|
||||||||||||||||||
 |
From: Stacey (pcp201271pcs.trentn01.nj.comcast.net)
In Reply to: A few basic a's posted by Sandy Laurie on March 27, 2003 at 11:59 am:
what sort of things suffer with long cooking? last night after cooking the beans for 4 min, I added the potato & kale and brought it to pressure for 2 minutes. Everything was fully cooked, I guess the potato could have been cooked for a long time, but would the kale have gotten mushy and given a strong kaley flavor to the soup?
|
