The Pressure Cooker Cookbook: Over 150 Simple, Essential, Time-Saving Recipes

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Also step in my partner Vincenzo, who, before meeting me, had been devoted to his pressure cooker. I asked why he hadn’t bought one for us, or encouraged me to use one, to overcome my fear. He replied that he had, on various occasions, and that I was stubborn. That night, I soaked 500g borlotti beans. The next morning, we drove to his parents to borrow their pressure cooker (which I must note is an Italian model, and slightly different from those Phipps writes about, so with different timings, but the inspiration was all her). Adding bicarbonate of soda to bean cooking water helps them soften. When it comes to softening beans, (a little) bicarb is good, sugar and acid are bad. A small amount of bicarb definitely speeds up cooking, but don’t add too much or it will make the beans taste soapy. Salt also seems to speed up cooking slightly, and it’s great for flavour. Because sugar and acid are bad news for cooking beans, when making beans in tomato sauce, don’t add tomatoes (which are sweet and sour) until the beans are well and truly soft. The upside is that the tomatoes should stop the beans collapsing further. Cooking it longer means you can reduce the maturing time as you’re getting more flavour in during the cooking process. How to eat a traditional British Christmas Pudding

This humdrum tool of grandmother's thrifty cooking is resurrected with an amazing amount of glamour' - The Times You will end up with a very sturdy length of foil which you can use to lower your pudding into the pressure cooker. If you want to make sure that it’s cooked right through to the middle: use a thermometer probe like the Thermapen to make sure it’s at least 98ºC.Beans means… a longer life, according to a study at Norway’s University of Bergen. The research, published in the journal PLOS Medicine last month, estimated that changing from the typical Western diet to a better one – including plenty of pulses like beans and lentils – could add more than a decade to your life if you start in your 20s. diameter (needs to be 2 centimetres smaller in diameter than your inner pot or the inside of your pressure cooker for the steam to circulate safely) If you haven't got Catherine Phipps' book, The Pressure Cooker Book, it really is worth buying. All recipes have familiar ingredients and measurements for UK Instant Pot users. Suet: Catherine doesn’t advise vegetarian suet as it has palm oil. You get a much softer crumb if you use butter. She thinks it could be done with coconut oil, one to test!

With a pressure cooker, there’s hardly any evaporation, hardly any steam being released into the kitchen and, with electric pressure cookers, no babysitting involved so you can just leave it to do its thing from beginning to end. When to pressure cook itOr take it out of the pudding basing and wrap it, just make sure it has cooled down fully before you wrap it. And use very clean materials. The Pressure Cooker Bible from the Pressure Cooker Queen… Wonderful!!!' - Si King, The Hairy Bikers You can use any recipe you like for Christmas Pudding, they all steam in the same way - just use the timing guide below for the different sizes of pudding basins. Jump to:

Heat the olive oil in the pressure cooker. Add the bacon/pancetta and fry until crisp, then set aside. Toss the beef in the flour and mustard powder and season well with salt and pepper. Sear over a high heat in the pressure cooker pan until brown all over. Set aside. It seems mould can happen above all when using greaseproof paper and foil or materials that are not very clean, also when the pudding hasn't been stored when totally cool and dry. Wash out the pressure cooker and add water. Put the potatoes in the steamer basket and steam at high pressure: potatoes up to 100g will take around 10 minutes; large potatoes will take up to 25 minutes. Release the pressure, then peel the potatoes when cool enough to handle. Mash or preferably rice the potatoes. I cook my 700 g gammon joints for 18 minutes. I know this is longer than the times stated above but it works for me every time as I tend to buy the same size joint. You can do more than one joint at the same time, I tend to do three 700 g joints in 18 minutes (mainly because Ocado tends to have 700 g gammon joints on offer). Increase the time for bigger joints. Heat a ladle full of vodka over a flame or in a small saucepan. Pour it over the pudding. Turn down the lights. Sit and watch it burn.You have to ensure the Christmas Pudding is dry before you put it away, then wrap in greaseproof and foil or a sterilised muslin… Undercooked kidney beans are toxic A lectin called phytohaemagglutinin (PHA) is present in lots of beans, including green beans, and in dangerous levels in red beans such as kidney beans, but it is destroyed by proper cooking. For the filling. If your lamb is fatty and you’d like to remove some of it, fry it in a pan until browned and a lot of fat has rendered out. Drain off the fat and set the mince aside.

In Catherine’s family, they place a sprig of holly on the top, foil-wrapped so not to put it directly in the pudding as it’s toxic. You should throw away bean soaking water and cooking water. Some of the oligosaccharides in the beans will leach into the soaking and cooking water, so throwing it away may make the beans a bit less likely to cause wind – but you’ll lose flavour too. For most people it’s fine to cook the beans in the soaking water and use the cooking water in the finished dish. Don’t add soaking water to dishes without boiling though, especially if it is from red beans, because of the toxins. Dried beans last for ever. According to Josiah Meldrum, although Hodmedod’s aims to sell pulses in the year of harvest, they won’t go off. However ‘the starch transforms, getting more and more resistant starch in the beans as they age… so they take longer and longer to cook’. Catherine Phipps agrees, adding that when using a pressure cooker, ‘the older the beans, the harder it is to get them to cook through properly without them collapsing’. Close, bring up to high pressure and immediately remove from the heat. In an electric pressure cooker this means programming 0 minutes.Author Catherine Phipps gently guides readers through everything they need to know about cooking in a stovetop or electric pressure cooker, with foolproof, step-by-step instructions.