How to Adapt Recipes for the Pressure Cooker

Here's some helpful info from a 1996 rec.food newsgroup post. As always, please follow the manufacturer's instructions for your pressure cooker.

Betsy

Adapting Recipes for the Pressure Cooker

Author: eleanor creighton
Date: 1997/10/27
Forums: rec.food.recipes

Range-top recipes can be adapted for pressure cooker if most of the ingredients are put into the cooker at the start. Because the success of cooking under pressure relies on the correct amount of liquid you need and the approximate cooking time.

IF YOUR RECIPE CALLS: Soup stock, tomatoes, juice, etc, this should be considered as a substitute for an equal amount of water. HOWEVER, do not use milk because it has a tendency to boil over and scorch.

DO NOT PREPARE: Applesauce, rhubarb, cranberries, pearl barley, split peas or pea soup in the pressure cooker. ( I do cook barley, split peas or peas if they are mixed with OTHER FOODS).

SOUPS: Your pressure cooker will cook soups in a matter of minutes instead of hours. DO NOT FILL pan more then 3/4 full of liquid. Cook the soup stock from bones and meat first; reduce pressure; then add other ingredients. (I use all my leftovers meats IF there is any left). Add the ingredients, (vegetables, noodles, etc.) as desired and finish cooking. (IF I use leftover meats, I omit the first part and cook the all ingredients at the same time). After soup is cooked may be skimmed off and add more water may be added, especially if soup stock is very rich.

USE MOLDS IN DESSERT PREPARATION: Preparation of steamed puddings and custards requires the use of molds. The individual custard cups are standard size. For large puddings and bread recipes, a one-quart mold or bowl may be used. Suitable bowls may purchased from pressure cooker dealer. Copper-tone molds can be used in the pressure cooker. Aluminum foil makes an excellent cover for any mold. In addition to using them for desserts, you will find molds very handy for warming leftover such as creamed combinations, casserole foods, etc., which usually present a problem because they tend to stick to saucepans when reheated. (Cookbook is before the days of microwave;-). Just place the mold of food on the rack in the pressure cooker over 1 cup water, set the control of 15 pounds and when it jiggles, remove from heat and let pressure drop normally.

HINT: One teaspoon of vinegar or 1/2 teaspoon cream of tarter put in the water in the pressure cooker when steaming is done helps to prevent water stains. (Didn't know that either.)

HINT: Cooking oil tends to keep foods that foam at safe level during cooking such as dried vegetables (beans is what we're talking about here) that tends foam, forth and sputter. By adding oil it keeps foam as safe and desirable level. (I didn't know that about using oil, never have used it. INTERESTING!). When cooking dried vegetables do not fill cooker over one-half full!!!

FROZEN VEGETABLES: Frozen vegetables should not be thawed before pressure cooking. The only exception to this rule is corn on the cob which must be completely defrosted. Bread the block of frozen vegetables apart into smaller pieces to assure uniform cooking this is easily done with the hands except for spinach which must be cut into about 1" pieces. One-half water is sufficient for cooking any quantity of frozen vegetable because the cooking time is so very short. Time for cooking carefully so that vegetables will not be overcooked and reduce pressure instantly.

FRUITS: Fresh fruits cook very quickly. Apricots, cherries, peaches, and plums are brought to pressure to 0 pressure, then reduce pressure normally. Pears are cooked 2 minutes, then reduce normally. Pineapple takes 6 minutes then reduce normally. Sugar to taste should be added to the fruit AFTER it is cooked--about 1 cup per quart of cherries or plums; 1/2 cup per 2 lbs of apricot, peaches or pears.

USE HIGHER PRESSURE AT HIGH ALTITUDE: At altitudes of 2,000 feet or higher, use 10 lbs. pressure if chart or recipe indicates 5 lbs; use 15 lbs. if 10 is shown and increase cooking time slightly if 15 lbs. is called for. This applies to canning as well as cooking.

NUTRITION FACTS: Cooking under pressure generally requires less fat the other cooking methods. Also pressure-cooked foods are so flavorful they require LESS salt.

STEAMER: Pressure cooker as a steamer is idea because the heat is constant. Generally, STEAMED BREADS AND PUDDINGS REQUIRE A STEAMING PERIOD FOR LEAVENING ACTION BEFORE PLACING THE PRESSURE REGULATOR ON THE VENT for about 5 minutes such as bread puddings. Any type of mold (metal, glass, earthenware and tin cans, etc.) which will fit loosely into the pressure cooker may be used. In the event a mold without a cover is used (this type is recommended), waxed paper, parchment paper, or aluminum foil should be tied or fastened over the top of the container.

Shared by: Nancy O'Brion, May/96.