On Sun 23 Nov 2008 03:47:56p, notbob told us...

> 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

I think you’ll find it’s wonderful for making stock, nb, especially if
you’re including bones in the mix. It really pulls the flavor out of them.

--
Wayne Boatwright
(correct the spelling of "geemail" to reply)
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