As seen from rec.food.equipment, on
Mon, 8 Aug 2005 20:13:03 -0400, "Ellen" > wrote:

>"Jeff" > wrote in message
>news:xQRJe.1076$0d.15@trnddc04...
>> Ellen wrote:
>>
>> > Just wanted to thank everyone who wrote so knowledgeably about pressure
>> > cookers.
>>
>> Heh, I guess I wrote enough to be four people. Those other personalities
>> are taking over again...
>
>Ah but it really was informative!

Glad it helped.

>> > I think it's time for a trip to the local bookstore to look for a couple
>of
>> > cookbooks ....
>>
>> My KR came with _Pressure Perfect_ by Lorna Sass, which was included as
>> a promotion. Didn't they put in a copy with your cooker? I've only
>> glanced through it, but it looks pretty complete.
>
>It came with the KR cookbook -- not a bad cookbook but not attributed to
>Lorna Sass or anyone else.
<snip>

Mine came with that one, too. I'll have to glance through it,
eventually. My usual pressure cooker "recipe" is what I've come to call
"kitchen sink soup" because, way down at the bottom, the kitchen sink
IS in there. Start with some beef (cut small) or chicken, and add a bit
of every veggie on the produce stand: celery or bok choy, egg plant,
mushrooms, bell peppers, stringless string beans, onions, tomatoes (but
NO potatoes). Add a pinch of this, that, and the other herb, some
garlic, tomatoe paste, and cook-- about 20 minutes for the chicken, 30
for the beef. I'm finding the KR cooks differently from my old Fagor,
so I think I'll have to change that: cook the meat for 15 (chicken) or
25 (beef) minutes, depressurize, add the veggies, and cook for an
additional 7-10. Reheat with some lentils and rice cooked separately,
and it's a whole meal in one bowl.

Jeff