Pressure Cookers and Grains: An Unexpected Outcome
This article explores the effectiveness of pressure cookers for cooking various grains, challenging the common assumption that they significantly reduce cooking time or improve texture. Through a series of tests on both pre-soaked and dry grains, the author discovers that the benefits of pressure cooking for grains are often marginal and can even lead to overcooking for certain types, concluding that traditional boiling methods often yield comparable or superior results.
By Yotam Ottolenghi