"John Kuthe" > wrote in message
...
> On Friday, July 27, 2018 at 9:04:25 AM UTC-5, Cheri wrote:
> ...
>> I wonder what kinds of things it does that a pressure cooker can't do
>> Ophelia. Curious, and this is just one persons opinion, but it makes me
>> wonder.
>>
>> https://www.thekitchn.com/i-tried-th...missing-242961
>
> Make toast! Crisp up anything, any cooking that involves DRYING the food.
>
> John Kuthe...


OK, that's something.

Cheri

"Hank Rogers" wrote in message news
U.S. Janet B. wrote:
> On Fri, 27 Jul 2018 19:11:10 +0100, "Ophelia" >
> wrote:
>
>>
>>
>> "U.S. Janet B." wrote in message
>> news >>
>> On Fri, 27 Jul 2018 07:20:06 -0700, "Cheri" >
>> wrote:
>>
>>> "U.S. Janet B." > wrote in message
>>> ...
>>>> On Fri, 27 Jul 2018 14:32:52 +0100, "Ophelia" >
>>>> wrote:
>>>>
>>>>>
>>>>>
>>>>> "Cheri" wrote in message news >>>>>
>>>>> "dsi1" > wrote in message
>>>>> ...
>>>>> On Tuesday, July 24, 2018 at 3:39:42 PM UTC-10, Nellie wrote:
>>>>>> Ophelia and Julie
>>>>>>
>>>>>> I have the 8 qt Instant Pot. I can't get the Sur La table page to
>>>>>> load
>>>>>> so
>>>>>> don't know if it's a good deal. I got mine at Target for $89.on sale
>>>>>>
>>>>>> Yes, I do like it very much. I can make a fabulous pot roast in 55
>>>>>> minutes, pulled pork in less, frozen chicken straight from the
>>>>>> freezer
>>>>>> in
>>>>>> less than an hour. Everything comes out tasting wonderful.
>>>>>>
>>>>>> I had gottten a pressure cooker as a wedding gift years ago and was
>>>>>> afraid
>>>>>> to use it after a co-worker's incident with it. This thing is easy
>>>>>> peasy
>>>>>>
>>>>>> Hope to help,
>>>>>> Nellie
>>>>>
>>>>> Pressure cookers are great. Most people are afraid of that contraption
>>>>> until
>>>>> they've used it for a while. I was scared to death of the one we had
>>>>> when
>>>>> I
>>>>> was a kid. I don't know how we got it but I was the only one in my
>>>>> family
>>>>> that used it. The truth is that those things don't operate at a very
>>>>> high
>>>>> pressure. They are less than half the pressure of properly inflated
>>>>> car
>>>>> tires.
>>>>>
>>>>> I don't want a multi-cooker because that's just more clutter in the
>>>>> kitchen
>>>>> but I'd certainly spring for a cheap aluminum if I could use it on my
>>>>> range.
>>>>> It won't work on my range because it's an induction range and aluminum
>>>>> does
>>>>> not work on it. Unfortunately, the steel ones are too expensive for
>>>>> me.
>>>>> That's the breaks.
>>>>>
>>>>> ==
>>>>>
>>>>> I have an old fashioned pressure cooker that I use quite often, never
>>>>> had
>>>>> a
>>>>> problem with it.
>>>>>
>>>>> Cheri
>>>>>
>>>>> ===
>>>>>
>>>>> Same here, but I was intrigued with the Instant Pot because it seems
>>>>> to
>>>>> cook
>>>>> a variety of things that I would never think to do in my Pressure
>>>>> cooker.
>>>>>
>>>>>
>>>>
>>>> you just need to get a new cookbook for pressure cookers or search the
>>>> 'Net. I never thought of some of those things either. I think I may
>>>> have one of those cookbooks around here somewhere. If I find it I
>>>> will post occasionally.
>>>> Janet US
>>>
>>>
>>> I have an old Presto cookbook somewhere too. I haven't seen it for a
>>> long
>>> time.
>>>
>>> Cheri
>>
>> I have the old Mirro book but what I am talking about are all the new
>> cookbooks coming out for the new electronic pressure cookers. I know
>> there are recipes for how to cook a one-pot meal where you dump the
>> uncooked pasta in along with everything else. I'm trying to think of
>> other things I have seen. I'll go check my cookbooks.
>> Janet US
>> ==
>>
>> I can assure you that my pressure cooking is NOT electronic It sits on
>> a
>> gas ring ...
>>
> the point is that you can use those same recipes for a non-electronic
> cooker. The new cookers have just given new cooks new ways to use the
> pot.
>

I'm surprised Popeye hasn't edified us with the virtues of using a 50
gallon Navy pot with steam jackets ... It can cook up hundreds of pounds
of food in as many milliseconds
===

But that might be a leeetle too much for two people ...

"U.S. Janet B." wrote in message
...

On Fri, 27 Jul 2018 21:18:47 +0100, "Ophelia" >
wrote:

