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

> Oh it sounds like a sermon, sorry.
>
> I made beef stew in the pressure cooker tonight. Takes 8 minutes of
> cooking under pressure, although of course the gas is on longer than
> that to heat up the pot. The stew comes out flavorful and good; however
> the meat could stand to be just a little more tender (maybe 8.5 minutes
> next time?)
>
> The price of natural gas is supposed to spike 70% this winter, so I was
> thinking how much $ I'll be saving by using the PC to make stews and
> braises.
>
> The recipe was adapted from the manual that came with the PC (I haven't
> bought any of the Lorna Sass books yet, just check them out of the
> library). I used wine instead of water, added garlic and a parsnip, and
> doubled the meat (and liquid) quantities. I also used a bay leaf and
> have no idea if that was in the recipe or not. Next time I'll try their
> trick of cooking for 5 minutes under pressure, letting it drop, then
> adding the carrots & parsnip and cooking anohter 3 minutes under
> pressure. The veg were too soft IMHO although hubby didn't mind. (But
> he lived in England as a child)
>
> Butternut squash - I used to bake it in the oven but it takes forever.
> Now I cube it and braise in liquid on top of the stove for 5 - 6
> minutes; then drain, toss in a bowl iwth butter and cinnamon (and a
> little maple syrup but not tonight, we're fresh out)
>
> Our grandparents used the pressure cooker in the old days to save on
> energy bills, back when people worried about such things. We may be
> worrying again this winter.
>
> Leila

I use my pressure cooker for stew, Leila, but I nuke my squash for about
as long as you pressure-cooked yours. I stab it with a knife and nuke
it whole. Cool a bit, open, and get rid of the innards. I've been
enjoying one (I don't know the name -- maybe a Curry Squash <something
like that>) that has the color and texture of a sweet potato. As sweet
as one, too. Yum!
--
http://www.jamlady.eboard.com, updated 10-20-05 with a note from Niece Jo.