Cooking time and amount of water in Pressure Cooker Carlos Mirasierras .pdf



Nombre del archivo original: Cooking_time_and_amount_of_water_in_Pressure_Cooker Carlos Mirasierras.pdf
Título: Cooking time and amount of water in pressure cooker
Autor: Carlos Mirasierras

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Time Table: Vegetable Cooking Times for Pressure Cookers
(Pressure-cooking instructions are below the time table.)
Have a look at :Multilingual Glossary of Gastronomic Dishes
Vegetable

Approximate Cooking Time
(minutes)

Pressure Level

Artichoke, large whole, without leaves

9 to 11

High

Artichoke, medium whole, without leaves

6 to 8

High

Artichoke, small whole, without leaves

4 to 5

High

Artichoke, hearts

2 to 3

High

Asparagus, fine, whole

1 to 1 1/2

High

Asparagus, thick, whole

1 to 2

High

Beans, green, whole (fresh or frozen)

2 to 3

High

Beets, 1/4" (5 mm) slices

5 to 6

High

1

High

2 to 3

High

2

High

Broccoli, stalks

5 to 6

High

Broccoli, stalks, 1/4" (5 mm) slices

3 to 4

High

4

High

3 to 4

High

Cabbage, red or green, 1/4" (5 mm) slices

1

High

Carrots, 1/4" (5 mm) slices

1

High

Carrots, 1" (25 mm) chunks

4

High

2 to 3

High

Celery, 1" (25 mm) chunks

3

High

Collard

5

High

Corn, kernels

1

High

Corn on the cob

3

High

Eggplant, 1/4" (5 mm) slices

3

High

Eggplant, 1/2" (10 mm) chunks

3

High

Endive, thickly cut

1 to 2

High

Escarole, coarsely chopped

1 to 2

High

Beet greens
Beans, yellow, whole (fresh or frozen)
Broccoli, flowerets

Brussel sprouts, whole
Cabbage, red or green, in quarters

Cauliflower flowerets

1

Green beans, whole (fresh or frozen)

2 to 3

High

2

High

Leeks (white part)

2 to 4

High

Mixed vegetables, frozen

2 to 3

High

Okra, small pods

2 to 3

High

Onions, medium whole

2 to 3

High

Parsnips, 1/4" (5 mm) slices

1

High

Parsnips, 1" (25 mm) slices

2 to 4

High

Peas, in the pod

1

High

Peas, green

1

High

Potatoes, cut into 1" (25 mm) cubes

5 to 7

High

Potatoes, new, whole small

5 to 7

High

10 to 12

High

3 to 4

High

Red beet, in 1/4" (5 mm) slices

4

High

Red beet, large, whole

20

High

Red beet, small, whole

12

High

Rutabaga, 1/2" (10 mm) slices

4

High

Rutabaga, 1" (25 mm) chunks

5

High

Kale, coarsely chopped

Potatoes, whole large
Pumpkin, 2" (50 mm) slices

Spinach, fresh

Low

Spinach, frozen

4

High

Squash, acorn, halved

7

High

Squash, butternut, 1" (25 mm) slices

4

High

Sweet potato, 1 1/2" (40 mm) slices

5

High

Swede, 1" (25 mm) slices

7

High

Swiss chard

2

High

Tomatoes, in quarters

2

High

Tomatoes, whole

3

High

Turnip, small, in quarters

3

High

Turnip, in 1 1/2" (40 mm) slices

3

High

2 to 3

High

2

High

Yellow beans, whole (fresh or frozen)
Zucchini, 1/4" (5 mm) slices

Time Table: Bean/Legume Cooking Times for Pressure Cookers
(Bean pressure-cooking instructions are below the time table.)
Bean/Legume

Soaked
Soaked
Un-soaked
Pressure Level
Natural Release] Quick Release Quick Release
(minutes)
(minutes)
(minutes)

Adzuki

2 to 3

5 to 9

14 to 20

High

Anasazi

1 to 2

4 to 7

20 to 22

High

2

Beans, black

3 to 6

5 to 9

8 to 25

High

Beans, garbanzo (chickpeas)

9 to 14

13 to 18

30 to 40

High

Beans, great northern

4 to 8

8 to 12

25 to 30

High

Beans, lima, baby

2 to 3

5 to 7

12 to 15

High

Beans, lima, large

1 to 3

4 to 7

12 to 16

High

Beans, navy or pea or white (haricot)

3 to 4

6 to 8

16 to 25

High

Beans, pinto

1 to 3

4 to 6

22 to 25

High

Beans, red kidney

5 to 8

10 to 12

20 to 25

High

Beans, soy (beige)

5 to 8

9 to 12

28 to 35

High

Beans, soy (black)

16 to 18

20 to 22

35 to 40

High

30 to 40

High

Beans, white kidney (cannellini)

6 to 8

Chickpeas (chick peas, garbanzo bean or kabuli)

9 to 14

13 to 18

30 to 40

High

Cranberry (romano or borlotti)

5 to 8

9 to 12

30 to 34

High

Gandules (pigeon peas)

2 to 5

6 to 9

20 to 25

High

Lentils, French green

-

-

10 to 12

High

Lentils, green, mini (brown)

-

-

8 to 10

High

Lentils, red, split

-

-

4 to 6

High

Lentils, yellow, split (moong dal)

