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Food + Cooking

Under Pressure


To pressure-cook or not to pressure-cook? That is my question. What is everyone so afraid of? New pressure cookers are awesome. No more little bell-shaped rocker at the top of a pot waiting to explode. Today’s cookers have safety gadgets that help let the steam out so they can’t explode. I grew up with the rocking ones that my mom still uses. She makes stuffed artichokes on holidays and has four going at the same time! At home, I always make chicken stocks and soups in mine. It saves so much time. And short ribs are tender, falling off the bone in 30 minutes flat. There is nothing like veal or beef stew. I even have given risotto a whirl, and I must say, it’s not too shabby.

All you need to do is get to know your pressure cooker. Find out how much liquid is needed and how long to set the timer for. You have to play a little, but soon you will see great things coming from one pot. So pull out that wedding gift and give it a try. You won’t regret it.