friederike's Reviews
3 recipe(s) reviewed. Showing 1 to 3Sort by: Title 
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Pressure Perfect: Two Hour Taste in Twenty Minutes Using Your Pressure Cooker
By Lorna J. Sass
William Morrow Cookbooks - 2004
Creamy Mashed Potatoes : page 287
This is basically a two-part recipe: part one, cook otatoes in pressure cooker, part two, proceed to make mashed potatoes like you would with any kind of cooked potatoes.
For such a recipe, using a pressure cooker to cook potatoes is just plain silly. Because pressure cooking is less forgiving, you'll need to cook all potatoes more or less the same size, which will take more effort than plain cooking them on the stove, and because you'll need to factor in extra time for reaching and releasing pressuer (not to mention chopping!), you're not actually gaining anything.
As for part two, we used these amount as guidelines (though didn't measure anything precisely), and it turned out way too liquid. We threw it away.
useful (0)
Quarter-Hour Chili with Beans : page 143
This was really nice! I did two things differently: I used two 400 g (~14 ounce) cans of tomatoes, simply because 15 ounces sounds like a lot and I didn't bother to convert units until after I had added the tomato, and I used just 1 tbsp instead of 3-4 tbsp of chili powder - I don't even want to know how hot it would be otherwise!
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Shrimp Risotto : page 199
Very nice, but you really must use fish stock, otherwise it's just rice with random shrimp in it. We used only half a pound small shrimp (large ones, to me, are prawn - or is that just me?), and seasoned with salt and a bit of sugar; the latter to counteract the balsamic vinegar. Be careful with the lemon zest. And no need to finely chop the anchovies, whole will do (they will indeed dissolve during the cooking process). I didn't use her recipe for the basic risotto part but instead stuck to the tried-and-tested Pressure Cooker Risotto in 7 Minutes. Served with Chargrilled Broccoli with Garlic (without the chilli).
useful (0)