Slow-cooked flavour in a fast-paced world - pressure cookers are
one of the greenest cooking methods imaginable. Sales are on the
increase and even Jamie Oliver has launched one of his own. They
allow us to cook quickly, cheaply and 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 flavour, cheaper ingredients can be
used to great effect and since the cooking time is far shorter you
save time and gas or electricity. The pressure cooker presents a
distinct advantage for certain foods and for ingredients that need
long cooking, it is a real winner. The most dramatic time and
energy savings come with meat and poultry. Braised beef can be
perfectly cooked in 30 minutes, osso bucco in 25 minutes and a
chicken tagine in 15 minutes. Perfect for today's cooks.
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