cooking under pressure
I am often asked how I find time to cook. My answer has two parts. First of all, healthy and delicious food is essential to my well-being, so cooking is often at the top of my to-do list. Plus, I find nothing more relaxing, creative, or satisfying than trying a new dish or savoring an old favorite. Second, I use a pressure cooker. The usual response I get is: “The ones that explode?” Not quite.
Pressure cookers have come a long way from the days of noisy valves and the occasional explosion. Thanks to new technology, today’s pressure cookers automatically depressurize when they overheat. A pressure cooker is essential for quick preparation of whole grains and beans. For example, brown rice takes an hour to cook conventionally. It also requires the use of a flame tamer or very low heat to prevent burning. With a pressure cooker, it takes 35 minutes and will not burn if an Ohsawa pot is used. Black beans cook in two hours conventionally, but take only 25 minutes in a pressure cooker. Long soaking times for beans can also be avoided with a pressure cooker.
There are other advantages to pressure cooking. Food retains its nutritional value because pressure cooking uses less water and the nearly airtight seal prevents nutrients from escaping. Pressure cooking tenderizes meat quickly so less expensive cuts can be used. Shorter cooking times use less energy.
Select a stainless steel pressure cooker. Aluminum ones are available, but they will leach harmful aluminum into the food. Look for a removable pressure regulator. A removable one is much easier to clean when it becomes clogged with food. The pressure cooker should generate at least 15 pounds of pressure to save time compared to conventional methods. A lid locking mechanism and the pressure cooker has a pressure release system that will prevent bursting. The 5 liter size generally fits a family of 4. As with selecting any cookware, pick it up by the handles and make sure it feels good in your hands.
My Magefesa pressure cooker is highly rated and has worked wonderfully for 17 years (www.magefesausa.com) Kuhn Rikon’s Duromatic pressure cooker is also highly rated (www.kuhnrikon.com)
The perfect brown rice starts with the right rice. I like medium grain Ohsawa Rose or long grain Southern Brown rice. Both are available from Goldmine Natural Food (www.goldminenaturalfood.com) The Ohsawa pot is a must and also available from Goldmine Natural Food. The rice is cooked in this pot inside the pressure cooker. This makes it impossible to burn yourself. The recipe also calls for kombu, a seaweed that softens the rice, making it easier to digest. Find it at your local health food store.
Perfect Pressure Cooked Brown Rice
1-1/2 cups brown rice
½ teaspoon of salt
1 kombu stick
Water
Wash the rice by placing it in a container and filling it with water. Stir the rice with your hand. The straw will float to the top. Carefully remove water and straw. Do this two more times or until the water runs clear.
Place the rice in a quart Ohsawa pot. Add the salt and kombu. Fill the pot to the top with water and close the lid. Fill the pressure cooker with an inch of water. Place the Ohsawa pot inside. Secure the pressure cooker lid and bring it to 15 pounds of pressure according to your instructions. Cook for 35 minutes, then remove the pressure cooker from the burner. Let it depressurize on its own. Serves from 4 to 6.
