I’ve joined the club and am loving it. The Korean pressure cooking pan – Happy Call – has taken over Singaporean women by storm and as I really am truly a patriot at heart, I got one two weeks ago. The only thing that I regret was not finding out about it earlier.
For my first try using the pan, I made salmon. The salmon turned out moist with a rather crispy skin. One needs proper heat control in order to ensure the food inside does not get burned. Before I cooked the salmon, however, I fried potatoes in it. Just a wee bit of oil (1/2 a teaspoon) and potato wedges. Cover the pan and cook, turning over several times (just for the fun of it, really) and then voila! Healthy chips.
The Occasional Cook 