I must admit that for years I was afraid of pressure cookers! My mother used hers religiously back when I was a kid, but I think the constant warnings to "stand back" and "do not touch" made me afraid to have one. It also didn't help that it was constantly jiggled, hissed and let out steam in every direction. After doing some online research it seems that I'm not the only one who had a pressure cooker phobia growing up.
All this changed about two years ago when I started my Personal Chef business. I needed to speed up the cooking process on some of my favorite dishes. I knew that a pressure cooker would be the solution so I had to take the plunge and purchase my first pressure cooker. I will let Alton Brown do what he does best and explain the mechanics of pressure cookers and the types available.
Now, I honestly don't know what to do without my pressure cooker. It's great for last minute food preparation and allows me to put a meal on our table in less than hour. Cooking rice the traditional method takes about 20 minutes; however with a pressure cooker rice is ready in less than 7. That's great news for impatient cooks like me! I think every cook should learn how to use one as it's such a time saver. You can put any type of meat, including cheaper tough cuts in there and it will be cooked quickly and will be tender and flavorful. The newer models are so safe, easy to use and you can pick up a good one for less than $60.
A few nights ago while shopping for groceries I found beef brisket on sale. I thought of all the possibilities for the brisket, but settled on brisket sandwiches made with fresh Italian bread, topped with tomatoes and avocado and served with a light potato salad. Normally, a beef brisket would take about 3-4 hours to prepare. Using my pressure cooker, it only took about an hour.
Spicy Beef Brisket
Cook Time: 60 minutes Ingredients:
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