In article >,
Wayne Boatwright > wrote:

> Katra > wrote in
> :
>
> > Oh, almost forgot... Mom would sometimes dry mushrooms (and onions
> > too!) in the oven at a hot enough temperature to toast them slightly,
> > then she would put them into the blender and powder them!
> >
> > Talk about intense flavor........ :-d
>
> Sounds like a great technique for preserving them, too. I bet the flavor
> of them toasted is really enhanced.

Yes, and if you are just looking for the flavor, it's convenient to
just add a few pinches.

> >
> > I layer my crock pot roasts according to what needs to cook hottest
> > and longest. The barley goes on the bottom, then the alium (onions,
> > garlic, shallots, scallions etc.) then carrots, potatoes if I use
> > them, and the meat always goes on top. I then add my wine/stock
> > mixture and add powdered spices/flavorings to the very top. Start out
> > on high until it starts to bubble, then turn it down to low for 6 to 8
> > hours. :-)
>
> Thanks for posting your technique for doing this. I doubt I would have
> thought to layer them that way, but it makes sense.

I worry about over-cooking the meat! This seems to prevent that, rather
than just cutting it into chunks and mixing it all up. I leave the roast
_whole_, then it breaks up with a fork when it is done.

>
> >
> > Pressure cookers are faster for pot roasts and I layer them the same
> > way, but it's not the same as sloooowwww cooking. <G>
>
> I've had an electric pressure cooker since the late 1960s, but I find
> that I'm using it less and less these years. I think there's a bit of a
> tradeoff in flavor for speed. Although I really like the way it can
> tenderize some things.
>
> Wayne

Heh, yeah, it IS good for tough things!
I should have used it for that dragon claw stock I made today...

Daddums has managed to come down with a virus, so I used up the last of
the chicken feet in the freezer to make soup for him. Usually, I pull
the feet out of the mix when I am done and eat them myself, leaving the
stock and onions etc. for him, (since he won't eat chicken feet), but
they came out too tough just doing them in the stock pot... I ended up
feeding most of them to Jewely (my BC), but the chicken stock that I
made with them turned out great as usual. :-) Made with onions, garlic,
ginger and celery. I wanted to keep it simple since he is ill, so did
not over-spice it. Dragon claw stock will bounce when cooled if you get
it right.

It was all I could get him to eat today. <sigh>

I've had problems with cooking rice, yeah I know the instructions for
steamed rice but just cannot seem to get it right! The pressure cooker
makes it come out perfect. Every time. :-) Bring it up to pressure and
leave on low for 30 minutes.

K.

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