Just writing it out in case there is any confusion in doing a step which I am not specifying in detail in any recipe.
Pressure Cooking Basics
Always let the first whistle come on high flame/max power on induction.
After that, reduce the flame to lowest/use 120/100 temperature on induction. With induction, I usually reduce the temperature to 120 initially, and then lower further after a couple of minutes.
Cooking time in recipes will be post-pressure buildup time, so post-first whistle.
Some approximate times (not mentioning whistle count for longer times) are listed below. I have also added rough soaking times. However, soaking needs a section on its own.
| |
Soaking time | # of Whistles (Post-first whistle) | Minutes (Post-pressure-buildup) |
|---|---|---|---|
| White rice | 30 minutes | 1 | 5 |
| Brown rice | 1 hour or more | 15 | |
| Rajma | overnight | 30 (unless Rajma is old - then it can take even longer) | |
| Chanaa/Chickpeas | overnight | 30 | |
| Sambar | 30 minutes - 2 hours for arhar daal | 2-3 | 7-8 |
| Moong daal | 30 minutes - 2 hours | 1 | 5 |
| Masoor/Arhar daal | 30 minutes - 2 hours | 2-3 | 7-8 |
Baking Basics
I don't mention pre-heating in recipes, but of course, it is always assumed that oven is pre-heated for at least 10 minutes. Baking needs this because the recipes depend upon even constant heating, otherwise, the rise may be less.
Approximate baking temperatures:
| Temperature (in C) | Baking Time (in minutes, can vary as per recipe) | |
|---|---|---|
| Cookies | 180 | 10-15 |
| Cake | 180 | 40-50 |
| Pizza (from pre-baked/fresh base) | Max (230), with convection ON | 10-15, I sometimes move the pizza to top rack for last 5 minutes for cheese to get brown. |
| Roasting vegetables like Beets/Peppers | Max (230), with convection ON | 15 |
| Crumble | 200 | 50-60 |
Soaking Grains
It is the most important thing you ever do.
Earlier, I used to think that soaking it just to simplify cooking. To reduce boiling time, and to make sure the grain gets cooked properly. But now, I know that it is not that simple.
Soaking is mandatory to make sure that the grain's outer covering gets softer, and the nutrients become bio-available. Many grains, with insufficient soaking, can cause acidity, bloating etc.
(More info to be added).
Must to be soaked:
1. Millets - overnight. Or 6-8 hours at least for minor millets
2. Rajma/Chickpeas/Kaali daal - overnight
3. Moong/Masoor/Arhar daal - 1-2 hours
4. Rice - 30 minutes to 2 hours
5. Quinoa - 2 hours
6. Brown rice - 2 hours
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