Comments on: Pressure Cooking Explained

By: mhypolmvm

mhypolmvm — Sat, 02 Apr 2011 16:28:18 +0000

I use my pressure cooker all the time, beans, ox-tails absolutely delish.

By: Spelt in the Pressure Cooker «

Spelt in the Pressure Cooker « — Fri, 29 May 2009 15:57:05 +0000

[...] and let the pressure drop of its own accord. For a refresher on pressure cooker basics, click here. Possibly related posts: (automatically generated)Chickpea StewPressure Cooker BarleySquash [...]

By: Chickpea Stew «

Chickpea Stew « — Tue, 21 Apr 2009 16:48:46 +0000

[...] up to pressure. Cook for 12 minutes at pressure. (For a refresher on pressure cooker basics, see this post.) Let the pressure drop of its own [...]

By: Stuffed Cabbage (or, Cabbage and Pork, Part II) «

Stuffed Cabbage (or, Cabbage and Pork, Part II) « — Wed, 25 Mar 2009 16:22:00 +0000

[...] the lid. Cook at 15 lbs of pressure for 10 minutes. (For a refresher on pressure cooker basics, see this post.) Let the pressure drop of its own [...]

By: Chickpea Soup «

Chickpea Soup « — Sun, 08 Mar 2009 21:31:19 +0000

[...] 3) Close and lock the lid. Cook at 15 lbs of pressure for 12 minutes. Let the pressure drop of its own accord. (Pressure cooker 101 is here.) [...]

By: Bigos (Or, Cabbage and Pork, Part I) «

Bigos (Or, Cabbage and Pork, Part I) « — Sat, 07 Mar 2009 04:58:15 +0000

[...] and it tasted fantastic, but if I were to make this again I’d probably dump it all in my giant pressure cooker, add a couple of cups of water, and cook it at pressure 12 minutes or so. I bet it’s just as [...]

By: Kellene Bishop

Kellene Bishop — Wed, 25 Feb 2009 19:42:30 +0000

Great safety tips. Pressure cookers are amazing, so glad to see folks being educated about this must-have kitchen device.

http://preparednesspro.wordpress.com

By: jgolden

jgolden — Sun, 22 Feb 2009 21:38:01 +0000

Really interesting although the science is beyond me–I cringe at equations.

I’ll bet it would be great for wild rice–which takes so damn long.