In article . com>,
"Sheldon" > wrote:

> 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]

Only if you don't know what you are doing... ;-)
I've _never_ had potatoes turn to mush in the pressure cooker!

Never.

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

Don't knock it 'till you've tried it!

For once Shel', you are out of your area of expereince...

Sorry!

>

--
K.

Sprout the Mung Bean to reply...

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