Get ready for a new kind of cooking: hip pressure cooking. Which brings new ingredients, recipes and techniques to the pressure cooker to make your every-day cooking faster, healthier and more delicious!
About Me, Laura
I picked up my first pressure cooker six years ago, ever since seeing a friend boiling whole potatoes in 10 minutes flat, and I never looked back. I soon realized that the flavor pressure cooking retains likens the results to tasting food in High Definition. Soon, I was starting to post waaay too many recipes on my personal blog (which nobody reads since 2003), hence the birth of Hip Pressure Cooking.
In addition to running this website, I publish articles in various publications hoping to bring many new converts to pressure cooking!
Oh, and due to popular demand, I have launched a sister website to this one in Italy, in Italian, called cucinare hip!
Pressure Cooker Victories!
- Currently writing my first Pressure Cooker Cookbook
- Made pressure cooker demonstrations and technique introductions to pressure cooker manufacturer in Germany, Luxembourg, and Seattle (USA) - more coming, stay tuned!
- Presented at the cooking school of La Cucina Italiana magazine headquarters.
- Provided Recipes for Pressure Cooker Manufacturer Recipe Book
- Provided recipes and photographs to be used in Italian point-of-sale brochure
- Scroll further down to see links to guest posts and mentions on top foodie websites!
Sophisticated Pressure Cooking Network
I could not present you with delicious, solid recipes without the support, testing and inspiration from my mother-in-law, Margherita (who has 5 pressure cookers and lives in Southern Italy), sister-in-law Katia (who just received her first modern pressure cooker and lives in Nashville, TN), my Italian copy-editor and fixer of creative translations Lina (who lives in Tuscany), my neighbor and friend Giuseppina (a busy working mom) and countless readers who take the time to leave comments and suggestions at the bottom of the recipes.What Others Say...
“Laura is full of enthusiasm for pressure cooking and is very adventurous. Her photographs are gorgeous, and she's doing a great job of showing her blog readers just how versatile pressure cooking is and why the 'pc' deserves a place in everyone's kitchen.” - Lorna Sass, Pressure Cooking Queen, author of several Pressure Cooking books, including the groundbreaking Cooking Under Pressure“I’m thrilled and inspired to find a kindred pressure cooking spirit in Laura. I like that her recipes are straightforward and use seasonal ingredients. I’m sure that her Hip Pressure Cooking blog will reach and inspire readers to pick up a pressure cooker, get into the kitchen and cook. Thanks Laura!” - Jill Nussinow, The Veggie Queen, author and creator of Pressure Cooking, a Fresh Look DVD
“..our blog of choice for pressure cooking goodness. Perfect for newbies to the wonders of pressure cooking and more than interesting for those of us who have been cooking under pressure for years" - An Island Gourmand
“It is about time for some 'new blood' in pressure cooking!” - Avid Reader of Hip Pressure Cooking
My Pressure Cookers
I regularly rotate the pressure cookers I use in my recipes, but often, I am asked what they are and how I like them. Here is an introduction to my kitchen helpers. A big thanks to the manufacturers who have sent me their pressure cookers to test-out, photograph and support my pressure cooking! - Kuhn Rikon Duromatic Duo set, 2 L. and 5L, two pans, one top! I love the flexibility. See it in use here.
- Fagor Futuro, 6 qt., the quietest vapor-release- ever! You just flip a switch and walk away (no standing there pushing a button). See it in use here.
- Magefesa Ideal, 6 L, the lightest of the bunch which reaches pressure super-fast with flip switch pressure release . See it in use here.
- Fissler Vitavit, Vitaquick and Blue Point see them in use here, here, and here.
- COOP Branded, Barazzoni, 4 lt. weight-modifyed pressure cooker a noisy oldie but goodie (only available in Italy). He's retired now but makes an appearance in my earliest recipes! See it in use here.
About The Recipes and Website
The Hip Pressure Cooking test kitchen is dedicated to using whole foods, fresh ingredients and unadulterated recipes. They are either conceived for, or adapted to, the pressure cooker through trial and error, We will not publish a recipe unless it has been tested several times to get consistent results. I take all of the photos and -other than artful arrangement- there are no tricks. I photograph what really comes out of the pressure cooker.
Hip Pressure Cooking readers are from all over the world, though the majority of them (86%) are American.
Let's Collaborate!
We're looking to partner and collaborate with key companies to bring new cooks to pressure cooking and teach them about equipment and ingredient innovations. We provide pressure cooker manufacturers with free published recipes and photographs to use with their product, or exclusive content for their activities to promote pressure cooking. World-wide pressure cooker demonstrations are also possible for minimal cost.Contact Us You reach us at info@hippressurecooking.com
This website is featured on...
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Pressure Cooker Manufacturers Content Syndication    | Major Newspapers Foodie Websites
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Laura - greetings from Canada. I truly appreciate your website and check it often. I recently purchsed a Rikon Kuhn braiser style pressure cooker and absolutely love it. This is the first PC of many I have purchased over the years that reaches pressure in seconds and does not burn on the bottom. I am experimenting weekly - converting recipes to PC - I love the way the Rikon PC has 2 levels but my challenge is not overcooking vegetables - tried steaming asparagus - turned to mush! This explains why asparagus is nowhere to be found in any of my PC cookbooks! Anyway - once again many thanks for just a marvelous website! MJ
ReplyDeleteMJ, for the most delicate vegetables like, asparagus, you can do the following:
Delete1. Choose the thicker (usually less desirable and cheaper) ones.
2. Steam them at low pressure - or you can even choose a pressure lower than the standard "low pressure" for cookers with an indicator rod (like your Kuhn). Simply turn down the heat and begin pressure cooking even before the indicator rod reaches the first ring.
3. Wrap them in either prosciutto, salmon or even oven paper.
Here is my prosciutto-wrapped asparagus recipe!
Ciao and thanks for your very nice comments!
L