>
>
>"U.S. Janet B." wrote in message
.. .
>
>On Fri, 27 Jul 2018 19:11:10 +0100, "Ophelia" >
>wrote:
>
>>
>>
>>"U.S. Janet B." wrote in message
>>news >>
>>On Fri, 27 Jul 2018 07:20:06 -0700, "Cheri" >
>>wrote:
>>
>>>"U.S. Janet B." > wrote in message
...
>>>> On Fri, 27 Jul 2018 14:32:52 +0100, "Ophelia" >
>>>> wrote:
>>>>
>>>>>
>>>>>
>>>>>"Cheri" wrote in message news >>>>>
>>>>>"dsi1" > wrote in message
...
>>>>>On Tuesday, July 24, 2018 at 3:39:42 PM UTC-10, Nellie wrote:
>>>>>> Ophelia and Julie
>>>>>>
>>>>>> I have the 8 qt Instant Pot. I can't get the Sur La table page to
>>>>>> load
>>>>>> so
>>>>>> don't know if it's a good deal. I got mine at Target for $89.on sale
>>>>>>
>>>>>> Yes, I do like it very much. I can make a fabulous pot roast in 55
>>>>>> minutes, pulled pork in less, frozen chicken straight from the
>>>>>> freezer
>>>>>> in
>>>>>> less than an hour. Everything comes out tasting wonderful.
>>>>>>
>>>>>> I had gottten a pressure cooker as a wedding gift years ago and was
>>>>>> afraid
>>>>>> to use it after a co-worker's incident with it. This thing is easy
>>>>>> peasy
>>>>>>
>>>>>> Hope to help,
>>>>>> Nellie
>>>>>
>>>>>Pressure cookers are great. Most people are afraid of that contraption
>>>>>until
>>>>>they've used it for a while. I was scared to death of the one we had
>>>>>when
>>>>>I
>>>>>was a kid. I don't know how we got it but I was the only one in my
>>>>>family
>>>>>that used it. The truth is that those things don't operate at a very
>>>>>high
>>>>>pressure. They are less than half the pressure of properly inflated car
>>>>>tires.
>>>>>
>>>>>I don't want a multi-cooker because that's just more clutter in the
>>>>>kitchen
>>>>>but I'd certainly spring for a cheap aluminum if I could use it on my
>>>>>range.
>>>>>It won't work on my range because it's an induction range and aluminum
>>>>>does
>>>>>not work on it. Unfortunately, the steel ones are too expensive for me.
>>>>>That's the breaks.
>>>>>
>>>>>==
>>>>>
>>>>>I have an old fashioned pressure cooker that I use quite often, never
>>>>>had
>>>>>a
>>>>>problem with it.
>>>>>
>>>>>Cheri
>>>>>
>>>>>===
>>>>>
>>>>>Same here, but I was intrigued with the Instant Pot because it seems to
>>>>>cook
>>>>>a variety of things that I would never think to do in my Pressure
>>>>>cooker.
>>>>>
>>>>>
>>>>
>>>> you just need to get a new cookbook for pressure cookers or search the
>>>> 'Net. I never thought of some of those things either. I think I may
>>>> have one of those cookbooks around here somewhere. If I find it I
>>>> will post occasionally.
>>>> Janet US
>>>
>>>
>>>I have an old Presto cookbook somewhere too. I haven't seen it for a long
>>>time.
>>>
>>>Cheri
>>
>>I have the old Mirro book but what I am talking about are all the new
>>cookbooks coming out for the new electronic pressure cookers. I know
>>there are recipes for how to cook a one-pot meal where you dump the
>>uncooked pasta in along with everything else. I'm trying to think of
>>other things I have seen. I'll go check my cookbooks.
>>Janet US
>>==
>>
>>I can assure you that my pressure cooking is NOT electronic It sits on
>>a
>>gas ring ...
>>
>the point is that you can use those same recipes for a non-electronic
>cooker. The new cookers have just given new cooks new ways to use the
>pot.
>
>==
>
>Really?? What are these books called? I can't ever imagine making a cake
>in one though) I mean, how does it get to pressure with no steam .. or
>do
>I have it back to front <g>
>
I'm sorry you missed my posts above.
Google for
Pressure cooker cakes
Pressure cooker pasta recipes
Pressure cooker casseroles
Pressure cooker lasagna
Pressure cooker mac and cheese
(be sure to read the sidebars that link to other pressure cooker
recipes)
You should be able to pick up some ideas that apply to you. As
always, if a recipe calles for a sauce in a jar or can, or if it calls
for so many ounces of ready made stock or so many ounces of a creamed
soup, or canned vegetables or broth concentrate, you know that you are
able to substitute fresh, or home made items.
Janet US

===

Thanks very much, I will! <saved>

I don't actually get all mails. Not sure why, but I often see replies to
mails I have never seen

"dsi1" wrote in message
...

On Friday, July 27, 2018 at 9:31:46 AM UTC-10, Gary wrote:
>
> Oh wow mom, bet you the family couldn't wait for a pot roast
> dinner. ;-o
> Individually chosen frozen dinners would be better and timed to
> eat while watching Judge Judy.

My mom was a very smart woman. As I got older I took over the dinner
preparation. The mechanism and implementation for this was not known to me
and happened so slowly as to be imperceptible to my developing brain. I
would come home from school and make a pot roast. The pressure cooker made
it very fast. I have a lot of fondness for them. The ignorant will dis this
vessel because well, that's what the ignorant do best.

My parents had more important things to do than make food. My dad was
building military installations on places like Guam, Midway, and Kwajalein.
I can't say what my mom was doing for the Army but it involved computers. My
dad said she had a higher security clearance than his. Neither of them
brought their work home with them but that's just as well - it could have
gotten them arrested.

https://www.youtube.com/watch?v=ZPbxyLxem7E

==

You must be very proud of them and also, you learned to be a cook!

It's all good)

"Cheri" wrote in message news
"Ophelia" > wrote in message
...

> Really?? What are these books called? I can't ever imagine making a cake
> in one though) I mean, how does it get to pressure with no steam .. or
> do I have it back to front <g>

I'll look around for my book and if I find it I will put the recipe here.

Cheri

==

Thank you! And the name of your book too, please?

"dsi1" wrote in message
...

On Friday, July 27, 2018 at 10:19:05 AM UTC-10, Ophelia wrote:
> ==
>
> Really?? What are these books called? I can't ever imagine making a cake
> in one though) I mean, how does it get to pressure with no steam .. or
> do
> I have it back to front <g>

Making a cake in a pressurized environment is an interesting idea. I think
they should make ovens that can be pressurized. The rational for this is
that you can cook the cake in a steamy environment rather than a vented on
resulting in a moister cake. The added pressure will also prevent collapsing
of the cake when cooling it down. As we all know, hot air will contract when
cooled. If the air is pressurized, you might be able to counteract this
effect. This bears investigation.

