Darkness is increasingly filling our days. Dusk on the east coast by 4pm is so early. December, while looming darker, also holds the promise of the solstice and an excuse for sparkly distractions.
These beets are from October. Because they were cooked in a pressure cooker, their color isn't washed out. They have an endless depth of beautiful burgundy darkness and are embraced by the pot’s special rim.
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| Bowl by Mel Griffin |
Pressure is defined as the force per unit area applied in a direction perpendicular to the surface of an object. Pressure happens, especially during the holidays. Pressure can be a pain, it can be helpful sometimes, and it can be downright terrific when it happens to food inside of pressure cookers. To cook foods, a small amount of boiling water is trapped, which increases the pressure inside, which then increases the actual temperature of the boiling point of water. Root vegetables sit in a basket above the water and become soft within minutes. It has a higher nutritional value and tastes better than other cooking methods too. Microorganisms are killed. It’s more energy efficient. And, the best part: you don’t have to peel the vegetables first! The skins literally slide right off of root vegetables (if they’re hot, it helps to do this with cold water). Modern pressure cookers safely release excess pressure, and they save so much time and headache in food prep.
Here’s a good pressure cooking chart http://www.hippressurecooking.com/p/cooking-times.html
Here’s a good pressure cooking chart http://www.hippressurecooking.com/p/cooking-times.html
Beet Salad
Salad with arugula, cooked beets, scallions and goat cheese with a dressing of equal parts balsamic and olive oil, a bit of maple syrup, garlic, pepper and salt.
Speaking of garlic, you can peel it in 10 seconds without knives! And it works in a small container, no matching giant metal bowls needed.
