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SPECIALS APRIL 1213-14 — 3 DAYS ONLY
Advertising in The Jewish News Gets Results
Place Your Ad Today. Call 354.6060
86
FRIDAY, APRIL 12, 1991,
Pressure Cooker Makes
A Triumphant Return
ETHEL G. HOFMAN
Special to The Jewish News
W
ho can argue with
Cornish hens done
to a turn in eight
minutes flat, or an olive-
studded Beef Burgundy,
tenderized and tasty, in 15
minutes? Nostalgia for these
slow hOme-cooked foods have
heralded a triumphant return
of the pressure cooker — and
none too soon.
The newest form of patriot-
ism is a yearning for tradi-
tional "meat and potato"
dishes — comfort foods which
go back for generations. In-
deed, the latest way to enter-
tain is the old-fashioned
family-style dinner. Chances
are, your "bubbie" prepared
these meals in one of her
daily-used kitchen tools, a
pressure cooker.
Over 50 years ago, the pres-
sure cooker made its debut at
the New York World's Fair.
Cooking 3 to 10 times faster
than any other kitchen ap-
pliance, the pressure cooker
tenderized budget cuts of
meat which are tough but low
in fat; preserved color, flavor
and nutrients; and saved
energy. It was an instant
success.
have
Manufacturers
brought back the pressure
cooker and at least a half-
dozen major brands from rel-
atively cheap to expensive are
available. This time round,
though, the cooker is stream-
lined, foolproof and
user-friendly.
Each pressure cooker is
slightly different so read the
instruction booklet thor-
oughly before using. But the
concept is simple: a saucepan
with a special cover that locks
into place. Pressure is created
in the unit when air is auto-
matically exhausted and
steam is sealed inside. At 15
pounds pressure, the temper-
ature in the cooker reaches
250F. This high temperature
speeds cooking and the moist
steam naturally tenderizes
the toughest meat. After
cooking, do not attempt to
remove lid until pressure is
completely reduced.
Any favorite recipes con-
taining liquid may be ad-
justed for pressure cooking.
Time is usually decreased by
two-thirds but if necessary,
cook 1 to 2 minutes longer.
For example, instead of sim-
mering on the stove for 3 or
©1991. Ethel G. Hofman. Ethel
Hofman is a certified home
economist, syndicated
columnist and cookbook author.
more hours, a pot of chicken
soup stock is cooked in 20
minutes. A 3-pound brisket is
ready to eat in 60 minutes;
vegetables may be added
towards the end of cooking
time.
Two of the recipes below are
pressure-cooked and served
within 30 minutes. The
others take slightly longer
but time is drastically cut
compared to conventional
cooking.
Cornish hens, seasoned and
cooked for 8 minutes in a
raspberry vinegar liquid, are
brushed with a glaze and
finished off under the broiler.
A cup of couscous added to the
well-seasoned pan liquids
make an effortless side dish
since the pasta grains swell
up by absorbing the liquid.
In 15 minutes, low-fat beef
chuck combined with a spe-
cial blend of ingredients is
transformed into a fragrant
Basque stew. Have plenty of
warm breads on hand to sop
up the rich gravy.
Lamb shanks steeped in to-
mato and garlic clove gravy
are succulent after just 30
minutes in the pressure
cooker. Whole garlic cloves
are buttery soft and tamely
flavored so don't be tempted
to cut down or omit.
Slow-cooked dishes such as
Corned Beef Brisket and
Stuffed Cabbage can be in-
cluded in weeknight meals.
RASPBERRY GLAZED
CORNISH HENS WITH
COUSCOUS
2 Cornish hens, 1'4-1%
pounds each
% teaspoon ground
coriander
salt and pepper
1 green onion, cut in
1-inch lengths
1 tablespoon oil
% cup chicken broth
2 tablespoons raspberry
vinegar
Glaze:
2 tablespoons raspberry
preserves
2 teaspoons lemon juice
1 teaspoon Dijon mustard
Garnish:
% cup parsley sprigs
(optional)
Wash Cornish hens and pat
dry. Sprinkle cavities with
coriander, salt and pepper
and green onion. Heat oil in
pressure cooker over medium
heat and brown hens on all
sides. Pour chicken broth and
raspberry vinegar over. Close
cover securely and place
pressure regulator on vent
Continued on Page 88