Pressure cookers are fabulous! I wouldn't worry about them exploding, they have come a long way since the fifties. I have two. They have metal tops that twist and "lock" onto the pot.
I would try a recipe from the booklet and see how you like it. They are very good for soups; grains that take a long time to cook, like barley; you can even cook cuts of meat in them. The food stays very tender and cooks in about 1/3 the time.
The only thing I would be careful about is the steam - when you release it, make sure you're not holding your hand over the valve or anything like that, because it is hot, hot, hot.
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