So I was at a thrift store and saw this:
It was a different brand but you get the idea. It's a microwave pressure cooker. If the microwave isn't fast enough...add pressure! Cripes.
I was wondering if that really was the draw....speed of cooking. Yep.
They've taken the 2 fastest cookers and combined them! Uh...what? Why?
Of course, cooking food faster does not make for tastier food in general. The exception may be deep frying. You want that to happen fast. You don't want a donut or french fry that's been slowly simmered in oil. Otherwise, food is better when cooked slowly. Roasted. Braised. Stewed.
Someday I'll tell you about the ex-beau who thought that pressure cooking a steak was a good idea. Nothing like a tepid grey lump of meat. Barf.
(by the way...this is apparently my 400th post! Wow)