No-Pressure Cooking
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The Vegan Way
By Jill Nussinow, M.S, R.D., The Veggie Queen™
If you’ve never seen a pressure cooker, they are a curiosity. If you have, you
might conjure up frightening images of hissing pots and food on the ceiling, or worse. Isaw
the aftermath of my mother’s pressure cooker and vowed never to use one of those. And I don’t.
My new, second generation, pressure cooker is safe, quiet and produces healthyfood in a fraction of the time of conventional cooking methods, keeping me cool whilecooking in the summer and making hot food really hot in the winter.Introduced from Europe to the U. S. in the 1980s, the new pressure cookers are
an improved version of mother’s. They have at least three safety release valves.
Instead of a jiggler on top, they use a spring valve that rises with pressure. Theycannot be opened until the pressure subsides. You have more chance of blowing theengine on your car than blowing the lid off one of these cookers.Cooking under pressure relieves the pressure in your life. Come dinnertime, youcan have a meal on the table in less than 30 minutes. How does 15-minute chili or lentilsoup, 5-minute black beans or quinoa sound? Once you lock on the lid and bring yourcooker to high pressure, almost all you need to do is set a timer.Pressure cooking is simple. At least one half cup of liquid (or the amountrequired by your brand of pressure cooker) is added to the pot along with otheringredients. With the locked lid and high heat, the liquid inside boils. When the resulting
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