Pressure cookers are an extremely useful kitchen tool. They greatly speed cooking and reduce energy usage by up to 70 percent. This is because as pressure increases, so does the boiling point of water, which is the factor that limits cooking speed in water-containing foods (most foods). If it weren't for my pressure cooker, I'd rarely eat beets or globe artichokes. Instead of baking, boiling or steaming these for 60-90 minutes, I can have them soft as butter in 30. But let's face it: most people are intimidated by pressure cookers. They fear the sounds, the hot steam, and the perceived risk of explosion. I escaped this because I grew up around them.
Read more »