==

Yes it does! I suppose you will need to cook the cake in a container,
sitting in water in the cooker.

I only just thought about that )

"Ophelia" > wrote in message
...
>
>
> "Cheri" wrote in message news >
> "Ophelia" > wrote in message
> ...
>
>> Really?? What are these books called? I can't ever imagine making a
>> cake
>> in one though) I mean, how does it get to pressure with no steam .. or
>> do I have it back to front <g>
>
> I'll look around for my book and if I find it I will put the recipe here.
>
> Cheri
>
> ==
>
> Thank you! And the name of your book too, please?

It's a very old Presto Pressure Cooker cookbook.

Cheri

"Ophelia" > wrote in message
...
>
>
> "dsi1" wrote in message
> ...
>
> On Friday, July 27, 2018 at 10:19:05 AM UTC-10, Ophelia wrote:
>> ==
>>
>> Really?? What are these books called? I can't ever imagine making a
>> cake
>> in one though) I mean, how does it get to pressure with no steam .. or
>> do
>> I have it back to front <g>
>
> Making a cake in a pressurized environment is an interesting idea. I think
> they should make ovens that can be pressurized. The rational for this is
> that you can cook the cake in a steamy environment rather than a vented on
> resulting in a moister cake. The added pressure will also prevent
> collapsing
> of the cake when cooling it down. As we all know, hot air will contract
> when
> cooled. If the air is pressurized, you might be able to counteract this
> effect. This bears investigation.
>
> ==
>
> Yes it does! I suppose you will need to cook the cake in a container,
> sitting in water in the cooker.
>
> I only just thought about that )

I can't find my book, but saw this when searching, looks like a lot of
trouble to me.

https://indianhealthyrecipes.com/cooker-cake-recipe/

On Sat, 28 Jul 2018 14:47:54 +0100, "Ophelia" >
wrote:

>
>
>"Cheri" wrote in message news >
>"Ophelia" > wrote in message
...
>
>> Really?? What are these books called? I can't ever imagine making a cake
>> in one though) I mean, how does it get to pressure with no steam .. or
>> do I have it back to front <g>
>
>I'll look around for my book and if I find it I will put the recipe here.
>
>Cheri
>
>==
>
>Thank you! And the name of your book too, please?

I checked Amazon. I simply asked for Pressure Cooker books. There
were dozens of them. Just browse.

On Sat, 28 Jul 2018 14:48:14 +0100, "Ophelia" >
wrote:

>
>
>"dsi1" wrote in message
...
>
>On Friday, July 27, 2018 at 10:19:05 AM UTC-10, Ophelia wrote:
>> ==
>>
>> Really?? What are these books called? I can't ever imagine making a cake
>> in one though) I mean, how does it get to pressure with no steam .. or
>> do
>> I have it back to front <g>
>
>Making a cake in a pressurized environment is an interesting idea. I think
>they should make ovens that can be pressurized. The rational for this is
>that you can cook the cake in a steamy environment rather than a vented on
>resulting in a moister cake. The added pressure will also prevent collapsing
>of the cake when cooling it down. As we all know, hot air will contract when
>cooled. If the air is pressurized, you might be able to counteract this
>effect. This bears investigation.
>
>==
>
>Yes it does! I suppose you will need to cook the cake in a container,
>sitting in water in the cooker.
>
>I only just thought about that )
>
yes, the cake is in a cake pan, generally sitting on a rack of some
sort

"Ophelia" > wrote in message
...

> Yes it does! I suppose you will need to cook the cake in a container,
> sitting in water in the cooker.
>
> I only just thought about that )

I did find the book, finally, and you're pretty much right in the recipe
that's in the book, it's a basic white fruit cake but recipe could be
adapted differently, while still using the method. Personally, I would find
this too much trouble and don't wonder why I've never done cake in a PC. LOL

1/2 cup butter
1/2 cup sugar
3 eggs well beaten
1/2 tsp salt
2 cups mixed fruit, chopped
1 1/2 cup flour sifted
1 1/2 tsp baking powder
1/4 pineapple juice

5 cups of water in cooker with rack

combine butter and sugar, add eggs one at a time, beating well after each.
Sift 1 cup of flour with the salt and baking powder. Add the pineapple
juice alternately.
mix the fruits with the remaining 1/2 cup of flour and add to mixture.

turn into a greased bowl or mold that will sit loosely in cooker. Cover bowl
with waxed paper.
place bowl on rack with water in the cooker. Place cover on cooker. Allow
steam to flow from
vent pipe for 20 minutes. Place weight on vent piple and cook for 60 minutes
over medium heat or 10 pound pressure.

Allow stem to return to DOWN position.

"Cheri" wrote in message news
"Ophelia" > wrote in message
...
>
>
> "Cheri" wrote in message news >
> "Ophelia" > wrote in message
> ...
>
>> Really?? What are these books called? I can't ever imagine making a
>> cake
>> in one though) I mean, how does it get to pressure with no steam .. or
>> do I have it back to front <g>
>
> I'll look around for my book and if I find it I will put the recipe here.
>
> Cheri
>
> ==
>
> Thank you! And the name of your book too, please?

It's a very old Presto Pressure Cooker cookbook.

Cheri

==

Heh I think that is the same as mine. I will need to have a look around!
Mine is the one with a very high lid that allows more in the base.

I don't know why, but I was envisioning cake in the bottom of the pan. Nahh
it can't be Surely it is in container in the pan?

