Pressure cooking
by hcvschilling
How the Fagor pressure cooker works
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INGREDIENTS
- meat
INSTRUCTIONS
- FILL THE LID WITH WATER AND SWIRL IT AROUND TO MOISTEN THE RUBBER RING
- After browning the meat and/or veggies, close the lid and turn the pressure release nozzle to 2
- As soon as pressure has been reached (the yellow pressure tab rises), turn the plate down to medium and continue cooking
- When the pressure release sound starts (steam sound), switch the heat off, and turn the pressure release nozzle to 1
- When the steam sound stops, turn the pressure release nozzle to the final pressure release nozzle (all the way to the left)
- WHEN THE STEAM SOUND STOPS, AND WHEN THE YELLOW PRESSURE TAB DROPS, IT IS SAFE TO OPEN THE LID
- remember to rub the rubber ring in oil after washing, to keep it from 'disolving' (or as mommy used to say 'solving')
NOTES
Nutrition
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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| Serving Size: 1 Serving (227g) | ||
| Recipe Makes: Servings | ||
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| Calories: 551 | ||
| Calories from Fat: 371 (67%) | ||
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| Amt Per Serving | % DV | |
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| Total Fat 41.3g | 55 % | |
| Saturated Fat 16.6g | 83 % | |
| Monounsaturated Fat 17.9g | ||
| Polyunsanturated Fat 1.5g | ||
| Cholesterol 149.7mg | 46 % | |
| Sodium 129.3mg | 4 % | |
| Potassium 689.5mg | 18 % | |
| Total Carbohydrate 0g | 0 % | |
| Dietary Fiber 0g | 0 % | |
| Sugars, other 0g | ||
| Protein 42.1g | 60 % | |
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Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
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Calories per serving: 551
Get detailed nutrition information, including item-by-item nutrition insights, so you can see where the calories, carbs, fat, sodium and more come from.
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