Harold McGee

Pressure Cooking

Appears in
On Food and Cooking
On Food and Cooking

By Harold McGee

Published 2004

  • About
Thanks to its temperature of around 250°F/120°C, pressure cooking can cut the cooking time of beans and peas by half or more. Salt-presoaked beans may take just 10 minutes.

From the book On Food and Cooking (2nd edition) by Harold McGee. © 2004 Harold McGee. By permission of Scribner, a division of Simon & Schuster, Inc.