Everything usual except speeded with pressure.
After all that Brussels sprouts transformed separately by pressure, gravy the liquid for the pot shoved directly into the sprouts, they cannot hold up to the pressure and heat in there so they submit and allow flavors in, they are softened in one minute, up to the first notch then off the heat, the pressure climbs down and waah-laah, I mean, voilà.
And I wonder, "Why do I not use this pressure pot more often?" It is one of my better implements. I should have two. The pressure pot really is the way to go, the best option so often, and useful for things you would not even consider like adding chickpeas dry and hard assured they will cook with the meat and absorb all the beef flavor as they swell.
And it is nothing at all to check by depressurizing, unclamping and looking and testing instead of guessing one long cook period and risk getting it wrong. It is no problem to bring the pot back to pressure to finish the job. It's fun bringing the pot to pressure then shutting it down completely. It is definitely energy saving device.
And I wonder, "Why do I not use this pressure pot more often?" It is one of my better implements. I should have two. The pressure pot really is the way to go, the best option so often, and useful for things you would not even consider like adding chickpeas dry and hard assured they will cook with the meat and absorb all the beef flavor as they swell.
And it is nothing at all to check by depressurizing, unclamping and looking and testing instead of guessing one long cook period and risk getting it wrong. It is no problem to bring the pot back to pressure to finish the job. It's fun bringing the pot to pressure then shutting it down completely. It is definitely energy saving device.
4 comments:
Isn't the egg a little over the top?
The egg is always showing off.
A chicken did that when I wasn't looking.
And of course, being a chicken, he ran off.
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