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The reason for saying 5 cups is due to my food (being a single person) not reaching 1/5 and thus I'm forced to use 5 cups.

Here is the user manual for my pressure cooker or multi-cooker http://goo.gl/e5ZqP. If you go to page that has the header "assembling instructions" you can see that the mini level for the pressure cooker is 1/5 of 6 liters which is 5 cups (Dam pressure cooker). But do you still think it's safe...

I said meant recpies not using water and wine I.e bbq sacue ribs.

Nope but cheap wine costs me $5 per 2 cups.

Hello, Because I'm a student I bought a pressure cooker to reduce costs. However, the instruction booklet of this 6 liter electric pressure tells me I need 5 cups of liquid in the pot, and this has become a problem i.e using 2 cups and 3 cups of water would cost $5 per meal and up to $10 in...

I want to cook more with my pressure cooker, what are your favorite recipes to make?

That's strange when most meat is made of water or is moist.

The instructions that I received with the thermometer tells me not to put it in water, so how would one clean it? could it simply be telling me not to put it in hot water or that putting in water will screw the results while testing the meat? Note: it is not a digital one.

I'm looking at buying myself one of those convection ovens such as the flavorwave oven or the NuWave Oven. before I buy one, I thought it would be best to ask a couple of questions. 1. Generally speaking how well do these ovens work? 2. Is glass breaking with these ovens really a concern? 3...

It gave me the cooking time for chicken breasts as 6 minutes. However when I look at the recipes at the back, it tells me that I should brown the all the chicken in the pan for about 5 minutes each, I only did two minutes. Just out of curiosity why would you not make stir fry in a pressure...

If I had that information, this question would not of been asked. However the chicken was white throughout and it feel apart very easily.

I just cooked 4 fresh breasts chicken in a pressure cooker cooker with a bit a browning (middle was pink), is that safe (cooked for 15 minutes)? This was high (15)

I am looking at pans for everyday usage, and have narrowed my search down to Swiss Diamond or Staub. What is the advantage and disadvantage of these pans?