Under pressure

Pressure cookers make a comeback

By Culinate staff

February 3, 2010

Pinched by time and pennies? Get a pressure cooker. No, not the explosive kind of yesteryear; today’s models are safer and efficient, and can put comfort food on the table in less than half an hour. As Catherine Phipps blogged last month for the Guardian, “A pressure cooker removes the need for either soaking or long cooking times, so evening meals can be on the table relatively quickly.” And Civil Eats’ Paula Crossfield, blogging recently on Bitten, quoted cookbook author Lorna Sass (Cooking Under Pressure): “I’m an impatient cook. If I have an appliance that allows me to eat a delicious lentil soup about 15 minutes after the idea comes to mind, that’s my idea of a great appliance.”