Kitchen 937

    Published on April 4th, 2010 | by Greg


    Let Off Some Steam the Old-Fashioned Way With the Kuhn-Rikon Ecomatic

    In this economy, we are all about saving money while eating healthy. As America becomes a bit larger around the waistline, we probably only have ourselves and our processed foods to blame. Wouldn’t it be swell to sit down to dinner as a couple or a family and produce up to ten servings of your choice of poultry, rice, beans, soups, or veggies in a fast, convenient manner?

    That’s the pitch of the Kuhn Rikon Ecomatic pressure cooker which features Swiss engineering and a contemporary state-of-the-art design. We give this pressure cooker our seal of approval as our foods are cooked in a healthier manner in a third of the time. Little water is needed so our nutrients and flavor are not boiled or evaporated away, and there is plenty of room for your veggies or other items with a 6 liter capacity.

    As we focus on greener and more energy-saving ways to live, it should be noted that pressure cooking can help you do your part to live a bit more environmentally friendly. According to Kuhn Rikon, pressure cooking can save more than 60% of energy versus conventional cooking methods.

    We were inspired by not only how good-looking our pressure cooker was but how thought out and cleverly designed it was. Those Swiss really know how to produce ample results and we aren’t referring to cheese. The base is aluminum to create optimal heat distribution and faster heat conductivity which allowed us to cook on our choice of surfaces; even induction stovetops.

    Taking safety precautions while cooking is a must (though maybe some of us should stay out of the kitchen altogether). We thoroughly enjoyed not burning our hands on a too-hot handle because the Kuhn-Rikon handle has a looped design for two-handed lifting which meant cool to the touch and no burning flesh or four-letter curses. A rubber gasket promises a tight seal on the lid of the pot and vents release steam if the pressure builds too high.

    Some added bonuses are the stem of the operating valve shows high and low pressure so you can adjust heat for different kinds of foods. This helped us when determining how to cook rice vs. stew. Pressure cooking traps steam to heat foods at temperatures above boiling. After cooking, pressure can be diminished slowly (simply let the cooker sit for a few minutes), normally (press the pressure indicator), or quickly (run lukewarm water on the lid’s rim). We liked the safety lid locking system that prevents opening the cooker when still under pressure.

    We were able to purchase the 6-liter Kuhn Rikon Ecomatic pressure cooker from Amazon for around $100. A worthwhile investment for someone whose focus is on eating healthier, faster, and greener. And we don’t mean just the vibrant color of your vegetables.

    About the Author

    Greg dreamed up the idea for the Truly Network while living in Hawaii, which began with a single site called TrulyObscure. In 2010, when advertisers and readers were requesting coverage beyond the scope of that site, TrulyNet was launched, reaching a broader audience over a variety of niche sites. Formerly the head technology correspondent for the Des Moines Register at age 16, he has since lived and worked in five states and two countries, helping a list of organizations and companies that includes the United States Census Bureau, TripAdvisor, Events Photo Group, Berlitz, and Computer Geeks. He also served as the Content Strategy Manager for HearPlanet, a multi-platform app that has reached over a million users and has been featured in the New York Times, Hemispheres Magazine, National Geographic Adventure, Fox Business News, PC Magazine, and even Apple’s own iPhone ads. Greg has written as a restaurant critic and feature journalist for a number of national and international publications, including City Weekend Magazine, Red Egg Magazine, the Newton Daily News, Capital Change Magazine, and an arm of China Daily, Beijing Weekend. In addition, he has served as a consulting editor for the Foreign Language Press of Beijing, as well as a writer and editor for the George Washington University Hatchet, the school newspaper of his alma mater. Originally from Iowa, Greg is currently living in the West Village of Manhattan.

    Back to Top ↑