Pressure Cooker

One of the fashions in cooking is to use "cheaper cuts" of meat (i.e. ones which are fatty or sinewy), and cook them slowly for a long time. It strikes me that the increased energy requirements of this cooking probably outweigh the procurement cost penalty of using more high-quality meats.

Enter the pressure cooker. Used a lot in the last series of MasterChef Australia it'll cook meat that would normally take 6 hours in under an hour, and all on the lowest gas.

Here's mine, before its first outing. There's nothing as clean as an unused saucepan! This was a culinary new beginning for me, and as such will be my entry into this week's WBC challenge.