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Pressure Cooking : Kitchen Tips

March 23, 1995|KATHIE JENKINS

* In some pressure cooker recipes, it can take as long to bring the pot up to pressure as it does to actually cook the food. To save time when a recipe calls for water, set a kettle to boil as soon as you start prepping. That way, you can add your water already boiling; the cooker will come up to full pressure much faster.

* Another timesaver: Put liquid ingredients in the pot of the pressure cooker and turn on the heat while you prepare and add other ingredients. Once you secure the lid, the pressure will come up more quickly.

* Never use less liquid than the manufacturer requires.

* Buy an accurate timer. Though many dishes can't be harmed by an extra minute or two under intense pressure, some will be ruined.

* Invest in a flame tamer or heat diffuser. It doesn't cost much, and it will reduce the danger of scorching, which is a particular problem when cooking on an electric stove top and in rice dishes and foods that contain a high amount of natural sugar.

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