First off, yes I do own a pressure cooker. But I have some really basic questions about how it really works. I understand the science - the fact that temperature at which water boils is raised, so that it cooks hotter and faster. But most of the recipes I see are for things that are traditionally cooked low n' slow: oven braises, slow cooker recipes converted over, etc. Isn't "hotter and faster" the opposite of "low n' slow"? How is this different from simply doing my oven braise at a higher temperature? That would take less time too. I am asking because I am trying to figure out which of my oven braise and slow cooker recipes to try in the pressure cooker. While it is great for beans, I haven't been very happy with dishes that I normally do in the slow cooker - the complexity of flavor just isn't there. I had always learned that you have to go low n' slow for complex flavor - maybe that is the issue? Can someone explain how a pressure cooker is different from simply braising hotter and faster?