Cooking for ..recipes

Dried beans double in volume and weight after soaking or cooking. To avoid overflow, please do not fill the inner pot more than to the ½ mark to allow for expansion. The ‘Cooking Time Tables’ are based on cooking pressure within the range of 10.15 – 11.6 psi.

As such, it should be interesting for food and media historians as well as those interested in European postwar history and culture. Over recent years, it has become evident that cooking foods can lead to the generation of undesirable compounds. The generation of potential carcinogenic compounds has received particular attention due to the serious nature of their possible consequences. Conversely, protein denaturisation can also cause the formation of softer textures. For example, the protein collagen, which is the major component of the connective tissue in meat, has a tough, chewy texture.

• Fast Food Combat players race to eat delicious