New York Times guest blogger Paula Crossfield relies on her pressure cooker to make everything from soup to risotto, and says she regularly marvels at the better flavor this method of cooking produces. The key to pressure cooking is in the liquid you add to your grains, beans, veggies and meat. Liquids heat fast, and the steam produced helps build pressure in the sealed pot, quickly tenderizing the fibers of the food inside. The result of that contained cooking holds other surprises: intense flavor, and more nutrients maintained in the food. We like our food rich and intense, thus this article holds true to our ideals.
Want to learn more about the pressure cooked meals? Check out the full article at The New York Times.
Via Lifehacker
