19 of 27 people found the following review helpful
Good starter cookbook,
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This review is from: Blue Jean Chef: Comfortable Under Pressure (Paperback)
I bought this cookbook on the recommendation of my brother. He is the one who got me into cooking with the pressure cooker and found this to be a great cookbook. I was hoping for some more common recipes with regular ingredients. Seems like many on the recipes have wine in them and I don't care for cooking with wine. Would like to have had more down home recipes.
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Initial post: Sep 10, 2014 2:30:31 PM PDT
Last edited by the author on Sep 10, 2014 2:36:08 PM PDT
Smashing Wool says:
I counted 12 recipes that called for 1/2 to 1 cup of wine, and one recipe that calls for1 cup vodka. The index has a heading for Red Wine, Wine, and Vodka recipes, making them easy to find/avoid.
Alcohol ingredients are fairly easy to leave out of most/all of these recipes. Just substitute the same amount of broth (several recipes for easy pressure broth are in the book), perhaps watered-down apple juice, or even just plain water, and a splash of vinegar or a squeeze of lemon to substitute for wine's acidity. Wine is generally cooked at least a few minutes to burn off the alcohol before sealing for pressure cooking anyway, so the finished food should not have any alcohol left, if that's your objection to cooking with wine.
Posted on Dec 15, 2014 3:22:29 AM PST
You might like the Bob Warden Great Food Fast cookbook. It was TOO "down home" for my liking.
In reply to an earlier post on Dec 15, 2014 9:02:08 AM PST
Smashing Wool says:
I agree with the "down home" assessment of the Warden Great Food Fast cookbook. Of the 15 or so pressure cooker cookbooks I have, it's one that I have hardly ever used and never would have bought if I had seen it in person before ordering. The book has a nice layout, attractive photos, and is well organized, but the recipes contain too many convenience items like canned biscuit dough, marshmallow fluff, processed cheese (Velveeta), margarine, etc. Also most of the meats used in the recipes are boneless, super lean cuts that I rarely buy, such as boneless chicken breasts, pork loin, etc. I can easily substitute real butter, coconut oil, or bacon fat for margarine & vegetable oil, but some of the other ingredients that I prefer not to use are less easily substituted because the recipes will need to be completely revised.
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