Vegetarian - Pressure Cooker Cooking Blog at Allrecipes.com

Pressure Cooker Cooking

 
Sep. 21, 2011 9:38 am 
Updated: Sep. 21, 2011 12:01 pm
My husband hates the smell of cooking fish, so until now, I've never made it at home. For health's sake, however, I've begun adding seafood to my diet every other day. (Is a diet of seafood, including a crabby husband, healthy?) Today, I decided to cook a cod fillet in my pressure cooker… MORE
 
 
Sep. 20, 2011 12:46 pm 
Updated: Sep. 20, 2011 12:58 pm
Ideally, stove-top pressure cookers (PCs) should come with a gage so that you can easily monitor what is going on before, during, and after the cooking process. Unfortunately, commonly available PCs do not. Instead, we need to guess what to look for in order to make adjustments. This article… MORE
1 - This is a Fagor Dual pressure cooker lid valve assembly.
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2 - Pre-pressure behavior on the Fagor causes steam to escape.
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3 - Depending on amount, pre-pressure steam might create a puddle on your range top.
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4 - When pressure is achieved on a Fagor, steam no longer appears under the handle.
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Sep. 17, 2011 10:01 am 
Taking advice from several different cookbooks on how to make potato-based soup, today (one day after making the original batch), I added heavy cream to my servings. The cream changed the taste from one where I was aware of small potato chunks (I did not puree the soup) to one that tasted, … MORE
Potato soup with heavy cream added prior to serving.
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Sep. 16, 2011 6:29 pm 
Updated: Sep. 17, 2011 7:34 am
The object of this pressure cooker (PC) adventure was to see how fast I could make and serve potato soup. While I used a ham slice as a base, it is not required, as I'll describe later. The time I spent making it included 5 minutes for chopping, 3 minutes to bring the PC to pressure, 10… MORE
1 - Adding ingredients in a pressure cooker to pre-heated water.
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2 - This is what a quick release on a pressure cooker looks like.
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3 - Deflect steam by placing a damp, light-weight cloth on top of the pot.
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4 - Cooked potato soup ready for the last step.
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Sep. 14, 2011 10:54 am 
Updated: Sep. 16, 2011 9:40 pm
I finally received two Lorna Sass pressure cooker (PC) cookbooks and have compared her advice on troubleshooting with my experiences. Here's what I've learned:Problem bringing the PC up to pressure (it's taking too long):? Lid isn't locked: As a new PC cook, I frequently forgot to do this.… MORE
Prior to pressurizing, steam comes out of a relief valve near the pressure gage.
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Sep. 9, 2011 9:35 pm 
Updated: Sep. 11, 2011 9:58 am
This is the third time I've cooked rice in my pressure cooker (PC). Each time has been a surprise because I have not known what to expect. This time, I cooked two cups of rice with onion, red pepper, and a slosh of olive oil, guessed at the time, opened the PC too early, and, well, here is… MORE
Brown Rice Cooked with Onion and Red Pepper
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Sep. 3, 2011 8:25 am 
Updated: Sep. 3, 2011 10:16 am
I've spent hours researching how to use a pressure cooker (PC) to make brown rice and have not come up with a persistent pattern of advice from all my sources. So today's blog is my attempt to identify a reliable baseline; one that provides direction and also describes what I'm seeing during… MORE
Brown rice cooked in a pressure cooker
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Aug. 31, 2011 7:53 pm 
Updated: Sep. 3, 2011 4:24 pm
I was convinced that I didn't like pressure cooker (PC) cookbooks until today when I dropped in Williams-Sonoma on East 59th Street in New York City. There I met two professional cooks, one womanning the demo table, and another who was also behind the demo counter. I asked the woman giving… MORE
 
 
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Aug. 30, 2011 10:54 am 
Updated: Aug. 31, 2011 7:04 pm
I'm always fearful before cooking something new primarily because if I screw up, I'm either left with nothing to eat, or with some horrific cleanup task. And so it was with my first attempt to use my pressure cooker to make brown rice. While I have successfully made stovetop rice before, I… MORE
 
 
Aug. 29, 2011 6:22 pm 
Updated: Sep. 3, 2011 4:24 pm
I am more impressed with simple pressure cooker (PC) timing charts than I am with PC cookbooks. What's required for any PC-cooked dish is knowing how much liquid and time is needed for a hunk (or hunks) of solid food. After you know the basics, you are free to make almost anything that… MORE
 
 
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Littleviews

Living In
Weehawken, New Jersey, USA

Member Since
Mar. 2011

Cooking Level
Intermediate

Cooking Interests
Middle Eastern, Mediterranean, Vegetarian

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About Me
My name is Karen Little. I'm a travel writer (see www.Littleviews.com) and adult kick scooter evangelist (www.LetsKickScoot.com). My current love is going sightseeing around the USA on my trusty kick scooter and encouraging others to do the same!
My favorite things to cook
I became a vegan (vegetarian) in January 2011, then switched to being a modified vegetarian in August. While I still primarily eat vegetarian meals, I now eat meat a few times a week. That said, I enjoy vegetable and grain-based meals very much. They are great on the tummy as well as the budget.
My favorite family cooking traditions
My mom's favorite dishes included hotdogs, baloney, and undercooked chicken. My mother-in-law's favorite dish was pot roast. As I grew older, my favorite foods were all served in fast-food restaurants. I now live somewhat near "Carlos Bakery" (owned by "The Cake Boss") in Hoboken, NJ. I would regularly buy Bear Claws there, but can't because of all the tourists vying to get in front of me. TIP: If you can actually get in Carlos Bakery, make sure you leave with a box full of fresh Bear Claws.
My cooking triumphs
I am currently excited about using a pressure cooker.
My cooking tragedies
Happily, I don't have any tragedies, but you never know what Anthony Bourdain would say about my culinary skills. Then again, considering the types of things he eats from street vendors, maybe he'd be really pleased.
 
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