How to Cook with a Pressure Cooker

our google hangout tonight it is how to cook with a pressure cooker and it is with an old friend of mine Tory Richie now Tory is a food blogger and a cookbook author and a teacher and got many other things too she is also she writes at Tuesday and she’s written a cookbook of course which is what we’re most interested in called the pressure cooker cookbook which you can buy in amazon com that was not a commercial I promise you yes and we also have in the peanut gallery going from left to right we have here is Dan cran and the lower left and he is a recipe tester for Leeds culinaria there’s me and then we also have Eric Nowak who’s also recipe tester and a very very avid food lover and we have Jenny fields who is of a food blogger and also chef and she is at pastry chef online com Jenny you don’t have your lower third on and then we have Sita krishna swamy swami krishna ok who is a recipe tester also from late so we have Sofia reino another recipe tested from Leeds Anna and also a food blogger so Tory we’re just going to jump in we have a lot of people are questions and I’m going to tell you my big fear maybe you can dispel it right off the top I’m afraid that if i use a pressure cooker the top is going to blow right off and on the way to the top i’m going to get knocked out unconscious and cold on the floor so that is what I my big fear and I’ve never used it because of that so please dispel that myth if it’s a minute oh but David you forgot you left out getting your skin’s Colin because that they too of course well you know right off the bat what I want to say about pressure cookers is that um you need not fear them any longer on and the story is that pressure cookers made today are much much safer if not in credit I mean they’re they’re basically foolproof they have so many safety release valves built in on that there’s no way that they can be opened while they’re still under pressure so it was the issue of them being able to be opened while they were still under pressure that created these mythical and sometimes real scenarios of blowing up but so can I just give a little background on pressure cookers and why in this country in particular week we have this it’s not mythology but we have this cultural fear especially for those of us of a certain age who maybe grew up with mothers or grandmothers losing yeah okay so here’s just like here’s the really you know 411 background that the quick and dirty so pressure cookers and those those are the two that I’m going to talk about today over there there’s the one over there is that’s the stove top and then r2d2 next to it is our duty to love that so on the first time that pressure cookers were used widely was at the turn of the 20th century so early 1900’s they evolved from these huge sterilizing kettles that were used to sanitize and two can so they were used in hospital settings and in the beginning of canned food which was coming you know more and more into vogue in those days they were adapted for home use they became the microwave if you will of the nineteen tens 20s 30s a lot of people have them in their homes all throughout the world um then in World War two the companies that made these metal pots with near rubber gaskets and their valves and all of this paraphernalia were retooled those factories turn to making more munitions from World War two in this country and as a result the technology didn’t evolve here so the pots were not made for commercial home use again until much later on and what I’m happening in it adds a lot of people research shows a lot of people kept their old pressure cookers and those for the ones that caused all the problems so in the meantime at the same time in Europe they continue to make them on and they improve the technology so actually it’s been easy to cook with pressure cookers all along in countries where you know the factories weren’t retool so if you ask a Portuguese grandmother yeah below um I was with a gentleman today who’s half Italian a Portuguese he said my grandmother cooked with them all the time you know they’re very popular in Germany and Scandinavia also in Southeast Asia Cesar can tell us about growing up with it in India those countries continue to use them and technology by those manufacturers include okay so fast forward to the 1980s or so here in this country when you know time-saving techniques and appliances really went into vogue so American manufacturers started doing them and making them more improved and so on and so forth they caught up with the technology so rule number one is if you have a really old pressure cooker I could get rid of it yeah ditch it and yeah David I think I heard you say you had one in your basement uh yeah I have to say I do I have one in my basement I am actually afraid to use it I think you know I should I don’t even know what brand it is having taken it out of the box someone gave it to me so it’s down that absolutely know if it’s new and it’s in the box and it’s a recent model meaning you know in the last ten years or whatever definitely use it so but here’s the story so um you you don’t need to be afraid of pressure cookers anymore and here and the reason is because the manufacturers are aware of these problems and they have done everything they can so that you cannot open the pot under pressure and not only the valve that you use for the cooking and the releasing of the scene they have a minimum of three built-in safety valves in case there’s a problem so it will shut down whether it’s electric or stovetop or whatever steam will be if there’s a problem if there’s a blockage like if your food just foaming up or you put too much in the pot and it’s locking the steam release in the main valve then a backup valve will kick into place so you can really trust them now so that’s the number one thing just is to put the fear aside and and it’s you know no more dangerous than the teakettle I mean really it’s not I’m a little afraid of tea kettles too but that’s another story issues maybe another hole hang out and that’s a whole nother hang out exactly so why don’t you take us through the the models you have one I think is a stovetop you said ones electric the r2d2 and tell us the differences and tell us what you do what you makin them how you make and how you cook and them one of the big questions we’re getting is people make cakes um well not you know what I’m gonna have to turn you to Sita for that because I do not bacon and I’ll explain why um and and she and I actually had an interesting conversation at this so let me just walk through the basics ok thank you end up walking we’re gonna walk backwards backwards