Pressure Cookers

Pressure Cooking: Duck and Cover or Relax?

1956: Blub, blub, blub. Wheeze, whistle, spit. KABOOM! A silver lid with an attached gauge becomes a projectile and looks like a flying saucer shooting forth from its aluminum pot base. Scalding hot water takes to the air.  Someone screams, “Oh, my God,” in the background, followed by a 3-pound beef brisket that explodes like the A-bomb tests out in the Nevada desert. A mushroom cloud of brown meat rises above the white Westinghouse range.  Shrapnel-like bits of beef plaster themselves to []