Heya,

I used my new pressure cooker tonight, to fix some more turkey broth.
I had roasted some more turkey parts and I submerged them in what
little broth I had left..then pressurized it and let it cook for about
20 minutes.
Just opened up the pressure cooker, and it looks like the turkey had
been cooking for hours and hours.. The broth is very, very rich..and I
am sure when it cools down, it will turn into turkey jelly. That
rich.

However, it won't get as far as that..as I am now making turkey soup.
Now that I have had that success, I am going to do the rest of the
soup in the pressure cooker as well!!

I am very happy!

Christine

Christine Dabney said...

> Heya,
>
> I used my new pressure cooker tonight, to fix some more turkey broth.
> I had roasted some more turkey parts and I submerged them in what
> little broth I had left..then pressurized it and let it cook for about
> 20 minutes.
> Just opened up the pressure cooker, and it looks like the turkey had
> been cooking for hours and hours.. The broth is very, very rich..and I
> am sure when it cools down, it will turn into turkey jelly. That
> rich.
>
> However, it won't get as far as that..as I am now making turkey soup.
> Now that I have had that success, I am going to do the rest of the
> soup in the pressure cooker as well!!
>
> I am very happy!
>
> Christine


Christine.

hallelujah!

You are more capable than I.

How was cleanup?

Glad to know you didn't blow up the neighborhood, like Mom promised we
could! <VBG>

Best,

Andy

In article >,
Christine Dabney > wrote:

> Heya,
>
> I used my new pressure cooker tonight, to fix some more turkey broth.
> I had roasted some more turkey parts and I submerged them in what
> little broth I had left..then pressurized it and let it cook for about
> 20 minutes.
> Just opened up the pressure cooker, and it looks like the turkey had
> been cooking for hours and hours.. The broth is very, very rich..and I
> am sure when it cools down, it will turn into turkey jelly. That
> rich.
>
> However, it won't get as far as that..as I am now making turkey soup.
> Now that I have had that success, I am going to do the rest of the
> soup in the pressure cooker as well!!
>
> I am very happy!
>
> Christine

Congrats Christine, and welcome to the wonderful world of pressure
cooking... :-)

I used it a lot for t-day for both the gravy stock and the rice
dressing. A real time saver and IMHO it concentrates a lot of the
flavors.

<hugs>

What brand/type did you end up getting?
--
Peace! Om

"Love and compassion are necessities, not luxuries. Without them humanity cannot survive." -- Dalai Lama

In article >, Andy > wrote:

> Christine Dabney said...
>
> > Heya,
> >
> > I used my new pressure cooker tonight, to fix some more turkey broth.
> > I had roasted some more turkey parts and I submerged them in what
> > little broth I had left..then pressurized it and let it cook for about
> > 20 minutes.
> > Just opened up the pressure cooker, and it looks like the turkey had
> > been cooking for hours and hours.. The broth is very, very rich..and I
> > am sure when it cools down, it will turn into turkey jelly. That
> > rich.
> >
> > However, it won't get as far as that..as I am now making turkey soup.
> > Now that I have had that success, I am going to do the rest of the
> > soup in the pressure cooker as well!!
> >
> > I am very happy!
> >
> > Christine
>
>
> Christine.
>
> hallelujah!
>
> You are more capable than I.
>
> How was cleanup?
>
> Glad to know you didn't blow up the neighborhood, like Mom promised we
> could! <VBG>
>
> Best,
>
> Andy

Andy...

Come to the dark side.
We have cookies. <g>
--
Peace! Om

"Love and compassion are necessities, not luxuries. Without them humanity cannot survive." -- Dalai Lama

Christine Dabney wrote:
> Heya,
>
> I used my new pressure cooker tonight, to fix some more turkey broth.
> I had roasted some more turkey parts and I submerged them in what
> little broth I had left..then pressurized it and let it cook for about
> 20 minutes.
> Just opened up the pressure cooker, and it looks like the turkey had
> been cooking for hours and hours.. The broth is very, very rich..and I
> am sure when it cools down, it will turn into turkey jelly. That
> rich.
>
> However, it won't get as far as that..as I am now making turkey soup.
> Now that I have had that success, I am going to do the rest of the
> soup in the pressure cooker as well!!
>
> I am very happy!

Oh you!!! I shall have to get mine out now

On Sun, 30 Nov 2008 04:26:41 -0600, Omelet >
wrote:


>Congrats Christine, and welcome to the wonderful world of pressure
>cooking... :-)
>
>I used it a lot for t-day for both the gravy stock and the rice
>dressing. A real time saver and IMHO it concentrates a lot of the
>flavors.
>
><hugs>
>
>What brand/type did you end up getting?

I got this:
http://www.amazon.com/Fagor-Combi-5-...8042499&sr=1-3

I think I need a bigger one as well. When I finally made my soup, I
couldn't make a very large quantity..not even what I usually make.
Simply because I needed to only fill it half way.

I do have some issues with it, and it is because of my nature, not the
pressure cooker. I am like John Thorne, who describes himself as a
fiddly sort of cook. I like to fiddle with my food, and a pressure
cooker prevents me from doing that during the cooking process.

