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Pressure Cooker Recipes books:
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The best of Pressure Cooker Recipes books by number of unique Reddit comments:
![The Preservation Kitchen: The Craft of Making and Cooking with Pickles, Preserves, and Aigre-doux [A Cookbook]](https://m.media-amazon.com/images/I/61cS8XjLcZL._SL500_.jpg)
Top Reddit reviews mentioning Pressure Cooker Recipes books:
If you are looking for more Indian recipes in general, this is the instant pot cookbook we use the most.
It introduced my husband and me to dal, and they have become a staple at our house.
The Joy of Cooking. All you need to get into cooking and much more. A bible in my early years of experimenting and trying recipes.
Joy of Cooking: 2019 Edition Fully Revised and Updated https://www.amazon.com/dp/1501169718/ref=cm_sw_r_cp_api_i_UXD7DbXRSPTCJ
I may have packed that one a wee bit too full. ��
Just a store-bought crust, but fresh berries and Joy of Cooking ingredients.
The best thing I can recommend is to pick up a copy of the book "The Joy Of Cooking" This book has recipes for everything you could ever want.to cook, but more importantly it teaches you the why's of how cooking works. A lot pf recipes just tell you 'Knead the dough and let it rise', but Joy goes into detail. It is a foundational work and should be on ever6 cook's shelf at least as a reference.
The only one I've bought so far is this one from the butter chicken lady. If you like Indian food it's a good buy and some, if not all, of the recipes are on her website if you want to check them out first. I hadn't even attempted Indian food up until the butter chicken. Great recipe even if you skip on the book. At under $10 though, it was a quick purchase for me. Everything we've tried has been good and straightforward to cook.
After trying her butter chicken, her cookbook was pretty much an instant buy on Amazon for around $8. Some other great recipes in there also. They may be all on the website, but I haven't verified.
>Even in the sea level zone, every plain vegetable except tomatoes, every meat, every seafood that is canned at home--and almost every mixture containing these--MUST BE CANNED IN A PRESSURE CANNER.
pg.54 of putting food by
now, i'm sure someone will dust off the old chestnut of "but my mom/aunt/grandmother/neighbor cans everything en plen air using nothing but an open boiling water pot and they're just fine!"
you could buy some pH strips and test your soup and maybe the pH will be below 4.6, which would fall into the USDA category of 'high acid', not requiring a pressure caner, but i'd personally recommend spending the money for a pressure canner or borrowing a friends.
The only physical cookbook I've picked up so far is the Indian Instant Pot Cookbook by Urvashi Pitre. I've only made a couple of the recipes so far, including this Butter Chicken, which I think is the same one from the book, but they were both great. The Butter Chicken was super easy also and even the kids loved it. Plus at like $8, it's not an expensive book.
https://www.amazon.com/dp/1623156122/ref=cm_sw_r_cp_api_vOj9zbFMCJJWM
This one was recommended when I bought my instant pot off of amazon so I included it on a whim, and everything I’ve made from it has been really good! I like how it helps you learn the different features of the pot too, by generally including a few of them in each recipe.
Cooked this in my #8 Griswold LBL smooth bottom skillet. The recipe was from the Joy of Cooking cookbook.
Ingredients
- Pillsbury pie crust
- 4 C fresh berries
- 1 C sugar
- 1/4 C flour
- 1 Tbsp lemon juice
- 1/2 tsp cinnamon
- 2 tsp quick-cooking tapioca
- 2 Tbsp butter
Instructions
- Mix the sugar, flour, cinnamon, and tapioca
- Rinse and drain the berries
- Sprinkle the lemon juice over the berries
- Sprinkle the sugar mixture over the berries, stir gently until well blended, and let stand for 15 minutes
- Preheat oven to 450° F
- I used a #8 skillet and had to roll the crusts slightly larger to get enough to roll the edges
- Place bottom crust in skillet, press bottom and sides to mold it to the pan, and poke the bottom with a fork until the crust is dotted with fork holes
- Spoon the fruit filling into the pie shell
- Dot the fruit with little bits of butter
- Cover the pie with the top shell
- Roll the top shell edges over the bottom shell edges
- Press the rolled edges with the flat handle of a knife to seal the crust
- Cut a smiley face into the top shell and poke some holes with the fork for venting
- Bake the pie at 450° for 10 minutes, reduce the heat to 350°, and bake for 35-40 more minutes or until the crust is golden brown
- You may want to cover the outer crust half-way through the cooking to avoid overcooking it
We do different dals almost every week in my house. I would recommend this cookbook if that interests you.
I came here to recommend Two Sleevers also! I agree that the butter chicken is one of my favorite instant pot recipes. I was reading about the founder of the site and she has a cookbook of traditional Indian dishes written for the instant pot!
Indian Instant Pot® Cookbook: Traditional Indian Dishes](https://www.amazon.com/dp/1939754542/ref=cm_sw_r_cp_awdb_imm_J01NPEK0WAWNT2C61RJE)
https://www.amazon.com/dp/0316460834/ref=cm_sw_r_cp_apa_glt_fabc_7R7V049VY5CJ76FFYCAJ
The Step by Step Instant Pot Cookbook
Sooo many delicious recipes, pictures of just about every step, teaches you how to use the IP while you cook.
