"Ed Pawlowski" wrote in message
...

On 8/5/2016 5:24 PM, W wrote:
> "W" > wrote in message
> ...
>> I am looking at doing a recipe for roast in a pressure cooker:
>> http://allrecipes.com/recipe/220860/...ker-pot-roast/
>
> Something that confuses me in this recipe is it asks for four cups of
> water,
> maximum. That barely raises water 1/4 of the way up the roast, and it's
> a
> thin layer at the bottom of the cooker. The recipe says that after
> cooking
> the meat you sould add eight potatoes and three whole onions into the
> water
> to make the stew. The recipe stresses that the water must cover the
> vegetable. There is no way that this much vegetable would be covered by
> even eight cups of water. How are we supposed to deal with that?
>
> --
> W
>
You will also get a lot of liquid from the meat as it cooks. You may
be surprised how much liquid you get.
--------------------------------

Yes! I always get terribly confused when someone calls a joint of meat a
'roast'. When I saw the header I thought he meant a pressure fryer.

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