Ive got a large Fagor stainless pressure cooker but its far too large for the batches i make. I wonder if its worth investing in a smaller one just for making sauce. Carrots come out tasting almost like a sweet potato if cooked in a pressure cooker. Pork rib bones become nearly edible within a few minutes. (Dont ask how i know, It wasn't my idea to do it)
I can only imagine how soft it would make a mash for blending while creating more of a seal than simply simmering the mash in a pot. Less fumes in the kitchen comes to mind if you don't let "whistle" very long.
Thoughts?
I can only imagine how soft it would make a mash for blending while creating more of a seal than simply simmering the mash in a pot. Less fumes in the kitchen comes to mind if you don't let "whistle" very long.
Thoughts?