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From: Sandra (htc-g-dsl-239.gw.rrv.net)
In Reply to: The advantages posted by Sandy Laurie on August 30, 2003 at 4:57 am:
Excellent suggestions Sandy, One more about the "like microwave" advantage. In a microwave if you add more food you have to add more time, too. In a pressure cooker it is the same time if you have a little or a lot. Besides "speed soaking" with beans, you can just speed cook them too. I've decided last minute that I'd like to use some cooked pinto beans and have only had dry in the house. I just washed them... no soak... put them in the pc with at least double amount of water and cooked them for 25 min. With the fussing of washing, getting up to pressure, etc. you're looking at 35 minutes TOP for fresh cooked tender beans (and bean juice) for anything you want them for. PCs make the best corn on the cob and so great for anything "healthy" like beans and brown rice, etc. Vegtables are wonderful, thought it is so easy to overcook them. A little practice and experience helps there. PCs are like the flip side of a slow cooker. Slow cookers are great for think ahead stuff, and PCs are great for last minute spur of the moment stuff. Either is GREAT for summer cooking and keeping out the heat kind of cooking. I grew up with the jiggle type. Mom used it all the time, and yes, we ended up with a few stews on the ceiling. (no blow ups however) I have a second generation one now, and there is no comparison. I spent a goodly amount (I bought a Kuhn Rikon - you can go cheaper) and don't begrudge a single penny. I'd do it all over in a flash! Mom used her Presto jiggle type all of her life, and I expect to use my KR all of mine. It is not something you have to upgrade or replace. How can you go wrong? Sandra
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