Also, and this might just be my inexperience, but timing is a big
issue I think. I did like how it really drew out everything in the
turkey carcass...and it looked like it was long cooked, but that
didn't go so well for the vegetables that were cooked along with it.
It may be that I will have to tweak recipes to really use it
effectively, and to be able to cook the denser, meatier things more
quickly without destroying the vegetables ( say as in soup) to mere
mush.

I suppose you have dealt with this already, or maybe I am just finicky
that way. There must be a staged process that can be done, to allow
for cooking to proper doneness of everything.

What is your experience in this regard?

Christine

On Sun, 30 Nov 2008 10:39:38 -0000, "Ophelia" >
wrote:


>Oh you!!! I shall have to get mine out now
>
>
Please do, Ophelia. Can you report back on how you use it, and so
forth?

How have you used it in the past?

Christine

Christine Dabney wrote:
> On Sun, 30 Nov 2008 10:39:38 -0000, "Ophelia" >
> wrote:
>
>
>> Oh you!!! I shall have to get mine out now
>>
>>
> Please do, Ophelia. Can you report back on how you use it, and so
> forth?
>
> How have you used it in the past?

I always used one when the children were at home. I will need to try to
remember because it was a very long time ago) I cooked potatoes in it,
um.... stews.... stuff for casseroles before putting on a top (pastry or
potato) to finish off in the oven. It saved a lot of time and fuel

Now, I will probably use it for stock the same as you and Om. I will
probably use it more as I did in the past, especially the way the price of
fuel is going.

Ophelia wrote:
> Christine Dabney wrote:
>> On Sun, 30 Nov 2008 10:39:38 -0000, "Ophelia" >
>> wrote:
>>
>>
>>> Oh you!!! I shall have to get mine out now
>>>
>>>
>> Please do, Ophelia. Can you report back on how you use it, and so
>> forth?
>>
>> How have you used it in the past?
>
> I always used one when the children were at home. I will need to try
> to remember because it was a very long time ago) I cooked
> potatoes in it, um.... stews.... stuff for casseroles before putting
> on a top (pastry or potato) to finish off in the oven. It saved a
> lot of time and fuel
> Now, I will probably use it for stock the same as you and Om. I will
> probably use it more as I did in the past, especially the way the
> price of fuel is going.

Um... did that last para make sense? )

On Sun, 30 Nov 2008 11:15:43 -0000, "Ophelia" >
wrote:


>I always used one when the children were at home. I will need to try to
>remember because it was a very long time ago) I cooked potatoes in it,
>um.... stews.... stuff for casseroles before putting on a top (pastry or
>potato) to finish off in the oven. It saved a lot of time and fuel
>
>Now, I will probably use it for stock the same as you and Om. I will
>probably use it more as I did in the past, especially the way the price of
>fuel is going.
>

I think stock is just one use of it, that I will do. But it did make
very good broth...

I will have to experiment a bit...

Christine

Omelet said...

> In article >, Andy > wrote:
>
>> Christine Dabney said...
>>
>> > Heya,
>> >
>> > I used my new pressure cooker tonight, to fix some more turkey broth.
>> > I had roasted some more turkey parts and I submerged them in what
>> > little broth I had left..then pressurized it and let it cook for about
>> > 20 minutes.
>> > Just opened up the pressure cooker, and it looks like the turkey had
>> > been cooking for hours and hours.. The broth is very, very rich..and I
>> > am sure when it cools down, it will turn into turkey jelly. That
>> > rich.
>> >
>> > However, it won't get as far as that..as I am now making turkey soup.
>> > Now that I have had that success, I am going to do the rest of the
>> > soup in the pressure cooker as well!!
>> >
>> > I am very happy!
>> >
>> > Christine
>>
>>
>> Christine.
>>
>> hallelujah!
>>
>> You are more capable than I.
>>
>> How was cleanup?
>>
>> Glad to know you didn't blow up the neighborhood, like Mom promised we
>> could! <VBG>
>>
>> Best,
>>
>> Andy
>
> Andy...
>
> Come to the dark side.
> We have cookies. <g>


Om,

Yeah, so you say!

Bedside would be better, iyam!

Strawberries over here!

Best,

Andy
Whip cream you! Or... something!

Christine Dabney wrote:
> On Sun, 30 Nov 2008 11:15:43 -0000, "Ophelia" >
> wrote:
>
>
>> I always used one when the children were at home. I will need to
>> try to remember because it was a very long time ago) I cooked
>> potatoes in it, um.... stews.... stuff for casseroles before putting
>> on a top (pastry or potato) to finish off in the oven. It saved a
>> lot of time and fuel
>>
>> Now, I will probably use it for stock the same as you and Om. I will
>> probably use it more as I did in the past, especially the way the
>> price of fuel is going.
>>
>
> I think stock is just one use of it, that I will do. But it did make
> very good broth...
>
> I will have to experiment a bit...

Be sure to share them please

Andy said...

