I know this may sound like an extravagant spending item, but I have saved a lot of money in the long run with a stainless steel pressure cooker. Why? I can cook up to 1/4 the time it would conventionally. I find I save water, too. Just don't put more food or liquid than the recommended amount.
REAL pearl barley that takes up to an hour to cook, takes only 20 minutes. Just add 1/2 cup more water than the barley.
Rice is a cinch; SAME AMOUNTS of water and rice. If You have two cups of rice, you cook for only 2 minutes (and etc.) after the pressure gauge begins to jiggle or signals it is reaching the pressure point of cooking. There is no over boil to deal with either!
Pinto beans that may take up to 4 hours to boil tender or done in 30 minutes!
Even tough meat can be tenderized in a pressure cooker. I just marinade it and the flavor gets soaked in record time. I don't soak it, just put it in, and begin cooking! Depending on the amount and the way it is cut, it will take from 15-30 minutes.
I have seen STAINLESS STEEL pressure cookers starting as low as $30. It will definitely be worth the cost even if it costs $70 initially. Aluminum burns easily and has been thought to be a probable cause of Alzheimer's disease.
So what do you do if there are burns on the bottom? I put the pressure lid back on the pan and let it set. That alone usually loosens the burns.
By Tim from Science Hill
