I shared the essence and basic cooking nature of making sofrito in my last article. I also mentioned, in different words, how pressure-cooking was an act of thorough technique, reserved for the expert. I finally became one and hope to entice you to make an attempt, because it really is one of the best practices you can have. Pressure-cooking is something I’ve seen my entire life. My mother swears by it but always protected me against it when I was a child. She eventually let me try it for myself—with intense supervision—and gifted me my first olla de presion about 11 years ago. I’ve been hooked since, deferring to it most times when cooking.
