Watkins Cooking


Category: Cooking

Can pressure cooker be used for frying?

Most pressure cookers are multifunctional: they can be used as rice cookers, yogurt makers, slow cookers, pressure cookers, egg makers and even cake makers. The pressure cooker is highly efficient, it uses less energy than many other appliances, it is a fascinating tool and good for many dishes in the kitchen. Pressure cooked foods actually retain more of their nutritional content than traditionally cooked foods because there is less evaporation inside the cooker.

Pressure Frying is a deep-frying process under pressure. For Pressure Frying you cannot use ordinary pressure cookers because they are typically designed for a maximum temperature around 121 °C, whereas oil can reach temperatures of more than160 °C which may damage their rubber seals. You need a designated, certified pressure fryer.

There are three methods of frying foods; pan frying, deep frying and pressure frying. With pan frying you add a small amount of oil and cook the food in the oil.

Deep frying is usually done in a deep pot or deep fryer. Food is cooked with enough oil to be completely submerged in it.

The steam inside the pressure cooker increases the internal pressure and makes the temperature rise. After use, the pressure is slowly released so that the cooker can be opened safely.

Pressure cookers are great for cooking food quickly. When the pressure cooker is turned on, heat produces steam which cook food faster by raising the boiling point. The high temperature at which food is cooked makes the outside surface of the food crispy, prevents the juices from seeping out of the food, in addition, and less oil is absorbed. So the food is crispy outside and tender inside.

Pressure frying combines pressure cooking and deep frying. In pressure fryers oil heats up to higher temperatures and starts to boil. The combination of the higher heat as well as the pressure, food is cooked even faster.

 

Pressure Frying allows very fast cooking, about 15 minutes for chicken pieces. The food can reach about 120°C internally, compared to about 100°C as it happens with regular frying.
You should fill the Pressure Fryer with about 5 cm of oil, heat the oil to about 190 C, then add the food.

It is recommended to fry with an open lid until the food is half done (about 2 to 3 minutes for a piece of chicken), then put the lid on, and screw it down, continue cooking for another 10 to 12 minutes. Then, you release the pressure using the pressure valve, and allow steam to escape for 1 minute, then unscrew the lid to remove the food. When cooked without Pressure, KFC is crispy- the pressure provides the loose – but sealed skin texture surface.

 

 

How Many Pots do you Need

How many pots should be in the kitchen is not an easy question. It depends on the size of the family and the scope of its culinary feats. All housewives cook in different ways. However, if you have a family, and at least on the whole family has meals at home, two pots will not be enough.

There is no need to go out and buy whole sets. Instead, you should select the individual pots and pans that work best with what and how you cook good-quality pots and pans made of the right materials really can improve your cooking.Whatever type of pan you choose, first of all it should be of high quality, with thick walls and bottom. Thickness means that a pan will not dent, warp or have hot spots which cause food in one area of the pan to cook faster or burn before everything else is done. Thinner materials won’t hold heat evenly. A deeper pot should hold heat all the way up its sides.

A well-equipped kitchen should have five items with lids in different sizes: a large pot is suitable for boiling or steaming vegetables, making sauces, or cooking grains and pasta, for broth and soup, a medium saucepan holds about 4 to 6 quarts of liquid, it is perfect for main courses and side dishes, I like this saucepan because it is not too big and not too small.

Two small pots for cereals and dairy dishes, a small ladle for making sauces or warming milk. In a small dish it is also convenient to warm up 1-2 portions of ready-made food, or to prepare separate food for the baby, cook side dishes, vegetables for salads or dumplings. All these pots are very functional. Depending on what you cook, these five pots are all you really need to survive in the kitchen, they can help you free up some much-needed space.

They should be available in every kitchen where cooking meals is a frequent occurrence. Stock your kitchen with these saucepans, plus a couple more pieces, and you can cook nearly anything. There are many types of cookware that will make your cooking experience more pleasant.

I cook a lot and I cook a wide variety of things. Having these pots at my disposal, I am never at a loss. It is very important which materials saucepans are made from, because the foods may absorb materials from the pots and pans in which they are cooked. Each material is good in its own way, it all depends on your personal preference and the type of the cooker.

For example, for induction cookers cookware made of cast iron, stainless steel and ceramic enameled layer is suitable. For glass-ceramic panels stainless steel and glass pots are good and Teflon coated pots are ideal for gas stoves. The most popular types of material are stainless steel, cast iron and copper. Pots and pans made out of stainless steel, cast iron or copper stainless steel are safe, durable and versatile.

How to Make Hummus

Have you ever tried this amazing food? Very light still healthy, this food is just perfect snack to go with a pitta bread or other sandwiches. The main ingredient of the dish is chick peas. After tasting this wonderful dish, you will be thankful to the nation who came up with the idea of creating this dish. By the way, it has a cultural background. Let’s discover the origin of the dish and find out where it comes from. The name of the dish itself called “hummus” has a meaning of a “chickpea” literally translated.

As we already know this is because of the chickpea present in the dish. As for the real origin of hummus there has always been a debate about it. There are quite many countries stating themselves as the place of origin for hummus, mainly Palestine, Egypt, Greece, and other Middle Eastern countries though not for sure.

One thing is clear – hummus has been in use for rather long period of time especially in Middle East and along the Mediterranean. According to the food experts hummus is one of the oldest foods it dates back to the 12th century. However, the earliest recipes found in Cairo date back to the 13th century. This is why the exact date and place is vague.

Chickpeas found in hummus were cultivated mainly in ancient Mediterranean and the Middle East and also in Mesopotamia. Even Plato and Socrates studied chickpeas for their nutritional value.

There are different ways to make hummus but it all is about the amount of seasonings – cumin and sesame paste. You can use butter instead of olive oil or even add Greek yogurt and hot pepper.  Chickpeas are a thesaurus of proteins and vitamins thus they are very healthy. They are rich in iron, zinc, magnesium and potassium which are known to boost libido and physical energy.

The Ingredients we will use are :

How to make this magnificent dish?

Take the pre-wetted and boiled chickpeas. Chickpeas get boiled very hard as they are very dry that is why we pre-wet them in the water for a night and then boil. Keep some whole chick peas for serving.

Unite all the chickpeas, lemon juice, garlic, cumin, salt, tahini, and water in a pot and mash them until you get a creamy purée.

Add the lemon juice, garlic, cumin and salt. Place all the mass onto a big plate making it smooth with the back of a spoon. Pour some extra virgin olive oil. After, add some paprika and serve with either pita bread that you can warm in an oven for three minutes or chips or even Armenian lavash that is so famous all over the world. Since lavash also dates back to old times, this perfect dish goes just perfect on a piece of lavash. Alternatively, you can make the lavash crunchy by putting it into the oven for several minutes.

To decorate the hummus when serving you can place several whole chickpeas on top of the smooth mass and place a few branches of fresh greens like dill or parsley.

Why not organize a hummus eating party or ceremony at home, invite several friends and enjoy this dish? Believe me, it is worth trying.