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Cooking and Experimenting with Pressure Cookers, by Diana Walstad
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Book shows how to use stovetop pressure cookers safely and effectively. New techniques are illustrated by over 250 color pictures and backed up by real-time temperature measurements during cooking episodes. Episodes include: (1) cooking rice, beans, meats, fruits, and vegetables; (2) steam-baking small cakes, custards, and meatloaf; and (3) home-canning fruits and meat stocks.
- Sales Rank: #5076011 in Books
- Published on: 2012-08-31
- Original language: English
- Binding: Hardcover
- 216 pages
Review
"A useful scientific introduction to using pressure cookers in new ways." - Kirkus Reviews
From the Author
The world is filled with recipes, but my book is the only one that looks at how to really use a pressure cooker. I wrote this book, because I was quite dissatisfied with the instruction manuals. For example, there are dire warnings not to cook split-peas, applesauce, and pearl barley -- the very foods that lend themselves to pressure cooking. So I took a long and hard look at pressure cooking. When I discovered ways to cook these "problem foods" safely, I experimented with other foods. In the process, I discovered brand new ways to use the pressure cooker. For example, I show how I can salsa, fruits, meat stocks, etc. and monitor for sterilization. I also discovered that a pressure cooker is fantastic for steam-baking moist, tender cakes and for cooking pasta without a big foaming mess.
About the Author
Diana Walstad trained as a microbiologist and spent many years doing medical research at the University of North Carolina (Chapel Hill). Her last position was as a cell biologist at the National Institute of Environmental Health Science (RTP, NC).
Most helpful customer reviews
4 of 4 people found the following review helpful.
A new look at pressure cooking.
By History Fan
This self-published book has good "production values" as they say in the book biz. Without an editor, it is refreshingly free from promises of perfect recipes. "Easy" is not used on every other page. No food stylist has made the food look like an unrealizable work of art. It introduces us to "real life" color photos that have not been reproduced with the color saturation slider set at "maximum." Instead, the author, who is a retired research technician trained in microbiology, has applied the principals of scientific research to the art of pressure cooking. She measured temperatures inside the pot during cooking. The time-temperature graphs are prettier than any I ever designed in school.
So why recommend yet another pressure cooker book? This one is very different from the run-of-the-mill recipe book. The book contains many new pressure cooking techniques that I have not seen elsewhere. They not only save time and power, but eliminate a lot of the cooking time tables. The author takes the unusual position that pressure cooking can cause accidents and outlines methods for avoiding them. It is also unique in describing the many variables that affect pressure cooking, such as the pH of the water in cooking dried beans. Some may find the use of thermocouples overly technical, but you are not asked to use them, and they provide invaluable information not available elsewhere. Some of the abbreviations and terminology may be off-putting at first, but they are keyed on the last page. I had not used a pressure cooker for over 30 years when I saw a thread by this book's author on a food forum. Subsequently, I obtained the book and purchased a 6 qt stainless steel PC from Amazon, which cost less than most name brand saucepans of the same volume. Since then I have made many successful meals.
This book is not for everyone. If you tend to reach for titles containing "for Dummies" or "made simple," and if you want a list of "quick and easy" pressure cooker recipes, you may want to look elsewhere. It is ideal, though, for those with an inquiring mind who want to go beyond mere recipe compilations, whether they are old hands or new to pressure cooking. The instructions will help you pressure cook some traditionally difficult or "impossible" foods, like pasta and split-peas, use less electricity, and often save time. For anyone who wants to truly understand how a pressure cooker works and learn some good techniques into the bargain, I strongly recommend this book.
1 of 1 people found the following review helpful.
Ussing The Pressure Cooker Made Easy
By DelAnne
Title: Cooking and Experimenting With Pressure Cooking
Author: Diana Louise Walstad
Publisher: Echinodorus Publishing
Published: 7-26-2013
E-Book ASIN: B008UVFQ6O
ISBN: 0-9673773-3-1
Pages 216
I have used a pressure cooker since I was a teenager, but only for the foods my mother and grandmother showed me how to make in one. I have never ventured outside my comfort zone of the "safe" foods I knew I knew I could prepare. Outside of those foods I kept remembering that old warning that if you are not careful the pressure cooker can explode if you are not careful. There were no list of unsafe foods just the warnings. Upon reading Cooking and Experimenting with Pressure Cooking I have never found any easy to understand step by step instructions for using and taking care of your pressure cooking.
My thanks forever to Diana Louise Walstad for showing me and guiding me through preparing some of my favorite dishes such as meatloaf, rice based dishes and even a custard, which I have never ventured to try before. I never knew you could prepare pasta in a pressure cooker, but now I feel confident that there are few items I would not try. With this cookbook you too will find the confidence to broaden your horizon with this often misunderstood, but valuable piece of cookery. Ms. Walstad has written it in such a way as to make the instructions simple and easy to follow. She covers all the different aspects of pressure cooking and inspires you to try to experiment on your with some of your own ideas. This is a must for everyone's culinary library.
1 of 1 people found the following review helpful.
Lots of information, recipes so-so
By Becky (in NOLA)
When a cookbook author flat out states that her goal is not recipe tastiness I become concerned. She continues, in her introduction, to state healthiness is her main goal, and that most of the recipes would be better with butter, cream or sugar, but healthiness is more important to her than tastiness.
So why would I give a cookbook with so so recipes four stars? Because this book succeeds as a textbook, as a way to demystify the pressure cooker and make it a valued and much used appliance in the kitchen, as it should be.
There is a ton of information on how to use and maximize the pressure cooker. The scientific information, techniques, and the information on different types of Pressure cookers- aluminum, stainless steel etc, are very interesting and helpful for using the pressure cooker.
There are comparisons, pictures, graphs, detailed examples on everything from canning to using metal vs other materials as inserts.
I would buy this for the incredible amount of information she gives, for example, the canning information is precise and detailed, I would buy this book for the how to, and them maybe Miss Vickie's for the recipes.
Read as an arc provided by net galley
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