"Cheri" wrote in message news
"Ophelia" > wrote in message
...
>
>
> "dsi1" wrote in message
> ...
>
> On Friday, July 27, 2018 at 10:19:05 AM UTC-10, Ophelia wrote:
>> ==
>>
>> Really?? What are these books called? I can't ever imagine making a
>> cake
>> in one though) I mean, how does it get to pressure with no steam .. or
>> do
>> I have it back to front <g>
>
> Making a cake in a pressurized environment is an interesting idea. I think
> they should make ovens that can be pressurized. The rational for this is
> that you can cook the cake in a steamy environment rather than a vented on
> resulting in a moister cake. The added pressure will also prevent
> collapsing
> of the cake when cooling it down. As we all know, hot air will contract
> when
> cooled. If the air is pressurized, you might be able to counteract this
> effect. This bears investigation.
>
> ==
>
> Yes it does! I suppose you will need to cook the cake in a container,
> sitting in water in the cooker.
>
> I only just thought about that )

I can't find my book, but saw this when searching, looks like a lot of
trouble to me.

https://indianhealthyrecipes.com/cooker-cake-recipe/

==

Ahhh I understand now! It isn't under pressure, it is just like a very small
regular oven but on the stove top!!

"U.S. Janet B." wrote in message
...

On Sat, 28 Jul 2018 14:47:54 +0100, "Ophelia" >
wrote:

>
>
>"Cheri" wrote in message news >
>"Ophelia" > wrote in message
...
>
>> Really?? What are these books called? I can't ever imagine making a
>> cake
>> in one though) I mean, how does it get to pressure with no steam .. or
>> do I have it back to front <g>
>
>I'll look around for my book and if I find it I will put the recipe here.
>
>Cheri
>
>==
>
>Thank you! And the name of your book too, please?

I checked Amazon. I simply asked for Pressure Cooker books. There
were dozens of them. Just browse.

==

Will do, thanks

"Cheri" wrote in message news
"Ophelia" > wrote in message
...

> Yes it does! I suppose you will need to cook the cake in a container,
> sitting in water in the cooker.
>
> I only just thought about that )

I did find the book, finally, and you're pretty much right in the recipe
that's in the book, it's a basic white fruit cake but recipe could be
adapted differently, while still using the method. Personally, I would find
this too much trouble and don't wonder why I've never done cake in a PC. LOL

1/2 cup butter
1/2 cup sugar
3 eggs well beaten
1/2 tsp salt
2 cups mixed fruit, chopped
1 1/2 cup flour sifted
1 1/2 tsp baking powder
1/4 pineapple juice

5 cups of water in cooker with rack

combine butter and sugar, add eggs one at a time, beating well after each.
Sift 1 cup of flour with the salt and baking powder. Add the pineapple
juice alternately.
mix the fruits with the remaining 1/2 cup of flour and add to mixture.

turn into a greased bowl or mold that will sit loosely in cooker. Cover bowl
with waxed paper.
place bowl on rack with water in the cooker. Place cover on cooker. Allow
steam to flow from
vent pipe for 20 minutes. Place weight on vent piple and cook for 60 minutes
over medium heat or 10 pound pressure.

Allow stem to return to DOWN position.

==

Oh! That one is actually steamed! I notice they don't remove the gasket for
this one too.

Heh not something I've ever even thought it. Yes it does seem a big odd,
but I suppose if you don't have a regular oven ...

On Sat, 28 Jul 2018 16:37:16 +0100, "Ophelia" >
wrote:

>
>
>"Cheri" wrote in message news >
>"Ophelia" > wrote in message
...
>
>> Yes it does! I suppose you will need to cook the cake in a container,
>> sitting in water in the cooker.
>>
>> I only just thought about that )
>
>I did find the book, finally, and you're pretty much right in the recipe
>that's in the book, it's a basic white fruit cake but recipe could be
>adapted differently, while still using the method. Personally, I would find
>this too much trouble and don't wonder why I've never done cake in a PC. LOL
>
>1/2 cup butter
>1/2 cup sugar
>3 eggs well beaten
>1/2 tsp salt
>2 cups mixed fruit, chopped
>1 1/2 cup flour sifted
>1 1/2 tsp baking powder
>1/4 pineapple juice
>
>5 cups of water in cooker with rack
>
>combine butter and sugar, add eggs one at a time, beating well after each.
>Sift 1 cup of flour with the salt and baking powder. Add the pineapple
>juice alternately.
>mix the fruits with the remaining 1/2 cup of flour and add to mixture.
>
>turn into a greased bowl or mold that will sit loosely in cooker. Cover bowl
>with waxed paper.
>place bowl on rack with water in the cooker. Place cover on cooker. Allow
>steam to flow from
>vent pipe for 20 minutes. Place weight on vent piple and cook for 60 minutes
>over medium heat or 10 pound pressure.
>
>Allow stem to return to DOWN position.
>
>==
>
>Oh! That one is actually steamed! I notice they don't remove the gasket for
>this one too.
>
>Heh not something I've ever even thought it. Yes it does seem a big odd,
>but I suppose if you don't have a regular oven ...
>
Or if you were camping for a period of time or had a cabin in the
woods, or were suffering a lengthy power outage . . . The concept does
expand your mind when considering all of your appliances and seeing
how they may be multi-functional. Like Jill using her outdoor grill
during times of power outage.

"U.S. Janet B." wrote in message
...

