Affordable and Best Electric Pressure Cookers - Top 10 Brands in USA, UK, Canada, Australia, India and Amazon Reviews 2017- 2018

Which electric pressure cooker is the best? Top eight best electric pressure cookers

These highly recommended electric pressure cookers will help you prepare meals fast while you are out taking care of business and your family. Electric pressure cookers are multi-purpose (can be used as a slow cooker and rice cooker) and easy to operate. Once you get a sense of the time needed for your recipes, they should require less attention than regular stovetop pressure cookers. In addition, electric pressure cookers are safe and almost soundless for most of the cooking. They are only loud when pressure is let go at the end of cooking. Pressure cooker produces nutritious healthful food in a convenient and consistent fashion. If you are planning to invest in an electric pressure cooker this is the right time. Every efficient kitchen should be equipped with one. 

I compared and researched (Meta analysis) the online ratings and tested eight electric pressure cooker models, using each to prepare selected recipes. I assessed the price, ease of use, weight, size, shape and special features. I measured the temperature inside each cooker during 30 minutes at high pressure; pots that came closer to reaching 250 degrees were rated higher. The amount of water lost over the course of 1 hour at high pressure was determined; cookers with lower evaporation levels are highly preferred.

Check which is the best or winner pressure cooker to buy? Get mouthwatering healthy home-cooked meals on the table in less time with help of any electric pressure cooker you choose.


8) COSORI Electric Pressure Cooker 7-in-1 Multi-Functional, Digital Stainless Steel Steam Rice Slow Cookware, 6 Quart/1000W 

Price: $89.99

If it is from Cosori, it must be good. Tap the link, COSORI Electric Pressure Cooker.

Seven-in-1 multi-purpose pressure cooker: Pressure Cooker, Slow Cooker, Rice Cooker, Sauté Pan, Yogurt Maker, Steamer and Warmer. The stainless steel pot includes 6 Pressure Levels for customized cooking.

Includes 13 Micro Processor-Controlled programs: Rice, Yogurt, Soup, Congee, Multigrain, Slow Cook, Bake, Steam, Sauté, Canning (check the USDA or NCHFP parameters for canning), Poultry, Beans, Meat/Stew, and Keep Warm. 

Nine proven safety mechanisms ensure safe operation for daily use by beginners or professionals; ETL, CETL, FCC & FDA approved; 1-Year warranty, BPA free, dishwasher-safe inner pot; lifetime reliable and friendly support by COSORI.

Extra accessories: Includes a glass lid and extra silicone-sealing ring.


7) Breville BPR700BSS, the Fast Slow Pro, 6 Quart, Silver 

Price: $249.95

Slow cooker and pressure cooker rolled into one. Why not? Click, Breville Fast Slow Pro.

The combination pressure and slow cooker that knows the time, temperature and pressure because different foods have different needs. Some foods are tender with time, others are tastier under pressure. But how do you know the pressure, temperature and time different foods need? It is all possible with the 'Fast Slow Pro' a multi-core with pressure and slow cook menus that automatically adjust time, temperature and pressure between fast and slow cooking. 

Dual sensors at the top and bottom to monitor ingredients for more accurate temperature and pressure control, while the hands free steam release automatically varies across foods to maximize flavor and texture. So now you can pressure cook, slow cook, steam, reduce, sauté and sear with the press of a button and you can rely on the fully interactive LCD to tell you when it is building pressure, cooking and releasing steam.


6) T-fal CY505E 12-in-1 Programmable Electric Multi-Functional Pressure Cooker with 25 Built-In Smart Programs / Ceramic Nonstick Cooking Pot and Stainless Steel Housing 1000-Watts, 6-Quart, Silver 

Price: $84.99

This pressure cooker is highly recommended by celebrity chef Emeril Lagasse. If you are a fan of Emeril and like his delectable recipes, buy this cooker here with a discount and free shipping, click or tap… Emeril T-fal Pressure Cooker.

The 6-quart electric pressure cooker is exceptionally easy to use. With its 12 automatic functions, including Rice, Oatmeal, Reheat, Soup, Baking, Yogurt, Steam, Saute´, Brown, Pressure Cook, DIY, and Keep Warm. 

The 1000-watt cooker automatically switches over to keep warm mode at the end of a cooking function, and its DIY Chef function offers adjustable heat from 40 to 160 degrees F in 10-degree increments. Sometimes when I started with less than 2 cups of liquid, the pot switched to “keep warm” mode.

Use the pressure cooker’s programmable timer to set the cook time from 5 minutes to 12 hours or to set the delay-start function up to 24 hours in advance—great for waking up to the aroma of baked goods or for coming home to dinner ready and waiting. 

Accessories include a steam tray, measuring cup, spatula, trivet, and tongs, as well as a recipe book with great-tasting menu ideas. The electric pressure cooker comes attractively housed in stainless steel and provides a 1.8mm-thick, four-layer ceramic cooking pot, a secure-locking lid, and a detachable cord for added safety. 


