Don’t Let Your Pressure Cooker Take The Summer Off!
As soon as the warm weather starts moving in, I’m sure that one thing on the minds of many is “Good, I can put away the long johns, the heavy sweaters, the winter coats, and the Pressure Cooker.
Just because it is Summer is no reason to give the old PC the entire summer off.
One day last week as I was making dinner, I realized that I had just used two pressure cookers to make a salad! I was making a “steak” salad, which also had some green beans in it. Just one minute in the pressure cooker and the beans were perfectly tender-crisp. As for the “steak”, chuck was on sale at the market for a price too good to pass up. Since chuck can be a little tough if you try normal steak-cooking methods, I braised it in some beer in the pressure cooker for about 30 minutes, and it was tender as all get-out.
It’s true that I don’t use the pressure cooker to make as many complete meals as I do in the cooler months, but I often use it to get things prepped for my summer meals.
The shorter cook times and lower heat keep the temps in the kitchen at a reasonable level.
What can you use the pressure cooker for in the summer?
Well, I just happen to have some suggestions:
You can “steam” potatoes for potato salad, which is a lot quicker and cooler than letting water come to a boil, tossing in the potatoes and then boiling for 20 minutes or so.
Try hard “boiling” eggs, for use in egg salad, the aforementioned potato salad, as well as many other salads. And it makes them so easy to peel.
Par-cook vegetables such as green beans and corn in a matter of minutes.
Make a big pot of “baked” beans to take to your picnic. It’s far better than canned, and keeps things a lot cooler than cooking them in the oven.
I almost always cook pasta in the pressure cooker now, too. Make pasta salads in half the time (or less).
I’m sure there are many other ways to use the pressure cooker in the summer months.
Did I miss any? Let me know in the comments.