TigerChef

While many think of a pressure cooker as an anachronistic tool grandmothers used—and sometimes misused—the new reality is that pressure cookers are in vogue again. Some of the newfound popularity has surely been stirred by seeing television chefs using pressure cookers to speed up their cooking. They have found their way into the professional kitchen as an adjunct to standard pots and pans. These pots deserve another look, as they have arisen as a dynamic product offering.

One Iron Chef cook, Ming Tsai, said in a recent interview, “My newest favorite toy for braising is a pressure cooker….If my eyes were closed and someone gave me pressure-cooked duck legs and then something that had been braised for three hours, it would be really hard to tell the difference.” High praise for this steamy pot!

The Joys of Pressure Cooker Cooking

While there are many reasons to consider adding a pressure cooker to the professional kitchen arsenal, speed is at the top of the list. Food cooks in about a third of the usual time. Meat cooks in 20 minutes or less, and vegetables take ...continue reading