to my stove and you’re always in the frame darling you know because by the way folks she’s in a television personality for a very long time so she knows her way around a movie camera I camera now I you know I don’t have a lavalier mic on so is everybody okay with the lowest level here absolutely right okay so let’s talk a little bit about the parts because once you understand should we call the anatomy of a pressure cooker you like yet that sounds like a good a good book in that Yankee cooker oh so they’re here the parks okay it’s not that complicated but I’m going to use the stove toss to demonstrate this because it’s a little bit easier to show the different parts okay so it has a pot right and this is the stovetop version correct right this is stovetop version this is a or and I may be saying it wrong it may be favored on it’s made in Spain there’s a sorry people can look like a COR okay fhe or they are my favorites I have to see I’m not a paid spokesperson or any I came to that all on my own um but I trust them and I find them well designed so this is a stainless steel 6-quart the gore thing or stove if anyone knows the correct pronunciation let us now your cottage um this is a stovetop pressure cooker all right now it’s stainless steel that means it has a heavy gauge you can see a multi-ply bottom so it’s a an aluminum core and sandwich between stainless steel so it’s quite heavy on the bottom not so heavy on the sides good durable handles okay so one of the features about a stovetop pressure cooker that I like is that this pot can be used as a pot right it does one only have to be used as a pressure cooker I can put it on the stove I can fill with water I can cook pasta in it it has other uses I live in a small urban apartment in San Francisco too bad you can’t see the view of the Golden Gate Bridge out my window that’ll be too yeah yeah and I won’t tell you guys on the East Coast that it’s about 65 degrees outside Benedict please don’t okay no I know so on anyway I’m just going to show this to see on the bottom these little symbols you can actually use this on gas on electric on a ceramic or an induction you have these sort of international symbol so it can be used on all kinds of stove tops okay so in an electric pressure cooker which I mad over here the plot is a liner and it is inside of the unit though the unit has to stand on your counter right and there’s a pot inside this one happens to be Teflon coated on and both of these are six cores they pressure cookers come in a range of sizes anything from sort of two to three quarts leaders you know depending on the origin on up to about ten nine and a half liters to 10 now book was designed for cooking in a 6 quart stovetop our electric pressure cooker because that’s the average size you can do everything in it but you’re going to choose the size pot that works for your household for your family some I happen to know vegetarians who cook beans you know twice I’m sorry twice a week three times a week they had a small they’ll have a small dedicated two or three for pressure cooker just for that purpose okay so the pot so that’s what the food goes in that goes in the electric one it goes inside the electronic heating unit then the big deal of course is the lid and I think the lid is a little bit what freaks people out so on the elements in the lid are that it has balance on the talk that is this one if you can see it has numbers some of them say hi some of them sale no.2 is for high one is for low and that little symbol that you can barely see is really go on the other side is the interior and right here this is the plastisol rubber sometimes it’s plastic this one’s rubber gasket ok so the gasket and out of this where’s this little ring inside the lid is the most important element in the pressure cooker and remember yes is that you interrupt here let’s say someone has a pressure cooker like myself who hasn’t used it or has used it a long time what are you looking when I make sure that it’s good and something you want it you want to take the gasket and examine it that that’s the most important thing and what ends up happening this is made of rubber or plastic and it gets cracked if there’s any cracks in it if there’s any tears in it if it looks kind of dry and scabby if you will don’t use it you have to get a new one and in fact with pressure cookers even the ones that are you know brand new that you use all the time you need to em always wash this out after every use dry it carefully I follow footboards instruction and I rub my own with a little bit of neutral oil to keep couple mm-hmm the gasket is the most important thing and if it’s wearing out you get rid of it you order a new one all of the manufacturers have websites 800 numbers where you can get new ones great but if the gasket is compromised it you won’t get a proper seal and then it won’t work as a pressure cooker cita can tell us that her secret well you will talk about that in a bit to baking is you don’t use the gasket so but in order to pressure-cook you have to have the gasket so I put mine back inside here the reason is that when you put the pot together ok and you lock the lid in place and I’m gonna I’m gonna do that right now and I want you you’re going to hear a little bit of click clicking on right on the lid on this particular brand and on most brands i don’t know if you can see it there’s a little arrow and it shows me where it marries on the pond so it lines up with an arrow on the pot ok so you put can you guys see that so I just line that up now listen everybody quiet Shh did you hear a click sure did Oh Meyer you did ok do it were you I did yeah the click is the most important thing that means the lid is on secure it’s the same over here with this this one line so I’m in a certain place ok Shh heard that one too right raise your hand if you did yeah so um now it’s locked into place ok so actually if you guys want to see this slightly in action I mean we can’t do a full food demo although i did make some beans to show you but I’m actually just going to now I’m it it’s on the stove I haven’t turned it on there’s nothing in it but I’m open it up again and there’s a release here that lets me open it up and I’m going to just we’re just going to do a quick demo with water so um obviously the top is very tight fitting because of the gasket because of the gasket no steam escapes accidentally and what happens is pressure builds up under the lid which causes the liquid underneath to boil at a higher temperature than 212 Fahrenheit and it can go up too high is about 12 to 15 pounds of pressure per square inch PSI that’s the highest i can go it goes up to 250 