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Old 05-01-2016, 02:03 PM   #31
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Originally Posted by msmofet View Post
Thanks for the offer but I'm in the north east.
Well, since there is no corn beef in sight for you, how about some chocolate. That always puts anyone in a really good mood.

But what really caught my eye, was that you are wishing to having a corned beer. That sounds rather interesting. You may have the beginnings of a new micro beer.
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Old 05-01-2016, 05:55 PM   #32
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They do tenderize what you put in them, but i think they take the flavor of what you have in, and the flavor is now in the liquid.
I haven't found that to be the case. Much of what I have cooked in it has been soups, stews and braised meats where the "liquid" is the sauce or broth served with the meat; the pressure seems to infuse the flavors in the liquid into the meats and veggies. Polenta was perfectly cooked in 15 minutes with no stirring; ordinarily it would take 45 minutes to cook with frequent stirring necessary to prevent scorching.

Also, hard-boiled eggs and cheesecake are perfectly cooked in a short time, on top of the trivet that came with the machine, with water in the pot to provide steam for pressure. There are a lot of recipes for "pot in pot" cooking that use that method, so you're cooking something in a shorter time but the extra liquid for create steam is not part of the food.
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Old 05-01-2016, 08:56 PM   #33
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I really love mine for after work cooking with slow cooker results. Last week I did spare ribs, 35 minutes under pressure they were almost fall apart tender. I just sauced them and finished them off under the broiler.

Beef stew, pork ragu, anything that gets a long braise works really well.

Mine is electric and like Gotgarlic, I like that I can press a button and not have to deal with regulating heat and such. It's also almost silent too!

I'm definitely going to mess around with risotto to see if I can get satisfactory results.
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Old 05-08-2016, 07:12 PM   #34
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I think that I'm in love with my pressure cooker. I might marry it but I don't think it will ever ask me.
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