Modern Pressure Cooking: The Comprehensive Guide to Stovetop and Electric Cookers, with Over 200 Recipes

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The pressure cooker was the icon of the 1950s, but people of my age often have a very jaundiced view.

Puree together the shrimp, butter, lemon juice, nutmeg, salt and black pepper in a blender or food processor. Mindblowingly, the pressure cooker was actually invented well before that, at the end of the 17th century! The recipe I’m sharing today is a pressure cooker version of a recipe from Catherine’s earlier Chicken book and reduces the cooking time down from an hour to 20 minutes all in. You can use them for everything you would a normal saucepan, and much more besides, plus you’re also cutting down 70-75% of the cooking time.Author Catherine Phipps gently guides readers through everything they need to know about cooking in a stovetop or electric pressure cooker, with foolproof, step-by-step instructions.

It is a method I highly recommend - you don’t have to switch the oven on and the pressure cooker is so good at intensifying both flavour and colour. From ribs that fall off the bone, to stew, casserole or braised meat, a pressure cooker can achieve great results in under an hour. But, today, I read another post that recommended pre-steaming for 30 minutes in the pressure cooker (with the pot not being pressurized for that duration. With more than 150 delicious recipes for use with the latest time-saving, money saving kitchen gadget, the Pressure Cooker Cookbook will revolutionise your mealtimesNow more than ever, the nation needs and wants to be able to cook in a quicker, easier, cheaper, healthier and greener way.Cooking it longer means you can reduce the maturing time as you’re getting more flavour in during the cooking process. After all, whatever way you cook, repetition (which leads to relaxed familiarity) is the greatest teacher. This humdrum tool of grandmother's thrifty cooking is resurrected with an amazing amount of glamour' - The Times'Phipps's exceptional book shows that the pressure cooker has moved far beyond its spluttering, drab 1970s incarnation' - The Sunday Times'Recipes you'll want to cook' - The Financial Times'The holy grail of cheap, quick, delicious food' -- ***** Reader review'I just can't wait to cook more things from it' -- ***** Reader review'Changed my life' -- ***** Reader review'Inspirational! I don’t see them as a gadget, but just as a saucepan with a specially adapted lid,” says the author of Modern Pressure Cooking. With a pressure cooker, there’s hardly any evaporation, hardly any steam being released into the kitchen and, with electric pressure cookers, no babysitting involved so you can just leave it to do its thing from beginning to end.

Fry it in a frying pan until it goes crispy round the edges and then eat that with big piles of creme fraiche. The blurb before the actual recipe is essential reading and it's laid out that way precisely so that you get all the information you need before you dive in. The slow cooker does wonders for cheap ingredients and uses a miniscule amount of electricity as it gently braises inexpensive cuts of meat to melting tenderness or of course it could be a plump chicken, a shoulder of pork or lamb, a bean stew… It seems to me that the slow cooker is the equivalent of a trusty friend that can literally have the family supper ready when you arrive home from work.Meat, game, bean stews and dahls are all cooked in a twinkling thus saving time and expensive energy. Catherine Phipps' New Pressure Cooking book | Ad - Gifted | Right at the beginning of November 2021, Catherine Phipps came to visit The Kitchen Gadget Hub, you may have seen the Christmas Pudding. An expert in pressure cookers with a big focus on stove-top pressure cookers, Catherine Phipps lives in London with her family.

In the case of sprout tops, kale and broccoli, for example, Phipps puts “a slick of water in a pressure cooker”, adds just-washed greens, brings up to pressure, then switches it off. Having heard a recent BBC Radio 4 Food programme on the subject, I discovered that sales are booming once again. Phipps shows that high-pressure cooking isn’t only quick and economic, but a tool to treasure flavour. If not making a handle with string, take a long length of foil and fold twice, lengthways, so it is 4 ply.Who better as a guide to using them, whether stovetop or electric models, than the Queen of pressure cooking.