Slow-cooked flavor in a fast-paced world
- pressure cookers are one of the greenest cooking methods imaginable. Sales are on the increase & even Jamie Oliver has launched one of his own. They allow us to cook quickly cheaply & efficiently because the food is cooked in liquid at temperatures far higher than in a conventional pan which shortens cooking time by up to 70 per cent. Because the method seals in flavor cheaper ingredients can be used to great effect & since the cooking time is far shorter you save time & gas or electricity. The pressure cooker presents a distinct advantage for certain foods & for ingredients that need long cooking it is a real winner. The most dramatic time & energy savings come with meat & poultry. Braised beef can be perfectly cooked in 30 minutes osso bucco in 25 minutes & a chicken tagine in 15 minutes. Perfect for today's cooks. Marguerite Patten doyenne of British cookery shares her wealth of knowledge & her tried & tested recipes for pressure cookers.