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Jan 26, 2007 03:24 AM

pressure cooker in lieu of dutch oven

Well, Amazon can't fulfill my order for a staub dutch oven which makes me sad because it would have been so lovely to use, not to mention just look at. Since I don't want to pay full price for a Staub or a Le Creuset, should I just get a pressure cooker instead? It is the right price. And the thought of making a stock quickly is appealing. But as far as braised or slow roasted meats, would I be sacrificing in flavor or texture? It would be great to have tender, falling off the bone meat in half the time but I don't want it to be like baby food. And is cooking in a pressure cooker more healthy because nutrients aren't cooked out over a period of hours?

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  1. I do a lot of pressure cooking but no dutch ovening so can't compare for sure, but I am always happy with the results from what I cook in the pc. Mostly I use it for meaty stew type things. For example, my family does pot roast for Xmas and last time around, sick as I was of eating the cardboard from previous years, I took a pc home and did the meat myself. Excellent results. Go ahead and buy one and try it out--get a good book on the subject and try a few things. Lorna Sass' "Cooking Under Pressure" is generally mentioned as the best book. Once you use it a few times and get the hang of it you shouldn't have any problem at all with flavor or texture. That said, I see no reason not to have both a pc and a do--you will get good use from both.