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I must admit that for years I was afraid of pressure cookers! My mother religiously back when I was a kid, but I think that "touch" the constant warnings of "Stand Back" and I am terrified to have one. It also does not help that he was constantly shaking, hissing steam and pushed in all directions. After some research online, it seems that I'm not the only one who had a phobia pressure cooker of growth.
That changed about two years ago when I started my ownChef business. I needed to accelerate the process of cooking up some of my favorite dishes. I knew that a pressure cooker, the solution would be so I had to take the plunge and buy my first pressure cooker. I'll do what it does best Alton Brown and explain the mechanics of pressure cookers and types.
Well, I really do not know what I do without my pressure cooker. It's great for last-minute food preparation and allows me to get a meal on the table in under an hour.Cooking rice with traditional method takes 20 minutes but finished with a pot of rice in less than 7. This is good news for impatient cooks like me! I think everyone should learn to cook, how to use because it is a time saver. You can use any type of meat, including the cheaper cuts hard in September and it will soon be ready and will be tender and tasty. The newer models are safe, easy to use and you can pick a good one for less than $ 60.
A few days ago, whileI found shopping for meat food for sale. I thought about all the possibilities for the breast, but settled for breast sandwiches with fresh Italian bread topped with tomato and avocado and served with a light salad made of potatoes. Normally, a brisket of beef would take 3-4 hours to prepare. With my pressure cooker, it took only about an hour.
Spicy Beef
Cook time: 60 minutes Ingredients:
* 1 sliced onion
* 3 cloves garlic, minced
* 1 serranoChili, seeded and chopped (optional)
* 1-1/2 Tbsp. brown sugar
* 1 tbsp. Chili powder
* 1 tbsp. Cider vinegar
* 1 / 2 tsp. Cumin
* 1 tsp. Salt
* 1 / 8 tsp. Pepper
* 3 lbs. brisket of beef, chopped (you can use the butcher, ask them to do this for you)
* 2 tbsp. Vegetable oil
* 2:01 a cooking liquid (water, beer, wine, broth, tomatoes - what you have on hand)
* 1 avocado
* 1 tomato
Method: Combine the garlic, chilli, sugar, chiliPowder, vinegar, cumin and salt in a large zip-top bag. Rub this mixture on all sides of the chest. Marinate for 30 minutes or overnight. Oil in a saucepan over medium heat. Cook meat uncovered for 6-8 minutes to brown both sides. Add cooking liquid, meat lifting release some of the liquid below. wedges and onion marinade then cover the pressure cooker and bring to high pressure. Cook for 1 hour at stabilized pressure. Release pressure and removeCover. slice meat across the grain. Serve with gravy. 8 servings While the breast was boiling, I mounted a light potato salad. I'll post the recipe soon. Of course, it is possible the chest with a simple salad, rice, potatoes, sandwiches etc. We have to serve! Because it was quick and easy.
For my sandwich, I dipped the bread in the sauce pan, then the breast meat, sliced tomatoes and avocado. T has decided to have her home with barbecue sauce. In both cases ... wasDelicious.
The miracle of the pressure cookerIf you're looking to save time and cook amazing meals kitchen pressure cookers are a good option to look at. Before you buy one of these amazing tools of cooking, it is important to understand exactly how they work. Once you know how they can be the stuff you want to decide to be done from work.
To begin, stoves, all you have to do, rather than the food is cooked on the bottom of the pot to do. Then you add the correctAmount of liquid as indicated in the recipe. A stove is placed along the cut edge. The lid is cut out and placed a seal that creates an airtight seal. You must ensure that the lid is locked into place before the beginning of the cooking process and then let the liquid all the work to be done. If you have an airtight seal that rotates around the hot liquid into steam to go anywhere and that makes the pressure inside the pot. The food is cookedvery hot two hundred and fifty degrees. With this method, the food is successful when double or triple to cook faster than "normal" is to cook.
Once you understand how a pressure cooker kitchen, then the material of which you can choose to use your will done. The two main options are stainless steel and aluminum. Stainless steel is a good choice in a pressure cooker, but it is important that the bottom of the pot or copperAluminum, resulting in uniform heating. Aluminum is also a good choice when buying a pressure cooker, until there is a heavy cast aluminum. Both stoves will last for a long time, and if it is done well cooked food evenly and continuously.
No matter what type of cooking stove are sure not to let your meal cook too long. If an ingredient such as meat is cooked too long, all the moisture being sucked out of it and that will lead toto spoil dinner. Take time to learn how to properly use and care for your new kitchen gadget and you will be successful in using pressure cookers.
