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Posted Jul 22 2010 12:45am

Most people put their pressure cookers away during the summer, thinking of the cooker again in the fall when they get a yen for the hearty soups and stews that the cooker does so well.

But this is a mistake.  Think about the fact that pressure cooking takes one-third or less the standard cooking time and consider dishes like a 4-minute risotto or a ratatouille soup that use up your abundant zucchini and eggplant, also takes 4 minutes to cook, and is delicious chilled.  You can find demos of my making both on my U-Tube channel:  PressureCookingwithLornaSass.

Think I’ll go and make some ratatouille soup right now.  In case you want to as well, below is the U-Tube clip for making it.  The demo is based on a recipe in GREAT VEGETARIAN COOKING UNDER PRESSURE. You can find a dozen or so risotto recipes in my various “pc” books and among prior posts.

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