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From: Kim D (acc5cc07.ipt.aol.com)
Subject: hope this helps...
Date: May 20, 2003 at 3:35 pm PST

In Reply to: TIME posted by Joanne on May 20, 2003 at 12:48 pm:

I still use my grandmothers presto from the early 40's. The older presto cookers are usually aluminum, so do not use a metal bowl in them for rice cooking, or they may get black on the inside. Bringing some creme of tartar and vinegar to pressure will remove the discoloration, but I only made that mistake once. I have posted some links to cooking charts that I had on my computer. These are great guidelines. The actual cooking time will vary with the age of the rice or beans, the strain of rice or bean, the amount that you cook. how large the pot is, and how full the pot is. Use these charts as a starting point, and experiment to find the "perfect" cooking time. Be careful with overcooking... it's a hassle to have to bring a pot back to pressure, but it's worse to ruin a whole pot of beans.

Beans:
http://missvickie.com/howto/beans/beanframe.html
http://vegetarian.about.com/library/pressure/bltimebean.htm


Rice:
http://missvickie.com/howto/howtorice.html


Vegetables (including potatoes):
http://missvickie.com/howto/howtoframe.html



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