Why do your chefs give the impression that pressure cooking
takes more time than conventional cooking methods.
Surely pressure cooking takes less time and energy but ensures that all the flavours and nutrients are not lost.

u invisible or wot?

Why do your chefs give the impression that pressure cooking
takes more time than conventional cooking methods.
Surely pressure cooking takes less time and energy but ensures that all the flavours and nutrients are not lost.
Not only is this my first chat on line but it is also my first email so give me a break.sue.

Hello ? (you have no name!) I love pressure cookers and use mine all the time, I love it for cooking joints of meat, they only take 10 mins what could be better! I think in the UK pressure cookers have a bad name, I live in Italy & everyone uses them

I'm sure they're great for some people, if you use them properly. I had a bad experience with one blowing up. They don't call it a pressure cooker for nothing, its entire contents shot out through that little hole in the top, with a loud bang like a gunshot, and splattered all over my mum's large kitchen! Therefore, I've decided I can live the rest of my life without one. It hasn't put my mum off though. Mind you, she wasn't there at the time of the explosion!

I'm a bit scared of them I must admit - I would rather use a microwave!!

I love my pressure cooker for stews, or boiling hams and other meat dishes. My preference is for the one with an indicator that shows when the pressure is reached.