There once was a pot called a pressure cooker, which had a propensity of putting food on the ceiling rather than in plates. In our family, when Mom got out her infamous pressure cooker, all the kids headed for their bedrooms. Better to study American History than to pick shrapnel and lima bean bullets from various parts of your body – in case “she blew.”
But pressure cookers are no longer the instruments of mass food distribution they once were. Today’s pressure cookers are safe, reliable, easy-to-use and are becoming – once again – a staple in every kitchen.
Not only are pressure cookers fast – a whole chicken is completely cooked in 15 minutes – but they can deliver tenderness to what are otherwise tough cuts of meat. And they are magnificent for producing succulent vegetables in less time than it takes to unload a dishwasher.
The secret of pressure cookers is just that: pressure. If you paid attention during chemistry class, you would recall that water reaches higher boiling points when under pressure. Without pressure, the highest temperature boiled water will attain is 212 degrees Fahrenheit. But if you put a liquid under pressure, it can reach upwards of 250 degrees. This means you can cook at higher temperatures, which not only speeds up the process, but also aids in breaking down the connective tissue that can make a cut of meat tough.
Pressure cookers are amazingly versatile. They can braise, boil, poach, stew and steam, and almost any foods can be prepared in these handy instruments. Pressure cookers save time, save money on energy (less heat is required) and can save on grocery bills by using less expensive cuts of meat. But of utmost importance – pressure cookers can deliver some great dishes.
Take black-eyed peas, for example.
If you are new into pressure-cooking, start off with a simple recipe and what can be easier and tastier than black-eyed peas?
First, rinse the peas under cold water – no soaking is required. Next, put the peas in your pressure cooker, and cover with beef stock, about two inches more than the peas. Put the lid in place and cook at about 15 psi for 8 minutes. Remove from the eye until the pressure escapes.
When you open the lid, you will discover black-eyed peas exploding with flavor. Add salt and pepper and serve as they are, or mix your black eyed peas with rice. Other tasty additions to the rice and peas include sausages, ham hocks, celery, onions, green peppers, chilies, spices and whatever you feel like. In the Deep South, this versatile dish is called Hoppin’ John.
Don’t have a new pressure cooker? For goodness sakes, get one.