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

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Butter the outsides of the bread and put in a heated sandwich maker, or grill both sides in a frying pan. The slow cooker does wonders for cheap ingredients and uses a miniscule amount of electricity as it gently braises inexpensive cuts of meat to melting tenderness or of course it could be a plump chicken, a shoulder of pork or lamb, a bean stew… It seems to me that the slow cooker is the equivalent of a trusty friend that can literally have the family supper ready when you arrive home from work.

Catherine has generously allowed me to share a recipe from her new book, Modern Pressure Cookery (Quadrille 2022).I think we can say they’re definitely here to stay now, and who better as a guide to using them, whether stovetop or electric models, than the Queen of pressure cooking over here, Catherine Phipps. Electric pressure cookers, meanwhile, might suit those who “have lots of worktop space, are used to slow- or multi-cookers and like that way of cooking”; they also come with a multitude of accessories, such as air-fryer lids and yoghurt makers, if they’re up your alley.

Royal Mail received the package from the seller on 22nd September, but took till 30th September to deliver it. 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. They reach temperatures of 120º degrees and cook food 70 % faster on average than conventional pots.

In terms of size, bigger is often better, Phipps says, because it gives you more options; she has cooked as much as 500g dried beans in her four-and-a-half-litre pressure cooker and as little as 50g rice. Catherine Phipps is an altogether calmer exponent: “This book”, she states in her introduction, “is aimed at people who want to cook. For example, rice, pasta and pulses, which are cooked by absorption, are a game of ratios: Phipps uses 2:5 rice: liquid for risotto, while basmati requires equal parts rice and water.

Meat, game, bean stews and dahls are all cooked in a twinkling thus saving time and expensive energy. Read more about the condition New: A new, unread, unused book in perfect condition with no missing or damaged pages.

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. 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.

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