Joined in 2023 
82 
63 About this deal
I’ve had this book for 9ishmonths, and have been carefully trying loads of recipes from it so I can write a proper review. My verdict? This book is absolutely superb. Not only does it demystify pressure cooking for both stovetop and electric pressure cookers - the recipes are delicious and indeed as the title suggests : modern. It’s precisely the kind of flavourful and fresh food I want to eat. Stovetop pressure cookers offer only rudimentary temperature control (i.e., they are as accurate as your burners). They're good at getting hot and cooking fast, and that's about it. Energy-efficient - With its short cooking time, you save a lot of money and help contribute to keeping the earth clean. A pressure cooker has multiple uses also. Therefore, you won't have to buy other cookware.
When you think of pressure cookers, you probably remember the traditional pots that screeched and rattled on the hob. But the next-generation designs we're seeing today should see pressure cookers take their place as an essential and time-saving buy for the modern kitchen. Pressure cooking is really good at retaining nutrients, making it a great choice for those who want to eat healthily. As it uses less liquid than other methods (such as boiling), fewer nutrients are drawn out of the food and discarded with the water. The shorter cooking times also help to preserve nutrients in your meals. Pressure cooking is a wonder cooking method! You can make meals in minutes (on average, a third or less of the time of other cooking methods - risotto takes 7 minutes!) and food cooked in a pressure cooker retains more nutrients and more flavor. The popularity of electric pressure cookers has meant more people than ever are finding out how cooking this way makes life easier. Author Catherine Phipps has written the definitive pressure cooker cookbook, gently guiding readers through everything they need to know about cooking in a stovetop pressure cooker or electric cooker, with foolproof, step-by-step instructions for over 200 recipes. Stovetop pressure cookers are best for those who want speed and power since they can handle higher temperatures and pressure when compared to electric cookers. If you’re looking for durability over convenience, electric cookers can last years but stovetop cookers last decades. If you are a cook who wants to try advanced pressure cooking techniques, you may require the higher pressure and lesser evaporation of modern stove top cookers. Also, cooks who like to supervise the cooking can also go for stovetop cookers. Winner, sort of. The slow-cooker functions on most multi-cookers work just fine, though they don't allow as much liquid to evaporate as a regular slow cooker will, which means that the already-bland food that comes out of a standard slow cooker is even blander coming out of a multi-cooker. The real answer here is that with these slow-cooker functions, there are no winners.If cooking on an electric hob, be aware that the heat change isn't instant, so you might want to switch to a different hob for the low-heat setting, or twist the dial a few minutes earlier than specified.
Whether you buy an electric or stove-top pressure cooker, you'll need to take care of the rubber sealing ring (gasket) that sits inside the lid. This helps to form an airtight seal so pressure can build up. If it's damaged, your pressure cooker won't work properly.I imagine that the niche this book was aiming for was based on the fact that there are plenty of guides covering the basics but far fewer really taking pressure cooking beyond the basics-done-well recipes that characterise this genre of home cooking. I have an electric pressure cooker, and have had to learn about my appliance and make a few adaptations based on it’s quirks (I have a Sage Fast, Slow, Go). But all the recipes from this book have succeeded. My favourite is the Gumbo, Dal Makhani and Agrodolce Peppers. I even tried the steamed pudding in it which was decent. If you're short on space, you could also consider a microwave pressure cooker. These are usually made of silicone, so are easy to clean after cooking, whether you pop it in your dishwasher or wash it by hand. As any pressure-cooker enthusiast — or perhaps, post-Instant Pot, I should say pressure-cooker evangelist — will tell you, there is almost nothing you can’t cook in one, and very often, not merely faster than by using traditional methods, but with better results, too. Catherine Phipps is an altogether calmer exponent: “This book”, she states in her introduction, “is aimed at people who want to cook. I feel it is important to say this right from the start; a pressure cooker isn’t a replacement for the hands-on mechanics of cooking; it just speeds up part of the process.” All pressure cookers are different, and you will need to play around with yours initially to find the best-tasting recipes. It’s best to start with the meals in the instruction manual and work from there. There are lots of suggestions and pressure cooker recipe communities online, too. Some of the most popular things to cook in your pressure cooker are:
Great Deal 
New Comment