The Pressure Is On With Kuhn Rikon
The pressure of feeding three children never seems to let up at my house. Admittedly, we have good days and bad days, but on many days I beat the heat by loading and locking my trusty Kuhn Rikon Duromatic pressure cookers.
I have two--the 3.5 quart anniversary model and the 8-quart stockpot size. I love them both and use them for everything from split pea soup to applesauce and risotto. Far safer than the vintage pressure cooker still used and owned by my 79-year old Dad, my Kuhn Rikons are remarkably safe and foolproof. I purchased my first one, the 8-quart model, more than ten years ago.
After a quick perusal of the owner's manual back then, I started off by making some of the recipes featured in the accompanying recipe booklet entitled, "Quick Cuisine: Delicious Recipes for Your Duromatic Pressure Cooker." Funnily enough, the Split Pea Soup and the Risotto Ai Funghi recipes are amongst my tried and true family favorites.
I'm always amazed at how I can crank out a Split Pea Soup in less than 30 minutes. As for stirring a risotto endlessly while managing kids and math homework? Well, that tedious task is crossed off the list when I use my Kuhn Rikon to make risotto without stirring in less than 7 minutes!!
Feeding the clan day in and day out isn't easy, but I've learned that my Kuhn Rikon pressure cookers are worth every dime because they lighten the load and expedite the task considerably!
--Melissa A. Trainer
fitflops on November 11, 2009 at 12:45 AM
Hi I think pressure cooker is a big friend of house wife and specially a mother of hungry children. I t help to cook food so quickly we can fulfill demand of our family sooner.
David Murphy on November 11, 2009 at 01:02 PM
I fondly remember the time my mom tried to cook spaghetti in her old design (Presto, maybe) in about 1958. A string of spaghetti plugged the steam vent and the safety plug blew out. Spaghetti and superheated water erupted through the safety outlet in a roar. The resulting spaghetti stalagmites hanging from the kitchen ceiling were impressive.
OldFogey on November 11, 2009 at 01:08 PM
I am quite content with the 4 quart steel Presto I bought 27 years ago for about $25. Every couple years I replace the sealing ring.
Don in AZ on November 11, 2009 at 01:23 PM
I love pressure cookers. They make the flavor of herbs in soups really "pop." They're terrific for getting meat fork-tender quickly so they can simmer in a soup or stew where more delicate things are present for only a little bit right at the end (pasta, seafoods).
Oh, and the PERFECT steamed rice can be made in a pressure cooker. Put the rice and water in a stainless steel bowl. Cover with foil and poke a hole in the foil. Put 1/2" of water in the pressure cook with a trivet, and place the bowl and foil on the trivet. Bring to pressure, then 5 minutes under pressure, 5 minutes coming off pressure on its own, then release and rest for 5. Fork to fluff and I promise you it'll be *perfect.*