We're out to achieve the flavors of a classic braise without long hours in the oven.
Associate books editor Dan Zuccarello sears off chunks of beef chuck in an open pressure cooker before affixing the lid and letting the resulting increased steam pressure do its thing while developing a recipe for pressure cooker beef stew.
About the Author: Steve Klise
Steve Klise is a photo editor at
America's Test Kitchen. When he isn't running the
Test Kitchen Snapshots section of The Feed, drooling over pictures of food while directing shoots for
Cook's Illustrated and
Cook's Country, or trying to stay out of the way while taking photos in the Test Kitchen, you can find him scurrying around his own kitchen, relaxing in one of Boston's waterfront parks, daydreaming about great barbecue, or stuck in traffic jamming out to Springsteen with the windows down.
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