degrees Fahrenheit that’s why the food cook so class does that make sense logically it does it makes sense to everybody and how about in the event page that makes sense if not just jumping with a question yeah please do so I’m just putting water in here because you have to have liquid in order to create the pressure so I am just putting a cup and a half of water in there and then I just jump in with a question there’s a really good one here that I think might relate to this where we are do you brown meat before you put them in absolutely that is a great question so I’m let’s talk about that let me just get this started social work I’ve got it locked up clicked into place order to go out on top this is the next step that you do um you set it to whichever level of cooking you’re going to use I always use high-pressure okay so I’m putting it on the top low pressure is only slightly higher than boiling and it’s really just an effective steaming to get that quick cooking of pressure cooking you want to choose hi so now I’m going to turn on my stove and I have a Viking range here you know big BTW you feel and so i’m going to put it on high and then when I here at steam I’m going to adjust it okay so that’s going and then but let me also jump in here Becca Heflin has a very good point she said are you boiling the food though yes you’re boiling it at a high temperature you know what I lied this pot over to this burner so you can see in a little better my name okay yes Becca was I knew a sec mistress it was Becca Heflin that’s what makes the food cook faster is the higher temperature so yes you are boiling the food on and you could also call it steaming on and there’s also the element of pressure okay so its heat and it’s pressure and that causes it everything to cook faster now about the Browning yes but before we do the Browning it’s not boiling like meat chunks of meat boiling in a whole pot of liquid you’re using just a little bit of liquid you’re using whatever the recipe calls for and the pot requires there has to be liquid and almost every pot requires at least half a cup of liquid in it so it’s not the maple will tell you and you must I mean I’m the laziest person in America and I don’t like to read manuals but this is the one thing you must do you have to read your manual because every model is different you have to put water in there what I’m so sorry you know liquid it can be chicken broth or can be wine it can be here it can be all kinds of things that juice but you need to have liquid in there to create the pressure that creates the fast cooking let me just stop for a moment Becca yes no it’s not submerged it’s just about a half a cup of water so if you have a whole big pot of beans or a whole big pot of meat or something it’s not submerged I’m just trying to read some of these things also Jenny please jump inks that they’re really you got questions flying touring all these questions okay can I ask a couple of them men and before they get buried yes sir david beams though because that David you do have to cook beans submerge because you’re starting with them of course you don’t have to worry suka so what you want to do is you follow the recipe on because the recipes are and if you’re trying to develop your own recipes you have to think logically about how liquid you need you need absorption then it needs to be submerged if you need just lubrication then you just need the minimum called for and then anyway that make sense yes absolutely so there just a few more questions before they get to Barry because we have a lot of them Jen do you want to ask them sure um well I think that I’m sort of asking a question that may be a bunch of people have in their heads already is you know we always hear you’d raise at a loader so this whole idea of boiling meet at a higher temperature than like to 12 sounds a little counterintuitive could you just explain how it how you end up with a tender products if you’re boiling meat um okay first of all what you want to do is you want to think of cooking under pressure as slow food fast okay so slow cooking you know takes your you’re braising or slow cooking at a very low temperature uh with pressure cooker you’re doing it at a higher temperature and but you’re not it’s not boiling a little like that because the the pressure of the steam is keeping the whole thing um at a higher temperature but not necessarily more vigorous so you don’t end up with tough knee you end up with very tender me it just happens quicker okay that makes sense it’s not well good question I’m not Harold McGee so I wish you was sitting right here to talk to you about the precise science of it but if it in people’s mind you’re thinking oh it’s bubbling away it’s bubbling away and everything’s rocking around in there it’s not because the pressure is on the foxygen for that to happen is steaming at a higher temperature and not make trapped underneath will that make sense to me because if the pressure is holding those bubbles in they can’t come and go up exactly so at least finer has a question which says so what if you don’t have a cookbook and you just want to cook artichokes how much liquid what you use for something like that well you have to check manual for the minimum that you’re okay hang on can you hear that it’s steaming ok so I’m going to now just to show you what you do so it’s come to pressure ok i’m hearing seen a safe and what you do and that there’s a little valve on the pocket jumped up that it’s reached pressure like a so do you thing with the chicken very turkeys ready oh now you have to adjust the heat on your stove to keep it at a steady yes so i don’t know if you can see that back there let’s see yes absolutely can you see the scene now solutely ok so now I turn it down to medium-low and you can hear that it’s going down and what you want is a steady gentle stream not that geyser old faithful kind of thing but you want a steady gentle stream it’s seen and on a stove top you know you do have to adjust it a little bit until you get to the right place in an electric pot you put the food in you set it on high you set the number of minutes you want and you let it go so it self adjusts now if I had food in there once it’s come to pressure at that point where it’s going out the valve pops up it’s at full pressure that’s when you start your timer ok we got it yes you’re you know you’d put on your iPhone or you start your timer and that’ll tell you how many minutes so if you have artichokes to answer that question on and actually there’s a recipe in the book for artichokes um they take about depending on their size they take about they can take as few as three