> Omelet said...
>
>> In article >, Andy > wrote:
>>
>>> Christine Dabney said...
>>>
>>> > Heya,
>>> >
>>> > I used my new pressure cooker tonight, to fix some more turkey broth.
>>> > I had roasted some more turkey parts and I submerged them in what
>>> > little broth I had left..then pressurized it and let it cook for
about
>>> > 20 minutes.
>>> > Just opened up the pressure cooker, and it looks like the turkey had
>>> > been cooking for hours and hours.. The broth is very, very rich..and
I
>>> > am sure when it cools down, it will turn into turkey jelly. That
>>> > rich.
>>> >
>>> > However, it won't get as far as that..as I am now making turkey soup.
>>> > Now that I have had that success, I am going to do the rest of the
>>> > soup in the pressure cooker as well!!
>>> >
>>> > I am very happy!
>>> >
>>> > Christine
>>>
>>>
>>> Christine.
>>>
>>> hallelujah!
>>>
>>> You are more capable than I.
>>>
>>> How was cleanup?
>>>
>>> Glad to know you didn't blow up the neighborhood, like Mom promised we
>>> could! <VBG>
>>>
>>> Best,
>>>
>>> Andy
>>
>> Andy...
>>
>> Come to the dark side.
>> We have cookies. <g>
>
>
> Om,
>
> Yeah, so you say!
>
> Bedside would be better, iyam!
>
> Strawberries over here!
>
> Best,
>
> Andy
> Whip cream you! Or... something!


And need I remind you I ain't had breakfast in Texas!??

Recently!?

With you?

Andy BUM!!!
And an Evil Twin <VEG>

In article >,
Christine Dabney > wrote:

> On Sun, 30 Nov 2008 04:26:41 -0600, Omelet >
> wrote:
>
>
> >Congrats Christine, and welcome to the wonderful world of pressure
> >cooking... :-)
> >
> >I used it a lot for t-day for both the gravy stock and the rice
> >dressing. A real time saver and IMHO it concentrates a lot of the
> >flavors.
> >
> ><hugs>
> >
> >What brand/type did you end up getting?
>
> I got this:
> http://www.amazon.com/Fagor-Combi-5-...023D9S0/ref=sr
> _1_3?ie=UTF8&s=kitchen&qid=1228042499&sr=1-3
>
> I think I need a bigger one as well. When I finally made my soup, I
> couldn't make a very large quantity..not even what I usually make.
> Simply because I needed to only fill it half way.

Or make two small batches and combine them.

> I do have some issues with it, and it is because of my nature, not the
> pressure cooker. I am like John Thorne, who describes himself as a
> fiddly sort of cook. I like to fiddle with my food, and a pressure
> cooker prevents me from doing that during the cooking process.

Yes, it does.

I don't do turkey or chicken soup in the pc. When I do beef vegetable
soup, I do the soup bone in the pc with seasonings - onion, parsley,
peppercorns, bay leaf, salt - in the pressure cooker pan, cool, chill
and defat the broth, pick meat from the bone. I cook the soup
vegetables in the broth and add the cooked meat near the end.

> I suppose you have dealt with this already, or maybe I am just finicky
> that way. There must be a staged process that can be done, to allow
> for cooking to proper doneness of everything.
>
> What is your experience in this regard?
>
> Christine

Have you looked at the instruction manual and looked at some of the
recipes for combination dishes?

Doing it in stages is common. E.g., beef stew instructions have the
meat (1" cubes) cook for 5 minutes, drop pressure fast; add vegetables
and cook 5 minutes; fast cool. Boiled dinner has the meat cooking for
20 minutes, the letting pressure release slowly; add vegetables, cook 5
minutes, cool fast.

I guess I don't cook vegetables in mine. I mostly use it for cooking
tough cuts of meat. If I'm going to want a vat of, say, beef broth, I
might well start it late at night and let it simmer on the stove
overnight.

--
-Barb, Mother Superior, HOSSSPoJ
http://web.mac.com/barbschaller - raspberry pie, parte dos, 11/27/2008

Christine Dabney wrote:
> On Sun, 30 Nov 2008 04:26:41 -0600, Omelet >
> wrote:
>
>
>> Congrats Christine, and welcome to the wonderful world of pressure
>> cooking... :-)
>>
>> I used it a lot for t-day for both the gravy stock and the rice
>> dressing. A real time saver and IMHO it concentrates a lot of the
>> flavors.
>>
>> <hugs>
>>
>> What brand/type did you end up getting?
>
> I got this:
> http://www.amazon.com/Fagor-Combi-5-...8042499&sr=1-3
>
> I think I need a bigger one as well. When I finally made my soup, I
> couldn't make a very large quantity..not even what I usually make.
> Simply because I needed to only fill it half way.
>
> I do have some issues with it, and it is because of my nature, not the
> pressure cooker. I am like John Thorne, who describes himself as a
> fiddly sort of cook. I like to fiddle with my food, and a pressure
> cooker prevents me from doing that during the cooking process.
>
> Also, and this might just be my inexperience, but timing is a big
> issue I think. I did like how it really drew out everything in the
> turkey carcass...and it looked like it was long cooked, but that
> didn't go so well for the vegetables that were cooked along with it.
> It may be that I will have to tweak recipes to really use it
> effectively, and to be able to cook the denser, meatier things more
> quickly without destroying the vegetables ( say as in soup) to mere
> mush.
>
> I suppose you have dealt with this already, or maybe I am just finicky
> that way. There must be a staged process that can be done, to allow
> for cooking to proper doneness of everything.
>
> What is your experience in this regard?
>
> Christine

