from The American Heritage® Dictionary of the English Language, 4th Edition
- n. One that cooks, especially a utensil or an appliance for cooking.
- n. A person employed to operate cooking apparatuses in the commercial preparation of food and drink.
from Wiktionary, Creative Commons Attribution/Share-Alike License
- n. An appliance or utensil for cooking food.
from the GNU version of the Collaborative International Dictionary of English
- n. an implement for cooking.
from The Century Dictionary and Cyclopedia
- n. Specifically, areceptacle in which food may be cooked by steam.
from WordNet 3.0 Copyright 2006 by Princeton University. All rights reserved.
- n. a utensil for cooking
Sorry, no etymologies found.
When I do get my act together – especially in the winter – my slow cooker is my ultimate yummy weapon!
The electric rice cooker is making brown rice all day long.
I'd agree the pressure cooker is a time saver and is certainly efficient but I also think the product is very well built which is a key component in determining a products sustainability.
The reason I chose to use a pressure cooker is to save time and fuel and because this method needs no supervision - fill up the pressure cooker, turn on the stove and go find something else to do.
I use a Weber smoky mountain cooker with the "minion method" for starting the charcoal, and I use lump charcoal.
I have to agree with Chow that this recipe not only takes a while to cook (my slow cooker is big and tends to burn small amounts of food when used on HI, so I cooked it on LOW for 3 hours) but also needs time to sit and marinate afterwards.
While the cooker is working extract the tamarind pulp and keep ready.
If pressure cooker is used like I do then without the weight.
Btw can I steam it in cooker? soda bicarb is baking soda right? just want to verify. sharmi
The pressure cooker is one reliable route for instant (not to mention fuel-saving and nutrient-conserving) meal prep.
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