So I've ordered a pressure cooker and I'm excited. Yes, I know the words "pressure cooker" entice images of exploding casseroles and steam burns but I am assured the new, second generation cookers available today are a much safer, easier and overall better appliance than the thin aluminium relic from the 50s and 60s which most of us have in mind.
The selling point for me is slow cooked meals in half an hour. For me one of the best things about the cooler months is using my slow cooker to do scrumptious lamb shanks (and lamb shank and barely soup), rich beef casseroles and tomato and mushroom chicken (such as the one we enjoyed last night). However these dishes take hours and hours to cook so usually I have them going on the weekends and then freeze the results. With our weekends being what they are this scenario doesn't happen all that often.
So now I have a better option. Apparently in my new pressure cooker I'll be able to cook the same meal but in half an hour or so. Magic.
I am armed with my Pressure Cooker Cookbook by Suzanne Gibb (that's Margaret Fulton's daughter) and awaiting my delivery of aforementioned pressure cooker and a large box of top quality meat from ButcherMan.com.au. Mmmmmmm.
Stay tuned. Reviews forthcoming.