On Sat, 28 Jul 2018 16:37:16 +0100, "Ophelia" >
wrote:

>
>
>"Cheri" wrote in message news >
>"Ophelia" > wrote in message
...
>
>> Yes it does! I suppose you will need to cook the cake in a container,
>> sitting in water in the cooker.
>>
>> I only just thought about that )
>
>I did find the book, finally, and you're pretty much right in the recipe
>that's in the book, it's a basic white fruit cake but recipe could be
>adapted differently, while still using the method. Personally, I would find
>this too much trouble and don't wonder why I've never done cake in a PC.
>LOL
>
>1/2 cup butter
>1/2 cup sugar
>3 eggs well beaten
>1/2 tsp salt
>2 cups mixed fruit, chopped
>1 1/2 cup flour sifted
>1 1/2 tsp baking powder
>1/4 pineapple juice
>
>5 cups of water in cooker with rack
>
>combine butter and sugar, add eggs one at a time, beating well after each.
>Sift 1 cup of flour with the salt and baking powder. Add the pineapple
>juice alternately.
>mix the fruits with the remaining 1/2 cup of flour and add to mixture.
>
>turn into a greased bowl or mold that will sit loosely in cooker. Cover
>bowl
>with waxed paper.
>place bowl on rack with water in the cooker. Place cover on cooker. Allow
>steam to flow from
>vent pipe for 20 minutes. Place weight on vent piple and cook for 60
>minutes
>over medium heat or 10 pound pressure.
>
>Allow stem to return to DOWN position.
>
>==
>
>Oh! That one is actually steamed! I notice they don't remove the gasket
>for
>this one too.
>
>Heh not something I've ever even thought it. Yes it does seem a big odd,
>but I suppose if you don't have a regular oven ...
>
Or if you were camping for a period of time or had a cabin in the
woods, or were suffering a lengthy power outage . . . The concept does
expand your mind when considering all of your appliances and seeing
how they may be multi-functional. Like Jill using her outdoor grill
during times of power outage.

==


Yes!!! All those things!!

On Saturday, July 28, 2018 at 3:48:34 AM UTC-10, Ophelia wrote:
> ==
>
> Yes it does! I suppose you will need to cook the cake in a container,
> sitting in water in the cooker.
>
> I only just thought about that )

The trouble with cooking a cake in a multi-pot is that the heat is mostly transferred through conduction from the bottom.

Cakes in the oven are typically cooked using conduction and convection. Convection is how the top of the cake gets cooked. You have to overcook the cake to heat up the top part. That's not a good situation.

I have cooked cornbread in a rice cooker. I just let it go until it trips off and then finish the top part it in the microwave. I'll have to try steamed cornbread next. I had a Chinese steamed bun a few days ago. They are great and wonderful.

"dsi1" wrote in message
...

On Saturday, July 28, 2018 at 3:48:34 AM UTC-10, Ophelia wrote:
> ==
>
> Yes it does! I suppose you will need to cook the cake in a container,
> sitting in water in the cooker.
>
> I only just thought about that )

The trouble with cooking a cake in a multi-pot is that the heat is mostly
transferred through conduction from the bottom.

Cakes in the oven are typically cooked using conduction and convection.
Convection is how the top of the cake gets cooked. You have to overcook the
cake to heat up the top part. That's not a good situation.

I have cooked cornbread in a rice cooker. I just let it go until it trips
off and then finish the top part it in the microwave. I'll have to try
steamed cornbread next. I had a Chinese steamed bun a few days ago. They are
great and wonderful.

==

Yes, I would imagine they come out like steamed puddings.

dsi1 wrote:
>
> Gary wrote:
> > Oh wow mom, bet you the family couldn't wait for a pot roast
> > dinner. ;-o
> > Individually chosen frozen dinners would be better and timed to
> > eat while watching Judge Judy.
>
> My mom was a very smart woman. As I got older I took over the dinner preparation. The mechanism and implementation for this was not known to me and happened so slowly as to be imperceptible to my developing brain. I would come home from school and make a pot roast. The pressure cooker made it very fast. I have a lot of fondness for them. The ignorant will dis this vessel because well, that's what the ignorant do best.

My teasing here of pot roasts truly comes from my ignorance. I've
never had a good one so I've never been tempted to waste my time
and food to make one.

That said..... over time I've seen many pot roast pics here and
they all look so good. BTW, your's looked very good too.

Anyway, I've spotted the main problem with all the ones I've
had.....neither Mom or 'The wife' ever thickened the liquid after
cooking. I know there's a good bit of beef flavor there. All I
got was a spoonful of the water on the plate. The meat was
shreddable and bland, those large cuts of potatoes and carrots
were...blah. No butter offered for the vegetables. Never a meal
to look forward to.

I suspect that flavorful water, thickened a bit and turned into a
gravy would make all the difference.

I do absolutely love my homemade beef stew and isn't that about
the same thing just smaller pieces of everything? And I do
thicken a bit with flour before or cornstarch at the end.

oh well

On 7/29/2018 9:52 AM, Gary wrote:

>
> My teasing here of pot roasts truly comes from my ignorance. I've
> never had a good one so I've never been tempted to waste my time
> and food to make one.
>
> That said..... over time I've seen many pot roast pics here and
> they all look so good. BTW, your's looked very good too.
>
> Anyway, I've spotted the main problem with all the ones I've
> had.....neither Mom or 'The wife' ever thickened the liquid after
> cooking. I know there's a good bit of beef flavor there. All I
> got was a spoonful of the water on the plate. The meat was
> shreddable and bland, those large cuts of potatoes and carrots
> were...blah. No butter offered for the vegetables. Never a meal
> to look forward to.

I grew up with pot roast being beef in gravy. No veggies in the pot.
The beef was browned, cooked with liquid that was thickened to become
gravy. Usually served with mashed potatoes and another veggie.

I don't know when my grandmother started making it that way but it is
what I've know for 7 decades so keep your carrots out of it.


>
> I do absolutely love my homemade beef stew and isn't that about
> the same thing just smaller pieces of everything? And I do
> thicken a bit with flour before or cornstarch at the end.
>
> oh well
>

Stew is stew and pot roast is a beef roast, not just a stew with bigger
chuncks of stuff.

