The Kuhn Rikon 7.4-quart pressure cooker.
Photo courtesy Kuhn Rikon.
We’re in the middle of a heat wave, so the less the stove and oven are on, the better. We’ve turned to our trusty pressure cooker to make an entire meal from scratch.
This is not your mother’s (or grandmother’s) pressure cooker. Totally safe and user-friendly, there’s no scary hissing or rattling. It’s a must-have appliance for any busy person.
A pressure cooker does the opposite of a slow cooker. Instead of long, slow cooking, pressure cooking is short and fast. You can cook high-fiber, low-fat foods in record time, preserving vitamins and essential nutrients. Recipes that normally take four hours are ready in 45 minutes.
And pressure cooking creates a greener kitchen, since faster cooking means less fuel burned.
And when it’s too darn hot to stand over a stove, there’s no checking up on your recipe as it cooks. Just turn on the heat and come back to take the pot off the stove.
You can make anything in a pressure cooker, from soup to main to side to dessert. The potatoes for potato salad cook in five minutes. We made a cheesecake in 20 minutes that you’d swear was baked in the oven for more than an hour. And as the temperature here refuses to leave the high 90s, there’s no need to turn the oven on.
We use a Kuhn Rikon pressure cooker. It’s not inexpensive, but when the food emerges with so little trouble, moist and delicious, we’d be happy to pay double. Almost.
Check out our article on pressure cooking.
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