I love my pressure cookers. They cut cook times from hours to minutes. They save energy as well as time. They make stock an hour's work, so I use home made stock instead of store bought. That alone improves the end product substantially. They also permit the tougher, more flavorful meats to be cooked in a reasonable time. What other miracles can they perform?
I would love a course on them. How to modify recipes for the pressure cooker. What about carmelizing?