In prior Kitchen Tech columns, I’ve shown you succulence-creating sous vide water baths, and discussed the joys of rotisserie roasting. This week’s column discusses another restaurant-quality cooking tool that home chefs can easily use: pressure cookers. Similar in appearance to regular lidded pots, pressure cookers rely on a bit of science — specifically, the higher the pressure, the quicker things cook — to create finished dishes up to 70% faster than normal.

This is the key secret behind Chick Fil A’s renowned original chicken sandwich, as well as some of the country’s best fried chicken — pressure cookers can rapidly make food that’s crispy on the outside and soft on the inside, or entirely soft, depending on your needs. They’re also the #3-ranked “invaluable modernist tool” in the next-generation cookbook Modernist Cuisine at Home, notably placed one spot ahead of sous vide water baths. But they’re not (yet) ubiquitous in the United States. Below, I’ll explain why a pressure cooker should have a place in your kitchen.

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