Ok so I've read conflicting arguments on the merit of pressure cooker against others. I'm planning to buy one.

some says it's the same taste/quality but saves time, some says it gives more nuanced taste to some dish because of uniform maillard and the pressure extract more flavor (isn't that just moving one flavor component to others hence the overall flavorfullness is the same?) .

is there any kind of dish that can be improved (or at least more nuanced) with pressure cooker?

stews, soups, chili sauce(sambal), stocks, meat broth etc ?

thanks in advance.

  • Every dish cookable in a pressure cooker, if you're hungry! :-) – SF. Jan 18 at 10:47

It works well with rice and lentil soups (Indian Daal) where uniformity is desirable. It is inferior than pots for making curries and stews.

It works wonderfully for stocks and it can dramatically reduce the cooking time. Although I have no experience with non veg cooking!

  • "works wonderfully with stocks". so I take it would be better to make stocks in Pressure Cooker and then use that stock to cook stews/curry in open pots. – crescent_lunar Jan 17 at 2:45

Pressure cooking is primarily a time-saving measure. I have never tasted anything that it actually improved.

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