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From: Guy (adsl-63-195-90-90.dsl.snfc21.pacbell.net)
Subject: Inserts
Date: June 22, 2003 at 5:31 pm PST

In Reply to: adaptating recipes, liquids? posted by Miss_Wolve on June 22, 2003 at 3:24 am:

I have posted about the subject of inserts several times but it is worth repeating. When cooking "double boiler" style inside of a pressure cooker, foods turn out with much better texture. For example, I cooked up a few cups of lentils a couple of days ago in an insert inside one of my pressure cookers. They are fabulous. No scorching and no excess water. The lentils aren't mushy at all while being just about perfectly cooked. The same goes for beans, rice or just about whatever you can cook in a PC.

I know at least one person tried it. Check out Elena's post from 5/20 and some of the others from about the same time period.

If you try using an insert a good ratio of dry grains or legumes is 1.6 parts water to 1 part grains or legumes. That amount can be adjusted up or down based on personal preference. It would also be changed for a soup recipe. (ie. more water for split peas)





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