'Cooking Under Pressure' on Serious Eats

Autumn Stew

The following recipe is from the January 20 edition of our weekly recipe newsletter. To receive this newsletter in your inbox, sign up here! If I had to pick a group of vegetables that I stay away from in the... More

Cook the Book: Chicken Broth

[Photograph: JoePhoto] Homemade chicken stock and broth is an all-day affair—not very labor-intensive, but time-consuming. Once every month or two I chose a day when I am free from obligations and when my crisper drawer is brimming with vegetables that... More

Cook the Book: Cooking Under Pressure

"We'll be featuring recipes for broths, stews, and vegetarian dishes that usually require hours of cooking time and pitting them against the quick-cooked versions." While watching an episode of Iron Chef America a few weeks ago I noticed early in the competition that both chefs were making very good use of their pressure cookers. They were cooking tough cuts of meat and tenderizing vegetables that usually call for hours of cooking time in a matter of minutes. This got me thinking: Why don't more home cooks use these seemingly miraculous kitchen appliances? I have never used a pressure cooker, and it has barely ever crossed my mind to try one. I've seen plenty of them on thrift store shelves and... More

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