Spicing Up Your Life

If you’re old enough, your memory of pressure cookers is probably of a steaming, spitting monster of a pot, noisily rattling on the kitchen stove. I know I have this memory of pressure cookers and it made me afraid to even try this most useful cooking tool for decades.

The old pressure cookers were scary things. I remember one time when my mother neglected a pot of pressure cooked beans while she answered a phone call. A loud explosion rudely interrupted her call, resulting in beans on the floor, beans on the ceiling, beans on the walls — you get the big messy picture.

If you’re not so old, you probably have never encountered a Pressure Cooker at all. But pressure cookers are back, and good news, they are nothing like the noisy, rattling, steam spitting models your mother or grandmother used. Today’s pressure cookers are safe and easy to use.

What Exactly Is a Pressure Cooker?
Pressure cookers look like other kitchen pots, except their lids are a bit more elaborate. How they work is that they completely seal the pot. When the liquid inside boils, it is trapped inside the pot. Having nowhere else to go, steam builds up pressure. This results in higher cooking temperatures and shorter cooking times.

The pressure of the trapped steam can be measured in pound of force per square inch or PSI. You will often find this term in pressure cooking recipes. It refers to how many pounds of pressure per square inch you will be cooking with. Don’t worry if this sounds very technical. The instructions that came with your Pressure Cooker will tell you how to read the PSI.

The gasket or rubber ring is another important component of today’s pressure cookers, as this makes a seal that traps in steam and heat and allows pressure to build. The gasket fits on the side part of the cover. In order to make sure you get a good seal, make sure all the components are clean and free from food particles.

Even in the old days, most Pressure Cooker disasters could usually be attributed to user error, much like my mother and the beans. Nonetheless, today’s pressure cookers offer a much higher safety level than their predecessors. For one thing, you can’t open them until the pressure is released to 0 PSI.

Today’s pressure cookers have at least three valves for safety and will automatically release pressure should it build too high. Different types of pressure cookers have different styles of valves (refer to the instructions that came with yours), but if you hear hissing or noise coming from the cooker, it’s the valve telling you to check the pressure.

Why Use a Pressure Cooker At All?
You may be asking, even though today’s pressure cookers are safer than the old fashioned ones, why take a chance at all with something that cooks under pressure? I felt the same way until I actually tried pressure cooking. Now I’d be hard pressed to live without my pressure cooker. There are lots of advantages to using this valuable kitchen tool including:

Nutritional Boost - Due to the shorter cooking time and the fact that food is cooked in less liquid that gets boiled away, more vitamins and minerals are retained than with conventional cooking methods.

Saves Time – Food cooks up to 70% faster in a pressure cooker, making it a wonderful tool for when you come home after work and have to get dinner on the table in a hurry. You can put ingredients in the pressure cooker and by the time you’re finished tidying up the kitchen you can have a wholesome, hearty home cooked meal.

Energy Efficient - As less cooking time is needed, less energy is needed to accomplish the task.

Cooler Kitchen – As all the steam and heat stays within the pot, your kitchen stays cooler than with traditional stovetop or oven methods.

Cleaner Kitchen – As all pressure cooker foods are cooked in a covered pot, there are no messy splashes or spatters to clean up and no boiled over foods – ever!

How to Buy a Pressure Cooker
You’ll find a variety of pressure cookers on the market, usually ranging from 4 to 8 quarts. If you can only afford one, a 6 quart model is good for most jobs, but go larger if you have a big family.

The pots are made of aluminum or stainless steel and like with all cookware, you get what you pay for. I prefer the stainless steel models as they are generally higher quality, heavier pots, which always results in better cooking with less danger of food sticking to the bottom. The heavier stainless steel models are also great because you can brown or sauté foods in them before cooking under pressure, without dirtying another pot.

Different models have different valves and locking systems, but all work in much the same way. I have a Kuhn Rikon Duromatic (pictured at the top of this page) model that is so easy to use, it made me kick myself for not giving pressure cookers a try years earlier. It’s so simple, I use it often to quickly steam veggies for quick side dishes at dinner as I do for cooking soups and entrees. I love the Kuhn Rikon Duromatic Pressure Cookers best of all I have tried. They are simple and absolutely foolproof.

Some pressure cookers — much larger 10 quart or more versions — are also capable pressure canning (putting up food for future use without refrigeration). This lies out of the scope of this article, but if you do can (or plan on canning) you might want to check into one of these models. One we especially like is All American Pressure Cooker and Canner (pictured at right).

