I'm right on the fence about buying a pressure cooker. I think I want to buy one, but then again, is it going to be another thing like the waffle iron where I spent weeks thinking and researching only to use it twice.
This last year I've started cooking dried pulses, especially lentils and chickpeas. I love it, but the chickpeas are especially daunting, taking upto 5 hours to cook. I cook between 1/2 to 1 cup at a time. I'm on a low fibre diet for medical reasons, so I just add the beans to a dish instead of making them the star. So, if I'm making pasta, I'll toss a handful of chickpeas in the sauce for protein and flavour. This way, a cup of dried chickpeas takes about 5 days to eat.
All in all, I'm cooking pulses twice a week now. I love it so much, that I don't think it's going to slow down anytime soon. But is a pressure cooker really for me?
I know I can cook other things in it, but I wonder... would I? Most of our meats we grow ourselves, and usually eat adult animals like mutton, so I slow cook them... would pressure cooking make cuts like this more or less tender?
What size would be right for me? 5 quart? I don't want to get too large a size, but too small would be just as bad.
Also, I'm trying to decide do I want to start with a more affordable one like the Prestige 5.5 ltr or save up for the 6 ltr Kuhn Rikon? I'm thinking the Prestige because I can afford it now and it would give me a general idea of what it would be like to cook with it. The Kuhn Rikon would have to wait till Christmas which is so far away!
Talk me into it? Or talk me out of it... maybe pulses aren't a good enough excuse?