Thursday, July 24, 2008
Most Italian cooks have at least one but they seem to be falling out of favor In the US we don't tend to use them much. The microwave is much more popular for fast cooking. Recently I found myself with nothing to read in the evening so I resorted to reading the introduction to my pressure cooker cook book. Today with energy on everyones mind. The pressure cooker deserves a good look. Not only does it reduce cooking time and increase retention of nutrients but the total energy consumed must be close to one tenth of that consumed by normal cooking. Try cooking a chicken in 15 minutes, resoto or polenta in 8 and no sturring for 45 minutes over a boiling spattering pot.