Recipes

Beef,Pork

&Poultry

Introduction

To Cooking

With just a few simple guidelines the

DUROMATIC pressure cooker can transform

ordinary cuts of meat into hearty, tender dishes

everyone will enjoy. Some of the more economi-

cal types of meat, cuts from the beef shoulder or

round, are often overlooked because of the time

consuming preparation methods associated with

them. The pressure cooker can reduce cooking

time by two-thirds, giving you a way to save time

as well as money.

With the new dieting trend toward excluding

fat from meals whenever possible, these eco-

nomical cuts of beef are ideal. They do not con-

tain as much fat, especially saturated fat. There

are three grades of beef commonly known to the

consumer – prime, choice and select (formerly

known as good). Prime beef is popular for its

marbled texture-flecks of fat within the lean mus-

cle meat. By forgoing this fat you can expect to

give up a little of the tenderness associated with

the prime label. According to the National

Livestock and Meat Board, “Of the three grades,

select has the least amount of fat marbling. It

provides fewer calories than prime or choice

grades, but it may not be as tender, juicy or fla-

vorful.” With the DUROMATIC pressure cooker

these lean cuts can taste just as good as more

expensive beef without having all the extra calo-

ries involved.

Cooking beef, pork and poultry in the pressure cooker can give

extraordinary results quickly. All the comfort foods which usually take

hours to cook come alive with new vitality as you prepare old favorites

with the convenience of modern techniques.