For me, a pressure cooker is one of the things my kitchen can not live without. It cuts cooking time, brings out the flavor of the meat, and makes the meat tender.

Now let’s talk about salt. My theory is that the amount of salt you put in your food determines how delicious your food is gonna be. Now the tricky part is there’s always a critical range in the amount of salt that you put. Too much and it’s salty and too little is blah.

I’ve always visualized it like the concept of latent heat. Imagine your food to be water, the temperature of the water to be the taste of your food where delicious food is at 0 deg C, and the amount of heat to be the amount of salt. For water that’s below freezing point, there’s a certain amount of heat you need to apply to melt the ice to water still keep the temperature at zero. If you don’t reach that amount your ice doesn’t melt but if you exceed it your water exceeds 0 deg C… hah! Anyways, something like that. I’m not even sure if it’s a valid analogy but that’s how I imagine it.