bored from cooking. You can
still adapt some of your family-favorite recipes for your pressure
cooker, giving you unlimited options for you daily meals. Just look at
it this way, the more you spend several minutes converting a
tried-and-tested recipe for pressure cooking, the more time and energy
you’ll be saving in the long run.
While it may seem hard to convert recipes for pressure cookers, there
are only three things you need to remember when adapting recipes –
amount of liquid, cooking time and method of cooling. You also need to
check out the special considerations when adding certain ingredients
like beans, herbs, pasta, seafood, soup and dairy products.
AMOUNT
OF LIQUID
As with any pressure cooker recipes, the amount of liquid you add in
the dish is extremely important because since steam is kept within the
cooker, evaporation is reduced significantly. As such, when preparing
braised meats and soups, the amount of water should be reduced to half
the amount of liquid required in the traditional version of the recipe.
However, if the recipe calls for rice, pasta, vegetables and liquid
mixtures, a cup of water is usually enough.
COOKING TIME
The length of time that a dish should be pressure cooked is around
one-third of the cooking time listed on the original recipe. You should
only begin counting time when the 15-lb pressure has been reached and
you have lowered the heat for cooking. However, be aware that cooking
time varies according to the thickness or size of the food, instead of
its weight. Meaning, you can cook 2 pounds of meat just as quick as 4
pounds of meat, provided that all pieces are cut the same size as called
for in the original recipe.
As you choose traditional recipes to convert for pressure cooking,
select recipes that only take 40 minutes to an hour to make. Such
recipes often contain ingredients that could hold up well enough for
long cooking times. As a rule of thumb, you can adjust cooking times by
two thirds. Meaning, if you want to convert a beef stew that takes two
hours to cook, adapting it to the pressure cooker will only take you
about 40 minutes.
If you’re living in high-altitude areas, the cooking time should be
increase by 5 percent for every 1,000 feet.
COOLING METHOD
In pressure cooker recipes, you’ll be instructed to either let the
pressure drop naturally, or to cool the cooker immediately. The method
of cooling depends largely on the type of foods included in your recipe.
Generally, large solid meat cuts should be continued to cook as the
pressure drops on its own, while other foods can be cooled immediately
and served.
Using the rack depends on the recipe you’re following. If you want the
dish to blend flavors while cooking, place food with water, beer, broth
or other cooking liquids. If the recipe calls for food cooked out of the
liquid, such as roasts, place them on the rack above the liquid.
However, if you want the meat to have crispier exterior, broil it for a
few minutes after removing from the cooker.
SPECIAL INSTRUCTIONS FOR INGREDIENTS
Some ingredients require different amounts of liquids and length of
cooking. Here are some practical tips for adapting recipes for pressure
cookers.
- Vegetables – Pressure cooked vegetables can end up mushy
and overcooked. To prevent this, make sure to cut vegetables into
equal-sizes pieces. It is also recommended to add veggies about 20
or 30 minutes before the meat is finished cooking.
- Rice and Pasta – When recipes call for rice and pasta, be
very careful as both ingredients can become pasty when overcooked.
It is best to cook pasta or rice until slightly cooked and then add
them on the pressure cooker a few minutes before serving. If you
really need to add rice or pasta uncooked, add them 30 minutes to an
hour before the end of cooking time. You also need to add ¼ extra
liquid for every ¼ cup of uncooked rice. Long-grain rice is best for
pressure cooker recipes.
- Seafood – To prevent fish or shellfish from overcooking
and falling apart in the pressure cooker, add them toward the end of
the recipe, about 30 to 45 minutes before the dish is cooked.
- Herbs – Spices and ground herbs dissolve over long
cooking times, so it is usually best to add them last. Whole herbs
are an exemption because they release more flavors over time.
However, you should always taste the dish and adjust seasonings
before serving.
- Milk and Dairy Products – Since cream, milk and sour
cream break down over extended periods of cooking; they should be
added during the last hour. Another alternative is to use processed
cheese, spreads, condensed cream soups and other ‘healthy’ fat cream
soup substitutes for your recipe.
- Beans – Before adding beans on the pressure cooker,
pre-soaking is recommended for at least 10 minutes in unsalted
water. Some types of beans require longer soaking times.
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