5) Power Pressure CookerXL

Price: $99.13

This pressure cooker's infomercial is all over teli featuring celebrity chef Eric Theiss, but you can also buy this cooker online on Amazon.com. Click here, Power Pressure Cooker XL. If you want to save money, get promo coupons here, Amazon.com coupons.

Capacity: 6 quarts
Size: Holds 4 pt Wide Mouth Jars
Color: Silver/Black. 
Stainless Steel
It have warranty period of 60 days.

There are numerous settings, automatic keep warm, and a removable pot that is dishwasher safe. Features are: 1-touch preset buttons, nonstick and dishwasher safe inner pot, safe lock lid with manual steam release, digital display panel, automatic keep warm mode, and built-in safety features.

Features flavor infusion technology to lock in flavor and nutrients for delicious and healthy cooking results. Ideal for canning (check the USDA or NCHFP parameters for canning) fruits, vegetables, and more. 


4) Instant Pot IP-Smart Bluetooth-Enabled Multifunctional Pressure Cooker, Stainless Steel 

Price: $179.95

This Instant Pot model is blue-tooth capable, learn why click now at… Instant Pot IP-Smart Bluetooth-Enabled.

Instant Pot smart is a revolutionary Smart cooker designed with the objectives of being safe, convenient and dependable. It is Bluetooth enabled allowing programming and monitoring from iPad or smartphones. 

Most traditional, modern and international recipes can be easily adapted for this cooker. Instant Pot smart is a multi-functional fully programmable Smart cooker combining the benefits of a pressure cooker, slow cooker, rice cooker, porridge maker, steamer, saute pan, yogurt maker, food warmer and many more. 

You can program and monitor cooking with a free app from Android/iPhone/iPad. The ability to expand functionality by upgrading the free app and adding other recipe apps. The free app also has recipe script to turn instant pot smart into a hot pot cooker.

A free iOS app lets you program difficult cooking steps in recipe scripts on your smartphone/tablet and execute on the cooker wirelessly. This capability allows the cooker's functionality to be upgraded and expanded after purchase, and the recipe scripts can be shared with friends. Your favorite dishes are within the reach of pressing a button. 


3) Cuisinart CPC-600, 6 quarts capacity

Price: $69.99

This pressure cooker is discounted using coupons, just click here now, Cuisinart Pressure Cooker. This is the most affordable and yet highly rated by customers.

The Cuisinart electric pressure cooker achieved very good total score, and was a little bit slower in achieving high pressure compared to Fagor Premium cooker. 

It have several settings and automatic keep-warm. The cooker's push-button controls and easy-to-read digital display eliminate guesswork, while its precision digital thermostat regulates temperatures. Choose from preprogrammed settings for high- or low-pressure cooking, browning, simmering, sautéing, and warming. 

Other highlights include a 99-minute timer with an LED countdown display, cool-touch side handles, and a nonstick cooking pot that cleans up easily by hand or in the dishwasher. A dishwasher-safe trivet also comes included. Housed in brushed stainless steel, the 1000-watt pressure cooker measures 12-1/5 by 12-1/5 by 13-1/5 inches and carries a three-year warranty.


2) Fagor Premium 6 Quart Pressure and Rice Cooker 

Price: $99.95

Get more information on this premium pressure cooker, click here, Fagor Premium Cooker.

It was very superior and slightly faster than the Cuisinart in all overall conclusive tests. It have more settings than the other pressure cooker, and switches to keep-warm mode for up to 12 hours, when pressure-cooking is finished. The non-stick pot is removable and dishwasher safe. The limited warranty is for one year. 

Fargo's Premium Pressure Cooker gives you the flexibility to cook more scrumptious meals for an easy one-pot experience. It is a pressure cooker with High and Low settings and preset options for Beans and Meat and a Rice Cooker with 3 built-in programmed settings that allow you to cook white rice, brown rice and risotto to perfection. Keep Warm, Brown, Simmer, Steam and Sauté functions have been added for convenience as well as a Time Delay feature.


1) Instant Pot IP-DUO60 7-in-1 Multi-Functional Pressure Cooker, 6Qt/1000W

Price: $99.99

This pressure cooker is highly rated by satisfied owners, read some, just click here now… Instant Pot.

This wonderful thing have dual pressure settings for fast and flexible cooking. 

Instant Pot IP-DUO is a 7-in-1 programmable cooker, with the functions of pressure cooker, slow cooker, rice cooker, steamer, sauté, yogurt maker and warmer. With 14 built-in smart programs (Soup, Meat/Stew, Bean/Chili, Poultry, Sauté, Steam, Rice, Porridge, Multigrain, Slow Cook, Keep-Warm, Yogurt, Pasteurize and Jiuniang) to cook your favorite dishes with the press of a button.

