Quote:
Originally Posted by jyl
However, any recipes, etc are welcome, since I can try to adapt them for the pressure cooker.
The other gadget I was considering was a slow cooker, but that would require me to think about dinner at 5 AM - yeah, right - and didn't sound as fun as 15 psi.
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Slow cooker is great, but yeah, you start making dinner in the morning. It does work great for "dinner is ready" when you get home.
There was a small booklet that came with mine. I like to cook rice in mine. I use jamine rice, chicken broth and onions.
I also cook beans in mine. You blanch the beans by heating to boiling and then letting them sit for an hour (with no more heating). This rehydrates them. Throw away the water! Then you add the broth, meat, etc and pressure cooking is about 1/2 hour.
I haven't done any canning in a while, but my ex-wife used to...Low acid fruits need pressure canning. I used to take older malt syrup and pressure can it, to kill all spoilers.
Oh, yeah. If you really need to sterilize things, the only way is to pressure cook them.
JR, sorry that you don't want to add to the thread.