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

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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. She’s been described by both Nigella Lawson and by Si King of the Hairy Bikers as the queen of pressure cooking and she really knows her stuff.

Unless I am making a Caribbean black cake, which uses dried fruit which has weeks, if not months (once, well over a year) completely covered in strong rum, this is the method I usually use for soaking. A classic of the British festive season is the Christmas Pudding, in this post I share Catherine Phipp's Pressure Cooker Christmas Pudding recipe as well as a video tutorial filmed when Catherine came to film at The Kitchen Gadget Hub. Add salt, olive oil and aromatics (garlic, bay, rosemary and/or a parmesan rind), then cook at high pressure for 10 minutes: “Wait for the pressure to drop naturally, then taste. An expert in pressure cookers with a big focus on stove-top pressure cookers, Catherine Phipps lives in London with her family. This amount includes seller specified domestic postage charges as well as applicable international postage, dispatch, and other fees.Add the chopped onion, garlic and ginger and continue to fry until everything has started to turn a light golden brown. Phipps’s exceptional book shows that the pressure cooker has moved far beyond its spluttering, drab 1970s incarnation. Who better as a guide to using them, whether stovetop or electric models, than the Queen of pressure cooking. Other recipes for steamed puddings in the Instant Pot recommend steaming with the valve open for 15mins rather than going straight to pressure. I put them in a dhal and the pressure cooker just punched that amazing flavour right the way through.

Catherine Phipps - How To Soak Fruit in the Pressure Cooker This is a really useful thing to know this time of year. All of the above would appear to be enough to rekindle interest in slow cookers and pressure cookers items than many of us relegated to the back of our cupboards years ago.The pressure cooker was the icon of the 1950s, but people of my age often have a very jaundiced view. Author Catherine Phipps gently guides readers through everything they need to know about cooking in a stovetop or electric pressure cooker, with foolproof, step-by-step instructions.

This humdrum tool of grandmother's thrifty cooking is resurrected with an amazing amount of glamour' - The Times'Phipps's exceptional book shows that the pressure cooker has moved far beyond its spluttering, drab 1970s incarnation' - The Sunday Times'Recipes you'll want to cook' - The Financial Times'The holy grail of cheap, quick, delicious food' -- ***** Reader review'I just can't wait to cook more things from it' -- ***** Reader review'Changed my life' -- ***** Reader review'Inspirational! The Pressure Cooker Cookbook by first time author Catherine Phipps has genuinely changed the way I cook for the better. This works not only with alcohol, but with other liquids too - I use it to soak fruit in tea for a tea bread. If pressure cooking speaks to you of grannies, boiled-to-death pulses and explosions, Phipps shows you you’re wrong.Fry it in a frying pan until it goes crispy round the edges and then eat that with big piles of creme fraiche. Shakshouka with Feta, All in One Macaroni Cheese, Crispy Aromatic Duck, Squid and Chorizo with Black Rice all the recipes included are delicious and will go down well with hungry friends and family. I do this by cooking them with a small splash of water, sometimes the water that I’ve just washed them in.

And all for a fraction of the cost, too: “It’s a great ally in reducing water and energy consumption when you’re cooking things like vegetables, because you need very little of either. If not making a handle with string, take a long length of foil and fold twice, lengthways, so it is 4 ply.

Butter the outsides of the bread and put in a heated sandwich maker, or grill both sides in a frying pan. This humdrum tool of grandmother’s thrifty cooking is resurrected with an amazing amount of glamour. In the case of sprout tops, kale and broccoli, for example, Phipps puts “a slick of water in a pressure cooker”, adds just-washed greens, brings up to pressure, then switches it off.