I like to fiddle with my food as well. I cook the meat for stew or broth
first and then proceed in a larger pot with the rest. I still cut the time
considerably, get tender meat or richer broth but am still able to do what I
want in the way of adjustment. I wouldn't be without a pressure cooker to
do beets or dried beans or certain meat. I'd still rather do winter squash
in the oven. I don't like the results with the pc. With something like
winter squash you have to be sure that all pieces are the same size and not
too large or some of it will be mushy/watery. There's a learning curve.
Janet

On Sun, 30 Nov 2008 04:01:34 -0700, Christine Dabney
> wrote:

>Also, and this might just be my inexperience, but timing is a big
>issue I think. I did like how it really drew out everything in the
>turkey carcass...and it looked like it was long cooked, but that
>didn't go so well for the vegetables that were cooked along with it.
>It may be that I will have to tweak recipes to really use it
>effectively, and to be able to cook the denser, meatier things more
>quickly without destroying the vegetables ( say as in soup) to mere
>mush.

I think you'll have to do what I do - sacrifice some onions, carrots
and celery to the stock, strain off everything and add fresh
vegetables when making the real soup.


--
I never worry about diets. The only carrots that
interest me are the number of carats in a diamond.

Mae West

sf said...

> I think you'll have to do what I do - sacrifice some onions, carrots
> and celery to the stock, strain off everything and add fresh
> vegetables when making the real soup.


Ahhh... the ol' "soil sacrifice!"

Andy
Kick Me

In article >,
Christine Dabney > wrote:

> >What brand/type did you end up getting?
>
> I got this:
> http://www.amazon.com/Fagor-Combi-5-...023D9S0/ref=sr
> _1_3?ie=UTF8&s=kitchen&qid=1228042499&sr=1-3

Geez, you didn't screw around did you? ;-) That's ok, a pressure cooker
lasts a good 30 years IME. Maybe more.

>
> I think I need a bigger one as well. When I finally made my soup, I
> couldn't make a very large quantity..not even what I usually make.
> Simply because I needed to only fill it half way.

I use 3/4 full with everything except beans. I learned not to do that
the hard way. <g> Blew the safety valve for the first time with that.
I'm glad I make it a habit to aim that thing at the back wall! I've been
using a PC since, well, all my life since mom taught me. She only had
one blow out too and I don't recall what she was cooking. I'm 46.

Helluva mess. Lynn helped me clean it up and still accepted my gift of a
new Presto. ;-) She learned that day the worst that could happen with
one. We had to move the stove out and clean under, behind and beside it
as well as cleaning out the hood above it.

It was do-able, just messy. My stove area had not been cleaned that well
in ages. <g>

She now loves her PC as much as I do. It was an amazing coincidence.
Here I was praising PC cooking with a new in box one for her (B-day
gift) when I finally screwed up and had a blow out! <lol> Didn't scare
her tho'. I explained my mistake to her so she went with it anyway. It
was funny as hell actually thinking back on it.

>
> I do have some issues with it, and it is because of my nature, not the
> pressure cooker. I am like John Thorne, who describes himself as a
> fiddly sort of cook. I like to fiddle with my food, and a pressure
> cooker prevents me from doing that during the cooking process.

<lol> It'll cure ya!

>
> Also, and this might just be my inexperience, but timing is a big
> issue I think. I did like how it really drew out everything in the
> turkey carcass...and it looked like it was long cooked, but that
> didn't go so well for the vegetables that were cooked along with it.

Veggies cook much faster. I'm still trying to get those right. 10
minutes works for most! 15 is too long for artichokes. :-(

> It may be that I will have to tweak recipes to really use it
> effectively, and to be able to cook the denser, meatier things more
> quickly without destroying the vegetables ( say as in soup) to mere
> mush.

Sometimes it's best to sacrifice a few veggies to mush for flavor, use
only small amounts and steam some separate to add afterwards for texture
and content.

>
> I suppose you have dealt with this already, or maybe I am just finicky
> that way. There must be a staged process that can be done, to allow
> for cooking to proper doneness of everything.
>
> What is your experience in this regard?
>
> Christine

See above.

I cooked rice with veggies for 20 minutes with meat (necks and
gizzards), but I steamed some additional carrots and mushrooms
separately and added them afterwards when I made my wild rice dressing.
I added only 1 carrot, 1 onion, 3 ribs of celery and some garlic for the
main flavor and left them in.

It's tricky.

