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Revisiting the pressure cooker

Revisiting the pressure cooker

I’ve been using the pressure cooker for braising when I want to achieve clean, simple flavors. I braised beef cheeks with a touch of lemon grass to impart an Asian flavor and short ribs in a pastrami brine that I finished off on the grill. The pressure cooker made both eat “lighter.” It’s also great for quick stocks—you get a nice, clear result without that boiled flavor.

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