Lorna Sass
Lorna Sass is an author, known for her work with pressure cooking. She has won the James Beard Award for two of her books, ''Whole Grains Every Day, Every Way'' and ''Christmas Feasts from History''. In addition to her books, she has also written for periodicals such as The New York Times, The Washington Post, Gourmet, and Bon Appetit ''Bon'', also spelled Bön () and also known as Yungdrung Bon (, "eternal Bon"), is a Tibetan religious tradition with many similarities to Tibetan Buddhism and also many unique features.Samuel 2012, pp. 220-221. Bon initially developed in t .... References {{DEFAULTSORT:Sass, Lorna James Beard Foundation Award winners Year of birth missing (living people) Living people ...
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Pressure Cooking
Pressure cooking is the process of cooking food under high pressure steam and water or a water-based cooking liquid, in a sealed vessel known as a ''pressure cooker''. High pressure limits boiling, and creates higher cooking temperatures which cook food far more quickly. The pressure cooker was invented in the seventeenth century by the physicist Denis Papin, and works by expelling air from the vessel, and trapping steam produced from the boiling liquid. This is used to raise the internal pressure up to one atmosphere above ambient and gives higher cooking temperatures between . Together with high thermal heat transfer from steam it permits cooking in between a half and a quarter the time of conventional boiling. Almost any food that can be cooked in steam or water-based liquids can be cooked in a pressure cooker. Modern pressure cookers have numerous safety features to prevent the pressure cooker from holding too much pressure. After cooking, the steam pressure is lowered bac ...
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