Quote:
Originally Posted by crankytank
I was wondering, is the only reason a pressure cooker is preferred because it makes the cooking time faster? Are there other reasons why it is used often in the macrobiotic diet?
Thank you,
Tracie  |
Tracie,
Though time might be the primary concern for many things cooked in pressure cookers (pcs), for
short grain brown rice which often takes as long to cook in a pc, it tends "to be sweeter, stickier and more flavorful" according to Rebecca Wood (author of
The New Whole Foods Encyclopedia : A Comprehensive Resource for Healthy Eating) in her
The Splendid Grain: Robust Recipes for Grains with Vegetables, Fish, Poultry, Meat & Fruit.
Pressure cooked
beans and legumes tend to be softer and more tender that those cooked in regular pots, and if you or your guests ever have difficulty digesting beans you'll find pressure cooked beans to be amazing, as long as you also include a small piece (postage stamp sized) kombu or wakame.
For almost all boiled and baked bean recipes presoaking the beans 6 to eight hours is suggested but is often unnecessary with pressure cooked beans.
George Ohsawa suggested in one of his books to eat beans to rice in a ratio of 1 to 6, so it is uneccessary in most cases to have the beans be the center of one's meal.
By the way what macrobiotic books do you have or have been reading?
Thank you, very much.
Bruce Paine