Modern Pressure Cooking: The Comprehensive Guide to Stovetop and Electric Cookers, with Over 200 Recipes

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It is a method I highly recommend - you don’t have to switch the oven on and the pressure cooker is so good at intensifying both flavour and colour.

It documents the story of a colourful life from his childhood in Shanagarry to the excitement and challenges he encountered in his roller coaster adventures through the decades. I don’t see them as a gadget, but just as a saucepan with a specially adapted lid,” says the author of Modern Pressure Cooking.From ribs that fall off the bone, to stew, casserole or braised meat, a pressure cooker can achieve great results in under an hour. Divide the mixture between the ramekins and cover each with a buttered circle of greaseproof paper – it needs to be touching the custard, not sitting above it, but there is no need for any additional cover. In the late 90s, or possibly early 2000s, a new generation of pressure cookers seemed suddenly to be available, and when I rhapsodised about them to my late mother-in-law, she was amused at their comeback, telling me of her pressure cooking years in the distant past and the particular glory of her pressure cooker crème caramels.

The Pressure Cooker Cookbook by first time author Catherine Phipps has genuinely changed the way I cook for the better. Then check it after a few days and rewrap in fresh greaseproof and foil if that's what you used as, of course, fabric is more breathable but no harm rewrapping in sterilised muslin again too!Arrange the cucumber and watermelon on a large serving platter and sprinkle over all the shredded meat. Pressure cooking is a wonder cooking method: you can make meals in minutes (on average, a third or less of the time of other cooking methods risotto takes 7 minutes!