Pressure Cooking Techniques
A pressure cooker can be used not only for one-pot recipes, but also to
perform other cooking methods, such as boiling, braising, steaming,
poaching, baking, steaming and steam roasting. Below are instructions on
how to do each process:
1) Boiling – This is a method of cooking food in boiling water or
other liquids, such as milk, wine or stock. Boiling is a harsh cooking
technique, so delicate or easy-to-cook foods such as fish cannot be
boiled.
When to Use:
- Foods with tough exterior – Chicken, root vegetables, red meat
and other tougher cuts of meats can withstand boiling.
- Liquids – When the resulting broth is more important than the
ingredients cooked in them, boiling would serve your purpose. The
pressure cooker excels at making stocks, soups, sauces and broth
made from beef bones, poultry carcasses and root veggies.
- Starchy foods– Other foods suitable for boiling include starchy
foods such as noodles, potatoes and rice.
- Salty, Fatty or Excessively Flavorful Foods – Boiling under
pressure is also ideal for meats that have been brined, smoked,
pickled or salt cured because boiling helps in reducing the salt or
fat contents of the meat.
- Game Meats – Fowl and venison are perfect for boiling because
they have tough meats with strong flavors.
2) Braising – Pressure cooking is a form of braising, which
relies in time, moisture and heat to make tough meats tender. Braising
is a cooking method that involves both dry and moist heat. Browning the
meat in oil is the first step of braising, followed by adding liquids
(such as broth, wine, stock or other liquid combinations) to “barely”
cover the ingredients. Braising under pressure is one of the most common
ways of creating beef stew, pot roast, goulash, Swiss steak and many
Chinese dishes.
When to Use:
- Tougher/cheaper meat cuts – The problem with economical meat
cuts is that they require longer cooking times due to the toughness
of meat. By braising in the pressure cooker, it breaks down tough
connective tissues and converts them into gelatin, making the meat
more tender.
- Gravy – If a recipe is best served with gravy, braising can work
wonders in producing gravy from the juices of foods.
3) Stewing – Stewing refers to a moist heat cooking method
that involves cooking solid foods in liquid and serving with its own
gravy. Stews, which include more liquids than solids, are different from
soups because meats for stews are cut larger and the broth is thickened
to create gravy for serving. Stewing starts by browning the meat and
setting aside excess fat from the pressure cooker. Liquid, spices and
herbs are then added with the meat and cooked to encourage mixing of
flavors. Foods with slower cooking times, such as vegetables, are then
added. Once everything is cooked, all solid ingredients are set aside,
but the broth is thickened with flour or cornstarch to make gravy.
When to Use:
- All types of food – Stewing under pressure works for most foods,
including seafood, meats, vegetables, fruits and even grains.
- Tough meat cuts – Since more liquid is present during stewing,
the process results in tenderizing tougher cuts of meat.
- Mixing flavors – Stewing encourages all the flavors of
ingredients to blend more naturally while cooking.
4) Poaching – Poaching is a cooking method that involves
simmering food in liquid such as water, stock, wine or milk. This method
is similar to braising, but poaching does not require you to add fat.
When to Use:
- Fragile foods – The problem with pressure cooking is that foods
can be done very quickly. As such, fragile foods such as eggs,
veggies, fish, fruits, seafood and chicken cuts usually dry out or
fall apart under pressure. To solve this, poaching can help retain
the shape, texture, flavor and color of naturally tender foods.
5) Baking – It may seem odd to bake breads or cakes on your
pressure cooker, but it is actually a common way of baking holiday
fruitcakes.
How to Bake in a Pressure Cooker: Stuff the dough into the pot, but
leave enough space for the dough to rise once cooked. Fill the pressure
cooker with enough water (around ½-inch to ¾-inch of water from the
bottom) to steam for 10 to 20 minutes. Cover the top with the lid, even
without tightening it. Allow the bread to rise for about 30 minutes, or
until the dough rises completely. When the dough has raised, seal the
cooker’s lid and increase heat until it reaches full pressure. Set your
timer for 20 minutes, then reduce heat to maintain pressure. Use the
cold water release method in releasing pressure.
6) Steaming – Steaming is a cooking method that is a healthy
technique because it does not require oil or added fat, retains natural
taste of foods and preserves the nutrients of foods. All kinds of foods
can be steamed. This method works with water boiling continuously, which
results in liquid evaporating into steam. The steam then brings heat to
the food placed on the pressure cooker basket, rack, trivet, tray, foil
packet or the ordinary pot, cooking the food using steam.
When to Use:
- Tender foods – Steaming on the pressure cooker is ideal for
vegetables, fruits, seafood, fish and other tender foods.
- Re-heating – Any leftover foods can be re-heated on your
pressure cooker by steaming. Since the food has no direct contact
with the boiling water, it will not affect the taste of already
cooked foods.
- Rice and wheat foods – In Chinese cuisine, rice and wheat foods
such as buns, frozen dim sum and Chinese steamed cakes can be
re-cooked with steaming.
7) Steam Roasting – Steam roasting is a unique way of cooking
under pressure because it drains fat from the meat without losing its
flavors. It also creates a flavorful broth that can be used for gravy,
soups or stews. Steam roasting is done by deglazing the pan and adding
enough water suitable for the recipe’s cooking time. Add extra water for
your gravy or broth. Place meat on the elevated rack, well above the
water level. After pressure cooking, meat can be popped under the
broiler or brown in a pan. You can then add glaze if you desire.
When to Use:
- Large meat cuts or whole bird – Steam roasting reduces the time
involved in cooking a whole chicken, pork roast, large beef roast
and even China-style duck.
If you’re a person who loves to create new recipes, but prefer to use
‘easy-to-cook’ recipes, the pressure cooker can help you in preparing
dishes of all kinds, from soups to main dish and even desserts to side
dish. With these traditional cooking techniques, you can create your own
pressure cooker recipes of any type of food without fail.
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