Practical pressure pointers
June 24, 1982
Conventional recipes can be converted for pressure cooking by decreasing the length of cooking time 2/3 and adjusting liquid amounts to about 1/2 more than desired in the finished dish.
Several foods or a ''meal in one'' can be prepared under pressure because flavors stay separated by use of a rack.
Many different cooking liquids can be used - fruit juices and bouillon as well as water.
Quick cooling of the cooker is usually used for delicate foods such as custards and fresh vegetables.
Glass, metal, and earthenware molds can be used in the pressure cooker.
When cooking at high altitudes, timing is different. Increase cooking times 5 percent for every 1,000 feet above 2,000 feet.