Pressure Cooker
Brown: ”I use a pressure cooker on an almost daily basis, so often that a lot of my cooking is defined by my ability to use that tool. Even though they’ve been around forever, I find people are still afraid of them. I use it to make a lot of stews, soups, and legumes. Everything breaks down and cooks so quickly it’s insane. Something that would take eight hours can be done in 45 minutes. I believe it’s better for the flavor as well, versus cooking something for an incredible amount of time, like collard greens. They’re basically time machines, like the Tardis of the kitchen.”
[$109.99; bedbathandbeyond.com]
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