minutes I mean if it’s a baby baby artichoke you only need about a minute in there it’s not worth pressure cooking for a minute but for large artichoke hearts you need around minutes and again you can all you have to do is have the minimum amount of liquid your manufacturer calls for it’s usually around half of half they also come a steamer and serves these pots so you can put the the artichoke on the steamer insert so it’s not actually submerged in the liquid if you want to do that and then we have another question hang onto from Amy were dig says do you see different under pressure times depending on the quality of the meat for instance grass-fed beef short ribs versus traditional grocery store beef ribs you know that you have to experiment with on because generally in my book I’ll show you in my book and also in most of these manuals on you’ll find that there are on little charts okay so mine is on page 10 and it gives you the approximate odd tine that you um in my case based on my experience with it and usually in these it’s kind of a an average of times and so on beef brisket in here was the question about short ribs or beef brisket it was a grass-fed beef short ribs versus traditional grocery store beef ribs okay no um so beef briskets five to fifty to sixty minutes here let me look up the short ribs in here on I on can’t tell you that there would be a difference you would have to try that because I didn’t test on the grass fed short ribs for this particular quality versus quality oh yeah no I but basically basically what you want to do is on you want to take a recipe that you have for conventional braised and if you don’t have books to look at that are about pressure cooking to get an idea of the general time range on you should look online pressure cooking is something you shouldn’t dive into without any research I know you know we all love to cook and we love to be magicians in the kitchen and everything but you do have to do a little research for this so i would actually google that or i would find a book that had a recipe for grass-fed short ribs in it but what I because the truth of the matter is that you can’t just take your recipes from home and automatically adapt them to the pressure cooker without doing a little research and finding out what these ranges of time are it it takes a little precision but once you do it once you can adapt now if you see a range like you online and you see one site says you can do grasp at short ribs in 35 minutes one says 45 minutes start with the lesser amount because like all things it’s easier to add time and take it away oh and you can then open the pot after you’ve released the steam you can see how it is and then you can put the top back on and you can you can pressure-cook it further though that’s good we had a couple of questions about that so that’s wonderful okay let me just finish what’s going on over here because I just want to show you guys now the next thing and this is the fear factor okay it was releasing the steam okay though pretend this is a pot of beans now I did some beans this afternoon some little tiny italian federally knee and they only took 12 minutes and I I did them for seven minutes tasted them then knew that I needed more so I added some more time five more minutes they came out perfectly okay so um pretend there’s food in there ping the timer just went off it’s ready so I want to do now is you just that has a full steam pressure at the moment right that’s full right Joey came up to full pressure and then I adjusted it for a steady state steady streams ok now I’m going to turn the pot off okay now this is just really important because this is something people find very confusing every and again this is the reason you have to do your research before you launch into your own rest because different foods need to be cooled down differently short cooking foods like risotto or those as are artichokes on and certain grains need to be cooked in the pressure cooker and then the steam needs to be released quickly because you don’t want them to cook any further because they’re relatively tender short cooking things long or cooking foods benefit from being cooked for a certain amount of time in the pressure cooker and then you do what’s called a natural steam release you just turn off the heat or in the case of the electric one you just turn it off and it’s same thing and the steam will eventually go down on its own the valve will drop and the lid can be opened but certain recipes again for more quick cooking foods more quick quick cooking foods on you have to get rid of the scene right away it’s called the quick steam release and what you do is you open the valve on the pot and I’m going to do that for you now and I just want to give you a really great tip that I might I found this to my own experimentation it’s best to release the steam holding you know pair of tongs or maybe a handle of a wooden spoon so because I could do with my hand but the pot is you know it’s not too hot right now because I’ve only had it on here for five minutes or so but I could have been on there for 20 minutes so you just open it with your tongue see that yeah damn man attempted yes seat up you have a question I have that I’m Tori you can stick it under us in a sink and pour cold water over a two right well yes you can but I don’t like to so I’ll tell you that I’ll explain why in a second okay on when when that sound goes down a little bit so um that’s that’s the steam releasing and on you see that that’s on my stove and it’s hitting the inside of my hood so I don’t have any problem with that because the inside of my hood gets a lot of grease so I’m get it’s getting a free stream cleaning right now but the I just want to tell you that you have an electric pressure cooker if you do that and a lot of recipes do call for quick scene release you never want to do that underneath the cabinet right because he your electric one is on your counter if you have it under your cabinet and you steam release you’re gonna give you okay thank you David there you go did it Sita yes many many people take their pot and they put it in the sink and they run cold water over it to do the quick steam release and and the manuals will tell you you can do it I just don’t like to do it because the pots are heavy and they’re hot and I find that it’s just not as effective as all you have to do is release the steam valve that way so that’s a matter of personal preference but you’re right but absolutely you know just thinking it might be less Carrie when you people see the steam jumping out as opposed to just taking the pot and pouring water when it’s all very calm so