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From: Sandy Laurie (63.173.137.160)
In Reply to: I don't know the first thing about pressure cookers!!! Can anyone explain.. posted by Loren on August 29, 2003 at 6:42 pm:
A pressure cooker turns out a meal nearly as fast - often faster if you're cooking enough food to feed a family - as a microwave. But unlike a microwave, the pc gives you all the flavor and texture of a meal that took hours to make. Veggies, especially, cooked in a pc retain their nutrients, color and flavor much better than when cooked in a nuke or in a regular pan on the stovetop. Low fat or very low fat is a breeze in a pc. I routinely convert recipes to vlf with great success. If you like to make soups or stews, you're a natural for pressure cooking. Dump all the ingredients in and turn the heat on and in minutes, you have a delicious meal. No constant stirring (no stirring at all). If you've ever tried to put together a last minute meal, you know you can forget beans. They have to soak overnight before they can be cooked. But not with a pc. The pc can speed-soak beans in minutes. It saves energy. A pc not only works fast, it spends most of that time with the heat turned very low. A real bonus in the summer when the last thing you want to do is heat up the kitchen. The newer models - those called the Second Generation pressure cookers - have multiple built-in safety features. With the old jiggle models, knowing when the contents had reached the proper pressure was part experience and part guesswork. With the new models, pressure is clearly indicated - no guesstimating needed. And if it goes a smidge over, those safety features kick in.
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