A 24-hour timer allows for delayed cooking. Instant Pot generates almost no noise and leaks no steam. It traps all the aromas in the food without heating your kitchen. The 3-ply bottom stainless steel inner pot is extremely durable and leaves no health concerns of non-stick coating residual. The new slim body design has smaller foot print and lid holders for both left and right-handed users. The brushed stainless steel exterior is finger print resistant. Its elegant and durable design makes it easy to clean and pleasurable to use for the years to come.

Instant Pot electric pressure cooker uses the latest 3rd generation technology with an embedded microprocessor, which monitors the pressure and temperature, keeps time and adjusts heating intensity. The cooking programs have been lab-tested hundreds of times for optimal effect. These greatly improve cooking result and maintain consistent quality.

Instant Pot is carefully designed to eliminate many common errors from causing harm or spoiling food. It passed the stringent UL certification (Underwriters Laboratories Inc.) giving you uncompromised safety and peace of mind and protects you with 10 proven safety mechanisms and patented technologies.


Related Post: Get the… Instant Pot Ultimate Cooking Time Guide- (Accurate Electric Pressure Cooker Cooking Time Chart) - PDF Free Download

Why Electric Pressure Cooker is Better than Slow Cookers?

What is the difference between an electric pressure cooker (Instant Pot) and a slow cooker (Crock-Pot)? As the name slow cooker implies, a slow cooker cooks food very slowly, usually taking around 8 hours or so to cook most foods. In contrast, a pressure cooker cooks food extremely quickly, taking only a matter of a few minutes, but it still gives you the same flavorful cooking taste as a slow cooker. And also, electric pressure cooker is multi-function compared to slow cooker. This means that a pressure cooker can function like a slow cooker but a slow cooker cannot pressure cook like an electric pressure cooker.

Should I Buy an Electric Pressure Cooker: Is a Pressure Cooker Worth the Money?

Why Own a Pressure Cooker

If you are hesitant in buying an electric pressure cooker or it is really worth it, here are appealing reasons why you will be convinced why your family kitchen should be equipped with one as soon as possible:

1) Electric Pressure Cookers are Multi-purpose.

2) 30-Minutes Meals (OR LESS) at Home Every Day. 

3) High Safety Standard for Your Peace of Mind. Electric pressure cooker will not explode.

4) Electric Pressure Cookers are Foolproof. 

5) Every Dish or Recipe You Cook Will Have More Concentrated Flavors. 

6) Electric Pressure Cookers have Convenient Cooking Programs Controlled by a Microprocessor. 

7) It is Clean and Pleasant to Use. 

8) Electric Pressure Cooker Will Help You Save Money. 

9) It is Dishwasher Safe. 

10) Electric Pressure Cooker Will Help You Keep a Cooler Kitchen. 

11) Auto Keep Warm for Your Convenience. 

12) Up to 24-hour or More Delayed Cooking.

13) Up to 240 or More Minutes of Manual Cooking Time Selection. 


Try this recipe on your first use of your pressure cooker. Click and save the recipe, here… Best Boeuf (beef) Bourguignon by Julia Child - Instant Pot

The Complete Electric Pressure Cooker Buying Guide: How to Choose the Right Pressure Cooker

When buying an electric pressure cooker consider the following factors:

1) What is the Optimum Size for Your Need? 

2) Consider Breadth and Thickness of the Disk on the Pot’s Bottom.

3) Is it Easy to Use Even for Your Grandmother?

4) What is the Maximum Temperature Reached?

5) Evaporation Loss is Also Critical.

6) What is the Height of Pot’s Sides and Size of Cooking Surface? 



Download the pdf format version of this post for future reference here… Affordable and Best Electric Pressure Cookers - Top 10 Brands in USA, UK, Canada, Australia, India and Amazon Reviews 2017- 2018.

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Related Video: What You Should Know Before Buying an Electric Pressure Cooker

Science and Cooking: From Haute Cuisine to Soft Matter Science

Dear science and cooking enthusiasts,

We are pleased to invite you to join us for Science and Cooking Part 2, which will begin on May 17th. This is a continuation of the Science and Cooking series (Part 1 is available now). Part 2 of the course dives deeper into factors that influence food texture, and looks at how different preparations can change the physical characteristics of foods. We’ll do some fun labs, like making macaroni and cheese and ice cream, to investigate these concepts, and visit more chefs from around the world to see how they transform foods using different cooking methods. 

The new course is similar to the original, but we have updated the videos and added new content pages to further explain topics that will help you to understand the science of cooking. In addition, in response to feedback that we received on part 1, we’ve added more hints to some of the problems, and increased the number of tries you have to get numerical answers correct on the homework.

So if you didn’t have time to finish the course the first time, or if you'd like to come back and see what's new, the upcoming version of the course is a great opportunity. You can learn or review the science, and try some new kitchen experiments! As you’ll hear from the chefs, the more comfortable you are with the science, the more experiments you can do in the kitchen.

