No pressure, but I think you should start pressure cooking…okay, maybe that wasn’t very funny…
What made me really want to start pressure cooking was talking to missionaries that said they used their pressure cookers so much when in foreign countries and highly recommended it. So now I’m on this journey of learning how to use a pressure cooker, but what are the benefits of using a pressure cooker?
- Uses less energy – For example, I made deer roasts the other night and I only had the stove on for probably under an hour (counting the time to build to pressure, 30 minutes maintaining pressure, and then building pressure again after adding the veggies and maintaining pressure for 3 more minutes). Usually a roast in the oven takes hours.
- Less time – I usually make my roasts in a slow cooker, but that would’ve meant getting the roasts in before classes in the morning. Instead I was able to put off starting supper until 4:30 in the afternoon.
- Good for tough meats - Kind of like a slow cooker, pressure cooking can really tenderize those tough (often cheaper) cuts of meat. One missionary said she really liked her pressure cooker when villagers would bring her tough game meat. Often venison can be a little tough, but the ones I made in the pressure cooker turned out nice and tender.
- Maintains the nutrients in foods well.
- Keeps food nice and juicy!
- It can also be a great tool for people living in high altitudes, although you’ll have to adjust some things.