Hellobee Boards

i don't have one because i would probably blow my apartment up with it, but i think they would be great for making bean-based dishes. i'm never on top of things enough to soak dried beans the day before--a pressure cooker would solve that!

Love my pressure cooker. I've got an 8.5qt Kuhn Rikon. Like some of my other favorite kitchen tools, I treat it like a time machine.

And even though mine is pretty big, it's actually great even for meals just for the 2 of us. One of my favorite examples is cooking grains in mason jars. I just put 60g per person of whatever grain (grits, barley, etc.) and either 2x or 3x the amount of water or flavored liquid. Screw on the lid, then back off about a 1/4 turn. Place on a trivet inside the pressure cooker along with a minimum amount of water. Cook on high pressure for 20min. Let cool/depressurize naturally.

The grains should be perfectly cooked. If grits, I'll put them into a sauce pan and finish with butter and milk. Or I can sautee some onions and herbs, then add the barley just to "dress" it.

Cooking in Jars allows you to do small portions, and combined with the natural release, you have very little to clean up.

Another favorite is any kind of Asian Curry. I use any of beef short ribs, pork shoulder, lamb shank...any good long cooking cut. Brown it in an open pressure cooker pot. Remove. Add store-bought thai/malasian/indonesian curry paste and fry a bit in the rendered fat until fragrant. Open up a can of un-agitated coconut milk. Spoon off the coconut cream and add it to the paste mix. Fry until the coconut cream breaks. Add your meat back in. Toss to coat. Add the rest of the coconut milk. Seal up the pressure cooker and cook on high pressure for 15 min. Cool naturally.

Open the lid and adjust the seasoning to your liking (tamarind, lime juice for acid, fish sauce for salt and savory, palm sugar for sweet, or just salt) And if you really want to get fancy, maybe some strips of kaffir lime leaf, or some mashed lemongrass, ginger....chilis if you like it spicy. Anyway, not so much a set recipe...more like whatever you're in the mood for!