yes on for some people it may be I just never liked to do it but it’s very acceptable the only thing is you absolutely have to tilt the pot in the sink you’ve got to tilt the pot away from you if you have it back like this the hot water hitting the pot can hit you on so but that is that is a method that some people do use um okay so one more thing and then i’m done with the show and tell but this is the other thing that I learned through experience that addresses the fear factor so once this is cooled down enough that the valve that little turkey is ready though pumps back up so it can be released i’m going to open the lid it’s not it hasn’t released completely yet so when it does i’m going to give you a quick little thing on that but did you guys i want everybody to know something you notice that first I put it on the stove or it was turned on in the electric pot there’s a time Carrie where you have to wait till it comes to pressure now depending how much food and how much liquid you have an air depending on the recipe if it’s soup it’s more liquid if it’s artichokes with a half cup of water it’s less it takes you know several minutes to come to pressure and then there are the minutes that you have to account for it the other end when pressure is released if it’s quick release it doesn’t add any real time but if its natural it release okay let the pot cool down naturally that can actually take you know it can take anywhere from 10 to 20 minutes recipe calls for something to cook for 20 minutes and it’s a slow release and natural release is that you cook it for 20 I mean and then you add on the extra time yes okay so you would then okay great yeah that’s a little something that kind of gets slid over by you know where people describing it the joys of pressure cooking on so yes you do have to kind of there’s a little there bookended time there’s the time to come to pressure and there’s the time to release pressure so and then all recipes give you the actual time that the recipe is cooked so just bear that in mind an electric one it’s all you can program at all you just all you do is put in the food lock on the lid choose the pressure level lower high but again I recommend high and set the number of minutes and then it will take care of everything else unless you want to quick release the steam and then you have to do that manually by the way you never want to run an electric pressure cooker in the sink obviously yes it right we have a couple of questions can you do pressure canning food preservation in that kind of a pressure cooker in a stove top 10 Deborah hemp do you mean in a stovetop she’s going to answer soon and any other questions there was a question that Becca had wanting to know if pots with the same size lids are the gaskets interchangeable no got to be careful about that no you never you got the gasket is like you know the the heart of the matter you only want to use the manufactured gasket for that model but you can buy replacement ones if you need to as well absolutely they all sell them and you can find them and every manual gives you the resource to the 800 number or the website for doing that they recommend that you replace the gasket every year if you use it frequently I haven’t found that to be true um and you know I was testing the recipe 45-6 recipes in a whole bunch of different one so I was using it constantly I didn’t find that to be true they give you the worst case scenario and then in your cookbook Tori do you tell the cook the steamed up time the cook time in the cooldown time no the because that varies pot to pot hmm though it’s impossible to make it um it’s impossible to make it the same for every one spot so the cooking time that you have in the book on in my book says I pressure cooked time so that’s the cook time this is barley risotto with wild mushrooms which by the way barley farro wonderful all grams you oh all grand you know risotto of all the shortcut methods for actual risotto I like the pressure cooker method about the best it takes seven minutes on it does really well under pressure because again that pressure helps push the starch out of God neroli Arab Oreo rice and give it the liquid that kind of almost qualities but so this has a little button my book has a little button and it says pressure-cooked time 18 minutes and then it gives it says below quick release or natural steam release so that you know right away that there’s going to be additional time if it’s natural steam release if it’s quick release it’s not and then Deborah actually answered she said this is about the preservation she’s talking about the stovetop version on yes man but you need to consult the manual and you need to use the insert rack to set the jars on on but you need to consult the manual for that I’m assuming you to use a much larger pot right yes for that yeah you would you would use essentially a canning kettle sighs um and you know here’s my feeling on that because you can you know and this proves that I’m not a paid spokesperson for any pressure cooker because you can can in a regular kettle you don’t have to invest in a pressure cooker for that what you can’t do in any other pot in the world is make brisket in on you know 30 minutes or 40 minutes you can’t do corned beef although I hate to say corned beef because everybody has their sad associations with corned beef and cabbage so I put a great recipe for that in here just to prove that it can come out delicious so the big advantage to this is speed right that is the advantage completely now there also is the argument that because it is all steam cooked you preserve the maximum number of nutrients but as you know David and I know that that depends if you consume the liquid or not right exactly I’m speaking of like what I want to show that last step right now so you know you’ve let the steam go either naturally or quick release the valve has pop the lid is ready to come off the pot but remember you started with a pot that was 250 degrees it’s still hot in there even when the steam is all gone and so when you open the lid I have a little technique I want you all to use okay so you open the lid okay I push the release and it opened if there was still pressure in there I could not have turned the lid it would not let me um now when I lift the lid off first of all it’s hot so you want to use your hot cogs watch you want to lift the lid and tilt it see that you don’t want to lift the Lord towards your face want to lift the lid away so that the steam me it was that way did that I’m not sure that came across no it actually did you don’t want to have the 1999 facelift well I mean I could use a steam cleaning