Why? Because you can! And pickle, and jam, or otherwise celebrate the resurgence of the domestic arts our forebears held so dear. Put on your best apron and step into our kitchen, won't you?
A pressure cooker extracts the color and flavor from hot peppers in one minute at high pressure. The result is bold, vivid red and the flavor is amazingly bright with lots of heat and even a hint of "pepper" - not old and faded like Tabasco.
Chestnut cream is a decadent, rich and addictive pleasure. If you've only been roasting chestnuts consider this pressure cooker recipe an intervention!
Only 15 minutes at high pressure, instead of boiling a can for up to THREE hours! The best part, the un-opened can keeps indefinitely. It's already preserved!
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