Given the background description of some cooking related query, summarize the question into a title

This question: Why does meat in the crockpot always end up dry? discusses challenges and potential solutions to getting moist meat while cooking with a slow cooker.If I were to switch to a pressure cooker, would that be another method to keep meat moister? Or, if I'm not following the suggestions in the above post (in particular, using the right kind of meat), would a pressure cooker not really help me much?
Pressure Cooker vs. Slow Cooker for Moist Meat

This Korean fried chicken recipie uses vodka to prevent gluten formation in the batter, which results in a thin and crispier crust. vodka is expensive. Are there any substitutes? Will a beer batter do the same thing? Does beer prevent gluten formation?
Vodka for crispy wings - substitute?

I'd like to experiment with making purées (particularly carrot and parsnip, if it matters), but I don't have a food processor or any other mechanical mixing/blending tool. Is there anything I can do or is a processor necessary?

Can you purée without a food processor?