When we added a pressure cooker to our Christmas wish list, we heard more than a couple rounds of, "You'll shoot your eye out!" But we did the research, and guess what? This isn't your grandma's pressure cooker. It's safe, it's easy, and (you guessed it) it's green.
We've made the argument for kitchen appliances before, but this one might just take the cake. We'd labeled pressure cookers as "old-fashioned cooking equipment" that our modern kitchen didn't need—until a fellow vegetarian friend raved about his, saying he made fresh beans every night. And then another friend went on and on about hers, saying she found a smaller one perfect for a household of two.
It didn't take much more research to figure out that this seemingly old-fashioned device was a great fit for our kitchen. Here are five great, green reasons why:
1. Quick cooking time (just about 5 minutes for presoaked dry beans, and 10 minutes for rice!) keeps the energy bill low.
2. Those quick cooking times also keep the kitchen temperature nice and cool—another energy-saver.
3. As with a slow cooker, much of what can be cooked in a pressure cooker makes for a one-pot meal. That means less cleanup (and less water).
4. As with the ice cream maker and bread machine, cooking in a pressure cooker means you've got more excuses to buy ingredients in bulk (less packaging!), and using organic, local, or heirloom ingredients at that.
5. When it's not being used for beans, rice, or one-pot dinners, it can be used as a canning device. What's not to love?
Do you have a pressure cooker? Any tips, tricks, or other green attributes you want to add?
(Image: Wikimedia Commons)