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Book shows how to use stovetop pressure cookers safely and effectively. New techniques are illustrated by over 250 color pictures and backed up by real-time temperature measurements during cooking episodes. Episodes include: (1) cooking rice, beans, meats, fruits, and vegetables; (2) steam-baking small cakes, custards, and meatloaf; and (3) home-canning fruits and meat stocks.
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The world is filled with recipes, but my book is the only one that looks at how to really use a pressure cooker. I wrote this book, because I was quite dissatisfied with the instruction manuals. For example, there are dire warnings not to cook split-peas, applesauce, and pearl barley -- the very foods that lend themselves to pressure cooking. So I took a long and hard look at pressure cooking. When I discovered ways to cook these "problem foods" safely, I experimented with other foods. In the process, I discovered brand new ways to use the pressure cooker. For example, I show how I can salsa, fruits, meat stocks, etc. and monitor for sterilization. I also discovered that a pressure cooker is fantastic for steam-baking moist, tender cakes and for cooking pasta without a big foaming mess.About the Author:
Diana Walstad trained as a microbiologist and spent many years doing medical research at the University of North Carolina (Chapel Hill). Her last position was as a cell biologist at the National Institute of Environmental Health Science (RTP, NC).
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