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: SALTY SEATTLE
“I have been under a significant amount of pressure the past year, mostly as a result of taking on the responsibilities of building a house without a general contractor or architect. Am I crazy for doing so (and for a myriad of other reasons)? Yes. Does that make me a prime candidate to write about my latest culinary obsession, which effectively takes the pressure off of me and contains it all within an eight quart metal pot? Also yes.”
“I continually toss random things into the pressure cooker like it’s a magic witch’s cauldron and they keep coming out cooked perfectly. We’re talking chicken feet, cow tails (yes cow, not ox), and rabbit carcasses here, which could either mean that I’m making all sorts of delicious stock or that I’m a bona fide spell-spinning witch, you be the judge.”
“But I’m a big fan of whole roasted chickens, as is, like everyone on earth, given that it’s the most common “last meal” request. And America’s Test Kitchen has a whole chicken recipe that takes virtually no time and that you could do with your eyes closed and hands tied behind your back, it’s so easy. Never one to accept something at face value, I take their recipe a step further by removing the skin of the cooked bird, deep-frying it, and crumbling it over the finished dish. I like to serve this on top of homemade egg noodles, which I make while the bird is whistling away inside the cooker. This recipe is a great one to kickstart a love affair with pressure cooking.”
Read more from: Salty Seattle: When Life Gives You Pressure, Cook With It.