I actually use the microwave more for steaming veggies than the PC.
--
Peace! Om

"Love and compassion are necessities, not luxuries. Without them humanity cannot survive." -- Dalai Lama

In article >,
"Ophelia" > wrote:

> Ophelia wrote:
> > Christine Dabney wrote:
> >> On Sun, 30 Nov 2008 10:39:38 -0000, "Ophelia" >
> >> wrote:
> >>
> >>
> >>> Oh you!!! I shall have to get mine out now
> >>>
> >>>
> >> Please do, Ophelia. Can you report back on how you use it, and so
> >> forth?
> >>
> >> How have you used it in the past?
> >
> > I always used one when the children were at home. I will need to try
> > to remember because it was a very long time ago) I cooked
> > potatoes in it, um.... stews.... stuff for casseroles before putting
> > on a top (pastry or potato) to finish off in the oven. It saved a
> > lot of time and fuel
> > Now, I will probably use it for stock the same as you and Om. I will
> > probably use it more as I did in the past, especially the way the
> > price of fuel is going.
>
> Um... did that last para make sense? )

Yes. :-)

My utilities are almost as high as my morgage. Using a PC to cook stuff
that would otherwise need long cooking times saves on electric and/or
gas bills due to faster cooking times.
--
Peace! Om

"Love and compassion are necessities, not luxuries. Without them humanity cannot survive." -- Dalai Lama

In article >, Andy > wrote:

> Omelet said...
>
> > In article >, Andy > wrote:
> >
> >> Christine Dabney said...
> >>
> >> > Heya,
> >> >
> >> > I used my new pressure cooker tonight, to fix some more turkey broth.
> >> > I had roasted some more turkey parts and I submerged them in what
> >> > little broth I had left..then pressurized it and let it cook for about
> >> > 20 minutes.
> >> > Just opened up the pressure cooker, and it looks like the turkey had
> >> > been cooking for hours and hours.. The broth is very, very rich..and I
> >> > am sure when it cools down, it will turn into turkey jelly. That
> >> > rich.
> >> >
> >> > However, it won't get as far as that..as I am now making turkey soup.
> >> > Now that I have had that success, I am going to do the rest of the
> >> > soup in the pressure cooker as well!!
> >> >
> >> > I am very happy!
> >> >
> >> > Christine
> >>
> >>
> >> Christine.
> >>
> >> hallelujah!
> >>
> >> You are more capable than I.
> >>
> >> How was cleanup?
> >>
> >> Glad to know you didn't blow up the neighborhood, like Mom promised we
> >> could! <VBG>
> >>
> >> Best,
> >>
> >> Andy
> >
> > Andy...
> >
> > Come to the dark side.
> > We have cookies. <g>
>
>
> Om,
>
> Yeah, so you say!
>
> Bedside would be better, iyam!
>
> Strawberries over here!
>
> Best,
>
> Andy
> Whip cream you! Or... something!

Yams and spuds are GREAT PC'd! I promise. :-)
So is winter squash.
--
Peace! Om

"Love and compassion are necessities, not luxuries. Without them humanity cannot survive." -- Dalai Lama

In article >, Andy > wrote:

> And need I remind you I ain't had breakfast in Texas!??
>
> Recently!?
>
> With you?
>
> Andy BUM!!!
> And an Evil Twin <VEG>

I'll serve you grits! <lolol>
--
Peace! Om

"Love and compassion are necessities, not luxuries. Without them humanity cannot survive." -- Dalai Lama

In article >,
sf > wrote:

> On Sun, 30 Nov 2008 04:01:34 -0700, Christine Dabney
> > wrote:
>
> >Also, and this might just be my inexperience, but timing is a big
> >issue I think. I did like how it really drew out everything in the
> >turkey carcass...and it looked like it was long cooked, but that
> >didn't go so well for the vegetables that were cooked along with it.
> >It may be that I will have to tweak recipes to really use it
> >effectively, and to be able to cook the denser, meatier things more
> >quickly without destroying the vegetables ( say as in soup) to mere
> >mush.
>
> I think you'll have to do what I do - sacrifice some onions, carrots
> and celery to the stock, strain off everything and add fresh
> vegetables when making the real soup.

Agreed.

But then, that is why freezer scraps work so well. :-)
--
Peace! Om

"Love and compassion are necessities, not luxuries. Without them humanity cannot survive." -- Dalai Lama

Omelet said...

