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For many, the hissing of a pressure cooker is an instant passport back to childhood. After years in the culinary doldrums, this gadget is back in favour. Angela Boggiano creates some pressure cooker recipes – and loves the results.
How does pressure cooking work?
Here’s the science bit... As the pot is heated, the liquid boils, turning into steam, which conducts heat more efficiently than air. The trapped steam also increases the pressure inside the pot. As the pressure increases, the boiling point of the liquid inside increases from 100°C to up to 120°C, which means the food inside cooks in around a third of the time – or less. With less time and opportunity for the juices to escape and evaporate, cooked meat is sure to melt in the mouth – but it’s easy to reduce vegetables to mush, so the pressure cooker isn’t ideal for every dish.
Chicken cooks quickly in a pressure cooker, while staying beautifully moist. The addition of pearl barley gives this creamy, flavoursome stew plenty of body and texture.
Shin of beef is one of the best cuts for making a rich, juicy stew but it does require longer cooking – so it’s perfect for a pressure cooker. It makes a good pie filling too.
Who would have thought that you can make spare ribs in a pressure cooker, but you can - here's how!
This pressure cooker stew recipe can also be made using a conventional oven. This spiced dish is a great one to freeze too, so make a batch.
This is a great recipe for pressure cooking – it cuts the cooking time significantly and you’ll have the tastiest baked beans ever. It’s fabulous spooned over jacket potatoes or as part of brunch.
They save time, energy and hassle. Our dedicated tester Aggie MacKenzie put the new generation of pressure cookers through their paces – here are the four she got most steamed up over.
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