Under Pressure

Well, I finally got a pressure cooker.

I was hesitant, of course, because of the horror stories people hear about old pressure cookers exploding, and sometimes, believe it or not, I am kind of accident-prone.

BUT we got one that has a bunch of safety features that make it impossible to open while there is still pressure in the cooker. So we got it. We ordered it (a Fagor Duo 8 quart, in case you were wondering) on Amazon, of course, and it was supposed to arrive as early as today, Friday. However, when I got home last night, there it was, sitting on our kitchen island in all its new and boxed glory! I had every intention of doing this test I found online to familiarize myself with the cooker, how long it takes to do things, etc. But I decided I wanted brown rice and scrambled eggs for dinner (a delicious combination with soy sauce, similar to fried rice), so, I made pressure cooker brown rice. It was a success!! Definitely not as mushy as when I make it on the stove, although not quite as good as the one time I made it in my rice cooker. With a little tweaking, I'm sure it'll be one of my regular recipes.

One of the main things I will want to make in it is stock/broth (beef, chicken, vegetable) because, as I stated before, my husband and I are hippies. He's much more of a hippie than me, and does not want to consume any store-bought broth/stock anymore. Hence the pressure cooker. I made vegetable broth in a stock pot Monday afternoon, but from now on, it'll be pressure cooker broth/stock all the way! I think it's going to be awesome, once I get the hang of it. Tonight I am going to try tackling the beef stock... wish me luck!