Microwave oven pressure cooker?
Sitting at home all day because you’re sick can be unhealthy for your wallet. The other day, I made either a very potentially great home purchase, or I blew $40 bucks. Time will tell.
I was watching QVC, a home shopping channel, and got swept up by a pitch for a pressure cooker you can use in the microwave oven. Now, I’m not usually at home during the day to watch TV, and my acute absence recently from this blog is testimony that I was going through a medical issue and not having a good time. Too sick to even write. Now that’s sick.
Suffice it to say, I was in a weakened state when this pressure cooker was broadcast.
At first, I laughed. Well, that’s a stupid product, I thought. A pressure cooker — in a microwave? A standard pressure cooker is a sturdy heavy metal machine used on a stove or a self-contained electric model.
Because of pressure build up, foods that usually take a long time to cook, such as pot roasts, are done quickly in a pressure cooker. A microwave — well that makes decent popcorn if you don’t burn it. The two just don’t seem like a match. And the pressure cooker being touted is plastic. Uh nooo.
Oddly, the person pitching the product on QVC — Meredith Laurence, a chef and cookbook author, said the same thing. When first approached about this microwave oven pressure cooker, she said thought it was stupid, and probably wouldn’t work.
But after testing it and cooking up dishes like Chicken and Rice, Meat Loaf, Short Ribs, Chicken Cacciatore, Low Country Boil, Mussels, and desserts like Rice Pudding, she said she was convinced it was a good product.
Close to 100,000 of these sold on QVC that day, so by demoing and showcasing delicious looking food all afternoon and night, Meredith did her job.
I admit, I am fan of pressure cookers in theory. They make short work out of long cooking jobs. And they also do a great job quick-cooking vegetables like fresh corn on the cob. I say great, because pressure cooking corn on the cob is much better than merely boiling it. The flavor and texture are better.
I have a basic stove top Presto Pressure Cooker. It takes time for the water to heat and the pressure to build, then you have to set the timer to keep track of it, and then have to adjust the heat, don’t want to burn things. When the timer goes off you need to take the hissing thing off the stove, and allow time for the pressure to drop or run it under cold water to help the pressure release.
How about hazards? Pressure cookers can explode on the stove, although rarely, so you do have to keep an eye on things.
Unfortunately, because of all the attention needed for my pressure cooker while I’m multi-tasking, I don’t use it very much. It’s in my pantry gathering dust.
So, if this handy gizmo does the job, I could be back to making meals on weekdays that I usually have to reserve to the weekends when I have the time to joyfully tend to simmering pots.
I’ll post back when the pressure cooker arrives, and post my results.
Bon Appetit, I hope.
Click here for QVC product info and the video that hooked me.