So having just laughed my a$$ off at my parents who were storing two pressure cookers in their kitchen--which haven't been used in 3 decades--I just read a whole lot of reviews for the Kuhn Rikon and Fagor pressure cookers on amazon. If what I'm reading is true, you can cook succulent meat in 20 minutes, as opposed to 2 hours. Is this like a braise on fast-forward? Because if so...I think I may eat crow and buy one.
Do any of you have experience with pressure cookers versus braises/long-cooked grains? What about how they compare to a Miele speed oven?