When I first started working at Serious Eats, I wrote an article that explored the effects of pre-soaking grains on their taste, texture, and cooking time. What I found was that soaking did very little to improve the grains, and I concluded that skipping the pre-soak was generally the way to go. Then I closed with a line that, at the time, seemed like a given. "I, for one, will just accept my grains as they are and wait patiently for them to do their thing. That, or I'll reach for something I know will work: my pressure cooker." It seemed obvious enough: O f course a pressure cooker would be the best way to cook grains. I mean, I love my pressure cooker and the magic it routinely performs. It cooks beans faster, stocks faster, tough cuts of meat faster, and—one of my favorite tricks—octopus, which becomes tender in no time. Why wouldn't it work just as well with grains? But as soon as the article was live on the site, I started to wonder if it was really true.…