Pressure Cooker Tricks | Ingredients

FISH: This is the most difficult product, since it is cooked extremely quickly and there is nothing more unpleasant than an overcooked fish. Wrap it in a dish towel, if you want it to keep its shape. If you use white wine, it must be dry. The sweet blackens it.

MEATS: With the pressure cooker we can use cheaper and equally nutritious meats, looking after the home’s economy.

Tripe, tongue, pork’s feet, elements that need to conserve their flavor and particular odor and plenty of cooking time, to be able to turn into delicious and low budget dishes.

FRUITS: Don’t wash them or peel before cooking them. That way they conserve their vitamins practically without denaturalizing them.

VEGETABLES: Use a little water, to conserve their color and vitamin properties, as well as their shape.

SPICES AND AROMATIC HERBS: Use them cautiously since the pressure cooker concentrates aromas.

Consider the time necessary for each cooking as 1/3 of the regular time.

End the cooking time by reducing the fire, turning it off, and after a while it will reach perfect cooking with the cooker open (and the fire on again).

It is essential that the cooker is hermetically sealed when opening the lid (in some it is slightly oval).

When the valve begins ringing the temperature has reached the boiling point (100 degrees Celsius). It is the right moment to reduce the flame. Here is when the fuel savings and economy begin.

Do not open the cooker while there is pressure inside. Once the cooking time has passes, remove from the fire and cool the cooker closed under the faucet.

If necessary, continue cooking with the cooker open until the desired point.

Remember that cooling the cooker does not imply cooling the food, but eliminate the pressure. Do not forget opening the security valve.

Some dishes need to lose pressure slowly, such as meats.

Others must be cooled quickly, to prevent them from overcooking: The rice, fish, vegetables and pastas.

Never experiment with stuffed pasta.

Never fill the cooker over 2/3 of its capacity.

Never fill the cooker over 1/3 of you are cooking green beans or chick peas, which double their volume and may clog the cooker’s valve.

Never fill the cooker over 1/3 of you are cooking green beans or chick peas, which double their volume and may clog the cooker’s valve.

The outlet orifice of the valve should always be clean.

The rubber that attaches to the lid always needs to be clean.

It is preferable to cook with the least amount of water, in order to steam cook and concentrate the flavors. If we want a soup, afterwards we will add more water, broth, cream or the ingredient we wish to integrate.