On 7/29/2018 11:24 AM, Ed Pawlowski wrote:
> On 7/29/2018 9:52 AM, Gary wrote:
>
>>
>> My teasing here of pot roasts truly comes from my ignorance. I've
>> never had a good one so I've never been tempted to waste my time
>> and food to make one.
>>
>> That said..... over time I've seen many pot roast pics here and
>> they all look so good. BTW, your's looked very good too.
>>
>> Anyway, I've spotted the main problem with all the ones I've
>> had.....neither Mom or 'The wife' ever thickened the liquid after
>> cooking. I know there's a good bit of beef flavor there. All I
>> got was a spoonful of the water on the plate.Â* The meat was
>> shreddable and bland, those large cuts of potatoes and carrots
>> were...blah. No butter offered for the vegetables. Never a meal
>> to look forward to.
>
> I grew up with pot roast being beef in gravy.Â* No veggies in the pot.
> The beef was browned, cooked with liquid that was thickened to become
> gravy.Â* Usually served with mashed potatoes and another veggie.
>
> I don't know when my grandmother started making it that way but it is
> what I've know for 7 decades so keep your carrots out of it.

LOL Ed! Yeah, you can keep the carrots out of my pot roast, too. Ditto
for stew. One of my grandmother's made a rather watery stew which
sounds like Gary's experience with pot roast. The other grandmother's
stew had a nice gravy and no carrots! She put drop dumplings on top of
her beef stew to thicken it. Delicious!

Jill

On Sunday, July 29, 2018 at 11:24:51 AM UTC-4, Ed Pawlowski wrote:
> On 7/29/2018 9:52 AM, Gary wrote:
>
> >
> > My teasing here of pot roasts truly comes from my ignorance. I've
> > never had a good one so I've never been tempted to waste my time
> > and food to make one.
> >
> > That said..... over time I've seen many pot roast pics here and
> > they all look so good. BTW, your's looked very good too.
> >
> > Anyway, I've spotted the main problem with all the ones I've
> > had.....neither Mom or 'The wife' ever thickened the liquid after
> > cooking. I know there's a good bit of beef flavor there. All I
> > got was a spoonful of the water on the plate. The meat was
> > shreddable and bland, those large cuts of potatoes and carrots
> > were...blah. No butter offered for the vegetables. Never a meal
> > to look forward to.
>
> I grew up with pot roast being beef in gravy. No veggies in the pot.
> The beef was browned, cooked with liquid that was thickened to become
> gravy. Usually served with mashed potatoes and another veggie.
>
> I don't know when my grandmother started making it that way but it is
> what I've know for 7 decades so keep your carrots out of it.

I grew up with pressure-cooker pot roast. The carrots, potatoes, and
onions went on the bottom and absorbed some of the juices from the
chuck roast. I can't remember all of the details; I think the beef
cooked for a while before the veggies went in. I don't recall the
juices being thickened.

I don't use a pressure cooker any more. For a while I added green beans
near the end of cooking, but my husband doesn't like it that way. He
prefers his stew over egg noodles or rice, so I don't add potatoes.

Rather than thicken when it's done, I stir in some flour when I'm
sauteeing the mirepoix, which thickens as it goes.

> >
> > I do absolutely love my homemade beef stew and isn't that about
> > the same thing just smaller pieces of everything? And I do
> > thicken a bit with flour before or cornstarch at the end.
> >
> > oh well
> >
>
> Stew is stew and pot roast is a beef roast, not just a stew with bigger
> chuncks of stuff.

For you, perhaps, but not for me.

Cindy Hamilton

On Sunday, July 29, 2018 at 3:51:39 AM UTC-10, Gary wrote:
>
> My teasing here of pot roasts truly comes from my ignorance. I've
> never had a good one so I've never been tempted to waste my time
> and food to make one.
>
> That said..... over time I've seen many pot roast pics here and
> they all look so good. BTW, your's looked very good too.
>
> Anyway, I've spotted the main problem with all the ones I've
> had.....neither Mom or 'The wife' ever thickened the liquid after
> cooking. I know there's a good bit of beef flavor there. All I
> got was a spoonful of the water on the plate. The meat was
> shreddable and bland, those large cuts of potatoes and carrots
> were...blah. No butter offered for the vegetables. Never a meal
> to look forward to.
>
> I suspect that flavorful water, thickened a bit and turned into a
> gravy would make all the difference.
>
> I do absolutely love my homemade beef stew and isn't that about
> the same thing just smaller pieces of everything? And I do
> thicken a bit with flour before or cornstarch at the end.
>
> oh well

My point was that people that will dis pressure cookers simply because they don't know how to use them. That's terribly lame.

As far as pot roast/stew goes, it doesn't matter to me how the meat is braised. Whole or cut-up is fine with me. I like to blur the line between stew and pot roast anyway. If the meat is already cut up then I make stew. It's as simple as that.

OTOH, the important part is not the meat, it's the gravy. The cook has to know exactly what flavor they want to achieve to stand a chance of making a successful dish. If you don't know what your target is, you're just shooting away in the dark. I make a good amount of gravy because that's what people like. Being able to make a good pot roast/stew requires that you can control the amount, flavor, and appearance, of the gravy. It's as simple as that. Hee hee.

