I agree DL and and I have not given up at all on my PC - if nothing else it is producing the most perfect Baked potatoes you ever ate! So I know it does its job well. I need to grow my confidence and understanding of how it works.I'm the last person to give advise on pressure cookers, but.... I think you are not giving it a chance to do its magic.
I'm sure someone will help here! Lots of people have them and must be able to chime in.
Braising under pressure is the whole purpose of the cooker, no? speed things up and tenderirze at the same time.
The reason I bought this Pressure Cooker is to save time and money, and those are still my goals. The best thing I can do is to get good ideas here. It sort of feels like it is becoming a bit of a lost art.
My questions for seasoned PC users are:
1. Does size of chunk matter? (We will assume they are of more or less equal size)
2. Does the liquid matter? (We will assume it is a mass of stock, onions, seasonings as usual) and in the ratio that is equivalent (and safe) to the pot.
3. What is the magic third ingredient that you need to know when cooking food in a pressure cooker?