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Lodi, I find the pressure cooker comes into its own for making stock as mentioned and for soups and stews. I also cook becon joints in this way as sliced boiled bacon is a firm favourite in our part of the world. It reduces the time spent on cooking these by a considerable amount but I am not a fan of vegetables cooked in this way. To me each type of veg needs individual consideration and as most of them only take a few minutes anyway, I use this bit of kitchen time to finish the sauce and of course to sample the wine |
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