right about now but um it’s probably cheaper than Botox yeah chemical peel yeah the question if you don’t mind um by the time all of the pressure is released what is the temperature inside the pot generally when you’re gonna open the lid well it’s still above boiling so that’s why I question does it start boiling immediately as soon as you take the lid off because it’s still above 2 12-4 no no it’s just that there’s a lot of evaporation in there that’s ready to go so it’s not bubbling or anything like that it’s just very very hot scene and so when you’re doing the brisket and you have a quarter cup of water in there and it’s all nicely Brown you put it in is there any water left and you tape it I’m sorry half cop half cup okay sorry I’m kind of i’m going to cut down on this will will there’s still be some water left in the bottom of the pot yes so that’s though other two other so I’d love to talk about what I discovered you know once I got past the fear factor and once I learned how much the pressure cooker can do for especially just want to point out i’ma cry I said I was lazy that I’m really a procrastinator and I don’t ever know what I want for dinner until six o’clock at night and if I want brisket or short ribs you know I’m kind of stuffed so on this is what why it’s great for me I don’t know I’m not a slow cooking personal I don’t know what I want to make in the morning put it in the pot for eight hours so this opened up a whole new world of possibilities to me who’s eternally in a rush okay so but I also AM you know I’ve been a professional cook for 25 years like all of you out there I love my food to be intensely flavored I found a lot of my mother made corned beef and cabbage in the pressure cooker growing up and it was hideously bland she’s a great cook but that was bland so I made it a challenge to myself how do you add flavor to pressure cooked foods because there is no evaporation so you don’t get concentrated sauces so too well couple of things and somebody brought it up earlier you can start by browning things in the bottom of the pot okay so of course with the stove top model you get really great browning because it works like a brazing caught it you know you can really you know fire it up and brown things or lower it down and caramelize things the aromatics you can brown meat I will say this there’s no point in browning chicken skin in a pressure cooker pot because still gonna be rubber chicken on the skin it kids chicken comes out beautifully especially thighs but always take the skin off okay so browning at the front end is wonderful um spices are wonderful they do well under pressure herbs do not herbs should be stirred in at the end they just can’t take that high heat by that point there there they dissipated and that’s actually pretty true with a lot of regular techniques like raising so on then on the other end what I found now this does put a little more time back into the picture that’s t-i-m-e not th way any is that if I’m making say corned beef or short ribs what I found was great was too that when it was done pressure cooking I would remove the meat and I would either turn on the heat under the stove top or the electric models all have a button called brown or saute that means that they’re just heating there’s a heating element under the pot so it works like electric stove underneath it so you can bring the liquid to a boil that way the electric pot and you can reduce it or for instance in the case of I didn’t want the liquid with the corned beef but what I did is I then put us sort of a whole-grain mustard a blend over the top of the and little brown sugar over the top of the corned beef and I just ran it quickly in the in the oven so it crisped it up so my recipes give a little extra a bit of flavor at the ends up added to it and I just want to share one little fun thing that I found because a lot of people use pressure cookers for soups because it is a wonderful way to do bean soup in 20 minutes that would normally take over night soaking and an hour and a half of cooking etc a lot of people love split pea soup and but i’ll tell you when you do it in the pressure cooker on because of that in 10 team and we all know this happens with slow-cooked split pea soup anyway it turns khaki colored and i found that if you at the end it’s if you just stir in a few uh fresh or frozen peas right at the end and then puree it you bring back the green color does that make sense it does and then let me ask you if you were going to brown if you were going to cook some meat let’s say short ribs can you use instead of water can you use beef stock or maybe a demagogue awesome yeah absolutely and and and alcohol is fine too on but I because they add flavor and because in the end if you reduce those sauces they’re going to give you more flavor with my I do an Asian short rib in this book it’s got soy sauce and liquid and orange juice and some other things and then I do the same thing at the end I take out the short ribs you know they take I’d have to look quickly in the book the pitching you know 25 minutes or so to do and then you I take them out and I reduce the stuff in the pot and then I run the short ribs quick quickly with a little quick blaze I do in the oven just to crisp them up so i add probably an extra 10 minutes on the end but i get a really great i call it sticky asian short sort of lacquer defect and I’ve still done that I could still come home at seven o’clock and have it on the table by seven thirty or quarter of eight that’s amazing that’s yeah I mean you could never I should look up the timing here because I can’t remember it just you’re not speaking out of both sides of your mouth so I’m looking here at B&N event page any other questions Claudia you say so thinking about holding and the flavor would need less salt right when they need less salt no no and but what I advise is that you actually on salt afterwards I mean not for you should have salt in the beginning just a few pinches of salt in the same way that you would seize and food for any cooking on and then I would salt at the end because again it depends on if you’re reducing that sauce or not you will find that what you have left in your pressure cooker pot is more liquid than you’re used to because we’re used to evaporation and no other pot whether even even you know an enameled iron dutch oven over with a really tight lid great saute pan by all-clad with tight-fitting lid you still get evaporation on those pots whether you’re doing a braised with a small amount are you doing old washing suit you still get evaporation so it is true that your first experience with st. stews braises short ribs