Just a short time ago I presented an all day workshop at the WIC (Women, Infants and Children) program in Napa for the staff to teach them about vegetables, whole grains and tofu.
My pressure cookers, as usual, made me look great. In just a few hours, I made a batch of brown rice and 4 vegetable dishes which would have easily taken twice as long with regular cooking. In that time, I made a Garlicky Eggplant Dish, Squash with African Curry and Tomatoes, Tofu with Ginger and Green Beans, and one other dish. The cooking time included all the prep, as I was doing one of my extra-special show, tell and taste demonstrations which are wildly popular.
With a pressure cooker or two I can whip up quick meals anywhere that I have a burner -- at home is best but I can bring my trusty butane burner or camp stove or induction burner (if there's electricity) and I am set to go.
It would take many minutes for me to wax on about why I adore my pressure cooker but if you've read here at all, you know that I do. On the short list of kitchen equipment that I wouldn't want to live without -- the pressure cooker is right there. That is, if I want cooked food.
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2 comments:
Your eggplant dish sounds great and since I have a ton of eggplant from my garden is there any way I could get your recipe ?
I am sorry that I didn't get back to you sooner. You can email directly at jill@pressurecookingonline.com or sign up for my newsletter and then just ask me.
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