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From: Sandy Laurie (63.173.137.173)
Subject: Congrats!
Date: January 8, 2004 at 3:24 am PST

In Reply to: Hey Jim and everyone - I took my first step posted by SandiS on January 7, 2004 at 8:54 pm:

I must admit I held my breath a bit the first few times I tried something new in the pc, too. :-)

But after a few successes, I stopped worrying about it.

We've noticed that potatoes cooked in the pc are better, too. They seem to have a creamier texture and taste. And you can't beat the speed - that's faster than a microwave! I've tried both ways - with and without the trivet. What works best for me is just plunking the cut up spuds in the pot and then adding enough water to cover them by about an inch.

If you liked that, you should try Lorna's recipe for potato/celery/corn chowder. It's heavenly, especially if you add some soymilk after releasing the pressure. Very comfort food-y. But our favorite is the pasta e fagioli. It's total comfort food. The other night, after a bad day at work, my husband called and said, "I"m on my way home. Let's have pasta e fagioli tonight." I said, "We just had it last night." And he answered, "But I need it tonight!" hahahahaha!!!!!

Are you using a heat diffuser? If not, you might want to try one. I don't use one because I can't find one out here, but I understand they are very good for use with electric stoves.

Yes, the second red ring should be just visible, but when mine goes higher, I don't bother with taking it off the heat entirely most of the time. I just turn the heat down and slog on and everything turns out fine. It all depends on what you're cooking. For veggies that have little or no cooking time once they reach high pressure, it's a little more important to keep the pressure from getting too high, because you can end up with mushy veggies. But for foods that cook longer than a couple of minutes, a brief time at higher pressure doesn't seem to hurt them at all.



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