We would love to have you explore the fascinating intersection of science and cooking with us again - we hope to see you soon!

~ The Science and Cooking Team



Watch videos and get more information on past lectures, click here, Culinary Physics Lecture Series.

Best Boeuf (beef) Bourguignon by Julia Child is Better than Jamie Oliver's Recipe- Instant Pot - Electric Pressure Cooker Recipe

Beef bourguignon or boeuf bourguignon also called beef Burgundy, and boeuf à la Bourguignonne, is a well known, traditional French recipe.

This delectable dish was featured in the 2009 movie Julie & Julia, starring Meryl Streep and Amy Adams. This is a great tasting meal. It is definitely one of the most delicious beef dishes invented by human. With tender chunks of beef in a red wine sauce, boeuf bourguignon is at once a rich, company-worthy meal and classic French comfort food. Traditionally, the meat was larded with lardons, but modern beef is sufficiently tender and well marbled, so this very time consuming technique is rarely used any more. Easier-to-find bacon was swapped for the usual salt pork or fatback to add meaty depth, and richer, more-tender boneless short ribs were easier to prepare and cooked through more quickly than the usual chuck. Two cups of wine cut with beef broth created a balanced braising liquid and sauce. 

Because the electric pressure cooker concentrates flavors, a fruity, light-bodied red Burgundy or Pinot Noir was necessary. While the mushrooms were fine under pressure, the delicate onions were better off sautéed separately. Read the quick tips that follow the recipe.

Serves: 6
Pressure Level: High
Release: Natural
Total Time: About 1- 1/2 Hours
Time Under Pressure: 35 Minutes


INGREDIENTS:

2 slices bacon, chopped fine
2 tablespoons tomato paste
1 tablespoon minced fresh thyme or 1 teaspoon dried
1/3 cup all-purpose flour
2 cups red Burgundy or Pinot Noir
1 cup beef broth
8 ounces cremini mushrooms, trimmed and sliced thin
2 bay leaves
3 pounds boneless beef short ribs, trimmed and cut into 2-inch pieces
Salt and pepper
2 cups frozen pearl onions
1/2 cup water
1 tablespoon unsalted butter
1 tablespoon granulated sugar
2 tablespoons minced fresh parsley
1 tablespoon cognac


COOKING DIRECTIONS:

1) BUILD FLAVOR: Cook bacon in pressure-cooker pot over medium-high heat until browned and crisp, about 3 minutes. Using slotted spoon, transfer bacon to paper towel–lined plate. Add tomato paste and thyme to fat left in pot and cook until fragrant, about 30 seconds. Stir in flour and cook for 1 minute. Whisk in wine, smoothing out any lumps, and simmer until thickened, about 10 minutes. Stir in broth, mushrooms, and bay leaves. Using wooden spoon, scrape up all browned bits stuck on bottom of pot. Pat beef dry with paper towels, season with salt and pepper, and stir into pot.

2) HIGH PRESSURE FOR 35 MINUTES: Lock electric pressure-cooker lid in place and bring to high pressure over medium-high heat. As soon as pot reaches high pressure, reduce heat to medium-low and cook for 35 minutes, maintain high pressure.

3) NATURALLY RELEASE PRESSURE: Shut off the electric pressure cooker (Instant Pot) and allow pressure to release naturally for 15 minutes. Quick release any remaining pressure, then carefully remove lid, allowing steam to escape away from you.

4) BEFORE SERVING: Bring pearl onions, water, butter, sugar, and 1/4 teaspoon salt to boil in 12-inch nonstick skillet over high heat. Cover, set or reduce heat to medium-low, and simmer, shaking pan occasionally, until onions are tender, about 5 minutes. Uncover, increase heat to high, and simmer until all liquid evaporates and onions caramelize, about 3 minutes.

5) Remove and discard bay leaves from stew. Using large spoon, skim excess fat from surface of stew. Stir in onions, parsley, and cognac and season with salt and pepper to taste. Sprinkle individual portions with reserved bacon before serving.

Get the… Instant Pot Ultimate Cooking Time Guide- 
(Accurate Electric Pressure Cooker Cooking Time Chart) - PDF Free Download


What to serve with beef bourguignon? Vegetable and wine suggestions

What do the French serve with beef bourguignon? Boiled potatoes are traditionally served with this dish. Buttered noodles or steamed rice may be substituted. If you also wish a green vegetable, buttered peas would be your best choice. Serve with the beef a fairly full-bodied, young red wine, such as Beaujolais, Côtes du Rhône, Bordeaux-St. Émilion, or Burgundy.

Quick and Easy Tips on Cooking Beef Bourguignon in an Electric Pressure Cooker

1) Boneless short ribs is used in stews because they are easy to cut into evenly sized pieces, and they turn incredibly tender once cooked. The pieces of meat in boeuf bourguignon are traditionally cut a little larger than stew meat; cut them into 2-inch pieces.

