Under Pressure (15 PSI To Be Exact): How a Cooker Revolutionized My Life

Osso buco: braised to perfection via pressure cooker
Risotto: finished with parmigiano, butter and veal marrow
Topping: parmigiano, Italian bread crumbs & chopped parsley

Dressed up in my 1950s-inspired outfit in my cooking class.
I call it the "Suzie Homewrecker." 

When it comes to food, I have been more of a consumer than a creator. In fact, when I was asked to introduce myself at a cooking class, I said, "Hello, my name is Phuong and I am here because I have not used an oven in almost 2 years. And also because my mother thinks I would have a better chance of finding a husband if I learned to cook."

I have skipped through life eating well off the culinary labors of talented chefs, family and friends. I decided it was finally time that the girl who wants to eat the world buckle down and get her hands dirty. It is daunting to start from square one. I completely lack the appropriate tools. I have only a junky collection of kitchen gear assembled from the parting of past roommates. 

After taking a 5 hour class in Italian cooking at the Kitchen Conservatory and using high end cookware, I went home and lamented over the scraps of metal in my kitchen. Enough! It was time to dip into the piggy bank and invest in some high end cookware. 

My first purchase was inspired by a cooking date. I selected a winning recipe I had seen on Top Chef: braised veal shanks (osso buco) with risotto. The dating world of busy young professionals is like an episode of Top Chef - amazing results are desired, but in a short amount of time. How do I make fantastic osso buco that traditionally takes 3 hours in one-third of the time? With a pressure cooker!!!

Fagor Duo 8-quart pressure cooker

I did my research like a proper conscious consumer before joyfully frolicking into Sur la Table to purchase myself a 5-piece Fagor Duo Pressure Cooker Set. I completely adore this pressure cooker because it is easy to use, easy to clean, gets great results and is safe! The instructions were very straightforward and there is even a built-in emergency pressure release valve that prevents your cooker from exploding and dooming you and your kitchen surfaces to a scorching food attack! If you are going to invest in a pressure cooker, spend the extra money and get one with a low and high pressure setting - this will make your cooker more versatile. For less than the price tag of a good pair of AG or Seven Jeans, you too can own a pressure cooker!

One hour after throwing the veal, vegetables, braising liquids and herbs into the pressure cooker, I had spectacular results. Opening up the pressure cooker lid almost felt like opening up a present. I could hardly wait for the steam to dissipate so I can peak at what was inside. After spending one hour under 15 pounds per square inch of pressure, the veal was extremely tender and literally falling off the bone. And it was hot! Almost as hot as my date! 

My cooker set also came with a recipe book that has changed the way I cook (or to be more precise, changed me from not cooking at all to prancing around in my kitchen a few times a week). Pot roast in 30 minutes, pasta in 10 and vegetables in 5! Since I am technologically inept, this wonderful gadget seems like something from the Jetsons to me. Throw food in pot. Wait. Get tasty dinner. Viola! Now only if I can have a robot maid! 

I am so enchanted with my pressure cooker, I am ordering a second set to be delivered to my parents. I hope  to save them some precious time throughout their week so they can kick back and relax (and attempt to friend me on Facebook). 

Stay tuned for more of my adventures in amassing kitchen tools and learning cooking techniques. Coming soon to the blog: super steel Japanese knives, fancy French ovens & tips for ridiculously rad risotto! 

Bon appetit!