"dsi1" > wrote in message
...
On Sunday, July 29, 2018 at 3:51:39 AM UTC-10, Gary wrote:
>
> My teasing here of pot roasts truly comes from my ignorance. I've
> never had a good one so I've never been tempted to waste my time
> and food to make one.
>
> That said..... over time I've seen many pot roast pics here and
> they all look so good. BTW, your's looked very good too.
>
> Anyway, I've spotted the main problem with all the ones I've
> had.....neither Mom or 'The wife' ever thickened the liquid after
> cooking. I know there's a good bit of beef flavor there. All I
> got was a spoonful of the water on the plate. The meat was
> shreddable and bland, those large cuts of potatoes and carrots
> were...blah. No butter offered for the vegetables. Never a meal
> to look forward to.
>
> I suspect that flavorful water, thickened a bit and turned into a
> gravy would make all the difference.
>
> I do absolutely love my homemade beef stew and isn't that about
> the same thing just smaller pieces of everything? And I do
> thicken a bit with flour before or cornstarch at the end.
>
> oh well

My point was that people that will dis pressure cookers simply because they
don't know how to use them. That's terribly lame.

As far as pot roast/stew goes, it doesn't matter to me how the meat is
braised. Whole or cut-up is fine with me. I like to blur the line between
stew and pot roast anyway. If the meat is already cut up then I make stew.
It's as simple as that.

OTOH, the important part is not the meat, it's the gravy. The cook has to
know exactly what flavor they want to achieve to stand a chance of making a
successful dish. If you don't know what your target is, you're just shooting
away in the dark. I make a good amount of gravy because that's what people
like. Being able to make a good pot roast/stew requires that you can control
the amount, flavor, and appearance, of the gravy. It's as simple as that.
Hee hee.

=====

I used mine today to cook some red cabbage and ham for later use.

Cheri

On Sunday, July 29, 2018 at 7:02:38 AM UTC-10, Cheri wrote:
>
> I used mine today to cook some red cabbage and ham for later use.
>
> Cheri

One of these days, I'll get one of those things, to make one of those dishes.

"dsi1" > wrote in message
...
> On Sunday, July 29, 2018 at 7:02:38 AM UTC-10, Cheri wrote:
>>
>> I used mine today to cook some red cabbage and ham for later use.
>>
>> Cheri
>
> One of these days, I'll get one of those things, to make one of those
> dishes.


Since it cooks quickly (a little vinegar added to the water too) the cabbage
stays a nice color instead of that faded out bluish color. I use mine a lot,
more than the slow cooker actually, but I'm home all day now, so not making
meals that are done when coming home from work.

For a low and slow meal, I really love Wayne's recipe for the pot roast and
dried onion soup wrapped in foil, so easy, so good.

Cheri

On Sunday, July 29, 2018 at 7:12:58 AM UTC-10, Cheri wrote:
>
>
> Since it cooks quickly (a little vinegar added to the water too) the cabbage
> stays a nice color instead of that faded out bluish color. I use mine a lot,
> more than the slow cooker actually, but I'm home all day now, so not making
> meals that are done when coming home from work.
>
> For a low and slow meal, I really love Wayne's recipe for the pot roast and
> dried onion soup wrapped in foil, so easy, so good.
>
> Cheri

I shall keep that in mind. Thanks.

On Sun, 29 Jul 2018 10:12:36 -0700, "Cheri" >
wrote:


snip
>
>For a low and slow meal, I really love Wayne's recipe for the pot roast and
>dried onion soup wrapped in foil, so easy, so good.
>
>Cheri

that was my mother's favorite for Sundays. She'd start it before we
left for church and it was almost done when we got home
Janet US

"Cheri" wrote:
>
>I used mine today to cook some red cabbage and ham for later use.

What kind of ham?

"Cheri" wrote in message news
"dsi1" > wrote in message
...
> On Sunday, July 29, 2018 at 7:02:38 AM UTC-10, Cheri wrote:
>>
>> I used mine today to cook some red cabbage and ham for later use.
>>
>> Cheri
>
> One of these days, I'll get one of those things, to make one of those
> dishes.


Since it cooks quickly (a little vinegar added to the water too) the cabbage
stays a nice color instead of that faded out bluish color. I use mine a lot,
more than the slow cooker actually, but I'm home all day now, so not making
meals that are done when coming home from work.

For a low and slow meal, I really love Wayne's recipe for the pot roast and
dried onion soup wrapped in foil, so easy, so good.

Cheri

==

You wrap the meat in foil in the pressure cooker?

On 7/29/2018 3:07 PM, wrote:
> "Cheri" wrote:
>>
>> I used mine today to cook some red cabbage and ham for later use.
>
> What kind of ham?
>
Most of you kikes don't eat ham, right?

Stagger Lee wrote:
> On 7/29/2018 3:07 PM, wrote:
>> "Cheri" wrote:
>>>
>>> I used mine today to cook some red cabbage and ham for later use.
>>
>> What kind of ham?
>>
> Most of you kikes don't eat ham, right?

No matter what kind of ham she made, it wouldn't be suitable for ole
Popeye. He'd stamp his foot and scream *TIAD*

On Sun, 29 Jul 2018 15:39:54 -0400, Stagger Lee > wrote:

>On 7/29/2018 3:07 PM, wrote:
>> "Cheri" wrote:
>>>
>>> I used mine today to cook some red cabbage and ham for later use.
>>
>> What kind of ham?
>>
>Most of you kikes don't eat ham, right?

I impregnated your mamma, that's how your faggoty ass got here. . .
say thank you poppy.

wrote:
> On Sun, 29 Jul 2018 15:39:54 -0400, Stagger Lee > wrote:
>
>> On 7/29/2018 3:07 PM, wrote:
>>> "Cheri" wrote:
>>>>
>>>> I used mine today to cook some red cabbage and ham for later use.
>>>
>>> What kind of ham?
>>>
>> Most of you kikes don't eat ham, right?
>
> I impregnated your mamma, that's how your faggoty ass got here. . .
> say thank you poppy.
>

Good for yoose Popeye! Yoose remembered to scream *faggot* , but yoose
forgot to say that her ham is *TIAD*

Yoose are slippin' little sailor.

