It’s very easy to get carried away when chatting to my guests so I’ve collated a few of the bits that didn’t make it into the original pressure cooking episode. Given that we’re in the height of summer I thought it would be interesting to explore how nations with consistently hotter climates than Britain utilise pressure cookers and even slow cookers to great effect. As an aside I was intrigued to discover that it wasn’t only Denys Papin who was convinced chicken would benefit from the pressure cooker treatment (listen to Episode 5 if you don’t know what I’m talking about). A certain ‘Colonel’ Harland Sanders of Kentucky Fried Chicken fame doctored a pressure cooker in 1939 so that he could fry chicken quickly and with less oil. This is dangerous in modern, domestic pressure cookers so don’t try it at home. Today’s fast food chains use specially designed pressure fryers. This ultimately helped Sanders (who was given the honorary title of ‘colonel’ by the state in 1935) grow his franchise and in 1964 sold his interest in the company for $2m. You can find Catherine Phipps on Twitter @catlilycooks or Instagram @catherinephipps. Do subscribe to Catherine’s Substack newsletter Catherine is Under Pressure. Catherine has written several books including Modern Pressure Cooking, as well as Citrus, Leaf, Chicken and The Pressure Cooker Cookbook. Further Reading Taste of Life: When Punekars warmed up to introduction of Icmic cooker by Chinmay Damle, 10 November 2022 Indumadhab Mallick revolutionized the kitchen with the invention of ‘Icmic Cooker’, 7 May 2021 on GetBengal.com Kentucky Fried Chicken Started With An Iron Pan, Dining Room Table & A Gas Station, Consumerist May 2015 This is a public episode. If you would like to discuss this with other subscribers or get access to bonus episodes, visit comfortablyhungry.substack.com