Pressure Cooking: The New Way to Cook Fast by Australian Women's Weekly

  • Ginger soy bean soup (page 12)

    from Pressure Cooking: The New Way to Cook Fast Pressure Cooking by Australian Women's Weekly

    • Categories: Soups
    • Ingredients: dried soy beans; peanut oil; onions; long red chillies; ginger root; five spice powder; Chinese cabbage; Chinese cooking wine; light soy sauce; chicken necks; choy sum
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  • Chocolate self-saucing puddings

    • luluf on July 01, 2020

      I wouldn’t bother with this again. With the time taken to come to pressure, I could have easily done them in the oven. The water evaporated and I think that’s why there were some overcooked bottoms. There was almost more sauce than pudding. I really want to find my pressure cooker useful but I’m just not very good with it

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  • ISBN 10 1742458041
  • ISBN 13 9781742458045
  • Linked ISBNs
  • Published Apr 03 2017
  • Format Paperback
  • Language English
  • Countries Australia
  • Publisher Bauer Media Books

Publishers Text

The pressure cooker is back - our grandmothers used it often, but modern cooks have just rediscovered this amazing kitchen appliance. A soup or stew that would normally take 2 hours to cook will be tender and delicious is just 40 minutes. Whole pieces of meat such as corned beef and pickled pork are cooked to perfection in a fraction of their usual time. Tagines, curries and casseroles can now be prepared in less than an hour. Even steamed puddings and long-cooked fruit like quinces can be cooked in no time at all. These new recipes triple-tested in the AWW Test Kitchen will bring your family back to the table.

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