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A pressure cooker is a great tool in the kitchen, in which case you need to cook something is fundamentally very, very quickly, you have this option, you simply pop in the oven and burn it. A few minutes later you have a nice meal ready for all that you have in stock.
For those who regularly use their flock, it's almost like an obsession to the stage who do not want to live without their pressure cookers to make life easier. Thus, if theyou stop what you do? They are generally stable and reliable equipment, but in the end, after repeated excessive use can break, such as some parts to be damaged and repaired. So what are you doing?
Diagnosis
If you are good at operating the heater, then you may be able to see exactly what is wrong at a glance. For many people, but the inner life completely upside down, so the only way out would be to go tosave, or any provider or professional involved with pressure cookers. Once a professional can tell you what is wrong with the device, you can take the next step.
New pieces
If you are very attached to the stove, you can buy and are reluctant to part with him a new one. In this case, you can always save stove parts to repair or manufacturer. However, remember that it is better to have experts in installation.
Alternative
Insome cases, better or cheaper than buying a new model, but be sure to get one with a decent warranty. Also be sure not to try with your damaged stove to cook for security reasons.
What to do if you need a pressure cooker or repair parts
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You feel the pressure? If the constant deadlines, competing priorities, work overload, long working hours, irritated nerves frazzled employees, etc., go crazy?
A recipe for trouble
Many companies are responding to the current difficult economic situation, becoming a frenzy of activity, many of them non-productive. At the same time are seeking to: reduce costs, increase profits, lower wages, increased productivity, improved competitive structuresincrease the position, market share, customer base and maintain a number of other initiatives. Of course, all this must be done immediately if not sooner.
The justification for this is, reportedly, the economic collapse that began in 2008th But companies, in general, less stable, less reactive and have been thinking ahead for years. Long-term planning, strategic alignment, participatory management, analysis technique and too often cautionbeen "thrown to the wind."
A cooking class
Pressure cookers tender their content, often a stew, because the content (ingredients) due to excessive heat, steam and pressure for a period of time to break the content down and become soft. This concept can be extended by analogy to the workplace, where the ingredients are a bit 'fragile employees.
A remedy
Police, firefighters and other rescue workers to understand that the first steps inOf control would be a chaotic and dangerous situation in order to assess the situation and stop the action "(ie, containment). This is necessary to neutralize the situation and reduce the ', people's emotions and activities to a manageable level, so that rational agents are introduced. If the forces were about to succumb to chaos, lose their ability to solve the problem. You have to organize to "stop the action, the" gain control, and solutions. Yes who are trainedtreated in emergency and think rationally under pressure. Most managers are not.
For many years, executives have said that "retreat" where they could from day to day pressures and responsibilities, drop, and hopefully get the balance and restoration prospect of visiting the positive energy. But the ability and willingness to "withdrawal" from the incessant pressure was impaired at work. Of course, if not immersed in the problems, weintuitively recognize that the sequel is to "fight fire" ultimately counterproductive. Similar to Gaining control of a massive forest fires, it requires a methodical planning, coordination of activities, significant resources and guidance.
Some ideas and suggestions
We can all learn to better manage the crisis. We can regain our sensibility and perspective when we remember, only not so scared, intimidated and overwhelmed by the circumstances. In most companiesThe situations are not "life threatening" - important, yes, but not an immediate danger to life and health. to act accordingly, and the lessons learned from people who deal daily real emergencies. First assessment of the circumstances, then "stop action" to stabilize the situation, protect themselves and others from harm. Then take corrective action, call for "back up" if necessary, to gather facts and information, and quietly go to solve problems. Do not make others around you crazy with the purchase ofhysteria, demonstrate your position as a leader, inspire confidence, and get on with the business of solving problems and rational plans for the future. A "pressure cooker in the kitchen, not in the office.
Copyright © 2009, Dr. A. Ben Carlsen, MBA. All rights reserved throughout the world to all media. You can use this article in your ezine, newsletter, newspapers, magazines, web sites, reprints, etc., until leave all links active, do not change the article in any way,leave my name and bio box intact, and follow all of the EzineArticles Terms of Use for publishers.
The pressure cooker
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Every year in late October, I receive inquiries from hunters wanted to know how to handle the game. Want to be several ways to keep the deer, as well as usual butcher and sausage maker. Bring the game to someone who has worked is the typical thing to do. Everything is done for you and pay by the pound and take home to your freezer.