-

-

4 to 6

High

Peas, split, green or yellow

-

-

6 to 10

High

4 to 6

8 to 10

16 to 18

High

-

-

10 to 11

High

8 to 10

12 to 14

17 to 20

High

Peas, dried, whole
Peas, black eyed
Scarlet runner

Time Table: Rice and Grain Cooking Times for Pressure Cookers
(Rice and grain pressure-cooking instructions are below the time table.)
Grains
(1 cup/250 ml)

Approximate Water Quantity

Approximate Cooking Time
(minutes)

Pressure Level

Barley, pearl

4 cups (950 ml)

15 to 20

High

Barley, pot

3 cups (750 ml)

20

High

Bulgur

3 cups (750 ml)

8 to 10

High

Couscous

2 cups (500 ml)

2 to 3

High

Kamut, whole

3 cups (750 ml)

10 to 12

High

Oats, quick cooking

1 2/3 cups (400 ml)

6

High

Oats, steel-cut

1 2/3 cups (400 ml)

11

High

2 cups (500 ml)

6

High

Rice, basmati

1 1/2 cups (350 ml)

5 to 7

High

Rice, brown

1 1/2 cups (350 ml)

12 to 15

High

Rice, white

1 1/2 cups (350 ml)

5 to 6

High

3 cups (750 ml)

22 to 25

High

Quinoa, quick cooking

Rice, wild

3

Spelt berries

3 cups (750 ml)

15

High

Wheat berries

3 cups (750 ml)

30

High

(Meat pressure-cooking instructions are below the time table.)
Meat/Poultry

Approximate Cooking
Time
(minutes)

Pressure
Level

Beef, 1" (25 mm) cubes, 1 1/2 lb (700 g)

10 to 15

High

Beef, dressed, 2 lb (900 g)

10 to 15

High

not advisable

-

Beef, heart, 3 to 4 lb (1.4 to 1.8 kg)

50 to 75

High

Beef, kidney

8 to 10

High

5

High

4 to 9

High

Beef, meatloaf, 2 lb (900 g)

10 to 15

High

Beef, oxtail

40 to 45

High

Beef, pot roast, rump, round, chuck, blade or brisket, 1 1/2 lb to 2 lb (700 to
900 g)

35 to 40

High

Beef, ribs, short, grilling

15

High

Beef, ribs, short, stewing

20

High

Beef, shanks, 1 1/2" (40 mm) wide

25 to 30

High

Beef, steak, rump, round, chuck or blade, 1 to 2" (25 to 50 mm)

20 to 25

High

15

High

8 to 10

High

Chicken, cubes

5

High

Chicken, drumsticks (legs) or thighs

5

High

Chicken, ground

4]

High

7 to 10

High

2]

High

5 to 6

High

Chicken, whole, 2 to 3 lb (900 to 1400 g)

12 to 18

High

Chicken, whole, 3 to 4 lb (1.4 to 1.8 kg)

18 to 25

High

not advisable

-

Cornish Hen, whole

8 to 10

High

Duck, pieces

8 to 10

High

Duck, whole 3 to 4 lb (1.4 to 1.8 kg)

25 to 30

High

Lamb, 1" (25 mm) cubes, 1 1/2 lb (700 g)

10 to 18

High

10

High

Lamb, leg

35 to 40

High

Lamb, stew meat

12 to 15

High

Beef, frozen

Beef, liver
Beef, meatballs, 1 to 2 lb (450 to 900 g)

Beef, stew meat, 1 1/2" (40 mm) cubes
Chicken, breasts, with bone in, 2 to 3 lb (900 to 1400 g)

Chicken, frozen, breasts or thighs, boneless
Chicken, liver
Chicken, strips, boneless

Chicken, whole, frozen

Lamb, chops, 1" (25 mm) thick

4

Pheasant

15 to 20

High

not advisable

-

Pork, ham shank, 2 lb (900 g)

20 to 25

High

Pork, ham, pieces

20 to 25

High

Pork, hocks, smoked (cover completely w/liquid)

40 to 50

High

15

High

40 to 45

High

20

High

20 to 30

High

12

High

Pork, frozen

Pork, ribs, 2 lb (900 g)
Pork, roast
Turkey, breast, boneless
Turkey, breast, whole, with bone in
Turkey, drumsticks (leg)

Time Table: Seafood and Fish Cooking Times for Pressure Cookers
(Pressure-cooking instructions are below the time table.)
Seafood and Fish

Approximate Cooking Time
(minutes)

Pressure Level

Crab

2 to 3

Low

Fish fillet

2 to 3

Low

Fish steak

3 to 4

High

Fish, whole, gutted

5 to 6

Low

Fish soup or stock

5 to 6

High

Lobster, 1 1/2 to 2 lb (700 to 900 g)

2 to 3

Low

Mussels

2 to 3

Low

Prawns (shrimp)

1 to 2

Low

Time Table: Fruit Cooking Times for Pressure Cookers
(Fruit pressure-cooking instructions are below the time table.)
Fruit

Approximate Cooking Time
(minutes)

Pressure Level

3

High

2 to 3

Low

4

High

Apricots, fresh, whole or in halves

2 to 3

Low

Peaches, dried

4 to 5

High

3

Low

Pears, dried

4 to 5

High

Pears, fresh in halves

3 to 4

Low

Prunes

4 to 5

High

Raisins

4 to 5

High

Apples, dried
Apples, fresh in slices or pieces
Apricots, dried

Peaches, fresh in halves

5

6


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