Pressure Cooking

A pressure cooker traps steam, so water boils at about 120°C instead of 100°C. That cuts cooking times by two thirds: beef chuck goes tender in 45 minutes, unsoaked beans in 35 to 45, stock in an hour. Brown the meat first in the pot, since nothing browns once it's sealed. Never fill it past two thirds, or half for beans and grains that foam. Let the pressure drop on its own for meats, which keeps them from tensing up and drying out. Use quick release for vegetables you don't want to overcook.