Although a relatively old technology, pressure cookers have truly come of age in an era when none of us really have the time to prepare a decent meal in the usual fashion.
Because the pressure inside these vessels increases the temperature at which water will boil, the eventual boiling point of water is well over 100 degrees centigrade. This gives rise to reduced cooking times; sometimes up to 70% faster than conventional methods allow.
Aside from the obvious benefit of being able to eat earlier, preparing food by pressure cooker leads to a greater retention of vitamins and minerals, and is energy efficient to boot!
Pressure cookers work best with recipes that require long cooking times, such as soups, stews, steamed puddings and dishes including beans, grains and meat. However, with a little experimentation and an appropriate cookbook by your side, you'll wonder how you did without one for so long.
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