2) Cured pork is a key flavor in beef bourguignon. To keep things simple, we use bacon instead of the traditional salt pork or fatback. After browning the bacon to render the fat, we set it aside for sprinkling over each portion before serving. The bacon also leaves behind a fond in the pot.

3) Beef bourguignon relies on a good dose of wine. While a fine French Burgundy will give you an impressive, complexly flavored dish, a decent California Pinot Noir will perform perfectly well. We simmer it before bringing the pot up to pressure to round out the tannic edges and cook off alcohol.

4) Pearl onions and mushrooms are the classic vegetables. The mushrooms cook well under pressure, but the onions are too delicate. Thawing frozen pearl onions in a skillet with some butter and sugar is quick and easy and gives them a nice, caramelized flavor.


Troubleshooting

Do I need to alter the recipe for a 6-quart electric pressure cooker?

Yes, use the browning (not the simmer) setting to reduce the wine in step 1. Turn the electric pressure cooker off immediately after the pressurized cooking time and let the pressure release naturally for 15 minutes; do not let the cooker switch to the warm setting. Before adding the onions, parsley, and cognac to the stew in step 5, simmer the stew for 15 minutes to thicken and drive off any remaining raw wine flavor using the browning (not the simmer) setting.

Highly Recommended Instant Pot Accessory: Instant Pot Silicone Mitts (Set of 2), Mini, Red

ORIGINAL Boeuf Bourguignon Recipe by Julia Child

BOEUF À LA BOURGUIGNONNE

(Beef Stew in Red Wine, with Bacon, Onions, and Mushrooms Recipe)

As is the case with most famous dishes, there are more ways than one to arrive at a good boeuf bourguignon. Carefully done, and perfectly flavored, it is certainly one of the most delicious beef dishes concocted by man, and can well be the main course for a buffet dinner. Fortunately, you can prepare it completely ahead, even a day in advance, and it only gains in flavor when reheated.

For 6 people

INGREDIENTS:

A 6-ounce chunk of bacon
A 9- to 10-inch fireproof casserole 3 inches deep
1 Tb olive oil or cooking oil
A slotted spoon
3 lbs. lean stewing beef cut into 2-inch cubes
1 sliced carrot
1 sliced onion
1 tsp salt
1/4 tsp pepper
2 Tb flour
3 cups of a full-bodied, young red wine such as one of those suggested for serving, or a Chianti
2 to 3 cups brown beef stock or canned beef bouillon
1 Tb tomato paste
2 cloves mashed garlic
1/2 tsp thyme
A crumbled bay leaf
The blanched bacon rind
18 to 24 small white onions, brown-braised in stock (refer to easy recipe below)
1 lb. quartered fresh mushrooms sautéed in butter (read the easy recipe below)


COOKING DIRECTIONS:

1) Remove rind, and cut bacon into lardons (sticks, 1/4 inch thick and 1- 11/2 inches long). Simmer rind and bacon for 10 minutes in 1- 1/2 quarts of water. Drain and dry.

2) Preheat oven to 450 degrees.

3) Sauté the bacon in the oil over moderate heat for 2 to 3 minutes to brown lightly. Remove to a side dish with a slotted spoon. Set casserole aside. Reheat until fat is almost smoking before you sauté the beef.

4) Dry the beef in paper towels; it will not brown if it is damp. Sauté it, a few pieces at a time, in the hot oil and bacon fat until nicely browned on all sides. Add it to the bacon.

5) In the same fat, brown the sliced vegetables. Pour out the sautéing fat.

6) Return the beef and bacon to the casserole and toss with the salt and pepper. Then sprinkle on the flour and toss again to coat the beef lightly with the flour. Set casserole uncovered in middle position of preheated oven for 4 minutes. Toss the meat and return to oven for 4 minutes more. (This browns the flour and covers the meat with a light crust.) Remove casserole, and turn oven down to 325 degrees.

7) Stir in the wine, and enough stock or bouillon so that the meat is barely covered. Add the tomato paste, garlic, herbs, and bacon rind. Bring to simmer on top of the stove. Then cover the casserole and set in lower third of preheated oven. Regulate heat so liquid simmers very slowly for 2- 1/2 to 3 hours. The meat is done when a fork pierces it easily.

8) While the beef is cooking, prepare the onions and mushrooms. Set them aside until needed.

9) When the meat is tender, pour the contents of the casserole into a sieve set over a saucepan. Wash out the casserole and return the beef and bacon to it. Distribute the cooked onions and mushrooms over the meat.

10) Skim fat off the sauce. Simmer sauce for a minute or two, skimming off additional fat as it rises. You should have about 2- 1/2 cups of sauce thick enough to coat a spoon lightly. If too thin, boil it down rapidly. If too thick, mix in a few tablespoons of stock or canned bouillon. Taste carefully for seasoning. Pour the sauce over the meat and vegetables.

