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Slow-cooked flavor in afast-paced world - pressurecookers are one of thegreenest cooking methodsimaginable. Sales are on theincrease and even JamieOliver has launched oneof his own. They allow usto cook quickly, cheaplyand efficiently because thefood is cooked in liquid attemperatures far higherthan in a conventional pan,which shortens cookingtime by up to 70 per cent.Because the method seals inflavor, cheaper ingredientscan be used to great effectand since the cooking timeis far shorter you save timeand gas or electricity. Thepressure cooker presentsa distinct advantage for certain foods and for ingredients that need longcooking, it is a real winner. The most dramatic time and energy savingscome with meat and poultry. Braised beef can be perfectly cooked in 30minutes, osso bucco in 25 minutes and a chicken tagine in 15 minutes.Perfect for today’s cooks. Marguerite Patten, doyenne of British cookery,shares her wealth of knowledge and her tried and tested recipes forpressure cookers.
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