Cooking and Experimenting
with Pressure Cookers
First Edition (Aug 2012)

by Diana Walstad

Echinodorus Publishing (Chapel Hill, NC)

216 pages (8½” X 11”)
250 color pictures, 73 graphs, 27 tables

Articles by Diana Walstad on Pressure Cooking Various Foods:

Apple Cake ( 294KB)
Pasta (536 KB)
Polenta (324 KB)
Potatoes (352 KB)
Split Peas (290 KB)

The following links have purchasing information on the two featured pressure cookers:
6 quart Presto
3 liter Premier

Cooking and Experimenting with Pressure Cookers shows how to pressure cook a wide variety of foods safely and effectively. The author presents novel methods that prevent kitchen accidents, cook foods more uniformly, and save energy. Methods are backed up by time-temperature measurements (using thermocouples) of actual cooking episodes.

Episodes include:

1) cooking rice, beans, meats, fruits & vegetables
2) steam-baking small cakes, meatloaves, & custards
3) canning fruits & meat stocks.

How to Really Use a Pressure Cooker

Ignore the rumors and forget the instruction manuals.  This book shows you how to use a pressure cooker safely and effectively.  You will come back to this reference book again and again as you learn how to use a powerful cooking tool that has been misunderstood for far too long.

Book contains over 250 color pictures.  Over 70 graphs show “real-time” temperatures associated with the cooking of meats, vegetables, cakes, fruits, beans, pasta, rice, etc. 

You’ll Learn:

• How to cook beans and applesauce without their splattering all over the ceiling
• How to let meat control its own heating rate for more uniform cooking
• How to cook potatoes whole and in their skins for more taste, fiber, and nutrition
• How to cook pasta without heating up the entire kitchen
• How to cook Risotto and Polenta without stirring
• How to bake healthy, tender, and delicious cakes containing 100% whole wheat flour
• How to can fruits and meat stocks quickly and safely