Katra wrote:
[snip]
> If you know what you are doing with any recipe and add all the right
> ingredients and flavorings/spices in the first place, there is no
need
> to keep lifting the lid and "adjusting" it! [more snips]

Well, I might not have said "crap shoot" but he's raising pretty much
the same question I've always had with regard to a lot of
slow-cooker/crockpot recipes I've seen, which is that they want you to
put all the ingredients in at once and then go away till it's done.
But when I make stew, for example, there's browning, and there's
caramelization, and some of the vegetables go in early and some go in
late and some later yet--you get the idea. If the pressure cooker
similarly makes you cook everything for the same length of time, then
the number of things that will come out well seems pretty limited.

That said, the responses have given me more to think about than I knew
before, thanks.

-aem