If you don't see a menu on the left click here. Find Out How To Cook Everything Whether you have a brand new pressure cooker with all the latest features, multiple safety systems and improved valve mechanisms, or you possess an aged cooker that you plan on turning into a treasured family heirloom, there's lots to learn and plenty of tricks to be found in this section that will make turn any pressure cooker into a valued asset in your kitchen. Pressure cookers. If hearing those words makes you think of an unwieldy pot that sounds like it's about to lift off of a launch pad, then you haven't discovered the new second generation of pressure cookers. Gone are the days of seeing steam pouring out of a weight-valve system, the constant hissing and jiggling that makes you think the thing on your stove is a bomb about to explode. No more guessing about the pressure (or lack thereof) inside those hissing pots of old. Instead. Foods that normally take hours to prepare using conventional methods take only a third of the time to cook. That adds up to both time and energy savings. Also, with the newer, second generation cookers little or no steam escapes during the cooking process. You can use smaller amounts of liquid and retain more vitamins and minerals. This advantage also helps to dispel the myth that food cooked in a pressure cooker often ends up soggy or mushy. Use your pressure cooker to steam, braise, boil, poach, and bake foods. I highly recommend food processors to save time in the kitchen. If you hate all the chopping and time consuming cutting , shredding and grating, this will make food prep a breeze. If you put off cooking certain recopies just because the prep work will take such a long time, then this is the solution. You'll have expanded my repertoire of recipes, and find that I create more healthful dishes now that my veggie chopping chores are taken care of in short order, and it can be cleaned in the dishwasher. The machine comes with the basic stainless steel chopping blade, a medium slicing disc, a medium shredding disc and plastic dough blade. (More blades can be ordered from the Cuisinart catalog). The lid features two "feeding" tubes, one large for things like cucumbers or potatoes, and a smaller one for smaller vegetables and pouring liquids. I like the smaller one for pouring liquids, as I have never experienced a problem with splattering.