On Tue, 02 Jul 2013 15:19:10 -0400, 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.
>
>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.

Rubber gloves aren't needed to knead dough. Mix the dough roughly
with a large spoon so that everything is shaggy damp. Cover the bowl
and walk away for 20 minutes. During this time, the flour continues
to hydrate and the gluten begins to form all by itself. When you come
back you will find that doing a few turns on the bread board with a
dough blade will be all you need to get past the sticky point. From
there on, just knead until the dough is tacky.
Janet US