Methods
Pressure
Cooking
Cooking with
Liquids
Steaming
Braising
This method applies to soups and dishes
with a sauce. The cooking liquid can be water,
milk, wine, beer or a stock. There are two basic
methods:
1. To extract all flavor from the foodstuffs (for
broths, sauces, etc.) the food should be added
to cold liquid and then brought to a boil.
2. To retain the flavor and nutritional value in
the food, it should be added to the boiling liquid.
Place the food in very little water, 1/2 cup or
up to trivet; when using the Pressure Frypan a 1/2
cup of liquid is needed. The stainless steel trivet
may be used. This is the ideal cooking method for
potatoes, vegetables, and fruits. Remember when
seasoning food prepared in the DUROMATIC
pressure cooker the natural mineral salts are
retained and less salt is required.
For braising, the Pressure Frypan is recom-
mended depending on the type of food to be
cooked. Sauté the vegetables or meat lightly in
butter or oil (optional), then add a little liquid.
Important: Always add liquid along the edges of
the casserole to warm it a little before it reaches
the food. This prevents the food from hardening
when “shocked” by the cold liquid. Since practi-
cally no liquid evaporates during cooking in
the DUROMATIC, very little cooking liquid is
needed. Meat dishes which require a longer
cooking time are prepared the same way and
cooked in their own juices until they are done.
Have you up until now believed that the only use for a pressure
cooker is for cooking potatoes, or perhaps artichokes? In that case you
should read this chapter carefully, and you will be surprised at the many
cooking methods a pressure cooker offers.
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