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This article is part of Lesson 5: Vivid Veggies
I have a confession to make.
Not everyone is going to enjoy pressure cooked vegetables. They’re not.
People who enjoy raw vegetables, barely-cooked vegetables and crunchy vegetables… they’re just not going to enjoy what comes out of the pressure cooker. Pressure cooked vegetables are tender, flavorful and packed with nutrients – but they’re not going to be crunchy and they’re not going to be al dente.
Here’s three way to up your pressure cooker veggie game…
- Go LOW or NO pressure. Choose a “low” pressure setting to ensure more delicate cooking – this setting is usually half the heat of “high” pressure. And, some cookers will also let you steam veggies without any pressure at all!
- Open the pressure cooker quickly. Using Normal or Quick release, because even if the cooker is off the vegetables are still in a very hot environment and they’re going to continue to cook. And we don’t want that!
- Phase it in. For mixed recipes like a “veggie and bean” or “meat and veggie” stew, add the vegetables towards the end of cooking to ensure they’re not overly tender.
Personally, I don’t have an issue with tender veggies from the pressure cooker. They taste better. That’s because they’re flash-cooked at higher temperatures than conventional cooking (like boiling or baking) but for a much shorter amount of time. Studies have proven that pressure cooking vegetables preserve more vitamins and minerals than other cooking methods.
See Also: Nutritional Effects of Pressure Cooking
But you don’t have to be a scientist to know this. You can actually taste the difference. Eating a pressure cooked vegetable is like tasting vegetables in HD.
So, let’s try it!
|CONTINUE Lesson 5: Vivid Veggies|