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| Image via Clker-Free-Vector-Images of Pixabay |
A taxing endeavor
It’s true. Moving from one place to another is traumatic. Downsizing from a detached home to a condominium is an adjustment that must be made, and it’s slow. Realizing that structural changes are necessary is not easy, but must be done on our forty-year old new home.
It’s all a process. At the moment things like books, favourite kitchen equipment are locked away until we complete our kitchen redesign plans. We are looking at months of work ahead, even with the best scenario.
I miss my food processor, but it’s in a box somewhere. We have two storage lockers. They’re both full.
The most amazing kitchen equipment I have, stored for the time being on a chair, is my very well used pressure cooker. Since our move I’ve used it almost every day.
It’s not one of those old ones that has a jiggling little weight on top as it comes to pressure. It won’t explode, as happened in those old days. It is able to perform several functions with willingness and accuracy. You just have to push the right buttons, and always have a half cup of liquid in the bottom of it if you’re using the pressure cooking function.
One pot cooking at its finest!
At my family’s insistence I briefly tried one of those everything-done-for-you services. The idea of someone else doing the prep work for a meal was very tempting.
I’ve always felt a sous chef would be lovely to have. Someone who would prepare all my ingredients. Plus of course, someone else to wash all the pots and pans involved in each meal.
So these prepared ingredients would definitely fit the bill. They were fresh veggies, plus any spices and condiments needed for a particular meal.They were carefully packaged, and delivered in a large bag, complete with freezer pack to keep them cool. You took one bag, and returned the previous one.
The meals were delicious. You followed their beautifully coloured enclosed recipe cards step by step. An admirable way to teach beginner cooks.
Not a good match
I dutifully tried this way of cooking about three times. You have to give things a try before you decide it’s not for you.
The big downside with the system was my recycling container filled up very quickly with a lot of packaging involved. It was amazing. It was well- thought out. The best thing would be that it encouraged cooking for novices who otherwise would be spending their money on take-outs or restaurants. But the dealbreaker was that they didn’t send someone to wash plates, pots and pans afterwards!
Crucially, in my case, I seemed to be using every pot and pan to produce these meals. My pressure cooker stood reproachfully and idly on its makeshift chair. None of my cabinets are large enough to hold it.
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| Image via VickiW |
A closer look...
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| Image via VickiW |
Works for me!
Finally, I decided it was enough. No more fussy cooking for me. No more incredible amounts of packaging filling up the landfill. Regretfully, I opted to use my large knife for food prep. I should never have parted from my food processor. But there just isn’t enough counter space in the new-but-very old kitchen.
It’s cutting board days for me now. I’m blessed to have a good space to work in. I have a fridge, a dishwasher and a range with oven. Not much to complain about.
I carried the lonely pressure cooker to the stove. I plugged it into the receptacle on the stove. I think insta pot ones came after mine. Who knows, maybe they copied mine? But what I do know is in all the time since moving, and after getting partially organized, I’ve enjoyed a grateful daily cook with Polly, my mostly pressurized superb kitchen friend.
Not only is she adept at pressure cooking. Sautéing, steaming, slow cooking and keeping completed dishes warm are also in her repertoire.
This morning Polly made perfectly cooked rice, in preparation for a shrimp fried rice dish later on. It has to be chilled before I use it. It is my last cook with her. Took 3 minutes cooking time, 10 minutes after pressure release.
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| Image via VickiW |
A bitter-sweet parting
Yesterday, thinking of my gratitude for this wonderful little appliance, I decided to give Polly away. I have cooked with her for 13 years now.
One of my dear friends has a smaller kitchen than mine, and fewer “things” than I have. I called and asked if she’d like to own a well-used but very good pressure cooker. She’s now excited to wait for the arrival of the UPS driver.
At the same time I ordered an instant pot. It is remarkably similar to my beloved Polly, but with more bells and whistles. In addition to all the things previously described, I will now be able to do the following:
- Sous vide
- Make yoghurt
- Bake
- Sterilize
All 10 functions in one sleek appliance that doesn’t take up much space.
If you’re a person who believes in mainly cooking with unprocessed foods, and who has a horror attack when seeing in shopping baskets what many families consume on a daily basis, a modern pressure cooker is a great tool to help you.
Modern pressure cookers reduce cook times by 70%, and use way less energy. Their programming ensures that your meal results are usually perfect, but there is a little bit of a learning curve, as some dish components need a few more minutes than others. But as you get used to it, it’s a fascinating and enjoyable way to cook.
Quite honestly, I can’t think of a downside!
Starting over
Amazing how little things can mean so much! Just give those dormant saffron corms a little bit of moisture, and they perk right up! The rains have begun. In two days the shoots appeared, even with a couple of flowers!
It’s not the same as having thousands of corms, as I had before we moved, almost five months ago. But it’s fun, and hopefully my two large pots will serve as a place for saffron multiplication in the near future. The blossoms smell and look beautiful.
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| Image via VickiW |