I come from a family of hunters and venison we've done the old way for years. When people taste my gamethey always want to know how it's done. I invite you usually have to help in the process. Practical experience is the only way to learn something new. As soon as we can help you do it yourself.
Years ago, when cooked in a wood oven has the processing time was 3-1/2-hours Needless to say, boiling in a water bath and the house was a bit 'of steam. I did so once, and quick pressure cooker, which greatly reduces the time required for the meat purchased.The taste of the Wild remains the same as if you used a wood stove.
For the game may need to adjust Quart jars. I prefer the wide mouth, out since they are easier to stuff. Do not use mayonnaise jars in a pressure cooker, because they tend to break. The glasses must be clean and free of chips around the mouth of the glass. The lids must be used in a new, more open top tank as they are made for single use.
The game should be field dressed and cooled properly, not justpossible. The meat is de-bone for the canning industry. Skin of the deer in field dressing over an hour. Leaving the skin on Show and Tell only guarantee a product of very wild tasting. Remove as much sebum as possible, is of no worth in the flesh Canning. Cut the game uniform size, usually 2-inch pieces. For each liter of cell 1 bay leaf on the bottom followed by a disc or two onions, then the game pieces. Fill the jar with the DeputyOnions and meat into 1 inch from the top glass. Add 1 teaspoon of canning salt (not iodized salt). Do not pack meat tightly. Do not add liquid, make the meat enough. Wipe the rim of the glass with a clean cloth. Place hot sterilized lids on jars. Put boxing ring but be sure to remove only the fingers holding the glasses or not. Put in pressure cooker, following directions close. The pressure of up to 10 pounds and 75 minutes to process. Turn off the pressure cooker andWaiting to go under pressure. Remove jars and cool away from drafts. Check that all containers are sealed.
Deer will keep in the closet for a year or more, until the seal is broken. Refrigerator unused portion of an open box. Canned venison is useful if you want a quick meal. Heat it up and serve with potatoes and salad. Some people prefer to use right out of the jar with crackers or bread. This has been a tradition in my familyGenerations, try it and perhaps become one of your favorites.
You can find more tips on kitchen http://www.pothaven.com
November, the month of deer
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Steamed Potatoes
These days the pressure cooker is often an essential part of kitchen utensils. Potatoes cooked in a pressure cooker to cook in 5-6 minutes, but accuracy is essential, otherwise the results are Slop. specific information will be required with each stove, but usually only a few tablespoons of water and should be brought to the boil until the potatoes are put into the pot since. When cooking time is finished, the oven cooled immediately.From the standpoint of the nutritional value of the pressure boiling potatoes is not recommended if the cooking liquid and serve with potatoes. The best results are not peel the potatoes, leaving had. While steaming, moisture condenses on the surface of vegetables and sugar constantly, minerals, vitamin C and B vitamins can dissolve in the moisture.
Steaming without pressure requires a bit 'more than cooking, but the results are lighter and the flavor seems to intensify. ButCook the potatoes for 10-15 minutes more, there is a greater loss of vitamins (especially C), potatoes are cooked.
The cheapest boat come from Japan and China. The Japanese version is a collapsible metal basket with short legs that fit into each bowl. Chinese bamboo steamer baskets of rustic, available in various sizes, with a metal part.
Best varieties for cooking and steaming
Jersey Royal, Belle de Fontenay (La Ratte, pickles)Bintje, Kipfler, Pink Fir Apple, Charlotte and each of Cyprus, Egypt, Belgian or Dutch or varieties freshly dug potatoes.
An 8 oz (225 g), medium portion of boiled potatoes without butter 160 calories.
Salt Potatoes
You can make and cook the potatoes and boil in their skin size, when to "turn" you give them a uniform shape. Let depending on the size of the potatoes 15-30 minutes before you, if you are ready to be checked. Amounts to 2 pounds (900 g) in aPan will take longer.
Place potatoes in boiling salted water, old cold. Simmer. drain peel carefully, swirl in butter and, if necessary, garnish with parsley or mint and serve. If you see pommes de terre Persillées menu in French, means boiled potatoes and sprinkle with parsley and melted butter. Bacon is sometimes included.
PINK FIR baked apples
This variety of Old English with pink skin, nobles and the distinctive shape of a tuber is the closest this countryhas skin thick waxy varieties from France. E 'especially good for salads, cooked simply but it is enough to serve alone or as an accompaniment to any court whatsoever. The skin is firm and hard, but dissolves very easily after cooking.
