Whether you’ve just bought your first pressure cooker, or you have left your old one languishing at the back of the cupboard for a while, Dianne Page will help you get the most out of this most useful piece of kitchen equipment.
Pressure cooking cuts conventional cooking times to a third. Soups can be ready in minutes. Favourite recipes, which traditionally take hours to prepare, can be cooked and enjoyed at the end of a busy day. Plus shorter cooking times mean lower gas and electricity bills.
Other benefits include:
– Food retains its flavour, vitamins, minerals and colour
– Cheaper cuts of meat – that are packed with flavour but normally need long slow cooking to make them tender – can be cooked quickly
– Less steam is produced so no condensation in the kitchen
