I took a long time to come round to using a pressure cooker and tried all sorts of time and labour saving devices such as the microwave, skillets, the ramoska (more about these two later) but it was only while living on a narrow boat on a canal in London did the lack of space and time give me the urge to seek out something to speed things up in a galley kitchen with no oven.
The pressure cooker I found literally revolutionised my cooking as I discovered that anything from vegetables to the toughest beef, the mankiest goat or elderly elk could be cooked in the shortest amount of time redirecting time to me and my wineglass but fuel and to a certain extent, washing up.
Living where I was in close proximity to an Asian community, and my love of a jolly good curry, I quickly discovered that for generations cooks from India to every corner of the globe took their pressure cooker with them and that was the key to flavoursome curries and above all, mouth wateringly tender meat and intensely delicious gravies.
The nice lady in the shop I bought mine from (more later...) said every Indian kitchen had one and they used them for everything.
And there they were, walls of them, shelves heaving with pressure cookers of every size from a pint pot to a massive barrel of a thing, from screw ons to slide ins, handles, no handles
Having bought yours... with a bit of experimentation you will discover that the pressure cooker is a very versatile cooker as well and your diners will begin to look forward to that familiar hiss as the top is popped off and the magic box is opened and the jewels within are revealed.
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