Quote:
Originally Posted by vash
i almost bought an aluminum one. but i decided against it. i know i will do some acid foods..like sunday gravy. i dont want to etch it into my dish and give me memory loss..
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It's OK. You won't remember the memory loss.
Stews and stew like things where you want the meat soft. Instead of 3+ hours of simmering, it is 1/2 hour in the pressure cooker. My wife make a "chilli" like dish. It is made by boiling a specific mexican red pepper with garlic. This is pulverised and strained and the red sauce is then used in a lot of dishes (enchiladas, etc).
We take that sauce, mix in browned stew meat and then pressure cook for 20 minutes (20 minutes once it reached pressure). Then we add potatos, cook 5 more minutes. Meat (even super crappy chuck meat) is soft, without falling apart and the potatos are cooked, and again not falling apart.
I also make rice in mine, which takes all of 10 minutes.
Again, making soup from chicken bones. Don't cook the bones too long at pressure, or they totally dissolve! They also make pinto and other dried beans quickly.
Get yourself 2 of them. I like the very small size, for making small amounts and then the large one for larger amounts. My small one needs a new safety bung.
Most of them come with a small receipe book which will help you with most of the standard stuff (Potatos, rice, veggies, dried beans, meat, canning, etc).