If someone put a gun to my head and said, “Chose the right appliance or die!”
I’d shout out, “Microwave!” And then, real fast, I’d yell, “I mean, Pressure Cooker!”
Yes, Microwaves are fast and convenient. I use the most powerful one I can find.
And I LOVE it…for three reasons.
2. Cooking potatoes.
3. And scoring perfect poached eggs.
But as user-friendly as microwaves are, there’s still a cloud of controversy that hovers over them. You can read Dr. Oz’s report all about “To Nuke or Not To Nuke” as an example.
Sooooo while Microwaves have a questionable rep, my angel “Pressure Cookers”, are leaders in nutritional health.
And here’s the clincher.
They can’t be beat in making complicated dishes into fast, healthy, and delicious meals. These truly are the lean, mean, cooking machine that shouldn’t be ignored.
There are two fabulous types of Pressure cookers.
1. The traditional tried and true: Stove Top Pressure Cooker.
2. The Newer, more glamorous: Electric Pressure Cooker.
I use both an electric pressure cooker and the stove top pressure cooker. And in varying sizes too. This allows me to make several dishes (and meals if I’m prepping for the week) quickly and simultaneously. They save mountains of time, money and clean-up!
Understanding how pressure cookers work and why they’re so great is pretty easy. They’re reinforced pots with airtight lids that increase steam to raise cooking temperatures, trapping all those vitamins and goodness inside.
Smart chef’s have been utilizing this process for centuries.
And now these little cooking wonders have been redesigned to be more efficient than ever. They cook your meal 4 to 10 times faster than traditional stove top methods.
If you like cooking, you must experiment with a pressure cooker.
If you’re busy and want to feed your loved ones faster, healthy meals, you should have a pressure cooker on your shelf. Stainless steel is best, because of the high heat factor.
And last but not least, if you’re a minimalist or an economist, a pressure cooker is wildly smart to invest in. It saves time money and space– as a multi-function pan.
HERE’S THE GOOD, THE BAD, AND THE UGLY ABOUT THESE FABULOUS PRESSURE COOKERS.
First off, both the electric pressure cookers and the traditional stove top pressure cookers have great, undeniable benefits with varying features. I think of the electric cooker as an attractive easy-handling Mercedes Benz and the stovetop as a multi-functional all terrain vehicle.
Electric Pressure Cooker:
a. They take the guess work out of the mix. Use the settings they recommend and boom! You have a foolproof dinner.
b. They’re quiet.
a. They take longer.
b. It’s harder to add ingredients to more complicated meals as you’re cooking. The release valve needs a towel ready if you’re in a hurry and want to release steam quickly.
Traditional Pressure Cooker
a. You can release steam easily under the faucet, no fuss no muss. This helps when wanting to add herbs or other ingredients later.
b. They’re super-duper fast.
a. They’re noisier.
b. There’s a bit more finesse required as it’s not pre-set with a dial. You may have to tweak your recipes and cooking time some.
So if I to chose one appliance to take to a deserted island…or had to reply to a curious guy with a gun, I’d shout out “pressure cooker”.
And I’d select the durable stove top version that works on campfires.
There are plenty of free pressure cooker recipes online here, but if you’d also like a convenient go to cookbook in the kitchen here’s a great one for electric pressure cookers and another excellent one for stove top pressure cookers.
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