aem wrote:
> 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

How can one know when it's done... whether pot roast or spuds,
whatever, they all don't cook in the same time, and you can't fork em
if you can't remove the lid. I've never yet met two pot roasts that
cook in the same time. Even potatoes, one batch will be perfectly
cooked in 20 minutes, another batch may need 25 minutes... and why
would anyone use a pressure cooker for potatoes... you may save all of
4 minutes and end up with a pot full of mush. If I can't know the
level of doneness until after the gizmo is shut down then it's
definitely a crap shoot[period]

Of course if what you call food is what I call hog slop then that
explains it.

Sheldon