Cook faster and greener
Pressure cookers are an old school (well, from, like, the 80s) technique used to cook things…quickly. Which is precisely why we’re giving it (though we have no authorization to do so) the green thumbs up award. Shorter cook times = less energy = less CO2…you get the idea.
Did we mention quickly? Yeah, that’s nice. Cook beans in half the time – if you’ve never had beans (like navy, great northern, pintos, black) cooked from dried before, it’s a massive improvement over canned. No comparison.
You can also cook meats, a technique that is renowned (in small circles, granted) for making a crispy outer layer (like the chicken skin) and keeping the meat inside most and tender because the pressure of the cooker doesn’t allow it to evaporate and seep out of the meat as it would if cooked in the oven or on the stove top.
This particular model by Fagor is great because it is large enough to also do your canning. Preserve the harvest by jarring up your tomatoes, making pickles, preserving your beans…and support locavorism – what could be more environmental, and tastier, than that.
