Cookbooks aren’t often reviewed here, however, this particular new release, titled Hurry Up and Wait is near and dear to me, as one familiar recipe in the book tells of co-author Joleen Oshiro’s very first foray into Pressure cooking, thanks to The Tasty Island. Yay! More on that in a bit.
As advertised by the clever title, Hurry Up and Wait, produced by the Honolulu Star Advertiser is all about cooking many of Hawaii’s favorite dishes, doing it fast using a pressure cooker, and going low ‘n slow using a slow cooker. Both of which result in satisfying, and for the most part, very easy to prepare meals for the entire family. Cooking the fast way with a pressure cooker is written by co-author Joleen Oshiro, the Honolulu Star Advertiser’s Food Editor, while the low ‘n slow cooker methods are written by co-author Betty Shimabukuro, Honolulu Star Advertiser’s Managing Editor and “By Request” Columnist.
The book starts off explaining and dispelling the myths of using a pressure cooker and slow cooker; two tools of the trade that do the job completely opposite ways of each other, however ultimately yield the same delicious results.
Of which I’m going to give my stern personal opinion right out the gate on this one and vouch for the pressure cooker. Not only because it’s faster (like ridiculously fast), but also because it’s very, very energy efficient. Because the cooking times using a pressure cooker are cut significantly shorter, and the temperature from your burner needed to maintain that short, high temperature cooking time is kept on LOW, you’re looking at up to 50% or more in energy savings compared to conventional methods using a regular pot or oven. On top of that, the shorter cooking time and completely sealed cooking chamber locks in most of the vitamins and minerals in the food that would otherwise be lost when cooked conventionally. So you’re also getting a more nutritious meal.
In fact, upon a discussion with Joleen, she told me if there was one thing she would want if stranded on a deserted island, it would hands-down be a pressure cooker for the very attributes mentioned above.
Not that I’m against slow cookers, as they have their virtues as well, especially if you’re the type who doesn’t like tending to the stove and prefer to just “fire and forget it” until the typical six to eight hours of cooking time are up. All the while not worrying the food will get burnt due to the very low indirect heat a slow cooker affords. Betty says that food also reaches their peak flavor after that long cooking time, however I think we’ll have to do a pressure cooker vs. slow cooker FACE-OFF to see how valid that claim is! Come on Betty and Joleen, bring it on!
In fact, that’s exactly where Hurry Up and Wait begins its recipes, in the first chapter titled Kickoff Cookoff, showcasing the same dish, done both the fast pressure cooker way, and low ‘n slow cooker way.
Well it’s one thing to READ the recipes, however I want to TASTE how they turn out in the REAL WORLD compared side-to-side. Since I don’t care for chicken all that much, I’ll try the exact same recipes using pork spare ribs. A Shoyu Pork pressure cooker vs. slow cooker cookoff, coming to a Tasty Island post on your computer or smartphone soon!
Other dishes shown how to do back-to-back both fast and slow include Portuguese Bean Soup, Chicken Long Rice and Chicken Adobo.
From there, Hurry Up and Cook goes into your typical cookbook format, broken down by segments of the meal, starting with Soup, then Veggies and Sides. Then main Entrees in sections by types of meat, including chicken, beef, pork, and “Other”, being seafood, beans, Tofu and vegetarian dishes, concluded of course by Desserts. Each of those chapters having random choices between being either pressure cooked or slow cooked. Some dishes are done both ways, however not all of them.
Earlier I mentioned Joleen Oshiro referencing a recipe from The Tasty Island in this cookbook, which was none other than my successful SECOND attempt at making Kalua Pig in a Pressure Cooker. Of whom I must thank The Tasty Island regular reader KenW, a.k.a. “Ken-San” who was so kind to make a nice referral of my pressure cooked Kalua Pig recipe to Joleen at the time she was compiling resources for the book. Without further ado, read what she writes in the introduction to The Tasty Island pressure cooked Kalua Pig recipe featured in Hurry Up and Wait…
Wow! All I can say is, Joleen-Chan (and Ken-san for making the referral), domo arigato gozaimasu! I’m more than honored to be a part of it! Credit is also given to everyone in the acknowledgments at the beginning of the book, including myself, amongst other local chefs, cooks and Star Advertiser readers who made contributions. WAY cool!