General Pressure Cooking Guidelines

• Never fill your pressure cooker more than half full with foods or two thirds full of liquid. Foods have a tendency to increase in volume under pressure so it is important to never over fill your pressure cooker. Most cookers have a mark stamped on the inside that lets you know when you’ve put in the maximum amount.
• For extra flavor, brown or sauté foods first just like you would when cooking with conventional methods. For instance brown the meat and onions for a soup, before adding other liquids and cooking.
• Use less liquids than with conventional cooking methods. When cooking under pressure, less liquid evaporates than with conventional or stove top methods. Likewise slightly less liquid is usually required.
• Add different ingredients at different times. Since food cooks so quickly, you will want to add slower cooking ingredients first, then later, release pressure, add faster cooking ingredients, seal and cook more. For some recipes with many ingredients, you may do this “stop and go” technique several times, but it’s worth it so the finished products retains texture as well as flavor.
• Be ready to adjust the stove heat. If the pressure builds too high, you will want to immediately lower the temperature so it comes down. This is easy on a gas range or even today’s new electric models. However, if you have a standard electric stove, it’s helpful to have one burner set on low heat while you build pressure in the cooker on another burner over high heat. Once you reach the desired pressure, move the pot to the burner with the lower heat in order to maintain the pressure at the desired level.
• Begin counting cooking times when the pressure cooker has reached the full pressure, or PSI, called for in the recipe.
• Estimate cooking times on the low side. Because foods cook so rapidly in the pressure cooker, a few extra minutes and they can turn to mush. If in doubt, check it out – release pressure, open the pot and test for doneness. If it’s undercooked, you can always cook it more. If it’s overcooked, you are stuck with it.
• Increase cooking times slightly at high altitudes. You should be fine if you live at sea level to 2000 feet above sea level. After that, a good rule of thumb is to increase the cooking time by 5% for every 1000 feet higher than that 2000 foot base.

Releasing Steam
You cannot open today’s pressure cookers until you completely release the pressure from the pot – a huge safety improvement over the pressure cookers of yesteryear. Depending on what you’re making, you will release steam, and therefore pressure, from your pressure cooker via the natural release or quick release methods. The recipe will tell you which is the preferred method.

The Natural Release Method – This method means you remove the pressure cooker form the heat and wait for the pressure to slowly release as the temperature of the pot naturally lowers. Foods like soups or tough cuts of meat benefit from this extra cooking time, becoming more tender and flavorful.

Quick Release Method – Some pressure cookers have an automatic release method (check the instructions that came with yours). If so, simply follow the instructions to release steam and pressure. If your pressure cooker does not have an automatic release method (and don’t worry if it doesn’t — many do not), it’s still simple to quickly release pressure. All you have to do is move the cooker from the stove to the sink and run cold water over the top side of the pressure cooker until the all the pressure is release It should take less than a minute.

Tips for Safe Pressure Cooking

• Too much pressure is created in one of three ways: the heat is too high; the pressure cooker is overfilled, the pressure regulator valve is obstructed or malfunctioning.
• Never fill your pressure cooker more than half full with foods or two thirds full of liquid. As steam builds up it needs space. Over filling your pressure cooker can result in food particles getting lodged in the valves, which can result in pressure not being released.
• While it’s important not to overfill the cooker, you must use enough liquid in order to build pressure. Usually at least 2 cups for larger pressure cookers.
• Inspect the gasket or ring, making sure it is not dried out and still flexible (most manufacturers suggest replacing the gasket once a year). If the gasket is not in good shape, it will be impossible to attain a good seal and build pressure.
• Inspect the valves to make sure they are free of debris and food residue. The instructions that came with your pressure cooker can tell you more thoroughly what to look for and how to maintain the valves.
• Do not deep fry in your pressure cooker. It was not meant for this task and it can be dangerous as hot oil is highly combustible!

Cleaning and Storing Your Pressure Cooker
Take care of your pressure cooker and it will last you for a lifetime of great cooking. Here are some basic maintenance tips:

• Remove the rubber gasket or ring and wash this separately by hand.
• Never immerse the cover in water as it can clog and damage the safety valves.
• Hand wash the pot by hand with your favorite dishwashing soap.
• Do not store the pressure cooker with the lid locked in place as it can damage the rubber seal. Also if moisture is present it can create a seal that’s difficult, if not impossible, to open.
• You can conveniently store the pressure cooker pot with the lid placed upside down on top of it.

