Читать книгу The Complete Book of Pressure Cooking - L.D. Michaels - Страница 19

Since cooking by pressure steaming means that particles of food need not be touching or have their juices conveyed to each other by liquid, you can easily cook several items together. If they have different cooking times, put in the longest-cooking item first, cook for a short while, reduce pressure, add the next ingredient, raise pressure again and begin timing. Thus if you are cooking whole new potatoes, cauliflowers in quarters and spinach, you would:

1 Load up with potatoes (cooking time 8 minutes) and pressure cook for 4 minutes.

2 Depressurize, load up with cauliflower (cooking time 4 minutes) and pressure cook for 3 minutes.

3 Depressurize, load up with spinach (cooking time 1 minute) and pressure cook for 1 minute.

4 Depressurize and serve.

In fact, this is as complicated as it’s ever likely to be!