Since the subject of pressure cooking came up...

Since we're on the subject of pressure cookers...

I was actually serious about wanting another pressure cooker. I'd love a small one that would fit in my sea swing which would be a huge help from time to time. That said, an on-board still would be no bad thing either!

The thing about pressure cookers is that a lot of folks either believe the hype that they are bombs just waiting to go off or, even worse, they have eaten horrible meals thrown together in a pressure cooker and they think that everything à la pression is going to taste yucky.

Folks, it does not have to be like that... and we never do "yucky" at Island Gourmand as we are a certified "yucky " and "Barry Manilow" free zone!

One of the problems is that most cookbooks of the pressure cooker variety are, shall we say, really awful, but that does not quite convey the gravity of the awfulness that is most pressure cooking cookbooks...

The first issue I have with said really awful cookbooks is the fact that they tend to make complicated recipes which is sort of exactly NOT what pressure cooking is all about. If you find a pressure cooker recipe that reads like rocket science, remember the famous words of Robby the Robot...

"Danger, Danger Will Robinson..."

...and avoid it like the plague! Another danger sign for pressure cooking recipes is the use of canned anything (though I make an exception to that rule with tomatoes and tomato paste).

A couple of excellent, simple, safe, and boat friendly (for the most part) cookbooks you may want to check out would be "Pressure Perfect" and "Cooking Under Pressure" by Lorna Sass. Either would be a great place to get your pressure on...