Adapting Regular Recipes for the Pressure Cooker
You can cook most anything in the pressure cooker, although to be sure, it is better suited for foods that require long cooking times, such as soups, stews, beans and grain dishes. That said, I often make crisp-cooked steamed vegetables in my pressure cooker – the secret is to only cook them for a minute or two under pressure.

There are not many changes to make when adapting recipes for the pressure cooker. Just make sure you are using enough liquid to create steam (usually a minimum of 2 cups, you can get away with a little less for foods that cook quickly like steamed vegetables).

Sear meats and aromatic vegetables like onions for better flavor before closing the pressure cooker and cooking under pressure.

Other than that, the most important thing to monitor is the cooking time.

Written By Cheri Sicard

This article reprinted with permission of FabulousFoods.com

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Growing vegetables is much easier than many other plants. With just a minimum of good planning, proper planting and a little bit of care you’ll have a bounty of tasty, natural things to eat.

But before you sow a seed, think.

Consider your climate first and foremost. The type of vegetables you plant and, just as important, when will be influenced by whether you live in a tropical, temperate or cold climate. Within these broad categories there are several sub-types. The range of climates in the U.S., for example, runs across a dozen zones. You should not plant tomatoes – a heat-loving vegetable – when you can anticipate a frost after winter’s end.

On the other hand, beans, broccoli, cauliflower, onions and more grow well when in cooler climates. They like 50F-68F (10C-20C) weather and will tolerate frost fairly well. Cabbage, carrots, lettuce and others will prefer slightly warmer temperatures, about 60F-75F (15C-25C). Tomatoes, corn, eggplant and potatoes prefer it hot. Of course, you can grow all of these if you plan appropriately and plant when the climate is ideal for each.

Soil is another consideration for a lot of people. In our area the hard clay soil can make it almost impossible to grow anything well. One easy solution for this is to create a raised bed planting system where you construct planting beds out of wood frames and fill them with a mixture of good soil and mulch.

Next, consider the total area and location of your planned vegetable garden. A family of four might do well with a 100 square meters, but that’s far more than a novice gardener will want to care for at first. Beyond size, think of the specific needs and nature of each plant. Corn grows tall, so it will produce shade. But you don’t want that shade to block sun desired by those tomatoes.

When considering the location, think about what you might have to do to protect the vegetable plants from excessive shade and wind. You will also want to consider animals like deer and rabbits and plan for them as well. I have to construct my own fence and other deterrents for the large number of deer in our neighborhood.

Some places are shaded naturally, and perhaps too much so. Vegetables like sunlight. At least five hours per day is needed by most. You’ll be able to tell they aren’t getting enough if your vegetables are far below average size, if the leaves are wimpy looking and by other signs. Plant the taller vegetables, like corn, to the north of the shorter ones. Plants low to the ground, like lettuce, need to be nearer the south edge.

Your garden can get too much wind. Providing a wind break might be a good idea. Wind can dry the soil and break tall plants. Cold winds, in particular, tend to stunt plant growth. They remove the heat provided by the sun. A garden lattice or an appropriately designed fence can solve the problem.

Give your vegetables plenty of water, though. Unlike herbs and some other plants, vegetables like lots of water. They’ll need good drainage in sandy loam in order to avoid root rot. But beyond that, the more the better. Watering the base and roots is more important than keeping the leaves wet. A drip system can provide the perfect solution here.

Be prepared to do what the pros do and rotate your crops from year to year. Different plants take different things from the soil in varying quantities. Some of that can be replaced with compost, fertilizer and other soil treatments. But help out by changing your design once in a while.

Having your own garden can be both fun and rewarding. You will know for sure that your family is eating the freshest and safest vegetables with all of the nutrients fully in tack.

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Vegetable gardening has all kinds of positives. It’s fun, it’s good exercise in fresh air, and (not least) it provides tasty and healthy food. But nothing comes free. It does require effort.

Planning your vegetable garden is a must. It’s a rare crop in unusual circumstances that can simply be grown from throwing some seed into the ground and harvesting a few months later. Laying out the proper size and location, preparing the soil and making compost are only few activities that need to be done before ever planting a seed. Consider what you like to eat and how easy or hard it might be to grow in your area.

Fertilization needs to be done before vegetable plant seeds are planted and while they are growing. Which kind and how much depends on the species, the soil type and other factors. There are a wide variety of choices today and in each case the directions have to be carefully followed. Over fertilizing leads to burning. Using the wrong type will kill a plant more often than using none at all.

