Sunday, January 18, 2009

Under Pressure

We've had our pressure cooker for a little over a month now, and so far it's been fabulous. Beans cook super fast (relatively speaking), which makes preparing red (azuki) bean soup or Cuban black beans much less time-consuming. Though lentil soup doesn't take that long to prepare normally, I can obliterate those lentils in the pressure cooker and have a red lentil dahl prepared in no time. If only the pressure cooker magically took care of all the vegetable chopping, I'd be able to free myself of a lot of my cooking duties. I have to say, the one downside to being both a vegetarian and living an active lifestyle is that I have to constantly eat (and consequently, constantly prepare food).

Anyhoo, Gen pointed out a funny misprint in our pressure cooker manual. According to the fine folks at Fagor, we can cook blueberries in our pressure cooker in a mere 10 minutes:

Thanks, Fagor. I never knew that blueberries were a vegetable, and that cooking them in my pressure cooker was even an option. You learn something new everyday. :)

1 comment:

ashe said...

i think you only have to cook the blueberries if you're going to make jam.