Same as you, the Joy of Cooking. https://www.amazon.ca/Joy-Cooking-Fully-Revised-Updated/dp/1501169718. The classic that I ( and 18 million others) have used over the years. A solid book teaching you all the basics so you can grow your skills and palate.
Yo, you may want to check out Joy of Cooking, it really helped me get better at cooking.
I've also heard that restaurants just throw butter on everything, so you may want to just use a lot more butter for a meal or two if you want to change things up.
Cook chili or ribs in it and you will be hooked forever! One of my favorite recipe sources is Pressure Luck cooking the author (Jeffrey Eisner) also has an awesome incredibly easy/user friendly recipe book to get you started.
if you are looking for any new recipes, I suggest joy of cooking https://www.amazon.ca/Joy-Cooking-Irma-S-Rombauer/dp/0743246268. of all the recipes I have made from this book, only one has failed me. there are different recipes, ranging from easy to difficult. a big part of the recipes are cost effective and there is even a section dedicated to lists of recipes for different occasions, for example, there is a list called to cook for a day and eat for a week, then there is also a list of easy 30min meals.
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good job on your meal!
I didn't love mine until I started cooking from this cookbook. Every recipe I've tried from the book has been good. The only downside is the lack of pictures.
https://www.amazon.com/Indian-Instant-Pot%C2%AE-Cookbook-Traditional/dp/1939754542 and there's a good few recipe books that are specifically for the IP! Apparently their butter chicken is incredible.
Not tech related but the first anniversary is considered the “paper” anniversary (technically that’s for weddings but whatever). You could look for a nice print or, going with the cooking motifs, get a copy of The Joy of Cooking (https://www.amazon.com/Joy-of-Cooking/dp/0743246268) and write a nice personalized note in it. It’s a classic and would be a good addition to any cooks kitchen. Happy anniversary!
ATK is a great suggestion, as is Cook's Country! I think that a subscription to that or another cooking magazine like Bon Appetit would be a great gift.
Spices are cool. Perhaps choose a cool cuisine, get some spices from that cuisine along with a cookbook for it.
Cheese making kit is a killer idea.
The Betty Crocker Crocker Cookbook is a great idea. Similarly, even if her mom has it, her own copy of Joy of Cooking would make a nice start to her own personal cookbook collection.
If she is familiar with a wide variety of cooking techniques already from her mom, don't pander to her age with kids cookbooks.
Or, if you live close, you could get her a gift card to a cooking store and take her on a cooking themed date where she got to pick out her own cooking items. At that age I didn't need them, but I loved having my own knife, spatula, pan, weird gadget I've only used once, etc. She's just getting to that age where having her own stuff is going to feel really important as she starts to try and find her own identity, this gift could help support that.
My boss at work used to work for a guy named Thomas Keller - he wrote a book on sous vide called "Under Pressure"
This is a good website we use a lot in the restaurant too. http://recipes.anovaculinary.com/
As for cookbooks, my go-to is The JOY of Cooking. Not only does it have a ton of recipes, but it has a sizable appendix on cooking techniques, how to use ingredients and more, as it's designed for novices and experienced cooks alike.
Also, a bit long, but here's a previous comment I made regarding my basic staples and some food ideas on the cheap: https://www.reddit.com/r/Frugal/comments/3istym/what_are_musthave_items_for_college_student/cujey25
Heres the link if anyone needs it. This one is a no-brainer. I have a hard cover copy of it already but for $2 this is definitely worth it for the ability to use on a tablet which I find a lot more convenient, can search and skip around as much as necessary.
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HANDSDOWN America Test Kitchen Slow Cooker books are the best. I have them all and use them religioulsy. https://www.amazon.com/Slow-Cooker-Revolution-Kitchen-Cookers/dp/1933615699
Please let me know if you are looking for something specific, I can share their recipe. I LOVE their bolangese, refried beans, gravy. On and on.
The thing about these books is they have tried and tested their recipes. Unlike most slow cooker books you cannot trust. It is so sad to waste food. I cannot tell you how many times I've seen recipes that just destroy chicken with crappy directions. Did you know chicken/poutlry should not be cooked on the high setting? You can't leave it on for 8 hours on low either! Once you've learned some of principles you can apply them to cooking in general. Super helpful when you see posts on here. For instance, I know how to thicken sauces better, what to parcook, how use "hobo bags", double boilers on and on.
What am I looking at here? Are those re-used lids from commercial jars? Are those re-used jars? If you want to take the risk of using this food, go for it. Please do not feed it to unsuspecting persons.
Get a copy of this book It not only tells you how to safely can food, it is a great resource for smoking, freezing and dehydrating foods.
The book “Under Pressure ,” by Thomas Keller came out in 2008. There is a chapter on different sealers and the chamber machines are detailed. The book was compiled in 2007 and the machine pictured in the beginning of the book was a couple years old at the time.
https://www.amazon.com/Under-Pressure-Cooking-Thomas-Library/dp/1579653510
Not sure if you can preview the book, but you can achieve different textures with sous vide that would be unachievable through other methods. https://www.amazon.com/Under-Pressure-Cooking-Thomas-Library/dp/1579653510
Crème brûlée is amazing in a sous vide, as are cheap cuts of meat that benefit from low and slow without drying out. There is still an element of searing that improves the outside colour and texture tk make it more appetizing, but it’s my favourite way to do Korean bbq ribs and finish on the grill.