j Burns wrote:
> On 7/2/13 7:06 AM, Julie Bove wrote:
>> "j Burns" > wrote in message
>
>>>>
>>>>
>>> My new Presto book recommends cooking grains in a bowl covered with
>>> foil within the pressure cooker, to prevent foaming. The pressure
>>> cooker serves as a steam oven. I haven't tried grain that way, but
>>> it sounds like just the thing to keep polenta from sticking to the
>>> bottom. The rack could be used to keep the bowl off the bottom.
>>
>> Well that sounds like a pain! I ordered a bunch of stuff for my
>> Crockpot. The baking pan, the rack. Wound up being too fussy for me.
>>
>>
> I think it's a pain to put on rubber gloves to knead dough, but it's
> easier than the alternative. I've read online that cleanup is a cinch
> when you use an inner bowl. The book says any bowl that will stand
> the heat, will work.

What alternative? I never used rubber gloves and I have kneaded tons of
dough. And what's an inner bowl?
>
> I have some plastic bowls with snap-on lids for microwaving. I've
> browned the insides "roasting" pecans in a microwave, so I guess
> they'd stand the heat of a pressure cooker. I could probably remove
> them from the cooker without pot holders, and I wouldn't have to fool
> with foil.

Oh. Hmmm...