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Same, 50% of what I cook is done in a pressure cooker in 15 min.. Stews, lamb, ratatouille, soups, potatoes for mashing...
25% is probably done in the pressure cooker vessel but without pressure (bolognese, chili), I like the size and nice lid !
The rest, ironically, I braise for 4-5 hours - pressure cooker for super fast, braising super slow, very little in the middle.
Last edited by Deschodt; 12-29-2025 at 09:42 AM..
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