(*) Recipe may be completed in advance to this point.

Parsley Sprigs

FOR IMMEDIATE SERVING: Cover the casserole and simmer for 2 to 3 minutes, basting the meat and vegetables with the sauce several times. Serve in its casserole, or arrange the stew on a platter surrounded with potatoes, noodles, or rice, and decorated with parsley.

FOR LATER SERVING: When cold, cover and refrigerate. About 15 to 20 minutes before serving, bring to the simmer, cover, and simmer very slowly for 10 minutes, occasionally basting the meat and vegetables with the sauce.

If you like nutritious beef, you will surely like this one also. Get the recipe here… How to Make the Perfect Jamie Oliver's Lancashire Hotpot- Lamb Recipes

OIGNONS GLACÉS À BRUN

(Brown-braised Onions Recipe by Julia Child)

Brown-braised onions are used whenever you wish a brown effect, such as in brown fricassees like coq au vin and boeuf bourguignon, or in a mixture with other vegetables.


INGREDIENTS:

For 18 to 24 peeled white onions about 1 inch in diameter:
1- 1/2 Tb butter
1- 1/2 Tb oil
A 9- to 10-inch enameled skillet
1/2 cup of brown stock, canned beef bouillon, dry white wine, red wine, or water
Salt and pepper to taste
A medium herb bouquet: 4 parsley sprigs, 1/2 bay leaf, and 1/4 tsp thyme tied in cheesecloth


COOKING DIRECTIONS:

When the butter and oil are bubbling in the skillet, add the onions and sauté over moderate heat for about 10 minutes, rolling the onions about so they will brown as evenly as possible. Be careful not to break their skins. You cannot expect to brown them uniformly.

Then either braise them as follows:

Pour in the liquid, season to taste, and add the herb bouquet. Cover and simmer slowly for 40 to 50 minutes until the onions are perfectly tender but retain their shape, and the liquid has evaporated. Remove herb bouquet. Serve them as they are, or follow one of the suggestions at the end of the recipe.

Or bake them as follows:

Transfer the onions and their sautéing fat to a shallow baking dish or casserole just large enough to hold them in one layer. Set uncovered in upper third of a preheated 350-degree oven for 40 to 50 minutes, turning them over once or twice. They should be very tender, retain their shape, and be a nice golden brown. Remove herb bouquet. Serve them as they are or according to one of the following suggestions.

(*) The onions may be cooked hours in advance.

What's NEW in Oprah Winfrey's Favorite Indian Food Recipe? Oprah Winfrey's Indian Pumpkin Curry Vegetarian Recipe

CHAMPIGNONS SAUTÉS AU BEURRE

(Sautéed Mushrooms Recipe by Julia Child)

Use these mushrooms either as a vegetable alone or in a combination with other vegetables, or as an integral part of such dishes as coq au vin, boeuf bourguignon, poulet en cocotte. Successfully sautéed mushrooms are lightly browned and exude none of their juice while they are being cooked; to achieve this, the mushrooms must be dry, the butter very hot, and the mushrooms must not be crowded in the pan. If you sauté too many at once they steam rather than fry; their juices escape and they do not brown. So if you are preparing a large amount, or if your heat source is feeble, sauté the mushrooms in several batches.


INGREDIENTS:

A 10-inch enameled skillet
2 Tb butter 1 Tb oil
1/2 lb. fresh mushrooms, washed, well dried, left whole if small, sliced or quartered if large
Optional: 1 to 2 Tb minced shallots or green onions
Salt and pepper


COOKING DIRECTIONS:

1) Place the skillet over high heat with the butter and oil. As soon as you see that the butter foam has begun to subside, indicating it is hot enough, add the mushrooms. Toss and shake the pan for 4 to 5 minutes. During their sauté the mushrooms will at first absorb the fat. In 2 to 3 minutes the fat will reappear on their surface, and the mushrooms will begin to brown. As soon as they have browned lightly, remove from heat.

2) Toss the shallots or green onions with the mushrooms. Sauté over moderate heat for 2 minutes.

(*) Sautéed mushrooms may be cooked in advance, set aside, then reheated when needed. Season to taste just before serving.


