Quote:
Originally Posted by runnerbean
Durgan, I find the pressure cooker overcooks certain foods, I enjoy my slow cooker, I put all the ingredients I want to use for whatever meal I am doing, and come home to a hot tasty meal, all the vitamins and nutrients are contained withn the pot, and it uses very little electricity, I prefer slow cooking to pressure cooking, but hey not knocking you, each to their own.
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I use both, the slow cooker, and the pressure cooker. The pressure cooker can over-cook very quickly, but with care and experience I manage to get perfection. I like the bit in the post from the person in India, who mentioned running without the rocker in place. It give more control. Some vegetables are cooked almost as soon as the pressure comes up. The insert means the vegetables don't get water-logged, since the contents don't get touched by the liquid water. Turnips cook perfectly in the pressure cooker.
I like to make pot roasts periodically and find I can have it ready to serve in about an hour. The meat is cooked alone, then the vegetables added later and mixed in.There is little difference in the end result from slow cooking.
Dried beans can be cooked much faster in the presssure cooker.