No time to stew tomatoes? That's where the pressure cooker comes in.
Because a pressure cooker cooks hotter than a simmering pot—250°F at high pressure, as opposed to 212°F for standard boiling—all kinds of interesting things take place inside its hermetically sealed walls. One of those is browning. We don't typically associate browning with moist cooking methods, like simmering, boiling, or steaming, but a pressure cooker allows liquids to get hot enough to actually start undergoing the Maillard reaction.
In just 45 minutes of cooking at high pressure, you can develop many of the deep flavors you associate with all-day tomato sauces. Good news for a weeknight cook.Wait a minute—the sauce in the oven cooked at 300°F for six hours, and you're only cooking at 250°F for 45 minutes. Lower temperaturetemperature is 300°F, but that doesn't mean that the temperature of theis actually 300°F.
Remember, liquids don't really reduce in a pressure cooker, which means that the final flavor of a pressure-cooked sauce is not quite the same as that of an oven-cooked sauce. But, unless you're doing a direct, side-by-side comparison, it's not something you or your dinner companions are likely to notice.And remember: The greatest sauce in the world ain't worth a damn if you
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