Monday, December 13, 2010

Pressured

Soltam Pressure Cooker 8L
The first time I was in Hannah K.'s kitchen, I saw a pressure cooker sitting on her stove.  Ever since I realized  normal, modern people use pressure cookers, I've been a little obsessed.  My husband saw me browsing pressure cookers online a couple weeks ago and said, "If you buy that, we won't be able to afford food to go in it."
After what seemed like a never-ending and downright abusive summer, winter stormed into town yesterday morning.  In the afternoon I was simmering black-eyed peas and thinking about broaching the pressure cooker subject again, when my husband came out and said, "You can buy a pressure cooker."

www.bookdepository.com
The pressure cookers made today are much safer and quieter than their predecessors.  I've been doing lots of research and many pressure cooker owners were recommending books by Lorna Sass.  I couldn't choose just one, so I am purchasing Pressure Perfect and Great Vegetarian Cooking Under Pressure.  I don't use many recipes, but I like cookbooks as reference and educational texts, and these seemed to fit my needs for a reliable pressure cooker tutorial.  In addition, with a pressure cooker, you can't stir, watch, taste, and feel your food as it cooks, so I thought that I could use some instruction to keep from ruining a lot of food or my cooker while I'm getting the hang of it.

I've determined I want an 8 qt pressure cooker, if I can afford it, but I'm not sure which one.  Do you have any experience with old fashion or modern pressure cookers?  Do you have any cookbooks you can't live without?

UPDATE:  I've done a lot of internet research and checked out some local pressure cookers.  I just determined that the Israeli brand, Soltam, may be the same as Fagor (but $50 more).  I'm currently waiting for my books to arrive before I commit to a purchase.  But my current leader is this Fagor set on Amazon:

2 comments:

  1. I was just reading a legume thread on chowhound where people were claiming they get a canned-like texture with a pressure cooker. Sounds good to me.

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  2. We've had Friday night chicken soup cooked in the pressure cooker and simmered normally on top of the stove for hours. The pressured soup comes out better every time!

    Try searching the kitchenware section of the hardware stores here (Ace, Home Center, etc.) When our pressure cooker died after over 20 years of faithful service we found a great deal in Ace a few years ago, buy one, get one half price. We bought the two, gave one away as a wedding present and have been happy with ours. It's the Soltam, worth every penny (or agora)!

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