Everything you need to know about that shiny new pressure cooker you got for the holidays.
Rice is finicky, and it takes a while to cook. The grains have to absorb water, and heat is required to break down starches to soften those grains. If you don’t want mush, you have to pay close attention to the ratio of water to rice, regulate heat, and account for evaporation, depending on the cooking vessel. A pressure cooker removes many of those variables and speeds up the process considerably.
. But after factoring in the time it takes to pressurize and depressurize a pressure cooker, he found you only really save about 10 minutes compared to a more conventional method.quick and easy pressure cooker black beans recipeFor both grains and beans, one disadvantage to pressure cooking is that there’s no way to monitor the contents once things are cooking. You can’t just quickly open up the pot without depressurizing and re-pressurizing again.
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