Pressure cookers have revolutionized the way we cook, reducing cooking times by up to 70%. This efficient method of cooking not only saves time but also preserves the natural taste and nutrients of food. In her book “Modern Pressure Cooking,” Catherine Phipps offers a thorough guide on using both stovetop and electric pressure cookers. Her step-by-step instructions make it easy for readers to master this cooking method.
Additionally, Bianca Borges, a former Director of Culinary Production and Food Stylist for the Today show, praises the versatility of pressure cookers, emphasizing their ability to create delicious meals quickly. These cookers have become a staple in modern kitchens due to their intelligent designs and efficient cooking capabilities.
The process of pressure cooking is simple yet effective. For example, melting butter in a pressure cooker over medium heat or using the sauté setting for an electric model is a basic step in many recipes. Phipps’ book “Modern Pressure Cooking” offers over 200 recipes, showcasing the versatility of this appliance.
Modern Pressure Cooking by Catherine Phipps (ad)
Pressure cookers come with various steam release options, including natural release, manual release using a valve, and running the cooker under cold water. These methods ensure safety and convenience. The history of pressure cooking dates back to 1679, with Papin’s invention of a steam-cooking vessel. Today’s models, like the Instant Pot, offer multiple functions such as air frying, grilling, baking, and slow cooking, all in one appliance.
In summary, pressure cookers are an indispensable tool for those who want the flavor of home-cooked meals without spending hours in the kitchen. Catherine Phipps’ “Modern Pressure Cooking” is an essential cookbook for anyone looking to explore the vast possibilities of this cooking method.
