Cooking under pressure

I am often asked how I find time to cook. My answer in two parts. First, the healthy choices is essential to my well-being, the kitchen is usually so first on my to-do list. Also, I find nothing more relaxing, creative and satisfying than to try a new dish, or enjoy an old man. Secondly, I use a pressure cooker. The answer I get is always "explode those?" Not exactly.

Pressure cookers have come a long way since the days of noisy valves and comeoccasional explosions. Thanks to new technology, today's pressure cookers automatically in case of overheating. A pressure cooker is essential for the rapid preparation of whole grains and legumes. For example, the rice it takes an hour to cook conventionally. It also requires the use of a flame tamer or a very low heat to avoid burning. With a pressure cooker, it takes 35 minutes and not burn when a pot is used Ohsawa. Bean blacks in two hours to cook conventionally, but take only 25Minutes in a pressure cooker. Long waiting times of beans can be avoided with a pressure cooker.

There are other advantages to cook under pressure. Foods retain their nutritional value because the pressure cooking uses less water and almost hermetic sealing to prevent nutrients escaping. Pressure cooking meat tenderness of the financial cuts can be used quickly. Lower Austria cooking times less energy.

Choose a stainless steel pressure cooker.aluminum ones available, but will be harmful Leach aluminum in food. Looking for a removable pressure regulator. A removable to be cleaned more easily if clogged with food. The pressure cooker must generate at least 15 pounds of pressure per time compared to traditional methods to store. A locking mechanism of the lid and a pressure cooker and a pressure-relief system to prevent explosions. The 5-liter size usually fits a family of 4 As for the selection of each piecePans, pick handles, and make sure it feels right in your hands.

Magefesa my pressure cooker is the rated as good and has done for 17 years (www.magefesausa.com) Kuhn Rikon Duromatic pressure cooker is also highly rated (www.kuhnrikon.com)

Perfect brown rice with the rice just begins. Like Ohsawa Southern Rose medium grain or long grain rice Brown. Both are available at Gold Mine Natural Food (www.goldminenaturalfood.com) The Ohsawa potalso essential and Gold Mine Natural Food. The rice is cooked in a pressure cooker pot. This makes it impossible to burn. The recipe also provides kombu, a seaweed delicacy of the rice, so it is easier to digest. Find them at your local natural foods store.

Perfect pressure cooked brown rice

1-1/2 cups brown rice

½ teaspoon salt

1 stick kombu

Water

Wash the rice, putting them in a bowl and fill the bowlwith water. Mix the rice with your hand. Chaff floats to the top. Carefully pour off the chaff. Do this twice, or until the water remains clear.

Put rice in a pot a quart Ohsawa. Add salt and kombu. Fill the jar to the brim with water and secure the lid. Fill the pressure cooker with an inch of water. Put the pot inside Ohsawa. Secure the lid of the pressure cooker and bring to 15 pounds of pressure according to his instructions. Cookfor 35 minutes, then remove the pressure cooker from the burner. Leave it alone, without pressure. 4 / 6 persons