Why Chefs Love Pressure Cookers

We at America's Test Kitchen were curious about how professional chefs use pressure cookers in their restaurants and/or homes. Their answers were inspiring.

Featured chefs:
Jody Adams (Porto, Saloniki, Trade)
Dante de Magistris (il Casale, Restaurant Dante)
Mary Dumont (Cultivar)
Tony Maws (Craigie on Main, Kirkland Tap & Trotter)

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[ShortAndFormal]

I really like the guy who is super fixated on beans

[MultiDBMusic]

In India, it's inseparable part of every kitchen. :) I use some still containers to cook more than one item at a time. Nothing to be worried about!

Things to keep in mind:
1. Pour enough water. Not too less, not too much.
2. Pressure cooking requires full attention!
3. Maintain right temperature, and keep all ears for number of whistles.
4. When done, never ever try to open the dil. Let the steam escape first otherwise food will burst out like a volcano. And that is dangerous.
5. As it most effective way for cooking beans, vegetables but make sure not to overcook them.

[daleschreyer]

An old Rodney Dangerfield line..."...my wife bought a pressure cooker....now I eat off the ceiling"...

[seikibrian]

The main reason for all the pressure cooker disasters in the '70s (and those that occur today) was that the users didn't read the directions. DO NOT over-fill them, and DO NOT cook foods that can foam up and block the relief valve. RTFM! Simple.

[improbablehandle]

For years I lived in a camper where I'd cook as often as possible with a pressure cooker. My gas cylinders would last longer and I had better control over steam and condensation in the cramped space.

[chaosordeal]

I just started using an old-school stove-top pressure cooker. It has multiple safety features, including two vents. After a quick flip through the manual, I was convinced you would have to almost intend to blow one up to cause the kind of catastrophe they talk about. Bring to a boil, then simmer, just like in a million other recipes.

[tomlevine]

I LOVE my pressure cooker, the ultimate multi-tasker for a home chef with limited time.  Rice, beans, soups, veggies, I make all kinds of things with mine, which always sits atop my counter.  Truly, endless possibilities.  An additional plus, is just the fact that you don't have to stay married to your stove-top while the water boils or whatever.  Just set it and forget it.  Example, potatoes.  Throw the potatoes in, throw the water in, set the time, and walk away.  If the timer goes off, and you're doing other things, no big deal.  the steam will simply escape and the food will remain hot and delish.  (white rice: equal water to rice, set for 7 minutes...done).

[brunogiambroni]

"Beans aren't supposed to be al dente!" 😂

[MikeBaxterABC]

thank you! ... Im a single Dad with four kids ... I currently just use my old pressure cooker to boil the brine for pickled eggs :) ... now after your video Im planing to do a pork roast with onions and carrots and potatoes and make some bacon on top! ... I'm excited ! :)

[derekpugh]

He can remember using it aged 2-3 ? Wow, I can’t remember what I did last year !!

[Byrnzi]

It's nice to be able to have fall off the bone baby back ribs in under an hour. 32 minutes in a pressure cooker, 5 minutes under the broiler.

[clayguy]

Back in the 60s, I remember my mom's pressure cooker exploded with sour kraut and ribs all over the ceiling, walls and cabinets... Took forever to clean and the smell was there for weeks... I think she didn't follow the safety guidelines... lol

[YourMajesty]

Growing up, my mom constantly used the pressure to make stuffed grape leaves, stuffed cabbage rolls, stuffed cow intestines, and any other middle eastern dish she could stick in there. I used to freak out that it would burst its top, but its the only thing in the house that had a temper tantrum my mom looked forward to lol

[lilyillustrates]

my favorite things to make with a pressure cooker is stocks. It is so easy and the flavor is so amazing as well. A 6 hour stock is easily made into an hour and a half stock. Its an amazing tool to have :)

[Mitrababu]

I cannot imagine my kitchen without a pressure cooker. Got two of them. I can do pretty much anything I want in them! Slow cook, roast, steam, shallow fry, deep fry, pressure cook, pressure fry, would NEVER try pressure cooking fish (except maybe eel) unless I am looking for a crumbled or mashed fish.

[WeKnowTheTruth]

"Im gonna throw some bacon in there, cause why not?" Best Chef 2015

Pressure cookers rock. I purchased one about 4 years ago and along with my blender it's about the only thing I use in my kitchen. I don't eat meat/dairy/eggs and eat soooo many beans. It cuts my favourite bean curry cooking time by about 70%. Also ... just tastes so much better. Love it. Though they can be very intimidating the first few times you use it. You sputtering and hissing can induce some stress. If you're a meat eater then pressure cooker is for you. Those cheap cuts will melt in your mouth - it'll be the best thing you'll ever taste/

[leonpse]

Chef complains about customers complaining at 2:45. All chefs can empathize.

[abdul]

When chef Tony said " first time i used pressure cooker, when i was TWO OT THREE years old", how could he used it?
And if his father used it, how could he remember such a thing from that time?
Assuming that is true, how could a baby eat artichoke and mayonnaise?

[wrinkleintime]

My dad has an old school pressure cooker from the 80's and it still works!

We make Cuban black beans and red beans in our cooker. As a kid it always terrified me but the food was always awesome! Best frijoles ever haha ^^