On 2008-11-23, Christine Dabney > wrote:

> Do you use yours a lot?

Not always for p/c cooking, but I do use the vessel part a lot, it being a
handy 5L model. I'd recommend you buy a p/c no smaller than 5 l/qt, despite
K-R having an 3.5L (3.6qt) annaversary model discounted for about $140.

I would probably use the p/c more often if I liked it for dry beans, but I
don't. I do like it for lentils and split peas. Beans seem to come out
cooked OK, but have a more gummy, less pithy, texture than beans just cooked
at rolling boil on stove top. I don't know why.

There can be no doubt it speeds cooking times. Root veggies like carrots,
turnips, etc, and tough veggies like cabbage cook in mere mins and you must
be carefull to not overcook. The other advantage is cooking meats like
corned beef and ham hocks in 1/3 the time. Also, if one is going to do a
pot roast, less beef flavor will be lost to the water as you are really
steaming. I typically use only a half inch of water and the bottom shield
with a few carrots and celery sticks which keeps the meat pretty much out of
the liquid. I intend to try it with more water to see how it does for
making stock.

nb