I have had an electric pressure cooker for some time now and haven't used it yet. What I would like is a cookbook specifically for electric cookers; I don't understand all the bring to pressure, wait for jiggle, etc that the regular cookbooks have that have recipes for the older style pressure cookers.
Does such a book exist?
Best answer:
Answer by T-tom
They're not "older" style , they are the common style.
I heat mine on an electric stove , so mine in essence , is electric.
I would assume , the only difference is , your heating element is built in.
Any pressure cooker cookbook should be able to be used.
If you EDIT to tell brand and model # I may be able to help further.
Give your answer to this question below!
Take a look on line . I hope it help
ReplyDeletewww.canadiantice.ca
OR
www.gametap.com
This is the best site for all things pressure cooker
ReplyDeletehttp://missvickie.com/recipes/recipeframe.html
I have an older model Sears electric pressure cooker/fryer and this is the best site that I have found
All pressure cookers work on the principle that heat generates steam in a closed cooking environment and that produces pressure. The electric models are basically pressure cookers on training wheels. They have some serious limitations when compared to the wide variety foods, recipes and cooking techniques that can be used with the new, modern stovetop pressure cookers available today, but that's the tradeoff for a digital timer.
ReplyDeleteUnlike today's modern pressure cooker, there are no standards for the digital controls each manufacturer installs to operate their appliance. Instructions vary widely with all the various makes and models on the market, so it would not be practical -- or profitable -- for a cookbook publisher to give detailed operating instructions one each and every one. So it's up to YOU, as the user, to know how to operate your particular model.
In general, use the BROWN setting for searing and sautéing. Instead of monitoring a pressure regulator (jiggle-top), or a visual pressure indicator on stovetop models, you to need program the cooker for HIGH PRESSURE and then set the timer. If the recipe calls for a quick release, use the corresponding mechanism on your appliance. Natural release means to turn off the heat and wait until the pressure drops on its own. Use the BROWN setting to do any finish cooking after pressure is released and the lid is removed.
You can adapt many regular recipes and standard pressure cooker recipes for use in electric models, but be aware that there are limitations that can affect the outcome. Most importantly, most electric pressure cooker units fall short of the standard 15psi pressure setting. This means you'll need to compensate by increasing the cooking time, but that defeats the whole purpose of pressure cookery. Of course, you can't use the cold water release method, so that eliminates foods like tender-crisp, fresh veggies. The electrics take longer to pressurize and depressurize which can lead to scorching problems. As a result, they tend loose more liquids to venting so you'll need to increase the minimal amount (which is only 1/2 cup for modern stovetops) to make up the difference.
Once you understand your owner's manual and how to use your appliance, you can try recipes for braises, stews, soups and steam roasting, all of which should work well in your electric model with only minor adjustments.