On Sun, 30 Nov 2008 22:32:31 +0100, Victor Sack wrote:

> Christine Dabney > wrote:
>
>> 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?
>
> A pressure cooker is good for some things, not for everything. It is
> good for stocks and such, as well as for long-cooking stews or similar
> that would otherwise be cooked in the oven for most of the time, with no
> intervention necessary on the cook's part. Of course, you could also
> cook most everything in it, in multi-staged processes, but this would
> not be a very good or even a logical idea. Used this way, the pressure
> cooker probably won't even save you any time or energy.
>
> Victor

is that much energy really saved, even with a no-meddle recipe? i mean in
terms of what you pay for the gas or electricity. maybe over using an
oven, but i'm skeptical you're saving more than a few pennies on the
stove-top.

your pal,
blake