On Sun, 30 Nov 2008 04:26:41 -0600, Omelet >
wrote:


>Congrats Christine, and welcome to the wonderful world of pressure
>cooking... :-)
>
>I used it a lot for t-day for both the gravy stock and the rice
>dressing. A real time saver and IMHO it concentrates a lot of the
>flavors.
>
><hugs>
>
>What brand/type did you end up getting?

I got this:
http://www.amazon.com/Fagor-Combi-5-...8042499&sr=1-3

I think I need a bigger one as well. When I finally made my soup, I
couldn't make a very large quantity..not even what I usually make.
Simply because I needed to only fill it half way.

I do have some issues with it, and it is because of my nature, not the
pressure cooker. I am like John Thorne, who describes himself as a
fiddly sort of cook. I like to fiddle with my food, and a pressure
cooker prevents me from doing that during the cooking process.

Also, and this might just be my inexperience, but timing is a big
issue I think. I did like how it really drew out everything in the
turkey carcass...and it looked like it was long cooked, but that
didn't go so well for the vegetables that were cooked along with it.
It may be that I will have to tweak recipes to really use it
effectively, and to be able to cook the denser, meatier things more
quickly without destroying the vegetables ( say as in soup) to mere
mush.

I suppose you have dealt with this already, or maybe I am just finicky
that way. There must be a staged process that can be done, to allow
for cooking to proper doneness of everything.

What is your experience in this regard?

Christine