Photo Credit: Dan Whalen of The Food in My Beard
This week we celebrate the modern pressure cooker and our new book, Pressure Cooker Perfection. Check back daily for tips, tricks, videos, and recipes that will help you get the most out of this essential kitchen time-saver.
Welcome to #ILoveMyPressureCooker week! In the spirit of all things pressure cookers, every day we’ll be featuring a new blogger, and their experience pressure cooking. We sent 6 of our Best Buy pressure cookers to bloggers all across America, allowing them to try out recipes from Pressure Cooker Perfection. They fearlessly tackled soups, stews, sides and roasts—without any previous pressure cooking knowledge. And the outcome? Well, if they weren’t already convinced pressure cookers are the new, modern kitchen appliance, they are now.
TODAY’S FEATURED BLOGGER: The Food in My Beard
“Before this recipe, I had never used a pressure cooker, but had always wanted to. It is often that I want to use shredded meats in a recipe but end up bailing due to time constraints. I also would say that I use canned beans too often and would much rather use dried, and I think that a pressure cooker could save enough time to facilitate that. Americas Test Kitchen finally pulled the trigger for me by buying me a pressure cooker! So far I’ve used it twice and am pretty much in love with my new toy. I made a recipe from their upcoming book Pressure Cooker Perfection”
“Everything about the cooking liquid and sauce of this dish was really tasty and flavorful in a way that I didn’t expect.”
Read more from: The Food in My Beard Fiery Mustard Spareribs.
About the Author: Jill Danielle Fisher
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