Читать книгу The Complete Book of Pressure Cooking - L.D. Michaels - Страница 20

Almost any.

1 GAS. The flame should be as high as possible while bringing to pressure and should then be lowered until the cooker is just muttering over.

2 ELECTRICITY. For a solid hot plate, switch the plate to high to bring to pressure and, if cooking time is less than 15 minutes, switch off and place the cooker on the edge of the plate as it cools down naturally. When the plate has cooled down a little, the cooker can be moved back to cover the plate completely. For a radiant plate, start high in order to bring to pressure and then reduce to a simmer when pressure has been reached.

3 INDUCTION. Stainless steel pressure cookers will work on an induction hob, though you need to check that the base is of “magnetic” grade. Aluminium models will not work. You can buy induction hob cooking converters that are either made of cast iron or two layers of magnetic steel sandwiching a layer of aluminium that is used for heat distribution. The converter heats up and you can then place an aluminium pressure cooker on to it.

4 SOLID FUEL. Follow the instructions given for solid hot plates above.

5 BUTANE (CALOR) STOVES. These don’t normally generate as much heat as a mains gas cooker, so bringing to pressure will take a little longer. You should be able to reduce the flame once pressure has been reached.

6 OPEN FIRES. These need watching carefully, as they vary a great deal in their heat output. A fresh damp log will temporarily lower the heat of a camp fire or barbecue. In general, start on a high heat and, once pressure is achieved, keep the appliance muttering. Watch your fire carefully so that the cooker neither starts boiling too rapidly nor depressurizes when you don’t want it to.