> In article >, Andy > wrote:
>
>> Omelet said...
>>
>> > In article >, Andy > wrote:
>> >
>> >> Christine Dabney said...
>> >>
>> >> > Heya,
>> >> >
>> >> > I used my new pressure cooker tonight, to fix some more turkey
>> >> > broth. I had roasted some more turkey parts and I submerged them
>> >> > in what little broth I had left..then pressurized it and let it
>> >> > cook for about 20 minutes.
>> >> > Just opened up the pressure cooker, and it looks like the turkey
>> >> > had been cooking for hours and hours.. The broth is very, very
>> >> > rich..and I am sure when it cools down, it will turn into turkey
>> >> > jelly. That rich.
>> >> >
>> >> > However, it won't get as far as that..as I am now making turkey
>> >> > soup. Now that I have had that success, I am going to do the rest
>> >> > of the soup in the pressure cooker as well!!
>> >> >
>> >> > I am very happy!
>> >> >
>> >> > Christine
>> >>
>> >>
>> >> Christine.
>> >>
>> >> hallelujah!
>> >>
>> >> You are more capable than I.
>> >>
>> >> How was cleanup?
>> >>
>> >> Glad to know you didn't blow up the neighborhood, like Mom promised
>> >> we could! <VBG>
>> >>
>> >> Best,
>> >>
>> >> Andy
>> >
>> > Andy...
>> >
>> > Come to the dark side.
>> > We have cookies. <g>
>>
>>
>> Om,
>>
>> Yeah, so you say!
>>
>> Bedside would be better, iyam!
>>
>> Strawberries over here!
>>
>> Best,
>>
>> Andy
>> Whip cream you! Or... something!
>
> Yams and spuds are GREAT PC'd! I promise. :-)
> So is winter squash.


Om,

You're SUCH a tease!!!

Promises, promises!

<smootch>

Andy

In article >, Andy > wrote:

> Omelet said...
>
> > In article >, Andy > wrote:
> >
> >> Omelet said...
> >>
> >> > In article >, Andy > wrote:
> >> >
> >> >> Christine Dabney said...
> >> >>
> >> >> > Heya,
> >> >> >
> >> >> > I used my new pressure cooker tonight, to fix some more turkey
> >> >> > broth. I had roasted some more turkey parts and I submerged them
> >> >> > in what little broth I had left..then pressurized it and let it
> >> >> > cook for about 20 minutes.
> >> >> > Just opened up the pressure cooker, and it looks like the turkey
> >> >> > had been cooking for hours and hours.. The broth is very, very
> >> >> > rich..and I am sure when it cools down, it will turn into turkey
> >> >> > jelly. That rich.
> >> >> >
> >> >> > However, it won't get as far as that..as I am now making turkey
> >> >> > soup. Now that I have had that success, I am going to do the rest
> >> >> > of the soup in the pressure cooker as well!!
> >> >> >
> >> >> > I am very happy!
> >> >> >
> >> >> > Christine
> >> >>
> >> >>
> >> >> Christine.
> >> >>
> >> >> hallelujah!
> >> >>
> >> >> You are more capable than I.
> >> >>
> >> >> How was cleanup?
> >> >>
> >> >> Glad to know you didn't blow up the neighborhood, like Mom promised
> >> >> we could! <VBG>
> >> >>
> >> >> Best,
> >> >>
> >> >> Andy
> >> >
> >> > Andy...
> >> >
> >> > Come to the dark side.
> >> > We have cookies. <g>
> >>
> >>
> >> Om,
> >>
> >> Yeah, so you say!
> >>
> >> Bedside would be better, iyam!
> >>
> >> Strawberries over here!
> >>
> >> Best,
> >>
> >> Andy
> >> Whip cream you! Or... something!
> >
> > Yams and spuds are GREAT PC'd! I promise. :-)
> > So is winter squash.
>
>
> Om,
>
> You're SUCH a tease!!!
>
> Promises, promises!
>
> <smootch>
>
> Andy

Cheers babe. :-)
--
Peace! Om

"Love and compassion are necessities, not luxuries. Without them humanity cannot survive." -- Dalai Lama

Janet Wilder wrote:
> Congratulations! I wouldn't think of making broth any other way than
> in a pressure cooker. Sometimes I use it to make a "soup base" when I
> need to make a lot of chicken soup (like for 40 people).

You make soup for 40 people????????



I make a
> super-rich broth in the PC then water it down with boiled water. My
> family has been feeding large groups of soup lovers this way for 3
> generations.
> Hope you find some more uses for it. We love it for lentil soup.

What's up with the mp3 attachments (twice)?


--
I never worry about diets. The only carrots that
interest me are the number of carats in a diamond.

Mae West

Omelet said...

