5. Vivid Veggies – Pressure Cooking School

5. Vivid Veggies – Pressure Cooking School

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Hi I’m Laura Pazzaglia of hipcooking.com and
today we’re going to learn all about vegetables in the pressure cooker. We’re going to steam some broccoli and then
I’m going to show you a technique that will turn any packet of frozen veggies into a delicious
stew. But wait… there’s more! We’re going to explore the pressure cooker
opening methods in-depth. Welcome to pressure cooking school! (sighs) I have a confession to make. Not everyone is going to enjoy pressure cooked
vegetables. They’re not. People who enjoy raw vegetables, barely cooked
vegetables, and crunchy vegetables they’re just not going to enjoy what comes out of
the pressure cooker. Pressure cooked vegetables are tender, flavorful
and packed with nutrients. But they’re not going to be crunchy and they’re
not going to be AL DENTE. Here’s three ways to get vivid veggies from
the pressure cooker. Choose the low pressure setting to ensure
more delicate cooking. This is usually half the extra heat of high
pressure – some cookers will also let you steam veggies without any prssure at all. Open the pressure cooker quickly because,
even if the cooker is off the vegetables are still in a very hot environment and they’re
going to continue to cook. And we don’t want that! For mixed recipes like a bean or meat stew
add the vegetables near the end to ensure that they’re not overly tender. Personally, I don’t have an issue with tender
veggies from the pressure cooker. They taste BETTER. That’s because they’re flash-cooked at higher
temperatures than conventional cooking, like boiling or baking, but for a much shorter
amount of time. Studies have proven that this preserves more
vitamins and minerals than other cooking methods. But you don’t have to be a scientist to know
this, you can actually TASTE the difference. Eating a pressure cooked vegetable is like
tasting vegetables in HD. So let’s try it! Steaming broccoli sounds simple, right? First, we need a steamer basket to steam them
with. Not all pressure cookers come with one. Some come with a wire trivet, there’s no way
you can steam broccoli with this. Others come with perforated racks but it’s
too shallow, it will be covered with liquid, and not steam the broccoli. Here’s a wire trivet with handles. Again, it’s too shallow and the openings are
too wide. Here’s my favorite kind of steamer basket. It’s a collapsible steamer basket. It has tall feet and it comes in different
sizes. I call it a flower steamer basket. I recommend getting the largest one that will
fit because it has a larger flat area that can be used for steaming desserts. If your pressure cooker has a non-stick insert,
get a silicone steamer basket. That way the coating won’t be scratched. You can purchase these from any homeware store. Check the hip site for links. Thankfully this pressure cooker did come with
an extra-tall wire trivet and high-quality steamer basket. First, add the minimum liquid required by
your pressure cooker. If you’re not sure, one and a half cups will
work for just about every kind and type. Trivet’s already in. Stamer basket goes in. Broccoli goes in. Close the lid and set the valve to the pressure
cooking position. Now set the pressure to “low” and the recommended
cooking time using either “high” or “low” pressure according to your veggie doneness
preference. Ok, this technique will work with any frozen
vegetable: frozen broccoli, a block of spinach, a package of corn. I’m using green beans. Again, we’re going to use the minimum liquid
requirement. A can of chopped tomatoes. And garlic powder. Fresh won’t’ work here. Add fresh AFTER pressure cooking to keep it
from losing flavor. Set the valve to the pressure cooking position. Serve this veggie stew on its own, with a
tear of a baguette, piled on a baked potato, or mixed in with rice. How you open the pressure cooker is actually
an important part of the recipe. So, let’s review the four pressure cooker
opening methods and how we’ve used them in this series so far. Then, we’re going to take a look at what’s
actually going on inside. The Normal Release, also known as Quick-Release,
is when the pressure is released all at once using the valve. We used this for the hot water test and in
the first recipe in the series, the Cauliflower Potato Mash. The Slow Normal Opening, Is when the pressure
is released from the valve SLOWLY or, if that is not possible, in short bursts 10 seconds
apart to keep foam and food from spraying out of the valve.We used that when we quick-soaked
beans. In the rice lesson, we used the 10-minute
Natural Release. When cooking was finished we let the rice
sit in the leftover heat and steam of the pressure cooker to continue cooking for 10
minutes. After that, if there was any residual pressure
left that can be released. And, finally, we used the Natural Pressure
Release with the Black Bean Lentil Chili where, basically, we let the pressure cooker do its
own thing until the pressure has completely dissipated naturally. The benefits of each opening method will become
clearer once we take a closer look at exactly what is going on inside the pressure cooker
when it’s reaching, maintaining and releasing pressure. To do that, we have to first look at what
happens when water boils without pressure. When boiling conventionally, the water is
heated bubbles form, break to the surface, and release vapor. Steam! This is the exact same thing that is happening
in a pressure cooker, too, before it starts to build pressure. Then, when the valve closes the steam is trapped
INSIDEthe pressure cooker. The steam pushes all directions, including
down on the food and the cooking liquid. It is this steam that provides the physical
push that is the PRESSURE of pressure cooking. This force is so strong that the bubbles from
the boil cannot break to the surface, anymore. This is one of the unique properties of pressure
cooking. The food is cooked at very high temperatures
but, at the same time, it’s not moving much. It’s not being tossed and jostled around as
it would have been boiling in an open pot. So, any guesses at what happens when pressure
is released? Well, when steam is released from the valve,
the pressure inside decreases and the force that was suppressing the bubbles inside the
pressure cooker is no longer there. And there is ALOT of heat that wants to come
out. So, there’s a lot of movement and churning
inside the pressure cooker. A lot more than a pot of water at a rolling
boil. So, does it make sense now why some foods
are torn to shreds or spray out of the valve when the wrong opening method is used? Don’t worry. You can control the force of this churn using
different opening methods. Let’s re-visit the opening methods, this time,
taking a peek at what’s going on INSIDE to understand which method is best for what kind
of food and WHY. The Normal pressure release takes the least
amount of time but also triggers the most movement inside the pressure cooker. This release method is best used for quick-cooking
foods like vegetables, fish and eggs. It’s notorious for splashing things on the
underside of the lid and gunking up the valves. So, you only want to use it with large pieces
of food and not for thick recipes or those containing rice, grains or beans. The Slow Normal Pressure Release can be used
to hurry things along when it’s just not practical or convenient to wait for the full Natural
Release. For example, when quick-soaking beans or opening
the pressure cooker for an intermediate step to add ingredients. There is some movement but releasing pressure
slowly or in spurts gives the foam inside a chance to settle down before it reaches
the safety valves in the lid. The 10-minute Natural Release is mostly used
for rice and grains. When cooking time is up, the next 10 minutes
during which the heat is off and the pressure is not released, the food is absorbing the
rest of the cooking liquid. So if you did things right, like following
the hip grain to liquid ratio, in the 10 minutes there will be little to no liquid left in
the cooker to actually bubble, boil or spray out of the valve. Finally, the Natural release has the least
amount of movement. Think of it as vairy slow simmer. This opening method preserves the most flavor,
too. That’s because a majority of the steam is
not sprayed out of the valve but it hits the lid, condenses and drips back into the recipe. It also gives the food time to come down in
temperature from pressure to boiling. This is especially important for meats, and
I’ll explain that in detail in the next lesson. OK, so I just threw ALOT of information your
way. And, don’t worry, you don’t have to remember
it all. The Hip Pressure Cooking time chart includes
a column with my recommended opening method and its noted in all of my cookbook and website
recipes, too.