Well, HOT actually, as that pressure cooker achieves such a high cooking temperature, yet retains all the moisture, allowing Kalua Pig to cook in a record-breaking 2 hours, while not burning nor losing any moisture whatsoever. In fact, it’s more juicy if anything. When was the last time you’ve seen someone roast or “imu” Kalua Pig that quickly conventionally? Like, almost IMPOSSIBLE. To view where Joleen referred to in this book on Pressure Cooking Kalua Pig, including photos of the steps and results, see this Tasty Island post.
One important aspect of using either of these cookers that Joleen pointed out, is that you can use them not just as the ONLY way to cook the dish, but as a “step” method. Such as, if you’re going to cook BBQ Ribs, you can tenderize them in a pressure cooker very quickly, then finish them on the BBQ grill for that smokey BBQ taste and seared finish. I’ve done that before with EXCELLENT results.
Here, Betty showcases how you can make these (admittedly) onolicious sounding Spicey Honey Garlic Wings in a slow cooker, finishing them off under the oven broiler for that crispy browned finish….
Hurry Up and Wait cookbook: Spicy Honey Garlic Chicken Wings slow cooker/broiler “step” recipe by Betty Shimabukuro.*
I asked Joleen which pressure cooked dish was her favorite in the book, and the immediate one that came to mind (besides my Kalua Pig.. nah, just kidding lol) was this Korean Galbi Jim recipe, courtesy of Kathleen Freitas…
Hurry Up and Wait cookbook: Galbi Jim (Korean Short Rib and Pear Stew) by Joleen Oshiro (adapted from Kathleen Freitas)*
For pressure cooked dessert, one of her faves is this Sweet Bread Pudding…
Hurry Up and Wait cookbook: Sweet Bread Pudding pressure cooker recipe by Joleen Oshiro.*
Joleen exclaimed if you like Bread Pudding more custard-like, you’ll go CRAZY for this. I’m most definitely gonna’ try making it!
That’s all I can share as far as sample recipes, however, there many more onolicious sounding local recipes applied to the pressure cooker and slow cooker in this wonderful cookbook. Here’s the entire list, c/o Mutual Publishing:
HURRY UP and WAIT
Authors: Betty Shimabukuro and Joleen Oshiro
Chicken Adobo (fast & slow)
Chicken Long Rice (fast & slow)
Portuguese Bean Soup (fast & slow)
Shoyu Chicken (fast & slow)
THE SOUP POT
Lentil-Vegetable Soup (fast)
Chicken Jasmine Rice Jook (fast)
Soon Doo Bu (fast)
Making Stock (slow)
Creamy Curried Butternut Soup (slow)
Pho Made Easy (slow)
Slow-Cooked Jook (slow)
VEGGIES & SIDES
Taro Cake (fast)
Okinawan Sweet Potato Salad (fast)
Cauliflower Casserole (fast)
Miso Eggplant (fast)
Tofu-Stuffed Aburage (fast)
Mac-Nut Stuffing (slow)
Sweet Potatoes with Fruit and Mac Nuts (slow)
Thanksgiving Side Dishes (slow)
Slow-Simmered Kabocha (slow)
Steamed Whole Artichokes with Sriracha Sauce (slow)
Szechuan Eggplant with Daikon (slow)
Lemony Broccoli with Ginger Slivers (slow)
Chicken Lu‘au (fast)
Chicken Papaya (fast)
Chicken Hekka (fast)
Thai Chicken Curry (fast)
Spicy Honey-Garlic Wings (slow)
Chinese Chicken Curry Hot Pot (slow)
Korean-Style Chicken Thighs (slow)
Spicy Miso Chicken (slow)
Local Style Curry (fast)
Oxtail Stew (fast)
Galbi Jim (fast)
Oriental Steak (fast)
Kare-Kare Oxtail Stew (slow)
Short-Rib Stew with Sweet Potatoes and Taro (slow)
Chinese-Style Oxtail Stew (slow)
Corned Beef with Kim Chee and Guava (slow)
Hearty Poi Stew (slow; see photo to the right)
Kalua Pig (fast)
Miso Pork (fast)
Ma Po Tofu (fast)
Portuguese Sausage Chili (fast)
Pulled Pork with Guava Barbecue Sauce (fast)
Stuffed Bittermelon with Black Bean Sauce (fast)
