NOTE: The following giveaway is open to Canadians only.
Growing up, it was the most horrific small appliance in my mom’s arsenal of horrific small appliances. I can still picture it: a turbulent aluminum contraption, rattling, hissing and spurting bursts of steam violently until I was certain it would explode, blanketing the kitchen with shards of beef bones and perfectly flavoured broth.
My few encounters with my mom’s pressure cooker was enough to put me off them for life.
However, rave reviews for Breville’s Fast Slow Pro started popping up everywhere. A modern day combination pressure and slow cooker, which moms like me – with no HAZMAT or ninja training – were using with ease and producing mouth-watering results… it was almost too good to be true! I had to check it out for myself, and Breville graciously obliged, sending over a Fast Slow Pro for me to experience.
Folks, I am in love. Pho Ga (Vietnamese Chicken Noodle Soup), made on my very first try with the Fast Slow Pro. It was flavourful, authentic-tasting and ready in under an hour.
I suppose the first, and most important, fact to share is that today’s pressure cookers are nowhere near as frightening as models from years past. Breville’s simple controls and exclusive dual sensor technology remove the guess work – detecting when and how the pressure should be released, while monitoring time and temperature for perfect results every time, no matter the dish.
The result: tender and rich flavours and textures that deepen under pressure and over time. The ‘Natural’, ‘Auto-Quick’ and ‘Auto-Pulse’ modes automatically release steam to minimize the risk of over-cooking. It actually couldn’t be easier!Says Breville: Pressure cooking is a unique form of moist cooking in that it allows you to cook above boiling temperatures, exposing foods to much higher temperatures than traditional moist cooking methods. Pressure cookers work by creating a fully sealed environment that traps the steam created by cooking food. As steam builds, it creates pressure on the contents, allowing the cooking temperature to go well over 100°C.
Now, since stock is the foundation of so many dishes, it’s vital to extract the maximum amount of flavour from its ingredients. Normally, I would never attempt to make Vietnamese Pho at home – simply because the perfect pho includes stock that has been simmered for hours and hours to create the most flavourful result. However, with the Fast Slow Pro, the fully sealed environment traps escaping aromas and steam, and as they condense onto the lid they drip back into the pot, infusing the stock with flavour. The built up steam then creates a pressure system on the liquid that allows temperatures to exceed 100°C without coming to a boil. Allowing liquids to exceed 100°C not only speeds up the cooking process but creates deeper, more complex flavours.
Translation: restaurant-worthy Pho Ga – created at home – in record time!
I found this recipe for Pho Ga in the Appliance Science & Recipes for the Fast Slow Pro. Trust me, you need this small appliance – and this soup! – in your life.
Of course, the Breville Fast Slow Pro slow cooker too! Slow cook settings can be selected from ‘HI’ to ‘LO’ from two to 12 hours, and the keep warm function turns on after cooking, so food is ready to serve when you are.
Have I piqued your interest? Are you ready to discover the new generation of pressure cookers? One lucky reader will win a Breville Fast Slow Pro, valued at $369.99. To enter, simply fill the form below with your qualifying entries. Good luck!