Читать книгу The Complete Book of Pressure Cooking - L.D. Michaels - Страница 23

1 Prepare the food in the usual way. Small pieces cook more rapidly than larger ones. Place in the cooker on the trivet (if the method so requires). Season now or at the finish.

2 Fill the cooker no more than two-thirds to prevent clogging the safety valve. Half fill the cooker if cooking with liquids.

3 Add the amount of water called for – a minimum of 140ml (¼pt) plus 140ml for every 15 minutes of pressure-cooking time or part thereof.

4 Seal the lid down according to instructions.

5 Place on a high heat with the steam vent open until steam can be seen and heard coming through the vent.

6 Close the pressure valve by moving the valve or placing on weights.

7 Reduce the heat so that the cooker mutters or the indicator is just visible. You are now cooking at the required pressure and cooking will be maintained at low heat. Excessive heat will disperse moisture too rapidly.

8 Start timing, keeping a careful watch.

9 When the cooking time is up, reduce pressure either by plunging the cooker into cold water or, if the food is very delicate, by allowing the cooker to cool naturally.

10 Open the steam vent or remove the weight to break the vacuum.

11 Remove the lid. Don’t attempt to remove the lid while there is still pressure in the pan. (N.B. One or two models are specially designed to let you do this: follow the instructions carefully.)

12 Season or dress. If necessary, complete the cooking at normal temperature and pressure. Remove the food and serve.