Under Pressure

Even the most experienced cooks have apprehensions about certain ingredients or techniques in the kitchen. Me? I’ve never roasted a whole fish (mostly because the vast majority of my diners would never eat it), I’ve never done any deep fat frying and I’ve never used a pressure cooker.

I *have* a pressure cooker; I’ve just never used it. It was given to DH and me as a wedding gift. He used it once or twice when we got married, and then up it went into the pantry rafters.

Frankly, those things scare me. I remember my grandmother’s pressure cooker and the noises it would make. It would shake and steam and whistle and it looked like it would come apart at the seams at any moment. I keep hearing about how today’s pressure cookers are so much safer, so much easier, blah blah blah…

Well, it’s time for me to suck it up, dilettantes. I AM GOING TO USE A PRESSURE COOKER. Recipe suggestions, as well as offers of anti-anxiety medication, are welcome. And I’m giving myself a self-imposed deadline of July 15th to try it. So grab some popcorn and settle in… this is going to be interesting.

Categories: Cooking, Food | Tags: | 2 Comments

Post navigation

2 thoughts on “Under Pressure

  1. Relax……I got my pressure cooker 50 years ago with Blue Chip stamps and have been cooking artichokes in it ev er since. It hisses and squeaks bit but that’s OK,,just letting off excess steam…..not to worry, Cooks artichokes beautifully in about 15 minutes. I cook 3 big ones at a time. I follow the directions for how much water and the pressure setting, add a dollop of vinegar, slice up 20 cloves of garlic and put slices in between as many leaves as possible and go. No fear necessary. Honest.
    Good luck. And enjoy.

  2. Nicki Pike

    I LOVE this post…you are such a great writer. Wonder if a local paper would be interested in having you write for them…You could easily be a food editor

    Nicki Pike, PsyD, LCSW Executive Director, West Coast Cancer Connection http://www.westcoastcancerconnection.com/ Fellow American Psychotherapy Assoc. 14101 Yorba St., #104 ~ Tustin, CA 92780 cell / text (714) 838-5253

    Please note that the information contained in this message may be privileged and confidential and protected from disclosure under the law, including the Health Insurance Portability and Accountability Act (HIPAA). If the reader of this message is not the intended recipient, or an employee or agent responsible for delivering this message to the intended recipient, you are hereby notified that any dissemination, distribution or copying of this communication is strictly prohibited and may subject you to criminal or civil penalties. If you have received this communication in error, please notify the sender by replying to the message and delete the material from any computer. Thank you.

    >________________________________ > From: The Dilettante’s Table >To: drnickipike@yahoo.com >Sent: Saturday, July 6, 2013 6:28 AM >Subject: [New post] Under Pressure > > WordPress.com >Sarah posted: “Even the most experienced cooks have apprehensions about certain ingredients or techniques in the kitchen. Me? I’ve never roasted a whole fish (mostly because the vast majority of my diners would never eat it), I’ve never done any deep fat frying and I’ve” >

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s

Blog at WordPress.com.

%d bloggers like this: