“I was 32 when I started cooking; up until then, I just ate.- Julia Child
Why learn pressure cooking?
It’s 7 pm. The end of the work day stomach rumbles. In one hand, a take out menu. In the other hand, the refrigerator door…its contents staring back almost as blankly as we are towards them. We want a homemade meal, but also want something quick and simple to make.
- Quality ingredients, not necessarily 100% organic, but meals without artificials and chemistry class additives.
- Simple recipes requiring simple skills to become proficient in the kitchen.
- To understand more of the story of our food and take small steps towards self-reliance.
It’s true, there are many benefits of pressure cooking: the time savings, the taste, a step towards self-reliance, sustainability… but the real benefit is in what we learn as we redefine our relationship with food. Good food can be fast. Good food can be easy.
One of our favorite things about pressure cooking is how quickly we can make some of our favorites as well as staples and side dishes:
Easy Beef Stew in 19 minutes. Traditional cook time is 3 hours.
Chili in 30 minutes. Traditional cook time is 1.5 – 2.5 hours.
Beef ribs in 12 minutes plus a few in the oven to glaze, 30 minutes. Traditional cook time is 1.5 – 3.5 hours.
Risotto in 10 minutes. Traditional cook time is 1 hour.
Plain old long grain brown rice in 13 minutes. Traditional cook time 40 minutes.
Pumpkin Cheesecake in 20 minutes. Traditional cook time 1 hour.
We encourage you to comment, submit your recipes and tips, and share what works and doesn’t work as we all figure out together how to make good food using less time, money, and energy.
Food and cooking is a process of discovery. We’ve discovered that a pressure cooker is an important tool in our healthier living toolbox. Now let’s go and use it!