On 7/29/2018 5:53 PM, wrote:
> On Sun, 29 Jul 2018 15:39:54 -0400, Stagger Lee > wrote:
>
>> On 7/29/2018 3:07 PM, wrote:
>>> "Cheri" wrote:
>>>>
>>>> I used mine today to cook some red cabbage and ham for later use.
>>>
>>> What kind of ham?
>>>
>> Most of you kikes don't eat ham, right?
>
> I impregnated your mamma, that's how your faggoty ass got here. . .
> say thank you poppy.
>
You sucked and swallowed your brother *and* your pappy, you little sawed
off kike.

On Sun, 29 Jul 2018 20:36:30 +0100, "Ophelia" >
wrote:

>
>
>"Cheri" wrote in message news >
>"dsi1" > wrote in message
...
>> On Sunday, July 29, 2018 at 7:02:38 AM UTC-10, Cheri wrote:
>>>
>>> I used mine today to cook some red cabbage and ham for later use.
>>>
>>> Cheri
>>
>> One of these days, I'll get one of those things, to make one of those
>> dishes.
>
>
>Since it cooks quickly (a little vinegar added to the water too) the cabbage
>stays a nice color instead of that faded out bluish color. I use mine a lot,
>more than the slow cooker actually, but I'm home all day now, so not making
>meals that are done when coming home from work.
>
>For a low and slow meal, I really love Wayne's recipe for the pot roast and
>dried onion soup wrapped in foil, so easy, so good.
>
>Cheri
>
>==
>
>You wrap the meat in foil in the pressure cooker?
>
the conversation has drifted to pot roast in general and preparation
of a particular way to do it in the oven. You'd have to check with
Wayne's post for the particulars
Janet US

On Mon, 30 Jul 2018 01:58:45 -0000 (UTC), Wayne Boatwright
> wrote:

>On Sun 29 Jul 2018 06:27:22p, U.S. Janet B. told us...
>
>> On Sun, 29 Jul 2018 20:36:30 +0100, "Ophelia"
>> > wrote:
>>
>>>
>>>
>>>"Cheri" wrote in message news >>>
>>>"dsi1" > wrote in message
...
>>>> On Sunday, July 29, 2018 at 7:02:38 AM UTC-10, Cheri wrote:
>>>>>
>>>>> I used mine today to cook some red cabbage and ham for later
>>>>> use.
>>>>>
>>>>> Cheri
>>>>
>>>> One of these days, I'll get one of those things, to make one of
>>>> those dishes.
>>>
>>>
>>>Since it cooks quickly (a little vinegar added to the water too)
>>>the cabbage stays a nice color instead of that faded out bluish
>>>color. I use mine a lot, more than the slow cooker actually, but
>>>I'm home all day now, so not making meals that are done when
>>>coming home from work.
>>>
>>>For a low and slow meal, I really love Wayne's recipe for the pot
>>>roast and dried onion soup wrapped in foil, so easy, so good.
>>>
>>>Cheri
>>>
>>>==
>>>
>>>You wrap the meat in foil in the pressure cooker?
>>>
>> the conversation has drifted to pot roast in general and
>> preparation of a particular way to do it in the oven. You'd have
>> to check with Wayne's post for the particulars
>> Janet US
>>
>
>For Cheri, this is the recipe. It is never cooked in any kind of
>pressure cooker.
>
>4 Pounds Beef Chuck Roast
>1 Package Onion Soup Mix
>Heavy Duty Foil
>
>1. Use two long sheets of foil. Sprinkle onion soup on roast, after
>placing it in center of foil. Wrap roast loosely, but secure enough
>to hold the juices in. Place in large pan.
>
>2. Bake 9 hours at 225 degrees. Remove from oven and let sit for
>at least half an hour before serving.
>
>3. Notes:
>
>4. Herbs may be added, if desired. A bay leaf, a splash of
>Worcestersauce sauce or soy sauce. Do not add any other liquids.
>
>5. If the roast is served still warm from the oven, it must be
>served in chunks, as it is too tender to slice.
>
>6. The roast may be chilled overnight right in the foil. It can be
>neatly sliced while chilled, arranged in a baking dish, covered with
>gravy, and reheated gently before serving. It is at least as good,
>if not better, served this way.
>
>7. The juices make an excellent base for gravy, and should be
>diluted by at least half as much or more of water, to taste. If the
>roast is chilled, the juices will become jellied. Scrape away from
>the meat into a saucepan, mix with water, and thicken with a roux.

thanks Wayne. I've copied and saved
Janet US

> wrote in message
...
> "Cheri" wrote:
>>
>>I used mine today to cook some red cabbage and ham for later use.
>
> What kind of ham?


Just leftover ham that I had frozen, defrosted and cut in chunks. I think it
was Sunnyvalley because I have the ham bone frozen too, and that's usually
what I buy here.

Cheri

"Ophelia" > wrote in message
...
>
>
> "Cheri" wrote in message news >
> "dsi1" > wrote in message
> ...
>> On Sunday, July 29, 2018 at 7:02:38 AM UTC-10, Cheri wrote:
>>>
>>> I used mine today to cook some red cabbage and ham for later use.
>>>
>>> Cheri
>>
>> One of these days, I'll get one of those things, to make one of those
>> dishes.
>
>
> Since it cooks quickly (a little vinegar added to the water too) the
> cabbage
> stays a nice color instead of that faded out bluish color. I use mine a
> lot,
> more than the slow cooker actually, but I'm home all day now, so not
> making
> meals that are done when coming home from work.
>
> For a low and slow meal, I really love Wayne's recipe for the pot roast
> and
> dried onion soup wrapped in foil, so easy, so good.
>
> Cheri
>
> ==
>
> You wrap the meat in foil in the pressure cooker?


No, just put the chunks in with the cabbage.

Cheri