Information
- Category:
- Common Interest - Food & Drink
- Description:
- A meeting place for people interesting in pressure cookers. The group is named after the pressure cooking expert, author of many inspiring cook books, and food historian, Lorna Sass.
- Privacy Type:
- Open: All content is public.
Admins
- Alex (creator)
Officers
- Alex
- Faithful Servant of the Way of the Pressure Cooker.
Lorna Sass is my Homegirl - Pressure Cooker Users Unite.
JoinBasic Info
- Name:
- Lorna Sass is my Homegirl - Pressure Cooker Users Unite.
- Category:
- Common Interest - Food & Drink
- Description:
- A meeting place for people interesting in pressure cookers. The group is named after the pressure cooking expert, author of many inspiring cook books, and food historian, Lorna Sass.
- Privacy Type:
- Open: All content is public.
Contact Info
Recent News
- News:
- A general introduction to the pressure cooking of soups by Alex:
The safe, modern pressure cooker (we've gone beyond exploding jiggle tops) has made a very positive change in my life with regards to preparing healthy, home cooked meals in a fraction of the time. After wading through my Lorna Sass cookbooks for a few months now, I am preparing a recipe to create a variety of "any soup anytime" recipes. I will put optional items in [brackets], and changeable quantities in (parentheses). Here's a sample constructed from the Tempeh Butternut Squash soup I made last night:
*Over medium flame, heat (1 TBS) [olive] oil in the bottom of the pressure cooker.
*Sprinkle in (2tsp) [cumin and black mustard seeds] or other whole spices and heat until they are fragrant.
*Stir in [(1) onion and (2) cloves of chopped or crushed garlic] and stir for 2 minutes until translucent.
*Optional: add (1/2 Cup) wine and stir for 30 seconds.
*Add (4 Cups) of [vegetable broth], raise flame to high, and stir all ingredients together.
*Add (3 TBS) Tomato paste to broth.
*Stir in (1 TBS) [Herbs de provence].
*Add in (8oz) [tempeh], cubed.
*Add in (1) medium size [butternut squash, seeded and cubed].
Stir well.
Put a lid on it!
Let pressure come to high.
Set timer for 3 minutes.
Turn off heat, wait 1 minute.
Use cold water release method to bring pressure down.
Remove lid, tilting away from yourself to avoid contacting steam.
Serve and enjoy!
Variations: Use spices and vegetables of your choice. You could also use a meat based broth, or add some meat to the soup. If using meat, cut it into stew sized chunks and check for doneness after removing the lid. If not done, return the cooker to the flame and simmer over medium heat 2-3 more minutes and then check again for doneness. Please comment and let me know how this works out for you.
Thank you, Lorna Sass, for your inspiration to try my own recipes with this amazing kitchen tool.