As the potatoes to steam and what are the best varieties are for steaming and boiling?
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Pressure cooker is a kitchen utensil or vessel, a concept that no steam, gas or liquid allowed to distances in the atmosphere at a certain pressure has to cook food. It offers a lot of pressure on the food until it is cooked to desired tenderness is obtained for the pleasure of chewing. In most cases, the use of a pressure cooker is just one ingredient, tender beef and other meats are generally under pressure to eat the race quite easily. When the meat has already reacheddesired tenderness, it would then be cooked with the rest of the ingredients in the kitchen for the whole procedure of tenderness with the use of other cooking utensils.
A pressure cooker is usually designed in a way. It is often made of stainless steel, although it is difficult, this type of metal can, but the pressure that can cause an increase in the vessel to resist. Often found on the cover of the regulator, the steam released from the hardware is stainless. The steamis released resulting from excessive pressure that may exceed the limits of the stove is special. Even if the controller allows a small amount of steam and pressure breaks through enough pressure in it is still ongoing to complete the process. There are many different designs and innovations of the vessel are specified in detail. There are models of the type that are different. For innovation are different, the size of the rule.
There are different sizes of pressure cookers foron the shelves of department stores. According to the accounts of customers have been many changes in this area. How easy grip handles. Since the weight of the contents inside, along with the mass of the plate steel handles are an important factor. The handles on the different models of this product are included in various materials, their properties.
The handles must have the ability and strength to supportthe whole object and the food in it. In addition to the ability of handle bracket, has the safety of the ship and in particular to the person who cooks. Since this type of cookware is quite complicated, the design must be used and the material it is safe enough with the pressure to do so. It 'was designed to break during the process of preparing the food or the meat is tender. If ever one part of the pressure cooker is not working as it should beIt would break too much pressure. The fragments of metal and the hot water is so harmful to people nearby.
Instructions for the use of pressure cookers should be followed for safety and above all the best to buy food.
Advantages of a pressure cookerThe first advantage that everyone can think of using a pressure cooker is the speed in food preparation. You can accelerate the process of cooking up to 70% of the time compared to traditional cooking. This is seen in the boiling soup and preparation.
is stored over time, following the energy saving and less heat generated in the home. In the ingredients, you can also observe that the nutrients of the food better maintained because of the method of cooking uses less liquid to cook and thenless vitamins and minerals are the outflow from the food. The food tastes better then the original taste better preserved.
Pressure cookers are best when used for boiling, stewing and steaming food such as vegetables, beans, meat or poultry. However, it is not suitable for frying food, jump or browning of foods in a pressure cooker before the lid is acceptable.
Do not worry about limited recipes available, because the ingredients are not very different frombook of recipes or usual ingredient you used. Attention to the time necessary to cook the dish, as it significantly reduced compared to traditional cooking and the amount of liquid to add is a lot less.
You will have the manufacturer's guidelines than any other brand pressure cooker a little difference in the time allocated for the type of food.
Together with the manufacturer's specifications and experience in the kitchen, convert to cookDishes with a pressure cooker is never a difficult task. produced today are designed safety features so it is safe to use provided in the classroom.
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The heavy-duty lid locks down during cooking; an inner sealing ring keeps the steam in. In addition to a pop-up pressure indicator and a simple steam release mechanism, there is an overpressure plug that will let off steam if it builds up excessively. This pressure cooker is useful for weeknight dinners or for any meal that needs to come together quickly. An accompanying booklet contains more than 65 recipes, ranging from basic soup stocks to stews and pot roasts--even desserts like 5-minute custards! Tenderize lean cuts of beef or pork; or cook chicken, fish, or vegetables faster than you can in a microwave, and without losing moisture.
Nonabrasive cleansers are best for cleaning this polished aluminum pressure cooker, though occasional use of a fine metal polish will help the exterior keep its shine. The Presto 6-quart aluminum pressure cooker is fully immersible; in addition, the sealing ring should be removed after each use to allow cleaning of the inside rim of the lid. The vent pipe is simple to keep clean with a small brush or pipe cleaner, and both the air vent/cover lock and the overpressure plug are removable. The pressure cooker measures 9 inches in diameter (17 inches including handles) and 8-1/2 inches tall (including lid). Presto guarantees this pressure cooker with an extended 12-year warranty. A detailed instruction and recipe booklet is included; special safety issues that pertain to pressure cookers are clearly explained. --Garland Withers
