Author(s): The Australian Women's Weekly

Food & Drink

Most of us remember our mothers or grandmothers cooking in a pressure cooker - it always seemed to have a slight edge of danger. Now with new, modern pressure cookers, both stove-top and electric, the danger may have diminished, but the speed and convenience that once made them such a kitchen necessity is being rediscovered. Most foods cook in about a third of the time of conventional cooking methods and the dishes that are produced are tender and luscious. Soups, stews, curries, pie fillings, and steamed puddings all cook beautifully in a pressure cooker and, best of all - we've triple-tested them to make sure the recipes are foolproof.