Vegetables is good for you and your family. The kids love burgers. One burger to rule them all! Bookmark the this delicious and healthful dish, click here… How to Make Ultimate Indian Veggie Burger - Vegetarian Recipes



References:


America's Test Kitchen (Editor). 2013. Pressure Cooker Perfection. America's Test Kitchen. ISBN-10: 1936493411

Julia Child (Author), Louisette Bertholle (Author), Simone Beck (Author), Sidonie Coryn (Illustrator). 2001. Mastering the Art of French Cooking, Vol. 1,  40th Anniversary edition. Alfred A. Knopf.  ISBN-10: 0375413405

Laurel Randolph (Author). 2016. The Instant Pot® Electric Pressure Cooker Cookbook: Easy Recipes for Fast & Healthy Meals.  Rockridge Press. ISBN-13: 978-1623156121

Librairie Larousse. 2009. Larousse Gastronomique: The World's Greatest Culinary Encyclopedia, Completely Revised and Updated. Clarkson Potter. ISBN-10: 0307464911


Related Cooking Video by Julia Child in Person: Julia Child - boeuf bourguignon



Not a Cooking Video: How to Pronounce Boeuf Bourguignon / Boeuf Bourguignon Pronunciation

How to Make Ultimate Indian Veggie Burger - Vegetarian Recipes

Instead of soybeans or grains, a veggie burger in India is actually made of vegetables, bound with mashed potatoes and breadcrumbs. Try this delicious and healthful version and you will never look at a store-bought veggie burger the same way again. The patty is delicious on its own with a little Green Mint Relish (refer to recipe below) and Sweet Potato Fries (refer to recipe below). Of course, you could also serve it in a tasty bun with all the traditional fixings.

Makes 4 patties

INGREDIENTS:

1/2 pound medium russet potato (about 1 large), peeled, chopped into small pieces
2 ounces green beans (about 5), chopped into small pieces
2 ounces carrot (about 1 small), chopped into small pieces
4 ounces green cabbage (a small wedge), chopped into small pieces
1/4 cup peas, fresh or frozen
2 ounces cauliflower (about 3 florets), chopped into small pieces
2/3 cup water
Salt
1/2 cup fresh bread crumbs, if needed
1 cup + 1 tablespoon canola or peanut oil
1/4 cup minced shallot
1 small green serrano chile, minced
1/4 teaspoon ground cumin
1/4 teaspoon ground turmeric
1/4 teaspoon cayenne (optional)
1/2 cup rava (farina/cream of wheat) or fine dry bread crumbs, for dusting
4 fresh hamburger buns (optional)


COOKING DIRECTIONS:

1) Place the potato, green beans, carrot, cabbage, peas, and cauliflower in a large saucepan. Add the water and salt and bring to a boil. Reduce the heat, cover, and cook until the vegetables are completely soft—about 10 minutes. Let cool and mash well, but do not puree the mixture; a little lumpiness is fine. If it gets too loose, add some fresh breadcrumbs.

2) In a small skillet, heat 1 tablespoon of oil over high heat and sauté the shallot and chile until well browned—about 3 minutes. Stir in the cumin, turmeric, and cayenne and sauté for another minute.

3) When cool, mix into the mashed vegetables and taste for seasoning; add a little more salt if necessary. Form into 3-1/2-inch-wide and 1/2-inch-thick patties, coat with the dry rava, and set aside.

4) Heat the remaining 1 cup of oil in a large skillet until rippling. Lower in the patties and shallow-fry until browned on both sides—about 2 minutes per side.


Quick Cooking Tips

Fresh breadcrumbs help soak up excess moisture in the vegetable mixture. To make them, grind a couple of slices of fresh white or wheat bread in a food processor. Dry breadcrumbs, on the other hand, are generally used to coat something you are about to fry. You can buy them, or just make your own by first toasting some bread until crisp, then grinding into a fine powder.

Did you know that turmeric is good for you? Turmeric is important in Ayurvedic medicine and is often infused in boiling water to make a tea. It is used to relieve gastrointestinal discomfort and to promote digestion. It is also believed to be a remedy for liver disorders and an anti-inflammatory agent for treating chronic illnesses such as asthma, and it is used in ointments and creams as an antiseptic to treat cuts and burns.


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How to Make Refreshing Green Mint Relish

This is the best version of the ubiquitous fresh green mint relish found on every Indian restaurant table. As a dip, this relish is taste so good. By the way, this version has a little kick to it, but you can halve the amount of chile if you have a lower tolerance for heat.

Cilantro is widely used in Latin American, Caribbean, and Asian cuisines; the stems and roots, as well as the leaves, are added to many dishes. Mexican fresh salsas and guacamole are flavored with cilantro, as are ceviches in Peru, Mexico, and other countries. Cilantro is the Spanish word for coriander, and this may be why it is now used to describe the fresh leaf of the plant.

Makes 1 cup

INGREDIENTS:

1 cup fresh mint leaves, packed tightly
1/2 cup fresh cilantro (also called coriander or Chinese parsley)
2 medium green serrano chiles
1/2 cup chopped tomato
1/4 teaspoon ground cumin
1/4 teaspoon Ginger Paste (refer to recipe below if you want it homemade)
2 tablespoons freshly squeezed lemon juice
Salt


RECIPE INSTRUCTIONS:

1) Place the mint, cilantro, chiles, tomato, cumin, ginger paste, lemon juice, and salt to taste in a blender jar and puree until very fine. Scrape down the sides of the jar often. Although you shouldn’t need any more liquid to get the mixture going, it’s okay to use a tablespoon or two of water.

