Remember the giant, steaming pressure cooker your grandma used to make stews and roasts back in the day? Turns out she was on to something— it’s a great way to make healthy meals in a flash.
Photo by PhotoosVanRobin.
New York Times guest blogger Paula Crossfield relies on her pressure cooker to make everything from soup to risotto, and says she regularly marvels at the better flavour this method of cooking produces. Aside from pulling a meal together quickly, food prepared in a pressure cooker retains more nutritional value than food cooked other ways.
The key to pressure cooking is in the liquid you add to your grains, beans, veggies and meat. Liquids heat fast, and the steam produced helps build pressure in the sealed pot, quickly tenderizing the fibers of the food inside. The result of that contained cooking holds other surprises: intense flavor, and more nutrients maintained in the food.
If you’ve got a pressure cooker laying around or know where you can borrow one, give Crossfield’s broccoli risotto recipe a try. It’s made up of arborio rice, carrots, celery, broth, broccoli and a few other goodies that you just toss in the pot and cook for five minutes. That’s all there is to it.
If you’ve got some great recipes up your sleeves too, let’s hear your pressure-cooker favourites in the comments.
Pressure Cooking: Fast, Healthy Eating [The New York Times]