12 thoughts on “5. Vivid Veggies – Pressure Cooking School

  • Katherine Miller Post author

    Very informative! Thanks!

  • Nani Lu Post author

    I'm looking forward to the "meat lesson"! Grazie Laura!

  • blue222blue Post author

    I bought the Fagor Lux after reading on your excellent site. I love it!

    Thank you and please keep doing these excellent videos.

  • FlashOhJoy Post author

    I think the links are mixed up…clicked vivid veggies and saw opening methods

  • 59seank Post author

    You have answered SO many of my questions. Thank you!

  • Stephen Lambrecht Post author

    I am new to PCing. Being an old school kind of guy I ordered a stove top 8 Qt stainless steel cooker. Don't mind the required attention required by this device. Beans are of special interest to me. Being a type 1 diabetic for 50 yrs the slower release of carbohydrates is beneficial for blood sugar control. I hope to be eating more legumes. Also of focus is cooking a pork shoulder in mojo marinade for wonderful Cubano sandwiches. Looking forward to some great and nutritious food.
    Thank you for covering the nuts and bolts of this utentzel as well as the flavor profiles it offers.

  • celestehammell Post author

    You are amazing! Thank you💖

  • Dormousey Post author

    Oh boy! I was so wrong at the end. I even wrote down what I thought was right for each pressure release settting and I thought 1 was rice to stop the cooking process – WRONG! I need to watch this more than once. I have cooked my veg in those collapsible steamers in saucepans for over 10 years so am not convinced a PC will improve that – anyone disagree? Takes 10 mins for broc (and lets add 2 mins for boil time before I turn it down!)

  • Dormousey Post author

    Hmm. Need quite a few watches to get my head round but 2nd one suggested time to add more fragile veg to a stew for example. Stews and casseroles on 4. Pork joint on 1 and non keto stuff like grains and rice on 4 because in theory, recipes are assigned to take into account the bubbling and extra cooking time? I'll move on and and probably come back! Sorry for not understanding when I have a non common diet.

  • Dormousey Post author

    Hi again Laura. I have this idea but watching this again, I'm not sure it will work. Say I set a big batch of broccoli to cook just like you did then go out to do some gardening and let it do it's thing and naturally release the steam. On the assumption I could stop any 'keep warm' system from starting; could I just cut the steaming time to get the broccoli how I wanted it (I presume it's still cooking during a natural release and 'keep warm' period)?

  • Dormousey Post author

    You are SO GOOD; I shall be patient over the weekend. No access to the forum and no answer here but guess your weekend started! And no rush from me to buy a pc when I have no room for it and wrorry about my ceiling and SCALDing myself 🙁

  • Z Z Post author

    That music is annoying and distracts from the informative content presented.

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