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Old 02-21-2008, 12:55 PM   #41
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Quote:
Originally Posted by suziquzie View Post
Maybe you should make chicken.
Ha, Ha.
Don't you dare turn my thread into another chicken thread.... you.
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Old 02-21-2008, 01:08 PM   #42
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who me?
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Not that there's anything wrong with that.....
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Old 02-21-2008, 02:53 PM   #43
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Got back from the store a little while ago. Among other things I wanted to get while there (and I did eat first, lol) I had to get some more beef broth and celery, which I don't usually use in anything, but what the hey. I'd like to make some chicken soup later, so the celery shouldn't go bad before used up (or fed to my chickens). All I had were big Mayan onions, too, but wally world didn't have the small bags of golf ball sized yellow onions I like to use in a roast, so I got some baseball sized sweet onions. I really did not want to part with my Mayans in a roast.....

So, I figured I would take the meat out of the freezer and toss it in the sink to partially thaw. Chances are I would never just decide on a roast without at least a little notice to myself. I plan on starting things in 2-3 hours.

In the meantime...... I Googled "pressure cooking frozen meat" and came upon this site Pressure Cooker Recipes For your reading enjoyment
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Old 03-01-2008, 07:16 PM   #44
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Interesting thread on pressure cookers. I would like to get one some day and this thread is helpful..
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Old 03-01-2008, 09:01 PM   #45
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I think next time that I do a pot roast, I'm going to try doing it in the PC just to see the difference between slow cooking it and speed cooking it.

I haven't done it that way in a while.
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Old 03-06-2008, 09:08 AM   #46
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I had three, large, country style pork "ribs" thawed last night for dinner and wasn't sure how I wanted to do them. I didn't have a taste for barbeque.
What I did was season them with s&p, garlic powder and onion powder, then browned them in some oil in the PC. I set them aside and browned some cut up potato chunks, too. I was done browning inside of thirty minutes.
I set the meat on top of the potatoes, poured in about 10-12 ounces of chicken broth and set the PC on high for 45 minutes.

OMG
It was like eating a rolled pork roast that had been slow cooked in the oven for four hours. The meat was so tender you didn't need a knife. And it wasn't swimming in juice... just enough to do the cooking job and the potatoes kept the meat elevated above most of the juice, but my PC came with a rack anyway.
This was by far my best meal yet. Maybe because I didn't follow a recipe and kept the ingredients simple
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Old 03-06-2008, 05:01 PM   #47
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Quote:
Originally Posted by pacanis View Post
Ha, Ha.
Don't you dare turn my thread into another chicken thread.... you.


Haha!!

Speaking of chicken, my mom used to pressure cook a fowl all the time. It was good!
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Old 03-06-2008, 05:13 PM   #48
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One of the recipes I got with it was for a whole chicken, then you go on to make soup from the liquid.
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Old 03-06-2008, 05:19 PM   #49
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I have tried cooking navy beans for baked beans twice. I used two cookbooks for reference. One said 20 minutes and the second 9 minutes. The first was mush and the second was too well done, also. They both say to let the pressure out naturally which I did. What am I doing wrong??????
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Old 03-06-2008, 05:20 PM   #50
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Quote:
Originally Posted by Corey123 View Post
I think next time that I do a pot roast, I'm going to try doing it in the PC just to see the difference between slow cooking it and speed cooking it.
The only difference is the time it takes to cook - taste is the same.

...all chicken references will be removed

pacanis - simple is always the best!
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