Consider whether you want to use strictly organic methods of vegetable gardening, or whether you will rely on modern aids. Not that those two methods are necessarily opposed. It’s becoming more difficult to tell the difference all the time. Traditional organic techniques have been informed by modern science. Modern science has advanced to see the wisdom of incorporating many natural compounds and processes to produce the safest result.

I like to put down a little 10-10-10 fertilizer in the fall after I have tilled under my old crop and again in the spring just before tilling it in preparation for planting. I also will take several bags of shredded paper I save from my office and till it into the soil at the same time. The cellulose in the paper is a favorite food for the worms you will want to help aerate the soil in your garden.

Watering is critical. Here again, not too much and not too little is key. Soils vary a lot in how effectively they’ll drain or retain water. Species vary in how much water they need. How much water is right is also influenced heavily by temperature and humidity. When to water is equally important. Cool nighttime temperatures can encourage fungi and water left on the leaves makes it almost a certainty.

If you have good soil and you mulch around your plants once they are established, you will be able to get by with a lot less water during the hot summer months.

Weed control is a never ending battle. They spring up in the most unexpected places. But they’re not the only form of life that will cause trouble for your vegetable plants. Pests and diseases are an ever present threat. Keeping them under control doesn’t have to be a war, but it is a perpetual détente.

Before getting started, investigate which plants to sow. Personal taste will play a large role, of course. Some people don’t like onions, others can’t stand broccoli. But the soil and climate will have much more to say about the success of your efforts than a child who doesn’t like spinach.

Tomatoes, for example, are a great vegetable. Tasty, versatile and very healthy. But they like lots of hot sunshine and most varieties are very sensitive to frost. Beans and peas are easy to grow and can be canned or frozen for later use fairly easily. Unlike tomatoes though, they prefer cooler temperatures and are best planted early in the spring or later in the summer or fall.

Whether you want to grow indoors or outside, in a large plot of earth or in small containers, vegetable gardening will bring many rewards. Putting in a modest effort will bring them forth.

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Most of us think of planting in the Spring and harvesting in the Fall. And, for the majority of crops, that’s right. But species vary, climates vary and indoor container gardening often can be carried out year ’round. If you live in areas like I do, temperate North Carolina, you can follow most of these ideas easily.

In some cases, it’s actually very helpful for next year’s crop to plant in the Fall. Many of these are designed to be plowed under rather than harvested, in order to enrich the soil for next Spring. In other cases, like certain lettuce varieties, you can plant late in the Summer and still harvest before the frost.

When to plant depends on the species and your climate zone. Get the best estimate possible on when to expect the first frost. 30-day weather forecasts, Farmer’s Almanac and others are good sources of information.

Be sure to clear your area of any spring or summer crops before planting new seed or transplanting new vegetables. Leftovers decay, encouraging bacteria. Spread a couple of inches of new compost or mulch over the area. Turn the top layer of soil up and water well, then let it rest for a day. Since in most areas, you’ll receive more rain (and sometimes snow) in the Fall, be sure you have well draining soil.

There are many varieties that will thrive if you take these preliminary steps.

Beets do well if planted before the beginning of August. If you intend just to harvest the tops, the date can be extended to the beginning of September. Try some Winterkeeper.

You can transplant broccoli until about mid-August. It will continue to thrive in most climates until Thanksgiving, when it can be harvested for a great addition to the holiday meal. In some warmer zones it may even last as late as Christmas. Italian broccoli can be planted over Winter in areas with no snow and will produce shoots until Spring.

Fall cabbage planting is common in many climate zones. Jersey Wakefield is often seeded in the first couple of weeks of September and will winter over well. Then it can be harvested in late Spring.

Carrots, since as a root vegetable the food actually grows under the ground, will last through just about anything. If you plant by mid-July or even in the Fall, you can harvest in Winter, provided there’s little snow on the surface. Very cold temperatures will freeze the ground, making digging almost impossible.

Endive does well if planted by mid-July. A light mulch will keep it protected from frost and it can be harvested in Winter (again, assuming at most only light snows). Make sure it doesn’t get drenched. Drainage in the Fall and Winter months is much slower than in Summer.

Romaine can be sown in July, then harvested in the Fall. Since it’s low to the ground and very leafy, it’s important to keep it from being excessively wet. Fungal growth is still possible in Fall, even though temperatures are cooler at night.

Plant some peas in early November, then harvest them the following June. That way you get vegetables to eat while you are still planting your other species.

Enjoy!

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