Cooking and Experimenting with Pressure Cookers

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9780967377346: Cooking and Experimenting with Pressure Cookers
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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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From the Author:

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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Other Popular Editions of the Same Title

9780967377339: Cooking and Experimenting with Pressure Cookers

Featured Edition

ISBN 10:  0967377331 ISBN 13:  9780967377339
Publisher: Echinodorus Publishing, 2012