I haven't used mine since I bought it ...... and posted in October ...

There is no substitute for very slow cooking .....

:)

I've used pressure cookers for the 1st time in my life. Seems to be an item any French vacation rental is outfitted with (of course, not the current and 6th one I'm staying in).

Not too bad for making soups but not that great for braising with wine. The alcohol doesn't evaporate so when you open it, you get an overpowering smell of alcohol.

Oh I used to have mine stoved in the cellar too- it was too big and I didn't like it but recently I've bought smth like multi cooker Redmond M 4502 and I've fallen in love with it. it's got more functions than an ordinary PC. I make yoghurt, bake, stew, fry,steam and use MULTICOOK mode to set the temperature by myself)))

Absolutely love mine for making stews, after I got over the initial fear of using it.

My MIL used to come home from work and get a dinner on the table for her husband and 5 kids ASAP. She always cooked the vegetables in a pressure cooker to expediency's sake.

I got one as a wedding gift in 1976. I don't recall doing anything fancy with it but if you needed to cook something fast and didn't care it it was overcooked, it was the way to go. I abandoned it after we got our first microwave oven.

I can still hear the sound it made when you cooled it rapidly under running cold water.

Cooking vegetables in a pressure cooker. :confused:

That certainly is expedient.

Reminds me of my favourite saying when someone reckons they're stressed and under pressure - " pressure is for tyres,cookers and blow-up women. "

Speaking of which, Dzhokhar Tsarnaev just had his trial postponed 2 months.

I fondly remember my Dad managing to explode our pressure cooker (this would have been some time in the 80s) and melting the Formica worksurface. It still proudly bore bubbles after this incident as we moved out of the house.

When we moved to France in the mid-80s, we discovered Moroccan food, well before it reached the UK. In particular, couscous. It was always a dish in its own right - not a general accompanying carb - and always had a particular lamb or mutton stew with it. My Mum got some recipes before we left France and managed to make incredible mutton stews and broths in the pressure cooker, whether Moroccan or Scottish. So, very fond memories.

But I don't use one. I don't really eat that much meat these days, and everything else can be cooked much more quickly (or left to marinate relatively easily).

^, I love Rendang. Pressure cooker make it much easier.