Tom Whelan, Florida
The thrill of pressure cooking is the suspense you have just before you open the pot. It is so different than cooking on a stove and watching your food cook. With a pressure cooker, the colors and the smell are like a mysterious creation.
My first attempt at pressure cooking was the black eyed pea soup in Jill’s book The New Fast Food. It was fun to make and it was delicious. The spices were great too. It was a ‘taste bud delight.”