Kaboom!!!
Just kidding.
Today's second (and third) generation pressure cookers are as safe as any cooking contraption out there. Making tasty, nutritious, fast, and easy food with a pressure cooker is no longer the scarey thing it was in the past. It's time to succumb to the pressure and start pressure cooking!
But first, a full disclosure: I am a pressure cooker newbie. I've only been cooking with a pressure cooker for about four months. While I can attest to the continued cleanliness of my kitchen's ceiling, I always carefully follow the manufacturer's instructions that came with the cooker I use; I (almost) always follow the recipe's instructions about releasing the pressure from the pot; and I always clean and check the pressure cooker's gasket and valve before using it or putting it away.
One final note, this WFD Diary is about the pressure cooker, not the pressure canner. Although they both work by trapping steam and building up pressure inside a pot, [PDF Warning]
[p]ressure canners are not the same thing as pressure cookers, and it is important to understand the difference.
Pressure cookers or pressure saucepans are used to rapidly cook meats, vegetables and other foods for a family meal. But they may not maintain adequate pressure, and they heat and cool too quickly to use them to safely pressure can foods ....
With that out of the way, let's jump the Great Orange Jiggle Weight and get cooking!
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