Monday, January 25, 2010

Pressure Cooker Hype

Oddly, last weekend when we were futzing with the Tuscan White Bean Soup, Anna mentioned that we should think about getting a pressure cooker. While that may not seem odd in and of itself, the very next week Serious Eats did a "Cook the Book" feature on Lorna Sass's Cooking Under Pressure... and now there's a post about how awesome they are on Bittman's blog. A veritable deluge of pressure cooker endorsements! The idea of having perfectly cooked beans in 20 minutes is certainly appealing, but it seems like it would be hard to get used to the idea that you can't see or do anything to your food once you lock it in there. I also enjoy my time in the kitchen (for the most part) so I'm generally not looking for short cuts... but how often has cooking time been the reason for not bothering to cook on a week night? Pretty damn often.

So I think we're going to check Sass's book out of the library and see what the recipes are like before taking the plunge. They're not particularly cheap appliances... it's over $100 for the Cook's Illustrated recommended Fagor Duo 8 Quart, but presumably you want something reasonably well made if it's going to be at high pressures.