Pressure Steaming Chart for Quick Cooking Vegetables
Recipe By : Cooking Under Pressure, copyright 1989
Serving Size : 1 Preparation Time :0:00
Categories : Basic Cooking Times Vegetables
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
Use boiling water-the minimum -- per manufacturer
use rack or steaming basket
* Steams effectively
** Flavor & texture improve with steaming
no stars: steam only for purees
Countdown begins the minute the lid is locked into place.
Times are approximations
Asparagus
* Average 1 to 2 minutes
Pencil 1 to 1/2 minutes
Beans, Green (time depends on age of beans; older will take longer)
* Whole 2 to 3 minutes
* Halved or Frenched 2 to 3 minutes
Beet Greens 2 to 3 minutes
Broccoli
* Large florets 2 to 3 minutes
* Stocks, peeled, 1/4" slices 3 to 4 minutes
* Stocks, peeled, 1/8" slices 2 to 3 minutes
Brussels Sprouts
Large, 2" long 4 to 5 minutes
* Small, 1 1/2" long 3 to 4 minutes
Cabbage
White or Savoy, quartered 4 to 5 minutes
Coarsely shredded 1 to 1 1/2 minutes
Cauliflower
* Large florets 2 to 3 minutes
Celeriac
1/2" dice 3 to 4 minutes
Celery
1" slices 3 to 4 minutes
Corn on the cob
* Large, old 3 1/2 to 4 minutes
Young, fresh 2 to 3 minutes
Eggplant
1 1/2" chunks 3 to 4 minutes
Leeks
Whole, large (white part only) 3 to 4 minutes
Whole, small (white part only) 2 to 3 minutes
