August 15, 2008
The pressure-cooker really is a time saver, a flavor enhancer and an invaluable aid to lazy cooks. I will start using it more to cook vegetables and beans. In the case of the potatoes, I put about one inch of water into the cooker with the potato chunks, brought it to pressure, turned the heat down a little and set the timer for five minutes. When the timer went off, I turned off the flame and let the pressure come down. The result was full-flavored, perfectly cooked potatoes.