"aem" wrote

>Pressure cooking is a specialty. Done badly your stews will be mushy,
>your vegetables will be extremely overcooked, your soups will lack
>texture. So if you buy one, take the time and make the effort to
>learn how to do it well. Look at the recipes on the website you
>provided, for example. Some of them look like recipes for (culinary)
>disaster to me.

Same for crockpots (slow cookers) of which I am a specialist. The
difference is I can add a veggie 'midway in the cooking' but with a pressure
cooker that's not gonna happen while at pressure.

I have a pressure canner for small jobs, but find it useless for any other
sort of cookery for *my* habits.