Comments on: Lisa’s Letter Home: Cooking Under Pressure

By: Lisa Durbin

Lisa Durbin — Sat, 08 Sep 2012 20:11:56 +0000

Ah good tip, Gordon/Thomas! I would love a sous vide, truth be told. Cannot possibly justify the £500 price tag, though!

By: gordon

gordon — Sat, 08 Sep 2012 13:58:30 +0000

it is true with the pressure cooker! it is like the microwave of sous-vides, if you will. it is really good for ribs at the start, and things like chicken stock [perfect example of its virtues] comes out tasting very chicken-y. i have to buy one. it seems to me there have also always been concerns about the safety–but there’s some pretty straightforward rules to follow.

thanks for the post!

ps–Thomas Keller tip for making pretty veg in stocks if you are serving the veg later–put each bunch of different veg in cheesecloth and wedge it in the bottom. things don’t get all muddied up that way.

By: Lisa Durbin

Lisa Durbin — Fri, 07 Sep 2012 21:15:16 +0000

hahaha thank you, Annalisa! I can do cake AND wine, no problem.

So I’ve got the Prestige 6l pressure cooker, based solely on Amazon reviews. So far, so good. I’ve made a really lovely pot roast as well as the other things I mentioned. I’m going to try doing ham/gammon, chilli, and maybe other (normally) slow-cooked things like bolognaise sauce.

Glad I made you laugh. xx

By: Annalisa

Annalisa — Fri, 07 Sep 2012 20:47:49 +0000

I’m going to post here since it drives me INSANE when people don’t post on my blog but post 120000 comments on Facebook. But on my blog it looks like I have no friends.

I’m scared of pressure cookers too.
I will work for cake and wine (note: and, not ‘or’)
What else can you cook in a pressure cooker and which one have you got?
Do I need one?

Your post made me laugh.