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

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Some electric pressure cookers only have one pressure setting, whereas others have two (for high and low pressure) or even more (the Sage Fast Slow Pro has eight). The low-pressure option makes cooking more energy-efficient, as the cooker can switch to this setting once the food has cooked. It’s also useful for cooking more delicate foods such as leafy vegetables, pasta, eggs and fish. Automatic pressure release Whether you buy an electric or stove-top pressure cooker, you'll need to take care of the rubber sealing ring (gasket) that sits inside the lid. This helps to form an airtight seal so pressure can build up. If it's damaged, your pressure cooker won't work properly. Most are made from stainless steel or aluminium, and can double up as a sturdy saucepan. They don’t have multiple functions for different foods like electric models do, but some come with accessories such as steaming baskets. Electric pressure cookers max out at 12 to 12.5 psi, giving you a cooking temperature of around 245°F (118°C). This small change in temperature means that foods do take a little bit longer to cook in an electric pressure cooker than in a stovetop one, but not significantly so. p. 154. Pressure Cooking Saltfish: In paragraph 4, it should say “Return to high pressure and again, immediately remove from the heat and allow to drop pressure naturally.” (The saltfish needs to be cooked 2-3 times).

Leaky lid' protection - Found on the Instant Pot Duo 60, if the cooker doesn't reach the correct temperature or pressure in the expected time, it will automatically switch to a low temperature setting to avoid burning your food.The Pressure Cooker Bible from the Pressure Cooker Queen... Wonderful!!!' - Si King, The Hairy Bikers

When you think of pressure cookers, you probably remember the traditional pots that screeched and rattled on the hob. But the next-generation designs we're seeing today should see pressure cookers take their place as an essential and time-saving buy for the modern kitchen. 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!) and food cooked in a pressure cooker retains more nutrients and more flavor. The popularity of electric pressure cookers has meant more people than ever are finding out how cooking this way makes life easier. Author Catherine Phipps has written the definitive pressure cooker cookbook, gently guiding readers through everything they need to know about cooking in a stovetop pressure cooker or electric cooker, with foolproof, step-by-step instructions for over 200 recipes.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.” Stovetop pressure cookers require you to manually adjust the heat of your burner to maintain the right pressure. This can be tedious; you have to wait until it has come to pressure, then make tiny adjustments with your heat knob until you hit just the right position. You also need to manually stop the cooking when time is up.

Author Catherine Phipps gently guides readers through everything they need to know about cooking in a stovetop or electric pressure cooker, with foolproof, step-by-step instructions.

I imagine that the niche this book was aiming for was based on the fact that there are plenty of guides covering the basics but far fewer really taking pressure cooking beyond the basics-done-well recipes that characterise this genre of home cooking. Winner. Multi-cookers will pressure-cook, steam, and slow-cook. Some will also hold steady low temperatures for yogurt-making. Most also have adjustable pressure levels. Pressure cookers have had negative press in the past, with stories of them exploding and throwing their contents across the kitchen. However, today’s models have built-in safety features to give you peace of mind while you’re cooking. It can vary slightly depending on which model you’ve bought, and you should always read the instructions thoroughly, but there are some general principles to follow when using your pressure cooker:

Never fill the pot higher than the recommended level. For most models, this is half or two thirds full. Otherwise there won't be enough space for pressure to build and you could get food escaping through the vents.If you're short on space, you could also consider a microwave pressure cooker. These are usually made of silicone, so are easy to clean after cooking, whether you pop it in your dishwasher or wash it by hand.