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      Title: How to Adapt Favorite Recipes to Pressure Cooking
 Categories: Diabetic, Info/help, P-cooker, Text
      Yield: 1 text file

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  Once you have become a skilled in the use of your pressure cooker, you
  will want to adapt some of your own favorite recipes to pressure
  cooking. Spending a few minutes in converting a pet recipe will pay
  dividends in time saved ar you use the recipe over and over.  Recipes
  for soups, poultry, seafood, vegetables and many combination foods
  can easily be adapted to pressure cooking.  Here are the three
  important things to determine and check.

  1. AMOUNT OF LIQUID:  Use comparable recipes in this book as your
  guide. In general, when preparing soups and braised meats, the amount
  of water can be reduced form the traditional recipe because it allows
  for water evaporation during the long cooking.  Therefore,
  vegetables and mixtures including vegetables may need only small
  amounts of water.  At least 1/2 cup water is always add to the cooker
  for the production of steam.

  2. COOKING TIME.  The length of time  that a food should pressure
  cooked is usually 1/3 (one-third) of the cooking time given in your
  recipe.  Do not start counting time until 15 lb pressure has been
  reached and you lowered heat for cooking.

  3. METHOD OF COOLING THE COOKER.  Whether you should cool the cooker
  immediately or let pressure drop of its own accord depends on the
  type of food being prepared.  Again, checking a similar recipe in
  this book is helpful.  In general, large solid pieces of meat, like
  roasts, should continue to cook while pressure drops by itself.   For
  other foods, the cooker can be cooled right away and food served
  immediately.  Use the rack is another thing to decide upon in
  adapting personal recipes to the pressure cooker.  When you want to
  blending of flavors during cooking, place food in the cooking liquid
  (water, broth, beer, etc.). When you wish to cook foods such as
  roasts out of the liquid, place them on rack, above the liquid.  Some
  cooks like a crisper exterior  on their meats then is usually
  produced by the pressure cooker.  For a crisp outside, just broil
  meat a minute or two after removing from the cooker.  In a high
  altitude areas, cooking time should be increased 5% for every 1000
  feet about the first 2000 feet.
From: CHAT CAT #2 @4203
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