> In article >, Andy > wrote:
>
>> Omelet said...
>>
>> > In article >, Andy > wrote:
>> >
>> >> Omelet said...
>> >>
>> >> > In article >, Andy >
wrote:
>> >> >
>> >> >> Christine Dabney said...
>> >> >>
>> >> >> > Heya,
>> >> >> >
>> >> >> > I used my new pressure cooker tonight, to fix some more turkey
>> >> >> > broth. I had roasted some more turkey parts and I submerged them
>> >> >> > in what little broth I had left..then pressurized it and let it
>> >> >> > cook for about 20 minutes.
>> >> >> > Just opened up the pressure cooker, and it looks like the turkey
>> >> >> > had been cooking for hours and hours.. The broth is very, very
>> >> >> > rich..and I am sure when it cools down, it will turn into turkey
>> >> >> > jelly. That rich.
>> >> >> >
>> >> >> > However, it won't get as far as that..as I am now making turkey
>> >> >> > soup. Now that I have had that success, I am going to do the
rest
>> >> >> > of the soup in the pressure cooker as well!!
>> >> >> >
>> >> >> > I am very happy!
>> >> >> >
>> >> >> > Christine
>> >> >>
>> >> >>
>> >> >> Christine.
>> >> >>
>> >> >> hallelujah!
>> >> >>
>> >> >> You are more capable than I.
>> >> >>
>> >> >> How was cleanup?
>> >> >>
>> >> >> Glad to know you didn't blow up the neighborhood, like Mom
promised
>> >> >> we could! <VBG>
>> >> >>
>> >> >> Best,
>> >> >>
>> >> >> Andy
>> >> >
>> >> > Andy...
>> >> >
>> >> > Come to the dark side.
>> >> > We have cookies. <g>
>> >>
>> >>
>> >> Om,
>> >>
>> >> Yeah, so you say!
>> >>
>> >> Bedside would be better, iyam!
>> >>
>> >> Strawberries over here!
>> >>
>> >> Best,
>> >>
>> >> Andy
>> >> Whip cream you! Or... something!
>> >
>> > Yams and spuds are GREAT PC'd! I promise. :-)
>> > So is winter squash.
>>
>>
>> Om,
>>
>> You're SUCH a tease!!!
>>
>> Promises, promises!
>>
>> <smootch>
>>
>> Andy
>
> Cheers babe. :-)


I'm out of sorts!

Giants or Redskins?

ICK vs ICK

Andy

In article >, Andy > wrote:

> > Cheers babe. :-)
>
>
> I'm out of sorts!
>
> Giants or Redskins?
>
> ICK vs ICK
>
> Andy

Giants!!!
--
Peace! Om

"Love and compassion are necessities, not luxuries. Without them humanity cannot survive." -- Dalai Lama

Omelet said...

> In article >, Andy > wrote:
>
>> > Cheers babe. :-)
>>
>>
>> I'm out of sorts!
>>
>> Giants or Redskins?
>>
>> ICK vs ICK
>>
>> Andy
>
> Giants!!!


OM!!!!!!

In article >, Andy > wrote:

> Omelet said...
>
> > In article >, Andy > wrote:
> >
> >> > Cheers babe. :-)
> >>
> >>
> >> I'm out of sorts!
> >>
> >> Giants or Redskins?
> >>
> >> ICK vs ICK
> >>
> >> Andy
> >
> > Giants!!!
>
>
> OM!!!!!!

I flipped a coin. <g>
--
Peace! Om

"Love and compassion are necessities, not luxuries. Without them humanity cannot survive." -- Dalai Lama

Omelet said...

> In article >, Andy > wrote:
>
>> Omelet said...
>>
>> > In article >, Andy > wrote:
>> >
>> >> > Cheers babe. :-)
>> >>
>> >>
>> >> I'm out of sorts!
>> >>
>> >> Giants or Redskins?
>> >>
>> >> ICK vs ICK
>> >>
>> >> Andy
>> >
>> > Giants!!!
>>
>>
>> OM!!!!!!
>
> I flipped a coin. <g>


You antagonist bitch!

This means bedroom war!

OK, go Redskins!!!

You ruffled some serious buteo lagopus feather woman!!!!

"I flipped a coin." "I flipped a coin." I coulda done THAT.

<G>

Andy

Christine Dabney > wrote:

> I suppose you have dealt with this already, or maybe I am just finicky
> that way. There must be a staged process that can be done, to allow
> for cooking to proper doneness of everything.
>
> What is your experience in this regard?

A pressure cooker is good for some things, not for everything. It is
good for stocks and such, as well as for long-cooking stews or similar
that would otherwise be cooked in the oven for most of the time, with no
intervention necessary on the cook's part. Of course, you could also
cook most everything in it, in multi-staged processes, but this would
not be a very good or even a logical idea. Used this way, the pressure
cooker probably won't even save you any time or energy.

Victor

On Nov 29, 9:13*pm, Christine Dabney > wrote:
> Heya,
>
> I used my new pressure cooker tonight, to fix some more turkey broth.
> I had roasted some more turkey parts and I submerged them in what
> little broth I had left..then pressurized it and let it cook for about
> 20 minutes.
> Just opened up the pressure cooker, and it looks like the turkey had
> been cooking for hours and hours.. The broth is very, very rich..and I
> am sure when it cools down, it will turn into turkey jelly. *That
> rich.
>
> However, it won't get as far as that..as I am now making turkey soup.
> Now that I have had that success, I am going to do the rest of the
> soup in the pressure cooker as well!!
>
> I am very happy!
>
> Christine

I remember my first time - I was scared to death of the pot exploding.
Nowdays, I know better - the working pressures is less than half that
of a standard automobile tire. I should get myself a PC - they're
great!

[To music}: Let's get together and feel alright!!!

