My husband is a stickler for detail. Far more than me, as a matter of fact. And he has an appetite that rivals a bottomless pit. So, when you combine my husband's apparent anal retentiveness with his insatiable appetite for food ... you've got the potential for a food critic.

I will admit that I'm not the best cook in these parts. Or any part, as a matter of fact. That's why, several years ago, I sprung for the savior of the savories, the bedrock of all cooks -- the pressure cooker. And, not even for a moment, have I regretted my purchase.

History has it that the first version of a pressure cooker was created in 1680 by Denis Papin. He made a large cast iron vessel with a lid that locked. His version raised cooking temperatures by 15% over boiling, and accordingly reduced cooking time. However, regulating the steam and temperature was difficult, and explosions were common. And, many ceilings required cleaning and/or repainting. But, the new versions are safer and more efficient.

When you have a pressure cooker, you could tenderize shoe leather. And, when you're in a hurry to satisfy a hungry husband like mine, it can become mainstay in a culinary tool arsenal, of sorts.