Cooking and Experimenting with Pressure Cookers shows how to pressure cook a wide variety of foods safely and effectively. The author presents novel methods that prevent kitchen accidents, cook foods more uniformly, and save energy. Methods are backed up by time-temperature measurements (using thermocouples) of actual cooking episodes.

Episodes include:

1) cooking rice, beans, meats, fruits & vegetables
2) steam-baking small cakes, meatloaves, & custards
3) canning fruits & meat stocks.

How to Really Use a Pressure Cooker

Ignore the rumors and forget the instruction manuals. This book shows you how to use a pressure cooker safely and effectively. You will come back to this reference book again and again as you learn how to use a powerful cooking tool that has been misunderstood for far too long.

Book contains over 250 color pictures. Over 70 graphs show “real-time” temperatures associated with the cooking of meats, vegetables, cakes, fruits, beans, pasta, rice, etc.

You’ll Learn:
How to cook beans and applesauce without their splattering all over the ceilingHow to let meat control its own heating rate for more uniform cooking
How to cook potatoes whole and in their skins for more taste, fiber, and nutritionHow to cook pasta without heating up the entire kitchen
How to cook Risotto and Polenta without stirringHow to bake healthy, tender, and delicious cakes containing 100% whole wheat flourHow to can fruits and meat stocks quickly and safely