Stuffed Tofu (fast)
Sari Sari (fast)
Black Bean Spare Ribs (fast)
Hoisin-Guava Baby Back Ribs (slow)
Portuguese Sausage, Beans, and Beer (slow)
Stuffed Pork Chop Pasteles (fast)
Sweet-Sour Pig’s Feet (slow; see photo to the right)
Deconstructed Lau Lau (slow)
Green Tea-Flavored Kalua Pork (slow)
Slow ‘Ono Lu‘au (slow)
Isle-Style Pulled Pork Sandwiches (slow)
Asparagus Risotto (fast)
Bean Casserole (fast)
Braised Abalone with Daikon (fast)
Salmon with Vegetables (fast)
Tofu Casserole (fast)
Vegetarian Oden with Black Sesame Drizzle (fast)
Black Sesame Sauce (fast)
Opah with Black Bean Sauce (fast)
Chinese-Style Steamed Fish (slow)
Dashi-Based Cioppino (slow)
Ginger-Lime Salmon Fillets (slow)
Lasagna, Like Magic (slow)
Liliko‘i BBQ Beans (slow; see photo to the right)
Paniolo Chili (slow)
Thai-Style Vegetable Curry with Chickpeas (slow)
Spanish Rice (slow)
DESSERTS & SNACKS
Jasmine Rice Pudding (fast)
Chinese Boiled Peanuts (fast)
Sweet Bread Pudding (fast)
Prune Mui (fast)
Easy Zenzai (slow)
Mango Crisp with Mac-Nut Topping (slow)
Chocolate Ensemada Bread Pudding Cake (slow)
Liliko‘i Cheesecake (slow)
Coconut Pudding with Tapioca Pearls (slow; see photo to the right)
Chocolate Mochi Cake (slow)
Released in November 2013, the first printing of Hurry Up and Wait immediately sold out by pre-orders through the Honolulu Star Advertiser, however copies will be for sale at all Longs Drugs stores on Oahu starting December 8, 2013, just in time for Christmas! There it will cost $13.95, which is $2 off the suggested cover price. They will also be available on December 20th by pre-ordering now at MutualPublishing.com at an even better discounted price of just $10 per copy, tax included. Yay! However, to get that price, you must go and pick-up the book yourself at the Mutual Publishing office in Kaimuki when the books arrive. Otherwise, wherever you live, you can order it online at MutualPublishing.com, where with shipping it’s $13 per copy, tax included.
So what are you waiting for? Hurry up and go reserve your copy now at MutualPublishing.com!
What? Hurry Up and Wait, a cookbook by Betty Shimabukuro and Joleen Oshiro
What is the book’s tagline? “Hawaii’s Favorite Recipes for the Pressure Cooker and Slow Cooker”
Who produces and publishes it? The Honolulu Star Advertiser and Mutual Publishing
When was it released? November 2013
Where can I see or buy the book? It will be available for sale at all Oahu Longs Drugs locations starting December 8, 2013. You can also pre-order online at MutualPublishing.com for the second printing, which will be available for pick-up ($10 per copy, tax included) or shipment ($13 per copy, tax included) on December 20, 2013.
Big Shakas (pros): Ono ‘kine local recipes applied to the efficient method of Pressure Cooking and Slow Cooking. Well written, easy-to-follow recipes for the real world home cook. Especially ideal cookbook for busy people. Beautiful photography. Selling out on the first printing due to popular demand (it’s a hit!). Loyal Tasty Island readers who make kind references to this site. Sharing some “Tasty Island love” in the book… yay!
No Shakas (cons): Ideally EVERY recipe would have both a fast and slow version, shown back-to-back, as is done in the first chapter. Selling out on the first printing just before the crucial holiday season (so much for the Black Friday rush).
The Tasty Island Rating: 5 SPAM Musubi – Seriously, the recipes featured throughout the book all sound absolutely ONOLICIOUS, having you want to try every one!
*All images used in this post have been granted permission by Mutual Publishing.