Cooking Under Pressure
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Collapse ▲There are all sorts of kitchen gadgets and small appliances that are available on the market today. One of the most popular small appliances that has been around the past few years is electric pressure cookers. Pressure cooking is a food-preparation method that seals the food inside a vessel with liquid, using heat to create steam, which increases the pressure in the vessel. The appliance then traps or releases steam to control the level of pressure. With more pressure, the boiling point of the liquid rises, and the food cooks faster at a higher temperature.
Pressure cooking retains the flavors and nutrients of your food while also creating moist and delicious results and saving energy in the process. This method is not new in cooking, you may remember your grandmother using a stove-top pressure cooker. However, the new third-generation electric pressure cookers, such as the Instant Pot or Mealthy Multipot, have exploded in today’s market.
There are all sorts of cookbooks, recipes, and articles for the electric pressure cooker. With all of this information, individuals are still cautious in using their new kitchen gadget. Friends and participants have reached out to me many times asking how long to cook different foods or saying “I got this for Christmas but I’ve never used it. I just don’t know how.” Luckily, University of Idaho provided a webinar to our national association on a new program they developed called Cooking Under Pressure. This program is a one-time workshop where you can learn how to use an electric pressure cooker!
Cooking Under Pressure is coming to Sampson County this May! Since I have received so many questions and requests this past year, I knew this workshop would fill up fast. To help with the demand, I decided to schedule two workshop dates to accommodate more participants. Cooking Under Pressure will be offered Thursday, May 2 at 5:30 p.m. and Tuesday, May 7, 2019, at 5:30 p.m. Both of these workshops will be the same format with the same recipes, so please only sign-up for one class. Thanks to sponsorship from United Way of Sampson County, there is no cost to attend this workshop! Class size is limited due to the nature of the workshop. Therefore, if you sign-up, please plan to attend! If something comes up give us a call so we can fill your spot accordingly. You do not need to bring anything to the class except yourself! Cooking Under Pressure is great for those considering purchasing an electric pressure cooker, great for those new to an electric pressure cooker, and great for those who are experienced with their pressure cooker. Come one come all! To sign-up for Cooking Under Pressure, please call us at 910-592-7161 and choose one date to participate. I look forward to hosting our first electric pressure cooker workshop with you all!
Try out this delicious recipe from the American Heart Association’s cookbook Instant & Healthy.
Fish Tacos with Broccoli Slaw
Servings: 4 Serving Size: 3 ounces fish, ¼ cup slaw, and 1 tortilla
Calories: 158 Protein: 20g Fat: 4g Carbohydrates: 11g Fiber: 3g
| Ingredients |
|---|
| 1 cup water |
| 4 firm white fish fillets (about 4 ounces each), such as cod or halibut, 3/4 to 1 inch thick, rinsed and patted dry |
| 1 teaspoon chili powder |
| 1/2 teaspoon ground cumin |
| 1/8 teaspoon garlic powder |
| 2 cups broccoli slaw |
| 1/4 cup chopped, fresh cilantro |
| 1 medium green onion(thinly sliced) |
| 3 tablespoons light mayonnaise |
| 2 tablespoons fresh lime juice |
| 4 6-inch corn tortillas |
Directions
- Pour the water into the pressure cooker. Place the steaming rack in the pressure cooker. Place the fish on the rack.
- In a small bowl, stir together the chili powder, cumin, and garlic powder. Sprinkle the mixture over the fish. Secure the lid. Cook on high pressure for 4 minutes. Quickly release the pressure.
- Meanwhile, in a medium bowl, stir together the broccoli slaw, cilantro, and green onion, tossing gently to combine. Stir in the mayonnaise and lime juice until blended.
- Heat a small nonstick skillet over medium-high heat. Warm the tortillas, one at a time, turning until heated through. Transfer to a work surface. Place the fish on the tortillas. Top with the slaw. Serve immediately.