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Pressure cooker steams Jes

October 16, 2012

Pressure cooker. Those two words and a myriad of excuses and “horror stories” fill the minds and mouths of cooks everywhere. I’m here to tell you that it will be okay. It’s not the fifties anymore and the valve will stay on and away from your ceiling. To ease your anxiety, don’t take your emergency Xanax, just check out Miss Vickie’s web page to choose the right pressure cooker for you. If you plan on canning with this pressure cooker, keep that in mind when you purchase. You cannot use one smaller than 16 quarts for canning. I chose this pressure cooker after killing my eyes from reading hundreds of reviews and researching. It’s a great size for my man-sized appetite and for cooking large quantities of stock.

There are several books out there that begin with the basics of cooking under pressure and end with some really great recipes. Here are a few that I own and frequently check out from my local library:

  • Miss Vickie’s Big Book of Pressure Cooker Recipes by Vicki Smith (I would start with this one if you’re a noob)
  • Pressure Perfect: Two Hour Taste in Twenty Minutes Using Your Pressure Cooker by Lorna J. Sass
  • Ball Complete Book of Home Preserving by Judi Kingry and Lauren Devine (If you plan on canning)

This is a technique that, if you aren’t familiar with it, should be researched. Read the pressure cooker manual. Follow instructions. Follow recipe guidelines. Get online. If you want to get creative and change the recipe, don’t. It’s important to keep the recipe as it is. At least in the beginning. If you’re like me and find that difficult to do, just change up a side recipe for your meal that doesn’t go into the pressure cooker. Your nerves and ceiling will thank you.

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