Well, I broke down and bought a Presto stainless steel pressure cooker. It’s worth every penny. I got it from an evil retailer who shall remain nameless for about $60.00. Holds six quarts. I am in LOVE. Why? It cooks very very quickly. It keeps flavor locked into your ingredients. It tolerates amazing laziness from the cook. Run, don’t walk and get a pressure cooker. Here’s the first dish I prepared with it:
Chicken with Bamboo Shoots and Apples
- 4 lbs of chicken (about $7.00);
- 4 small chopped Gala apples (about $2.00);
- 2 containers of tofu ($2.00 – from Whole Foods);
- 1 large chopped yellow onion (about $1.00);
- 1/4 cup of soy sauce (pennies);
- 4 tablespoons of sugar (pennies);
- 1/2 jar of bamboo shoots in chili oil (about 1/2 of $2.19);
- 1 beef bouillion cube (approx. $0.20); and
- 3/4 cup of water.
Well, just throw everything in and toss well. Um, get the thing to start pressuring. Pressure it for about 15 minutes. Remove it from heat, and keep the lid on for about forty minutes. Once the pressure has escaped, open the lid. Enjoy the heavenly texture of the chicken, now imbued with the confident tang of the preserved bamboo shoots. Yes, the meat will fall off the bone. As for the cleaning – hey, no burns on the bottom of the pot. No scraping. Sudsy water and sponging should do it. So easy, and so absolutely delicious. I’m sure the dish could be improved by browning the chicken, but, why not be lazy?