In article >, Andy > wrote:

> Omelet said...
>
> > In article >, Andy > wrote:
> >
> >> Omelet said...
> >>
> >> > In article >, Andy > wrote:
> >> >
> >> >> > Cheers babe. :-)
> >> >>
> >> >>
> >> >> I'm out of sorts!
> >> >>
> >> >> Giants or Redskins?
> >> >>
> >> >> ICK vs ICK
> >> >>
> >> >> Andy
> >> >
> >> > Giants!!!
> >>
> >>
> >> OM!!!!!!
> >
> > I flipped a coin. <g>
>
>
> You antagonist bitch!
>
> This means bedroom war!
>
> OK, go Redskins!!!
>
> You ruffled some serious buteo lagopus feather woman!!!!
>
> "I flipped a coin." "I flipped a coin." I coulda done THAT.
>
> <G>
>
> Andy

So who won? <g>
--
Peace! Om

"Love and compassion are necessities, not luxuries. Without them humanity cannot survive." -- Dalai Lama

In article >,
sf > wrote:

> What's up with the mp3 attachments (twice)?

Who *are* you and why are you posting here?

--
Dan Abel
Petaluma, California USA

On Sun, 30 Nov 2008 22:32:31 +0100, Victor Sack wrote:

> Christine Dabney > wrote:
>
>> I suppose you have dealt with this already, or maybe I am just finicky
>> that way. There must be a staged process that can be done, to allow
>> for cooking to proper doneness of everything.
>>
>> What is your experience in this regard?
>
> A pressure cooker is good for some things, not for everything. It is
> good for stocks and such, as well as for long-cooking stews or similar
> that would otherwise be cooked in the oven for most of the time, with no
> intervention necessary on the cook's part. Of course, you could also
> cook most everything in it, in multi-staged processes, but this would
> not be a very good or even a logical idea. Used this way, the pressure
> cooker probably won't even save you any time or energy.
>
> Victor

is that much energy really saved, even with a no-meddle recipe? i mean in
terms of what you pay for the gas or electricity. maybe over using an
oven, but i'm skeptical you're saving more than a few pennies on the
stove-top.

your pal,
blake

In article >,
blake murphy > wrote:

> On Sun, 30 Nov 2008 22:32:31 +0100, Victor Sack wrote:
>
> > Christine Dabney > wrote:
> >
> >> I suppose you have dealt with this already, or maybe I am just finicky
> >> that way. There must be a staged process that can be done, to allow
> >> for cooking to proper doneness of everything.
> >>
> >> What is your experience in this regard?
> >
> > A pressure cooker is good for some things, not for everything. It is
> > good for stocks and such, as well as for long-cooking stews or similar
> > that would otherwise be cooked in the oven for most of the time, with no
> > intervention necessary on the cook's part. Of course, you could also
> > cook most everything in it, in multi-staged processes, but this would
> > not be a very good or even a logical idea. Used this way, the pressure
> > cooker probably won't even save you any time or energy.
> >
> > Victor
>
> is that much energy really saved, even with a no-meddle recipe? i mean in
> terms of what you pay for the gas or electricity. maybe over using an
> oven, but i'm skeptical you're saving more than a few pennies on the
> stove-top.
>
> your pal,
> blake

With stock, you are saving a lot. 30 to 40 minutes running the stove
vs. 4 to 6 hours?
--
Peace! Om

"Love and compassion are necessities, not luxuries. Without them humanity cannot survive." -- Dalai Lama

In article >,
Omelet > wrote:

> In article >,
> blake murphy > wrote:
>
> > On Sun, 30 Nov 2008 22:32:31 +0100, Victor Sack wrote:
> >
> > > Christine Dabney > wrote:
> > >
> > >> I suppose you have dealt with this already, or maybe I am just finicky
> > >> that way. There must be a staged process that can be done, to allow
> > >> for cooking to proper doneness of everything.

> > > intervention necessary on the cook's part. Of course, you could also
> > > cook most everything in it, in multi-staged processes, but this would
> > > not be a very good or even a logical idea. Used this way, the pressure
> > > cooker probably won't even save you any time or energy.

> > is that much energy really saved, even with a no-meddle recipe? i mean in
> > terms of what you pay for the gas or electricity. maybe over using an
> > oven, but i'm skeptical you're saving more than a few pennies on the
> > stove-top.

Didn't your momma teach you that a penny saved is a penny earned, or
whatever that saying is?

I'm a little skeptical myself. It takes a lot of energy to bring a lot
of liquid up to a boil, but not so much to keep it at a simmer. Still,
it adds up over time.

> With stock, you are saving a lot. 30 to 40 minutes running the stove
> vs. 4 to 6 hours?

The other factor has to do with where you live. Om and Christine live
in places that get warm in the summer. I'm guessing that air
conditioning is pretty much mandatory. Stoves are very efficient, air
conditioners are not. Pretty much every penny you spend on heating
stuff on the stove gets used for that. It's going to cost more than a
penny for equivalent cooling.

--
Dan Abel
Petaluma, California USA

blake murphy > wrote:

> is that much energy really saved, even with a no-meddle recipe? i mean in
> terms of what you pay for the gas or electricity. maybe over using an
> oven, but i'm skeptical you're saving more than a few pennies on the
> stove-top.

With any given recipe, the savings are nearly always measured in
pennies, but they all add up fast enough if you use the pressure cooker
with any regularity. Still, time saved is by far the more important
reason.

Victor