that kind of thing you will find that there’s more liquid in the end than you thought because you’re used to evaporation so that the key is just to give it a few minutes of reduction overheat and that’s when you want to salt afterwards does that make sense absolutely okay okay so how long is that recipe for the ribs cuz then you’re getting me very hungry oh you got me still distracted I have to look them up quickly um one of the people on the event page said it was 25 minutes apparently she has your book Oh x oh I love her that’s Sigrid you can call her by name yeah that’s key sigrid sigrid good thank you I I like can’t multitask right now I’m looking at the index and not getting anywhere so um yes I 25 minutes yeah um so let me just check and see and there is there a couple of other things I wrote on my notes here on my handy-dandy notes that I wanted to be sure to remind people of um no I think so oh why you know another thing sort of in this anti blandness campaign I had going with the book but I didn’t want things to come out like how people expected them on the other thing you’re a couple of dishes in the book like there’s happens to be I one of the things I love is brown rice and same deal I mean I never have it I think of it 10 minutes before I want to serve it there is a brown rice and cannellini being mixture that you do the pressure cooker and then again just to give a little extra something at the end I toss it quickly in a casserole pan and I put a little bread crumb topping cheese topping on it and I run it under the broiler in the oven so what I’m trying to send you don’t have to do that but what I’m trying to say is that people associate pressure cookers with just with braises and stews and brisket and corned beef but it can do a lot more it really can now slow cookers are not that good with grains or beans and we know pressure cookers are great with grains and beans and also with vegetables beets are great in a pressure cooker they’re wonderful i do a beat in orange sauce in here the only thing that i have found is not fish and fish doesn’t work at all and I’d love to hear from somebody out there about their ideas for recipes I mean obviously curries all of the great braised carnitas there’s a pork taco recipe in here that’s great but oh it’s Sophia this is interesting Sophia in Portuguese says that octopus is good right Sophia yeah I would love to hear about that yeah we uh I mean that’s typical saying that we used the pressure cooker back home I mean actually also for cod fish like salt cod we use the pressure cooker a lot because it’s I mean it’s easily cast half the time and it comes out very tender the typical thing for Sam we ducked because we just put you know about half of the water that we do in a normal another Norman apart and then we just put salt usually we put a whole onion and it just helps keeping the taste much better and usually within 10 minutes a whole octopus is fully nicely cooked and tender yeah that’s a great idea that is a beautiful thing that perfect because you have and you’ve explained really well the dual functionality of pressure is it tenderizes and it really diffuses flavor beautifully so like to one of the things that I meant you know everybody loves pressure cookers for beans but I think they think it’s just a function of time T IME but in reality i made these beans today that are just they’re so delicious and I all I did was I added a little bay leaf and a little chili de arbol and one garlic clove to it but again because of that a fact of the pressure everything is just deeply infused with this flavor and these beans are just delicious more than they would be if they were just simmer for it there’s this effect of the pressure cooker that I find is unique to the to the pot that it is really good at I almost want to say it’s really good at pushing flavor into food and I think scientifically we that’s probably pretty low now I have a question actually for Sofia which is Irene seals wants to know will that treatment of the octopus in the slow cooker be before grilling it or after grilling it I’m assuming before grilling before grilling yes before grilling or if you’re doing the typical Catalan salad you know with the paprika and onions and garlic then I right do I just have to cut it up and make the salad and within you know 20 minutes have an absolutely gorgeous salad as an appetizer oh and you know Sofia mention that she used half the amount of liquid that she would in a normal student you know it’s often called stewed octopus braising or stewing situation and again that’s because of the evaporation issue and it’s going to take longer to cook on the stove top in a normal pot and you have to have enough liquid to compensate for the fact that steam will escape and again in pressure cooker no steam will escape and it you know I always remember that well this is going to show my age but the welches grape jelly ad where they have a lutely right you know what I’m saying David and it’s remember there’s flavor in the steam and it stays in the pot in the pressure cooker so Tory we just have a few more minutes left so i’m going to ask is there any other questions from either the peanut gallery or from the event page and then we’ll wrap up because it’s just almost an hour I don’t have a question but I have a comment okay I got a app adore cooker from a friend it did not have the manual so I went on to google and i just googled user manual the with the model number and the make and I got a PDF copy of my manual Oh super what you really had so any other peanut gallery questions going on here that’s your pressure cooker have a great at the bottom so you can put a pot inside that the great kind on top of that little great yes it comes with a steamer rack okay you can use pressure cookers as steamers yeah in other words you know you can use them on low pressure which is only a little bit hotter than boiling and so it’s a very effective quick steaming where you would be steaming more traditional things you can even use that to steam fish there on yes it does it was late so I news team seemed without the weights right men India water pressure cooker models you have the weight so you take the well no but in the modern pressure cooker models you don’t have the weight you’re right though yeah you want to use both of us will have the older models that way you just take the weight off okay we have a question here are you talking tell us about the cake oh well okay in India many years ago we never had ovens any of any kind like the modern-day investor-owned ovens to bake cakes so the pressure cooker was rigged up to be an oven and what we did was we