[masraum]

Originally Posted by jyl

I use my pressure cookers a lot.

Think of them as time machines. 15 min at high pressure = 1 hour normal cooking.

Typical uses:

1. Stock. Bones, carcass, veg, water. I PC it for 2 hours (8 hours). Then release pressure, and cook uncovered a while to reduce a bit. Every last bit of flavor extracted.

2. Soup. Brown stuff in the cooker, then add stock and PC for 15 min.

3. Ribs. Stock and ribs, PC 1 hour. Save the now super-stock, chill ribs in fridge, then wok fry with sauce. For even better, insert a deep fry step before the wok fry.

I have three stovetop PCs and one electric PC.

I'll have to try the PC for making chili. I normally make LARGE batches that wouldn't fit in the instapot that we have and they end up cooking for ~3hrs, but if it's quicker and easier, maybe I could go back to a smaller batch made more frequently.