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Today’s Chicago Tribune features an article by Wolfgang Puck on the virtues of the pressure cooker. Aside from assuring readers that modern pressure cookers are safe, Puck also brings up electric models. I may be proving my ignorance of kitchen gadgetry here, but I hadn’t ever heard of electric pressure cookers. There are quite a few out there, apparently.Personally, my first experience with a pressure cooker was a bad one, but I’d be willing to give it another try. I’m not sure if I’d go with Wolfgang’s pressure cooker barbecued pulled pork, but maybe, somewhere down the line, I’ll accept pressure cookers in my kitchen again.
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12-07-2005 @5:15PM PC_Kim said... Electric pressure cookers have many disadvantages compared to new generation stovetop models, which are very versatile in comparison. For a brief outline of some of the disadvantages of electric units, click on “How It Works” at this website: http://fastcooking.ca/.
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9-07-2005 @11:06PM Jon martin said... I have a programmable faberware pressure cooker that is great. Also can be set up to brown, steam, etc.
Here is a link to the newer model. I bought mine from a faberware outlet. The pork & kraut one in it would make my grandmother proud. Unfortunatly, the wife & kid hate it. Chicken does well, I refuse to do any beef in it.
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9-08-2005 @9:29AM faustianbargain said... i added a comment to the "first pressure cooker experience" post. then i realised that it was from several moons ago. do take a looksie.
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11-14-2005 @9:18AM MC said... My mother used an electric pressure cooker for years to make some really yummy dishes.
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9-08-2005 @10:51AM G1ZM0 said... Electrics are nice. I frequently use mine for Alton Brown's chili. It also works great for corn on the cob. Just put the corn in the cooker with a cup of water and 2 tablespoons for sugar and you'll get some of the best corn you've ever had. I can't wait to try the pulled pork.
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9-08-2005 @1:55PM Barbara said... Funny, I just posted on my blog praising my pressure cooker (a Fagor stovetop model) yesterday. It is one of my favorite devices, and I was surprised when I was in culinary school, that they were not utilized much in professional kitchens. It seemed like a logical choice for professionals to use.
I use mine to streamline braising, stewing, soups, Indian foods and Mexican cookery.
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