Cooking: still liking the pressure cooker

[kathryn_ironic]

On Two Pressure Cookers.

The figurative pressure cooker of work is now depressurizing under the clear, cold water of post-conference energy.

I am, again, quite happy with my real pressure cooker.

This week I tried 30 minute beef stock-- I only used 1 lb of bones, not 5, and didn't pre-roast them per Bittman (?), but it still was a good stock, fine

Comments

[tania_c]

Thanks for the tip. I just re-started using my pressure cooker (last weekend), and I always have salmon in the freezer.

And to skip threads, I have a sporadically used twitter account.

[kathryn_ironic]

If you like wild-caught salmon, I'd stock up now, given that they may close the entire California fishing season.

Very, very bad news for my neighbor the fisherman (and after the oil spill ruined the crab season).

[tania_c]

I'd heard, and that would be awful news for the fisherman. My uncles still fish in Cook Inlet, so I try to keep up with what's happening in the fishing world.

We usually drive down for the Copper River Personal Use Fishery. As long as the Copper River fishery doesn't close, I'm good.

Now I'm going to go look for information on using the pressure cooker with Indian food. That sounds wonderful.

[kathryn_ironic]

One hint is that Indian recipes using a pressure cooker will mention the number of "whistles" as a timer. Recipe + pressure + whistle will result in plenty of recipes and sites.

It's because the most common pressure cookers in India whistle when they get up to pressure, and then whistle on a regular basis after that:
http://missvickie.com/library/whistling.htm

(I have two Indian cook books--one published in the UK, the other the US--neither mention the pressure cooker. Too bad they didn't, because it would've given me incentive to start PCing earlier)