Читать книгу The Complete Book of Pressure Cooking - L.D. Michaels - Страница 17

Choose from the following:

1 A timer, if you haven’t one already – a pinger or buzzer is best.

2 An extra set of separators.

3 An extra trivet so that you can stack food inside the cooker.

4 A wire basket or pannier.

5 A few boil-proof cups for individual portions of sweets or infant foods.

6 A stainless steel or heat-resistant plastic bowl for cooking large quantities of rice or for using with the trivet but without the lid, as the basis of a double boiler.

7 Boil-proof bowls (plastic or china) for puddings.

8 A casserole dish (make sure it fits inside and can be pulled out again conveniently).

9 Spoons, forks, ladles, sieves and mashers, all with suitably long handles so that you can reach inside the cooker.

10 A fat skimmer for soups, stocks and when simmering meats. There are two main types: special spoons and separator jugs with spouts that operate from the bottom – fat rises to the top and the clear liquid is poured from the bottom; buy the largest you can afford (some have an in-built sieve to capture small fragments of meat, vegetables, etc.)

11 A sieve or mouli for soups and purées.

12 A blender – a good-quality one with a heat-resistant goblet – helps a great deal with instant soups and stocks.

13 A meat thermometer – in general, a very underrated kitchen aid.