I recently bought a pressure cooker, basically with the idea of being able to make stock quickly (and because the thing was on special, I hate it when I fall for things like that /img/vbsmilies/smilies/wink.gif) . The last time I used one must have been 30 years ago to make sauerkraut and potatoes (my mum always made that in the pressure cooker). As a test recipe I made flank cooked in coconut milk (with onion, garlic, chili, ginger, soy, lemon juice etc). I cooked it for 30 minutes and it came out tender and moist. Even better than slow-cooked! i just had to reduce the liquid afterwards as I used to much fluid. I actually expected the coconut milk to break as I've been told that you should never cook it in a closed pot. Why does it go OK in a pressure cooker? And if I make stock, will it go cloudy because of the boiling (as you normally make it on a low simmer)? Got a couple more questions; In which case do you quicly release the pressure and when are you better of letting it cool down "naturally" or maybe even cool the whole pot down under cold water? The pressure cooker I got can use a pressure of 12 psi and of 8. When would you choose which pressure? I assume the lower pressure is for more delicate food, but generally you would use 12? Or maybe you use 8 psi so you don't overcook stuff as easily as with 12? And finally what's your favourite pressure cooker recipe?