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The modern pressure cooker is a real three-in-one vessel. Besides using it to turn tough cuts of meats tender, or making deep, flavourful soups quickly, you can also use it as a steamer, or as just a pot for everyday boiling and braising. Pressure cooking takes a maximum of 30 to 45 minutes even for tough cuts, and a mere 20 minute duration or so for soups, which makes them more energy-efficient and space-saving than slow cookers.
USING IT
• The standout feature is the pressure vent, where the steam inside the pot is expelled in a V direction away from you. This makes depressurising less scary.
• It had visual cues about the heat. Yellow indicates that it’s reaching optimal pressure. Green: Pressure-cooking has started and you should lower the flame. Red: The temperature within is too high and you should turn down the heat or take it off the stove.
• Thanks to the Close tab on the lid, this one was dead easy to secure.
THE FOOD
• Beef stew came out almost fork-tender after 30min at high pressure, and the broth was beefy without being gamey. But the carrots and potatoes were a tad mushy.
• Chicken soup was robust and the breast meat was still moist after cooking.
VERDICT
A dream to use in every way, it’s worth the premium price tag.
Fissler Vitavit Premium 6L, $999, available at Isetan Scotts.
This article was first published on Simply Her.