Asian Spicy Recipes - Pressure Cooker

If you are looking forward to spice up your life........then you have come to the right place!

A pressure cooker is an ideal choice for for preparing fast, healthy, delicious meals every day - up to ten times faster than ordinary cooking methods! Even lean cuts of meat cook up fork-tender in minutes. Pressure cookers were starting to appear in all the best kitchen and kitchen stores. These fancy new models were reportedly foolproof.

Looking at the new models available, it quickly became clear that these were not the same pressure cookers of a generation ago. Sleek and shiny, most were heavy-bottomed, stainless steel pots -- ranging in size from that of a deep sauté pan to a large stockpot -- with loads of safety devices.

Gone is the hissing, jiggly pressure regulator that always seemed unreliable at best. In its place, most modern machines have a new pressure regulator and quick-release valve, which allows you to release the steam from the pot without hauling the hot and heavy monster over to the cold water tap to cool it down.

With many of the new cookers, you are now unable to build pressure unless the lid is properly affixed; similarly, it is almost impossible to inadvertently clog the main pressure vent -- and end up with food all over your walls.

Hands-free risotto, cooked to creamy perfection in 6 minutes. The house filled with the heady aromas of tender beef and red wine stew in half an hour. Almost-instant homemade stocks and broths, with all of the infused flavor you'd expect from hours of slow cooking.

What has really made the pressure cooker indispensable in kitchen is that, although you can't cook everything in a pressure cooker, but, like a food processor, it's a tool that can save you time and energy without compromising quality.

Many people, are trying to eat more healthy, homemade and unprocessed foods. That means more vegetarian meals, beans and whole grains. The problem is that no one has the extra time typically required to cook these meals, especially on a busy weekday.

That's where the pressure cooker really shines. Dishes that used to take hours are now ready in just a fraction of that time. You can expect to cook a soup or stew in one-third the time (or less) when compared with a conventional recipe. Dried beans are ready to eat in anywhere from 4 to 15 minutes. Hulled barley or wheat berries are tender in less than 45 minutes.

The cooker can also save you money and culinary boredom. Now you have time to do more than the standard chicken breasts and pork cutlets: In the same time it takes to grill or sauté an expensive cut, you can have succulent short ribs, tender chicken stew or a healthy bean dish. So think about savory stew, coq au vin, or rogan josh tonight. Have a healthy grain pilaf with your grilled chicken or simmer a big pot of bean soup for lunch in less than 15 minutes. Once you serve a pot roast that tastes and smells like it's been simmering all day, you'll be hooked.

Unlike many of the "fad" kitchen appliances that come and go, your new pressure cooker will be one that you'll never regret buying. In fact, once you are hooked, you won't know what you did without it!

Pressure cooker tips and hints
Pressure-cooking is really fairly simple, but here are a few important tips to remember:

Most importantly, be familiar with the owner's manual for your particular cooker. Read it thoroughly and follow all manufacturer's recommendations.
You can use more liquid than recommended, but never use less.
Read and understand the recipe before you begin.
Be sure the lid is properly closed and locked into position before developing pressure.
Use that timer! Timing as important as developing pressure.
Once you have reduced pressure according to directions, shake the pot before opening the seal to readjust the inner temperature.
Cut same foods into pieces of uniform size to promote even cooking. When mixing foods, cut those that cook more quickly into larger pieces and those that cook more slowly into smaller pieces.
If your recipe calls for browning or searing as a preliminary step, be sure to scrape up the brown bits clinging to the bottom so they are loose when you add the liquid. This will discourage scorching.
Since flavors are more concentrated with this cooking method, you may want to reduce herbs and seasonings when converting conventional recipes. Choose fresh herbs over dried herbs.
If you end up with too much liquid, simply cook in the uncovered pot until the liquids are reduced to your satisfaction.
If you desire the flavors of foods to mix, let them come into contact with the liquid which transmits flavors. If you do not wish flavors to mix, place individual foods on a rack above the liquid. Steam does not transmit or mix flavors.
When cooking dried beans, cereal grains, lentils, split peas, rice or other foods that absorb liquid and expand, do not fill the cooker more than half full to avoid the potential of clogging the vent during the cooking process. The normal fill line is two-thirds.
In general, bring the recipe to the boil before closing the lid to facilitate quicker pressurization and reduce the chances of burning the food.

One final note: PLEASE read the manual that came with your pressure cooker before you cook anything in it and follow the safety instructions carefully. Small children should be kept away from the stove (no matter what you are cooking, but especially with pressure cookers).