“Have you mastered the pressha? To turn tough tendah
It doesn’t have to rendah, for hours or weeks
Especially if the meats, from the leg or the shoulder
The quickest way soldier…..

PRESSURE COOK IT IN THE PRESSURE COOKER YO!!!!

If your serious about cooking, then you better get yourself a pressure cooker. If your a vegetarian, then a pressure cooker will allow you to take hard legumes and make them soft in less than no time. If your a meat eater, then tough cuts of meat that require braising will become soft in minutes instead of hours.  There is no excuse for not owning a pressure cooker.

A latching lid keeps a majority of the steam inside the pot, allowing the temperature to travel past the point of boiling.  A slow release valve allows just enough steam to escape to maintain a high pressure/ high temperature environment.

Cuisinart and Logostina make bomb pressure cookers. If you’re in Canada, then just look out for sales at Canadian Tire. I copped mine @ Cntire for $49.99 - regular price $110, for a 7litre pressure cooker. But you don’t have to go name brand. All pressure cookers use basically the same hardware. My general rule is the heavier the pressure cooker, the longer it will last. Tap the bottom of the pressure cooker to make sure the base is solid. If it sounds like tin, don’t buy it. A thin bottom will burn all your ingredients. A thick bottom will distribute the heat evenly.

Don’t be a Cowboy! Gun hoe rookies often get damaged.  Read the owners manual and understand your pressure cooker before you use it….seeeeeeen!

Below is a diagram of how the pressure cooker does it’s magic.

Check out my Curry Goat recipe, which utilizes the power of the pressure cooker!