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From: Ed (52.117-67-202.dart.iprimus.net.au)
Subject:         Re: Scanpan pressure cooker
Date: April 27, 2007 at 9:28 am PST

In Reply to: Scanpan pressure cooker posted by Jackie on March 20, 2006 at 7:54 am:

Hi, the big benefit to pressure cooking is speed of cooking. How
fast? Chickpeas from dry to soft in 20 mins. Conventional method
is 24 hours soaking and 1-2 hours boiling. This equals planning
and patience issues for me. Speed also translates to energy saving
as well as potential nutritional benefits.

NB. I have had great results with a pumpkin curry made with peas
and flaked almonds, a commercial korma paste, currants and a
small amount of water cooked in an inner pot (1 litre of water
added to the base of the pressure cooker for pressure). The higher
temperature converts more starches to sugars in the pumpkin
giving a sweet roasted flavour without the burning of roasting nor
the stewing of simple boiling. Sensational.

Scanpan is nothing super special in general, but if it's a good price,
then any reputable maker of pressure cookers with the two level
automatic venting is a good buy.

I have a 6L pot from Silit and it is brilliant. An inner pot is great for
preparing smaller amounts of food.

Good luck.

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