If your memories of pressure cookers were those whistling appliances that let off steam, and you would wonder if the lid would blow off and burn you, things have changed! Pressure cookers are one of the best ways to save on rising energy bills. So let’s learn about them, how to choose one, and finish with a good simple recipe book.
Pressure cookers come in all shapes and sizes, and use 90% less fuel, and also cook food much quicker, keeping nearly all the nutrients intact. Choose a 3 litre pressure cooker (easily found in any kitchen shop) for a small family. Made from stainless steel, new pressure cookers have indicators and mechanical locks for safety (so you can’t open the lid when the contents are under pressure), and they are suitable for most cookers (keep handles turned inward for safety, tie your hair back and avoid floaty sleeves). Most good brands also include a steamer basket.
They work by using a higher boiling point, for faster cooking. Don’t overfill and always use enough liquid, and clean well after use. If using them to boil dry beans, know that it’s safer to buy tinned kidney beans, as they need to be boiled well before cooking, to remove a toxin.
The Vegan Electric Pressure Cooker is ideal for students, especially if you don’t have a proper stove. All recipes have 5 ingredients, made with grains, beans and legumes (soups, stews, pasta, veggies and desserts). Use palm-oil-free vegan butter. Keep these recipes away from pets due to toxic ingredients (garlic, onion, leeks, chives, mushrooms, grapes, nuts, avocado, dried fruits, nutmeg, fresh dough, green potatoes/onions, chocolate, caffeine, alcohol, jackfruit and xylitol).
Taking half the time of stove-top cooking, there are conversion charges to change recipes, depending on the size of your pressure cooker (new ones are safe, not those old ones that used to make a whistling sound and blow steam all over the kitchen – throw those ones in the bin!) You can even use a pressure cooker to make desserts.