took the pressure cooker and putting two inches of sand at the bottom of the pressure cooker and then put it on high heat and heated it while you were mixing up your cake batter you put the cake batter in the pan and put it over the sand you take the rubber gasket off close the lid take the weight off because he’s what the old pressure cookers with a weight you take the weight off and then you use it look like an oven you cooked it on high for about 40 minutes or so and then when you opened it you have this beautiful cake so your voice very very very moist and it’s perfect because in the summertime if you don’t want to eat your home and your barbecue grill has an outdoor you know as a little burner you can we make cakes outdoors um it’s very much like another thing I’m really into is Dutch oven cooking yeah that’s very similar to what they do by putting a charcoal underneath I’m not yet but basically what you’re doing there is taking advantage of a pot with a naturally tight or to the minus minus the gasket because you can’t have the gasket in there baby burn so yeah and we have a question from Irene seals against saying that could you use a bamboo steamer basket such as used in dim sum or does it have to be metal I wouldn’t use bamboo I’d be a little bit I didn’t test them because again on I didn’t seem in it for this particular book I was talking about the slow cooking fast more stuff um i wouldn’t use a steamer basket in it with the full-on pressure cooking function because it’s again it’s very very hot in there and on you know I I don’t think that that would be good for any material that isn’t metal so I wouldn’t recommend that okay wasn’t there was another question on the event page we wanted to know if you’re making a stew can you use the normal amount of liquid or would it cause it to spew out and that’s from Elise finer oh that is a great question okay because on well one of my other books is braises and snooze and so stews traditionally had more liquid than braises and on you so when you’re when you’re using a pressure cooker you have to not only have a minimal amount of liquid but there’s a maximum you can have so you never want to fill the pot more than half fill with food and two-thirds once the liquid is added because you need to have head space for the for the pressure for the steam um and it won’t blow the lid off the new models I promise you it wouldn’t blow the lid off but it would clog the valves and it would cost the valves to shut down so if she’s talking about stewing on maybe like Scotch broth you know lamb in quite a bit of liquid and aromatics to make a kind of soupy stew you could adapt that to the pressure cooker you know do a little research find out how long lamb takes to cook generally small pieces of stew take about 35 minutes or so on but you would want to make sure that you didn’t have liquid above two-thirds the way up the pot and most of the pots have markers inside for how many cups it is and where you are in relation to the top there’s one other cooking safety point I want to bring to everyone’s attention when you are cooking grains or beans or legumes so split peas or littles those foods tend to phone and foam isn’t great the valves and so it’s a very smart technique to whenever you’re cooking anything like that once you put in the beam of the grain legume and out of the water um and then what other aromatics you need and salt you want to just drizzle a tablespoon of oil any oil olive oil candle oil whatever will you like and then seal it and that what that does is it keeps the foam eNOS down there by keeping the valves clear Lenny Ferrara says that was an interesting point about flavor in the steam thank you and what should one expect to pay for a decent entry-level a pressure cooker great that’s a great and I actually and you know David I could put this on the chat page on but I on basically did a little research for hand on and you depending on the size and the material but the least expensive us pressure cookers are aluminum Gove top ones um and you know you find them as inexpensive as somewhere between 35 and 50 Wohlers on the this the gore stainless steel 6-quart retails for about a hundred and thirty nine dollar so that’s going to be far more interestingly enough the food or electric model that I had here which I didn’t mention is a multi cooker it’s a pressure cooker a slow cooker and a rice cooker all in one and it really does work for all those functions um it’s it’s only a hundred dollars so my but I have some hesitation about aluminum atom as metal for cooking and i think we probably all know about the studies about aluminum I also you know it’s lightweight it doesn’t last as long the less expensive models from have extended handles they sometimes could melt ah I think it’s worthwhile to make an investment in a decent pot and I think for a decent model you’re you’re somewhere between fifty and a hundred dollars that’s reasonable all right sue it first you can find internet deals everywhere so we’re gonna have to stop now batory I want to thank you very much for all of your help and information I thought this was far more interesting than I thought it was going to be to be honest with you and I think I’m going to take my pressure cooker out from the basement and try a couple of things from your cookbook and everyone this is Tori Richie you can go to her website which is tuesday and her cookbook is the pressure cooker cookbook along with I think 11 other cookbooks am I wrong well um you know it may even be up to 12 I’m but I used to write cookbooks for sunset so I had a lot of those and then I’m Sonoma to know um well I did one book for the them and then I’ve done some my own so yeah but you know David we’re all doing these recipes every day so I want to hear what you make and yours but the first thing you’re going to do is check that gasket I am I probably shall check the gasket I’m gonna write a blog post about this i will link off to you and I’d love to hear from the person who is gonna test grass-fed short ribs I think that was Sigrid no um Amy were dug or dug all right everybody let’s wrap this up thank you very much Tori thank you for the peanut gallery dan and Eric and Jenny and Sita it Sofia I will talk to you all soon have a good night everywhere thank you much bye bye okay

2 comments on “How to Cook with a Pressure Cooker”

  1. David Leite says:

    Here's tonight's Google Hangout. Thanks @Tori Ritchie .

  2. kathy jo tourtois says:

    just recieved my pressure cooker in the mail along with ur cook book. cant wait to try the lamb shanks, ty so much great video

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