Has anyone tested side by side braising with pressure cooking?
Yesterday I was short on time but needed to braise some oxtail. I recovered my pressure cooker from the basement and put it to work at a low steam for about 1 hour. The results were much better than all my previous braising attempts including those where I tried to replicate the methods discussed in the Brasing Labs series. Nothing scientific here for sure, but maybe worth exploring.
I've never thought of braising in a pressure cooker. Not that I have a pressure cooker, but I might consider it if the benefits seemed worth the cost. What would you say is the time difference? Is there an advantage other than time savings?
I've switched almost exclusively to my pressure cooker when braising. The main difference I've found is that the cooking liquid doesn't evaporate at all in the pressure cooker, so I usually have to reduce my sauce more. Other than that, I really can't tell any difference.