2) Taste and adjust the salt. Transfer to an airtight, nonreactive container and refrigerate until ready to use.

This relish will keep in the refrigerator for a week.


Why Cilantro is Good for You?

The nutritional profile of cilantro seeds is different from the fresh stems or leaves. Leaves are particularly rich in vitamin A, vitamin C and vitamin K, with moderate content of dietary minerals. Although seeds generally have lower content of vitamins, they do provide significant amounts of dietary fiber, calcium, selenium, iron, magnesium and manganese.


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How to Make Ginger Paste Easily at Home

Ginger has been regarded as an aphrodisiac since ancient times. Greek philosopher Aristotle (384–322 BC) noted that ginger was useful in his day for the same purpose that Viagra is used today. The aphrodisiac qualities were alluded to in The Thousand and One Nights. Ginger was purported to be so potent that after simply rubbing one’s hand with ginger, just touching a woman was sufficient to win her heart.

In Japan, especially thick rhizomes of ginger are believed to be especially potent. The common use of ginger in men’s toilet water may stem from the traditional belief that ginger is an aphrodisiac.

Although ginger is cultivated throughout India, the type from Cochin, which is widely exported, is usually considered the best. Jamaican ground ginger has a more delicate aroma and taste and is especially highly regarded. Lower-quality ground ginger may contain a lot of fiber and should be avoided.

If you can find a good brand of ginger paste commercially, go ahead and buy a bottle like this one, Laxmi Ginger Paste.

If store-bought is not an option, follow the quick and easy recipe below. And don’t forget these rules: Homemade ginger paste should never be stored at room temperature. Store in the refrigerator for a maximum of 2 weeks (write the expiry date on the jar) to prevent bacteria from forming. Commercial ginger pastes usually contain citric acid to prevent this, so they keep for up to 3 months in the fridge.

Makes 1/2 cup

INGREDIENTS:

4 ounces fresh ginger, peeled and coarsely chopped
2 tablespoons canola oil
3 tablespoons water


RECIPE INSTRUCTIONS:

1) Place the ginger in a blender jar. With the motor running, first add the oil and then the water. Blend until you get a smooth paste, scraping down the sides often. Transfer to a clean, glass jar, cover, and refrigerate immediately.

Quick Tips

You can use the zester attachment on your Microplane to finely grate ginger to order, then substitute for ginger paste in the recipe.

Ginger is good for you. Ginger is considered a digestive and is said to help prevent motion sickness. Ginger tea can be drunk to soothe a sore throat or provide a nice, warming lift, or it may be taken before traveling.


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Quick and Easy Sweet Potato Beer Fries Recipe

These fries are so yummy and delicious that you might never eat sweet potatoes any other way again. They are the perfect side to your favorite veggie burger.

Makes 4–6 servings

INGREDIENTS:

3 pounds sweet potatoes, scrubbed
1 bottle organic beer of your choice or any kind of beer
3 tablespoons olive oil
2–3 cloves garlic, minced
1/2 teaspoon oregano
1 teaspoon coarse sea salt
Freshly ground black pepper to taste


COOKING DIRECTIONS:

1) Preheat the oven to 425°F. Line a baking sheet with parchment paper or nonstick foil and set aside.

2) Cut the potatoes into 1/4-inch-thick pieces with the skins left on. Place the potatoes in a large bowl, add the bottle of beer, and let the potatoes soak for 15 to 30 minutes.

3) Drain the beer and toss the potatoes with olive oil, garlic, oregano, salt, and pepper until well coated.

4) Spread the fries on the prepared baking sheet in a single layer. Bake for 45 minutes to 1 hour, tossing 3 to 4 times (the length of time will depend on how done you like them and how thick they are cut). Remove the fries and serve immediately.


Why Sweet Potato is a Superfood? It's Nutritional Content

A 7-ounce (1-cup) serving of sweet potatoes contains 65 percent of the minimum daily amount of vitamin C. Sweet potatoes are also high in calcium, folate, potassium, beta-carotene, and vitamin A. In fact, 700 percent of the recommended daily allowance of vitamin A is met with just one serving of this super food.


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References:


Britt Brandon. 2015. Ginger For Health: 100 Amazing and Unexpected Uses for Ginger. Adams Media. ISBN-13: 978-1440591433

Ruta Kahate. 2012. Quick-Fix Indian: Easy, Exotic Dishes in 30 Minutes or Less (Quick-Fix Cooking). Andrews McMeel Publishing. ISBN-10: 1449409776

Sarah Davies and Kristy Taylor. 2014. The Naked Kitchen Veggie Burger Book: Delicious Plant-Based Burgers, Fries, Sides, and More. Lyons Press. ISBN-13: 978-0762793297



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