[Sca-cooks] Pressure cookers, was pickled beef

[ruadh]

I found that I need to add about 20% cook time, when I throw in frozen vs.
thawed. I use the pressure cooker about once weekly. Other trick, if the
frozen meat is cooked the thaw time; then allowed to 'cool off'; I open it
and add frozen veggies. recover & reheat to *first* steam then take it off
the heat and de-pressure immediately.  Whole meal in one pot.  Ru

----- Original Message -----
From: "Michael Newton" <melcnewt at netins.net>
Subject: [Sca-cooks] Pressure cookers, was pickled beef

> ----- Original Message -----
> From: "Pixel, Queen of Cats" <pixel at hundred-acre-wood.com>
> Subject: Re: [Sca-cooks] pickled beef

> > Also, I just got a pressure canner (I was at Wally's getting jar lids,
it
> > called to me) and am trying to come up with stuff to can. ;-)
> > Five jars of stew, one didn't seal. Sigh. Oh, well. Stew for dinner
> > tonight. ;-)
> >
> > Margaret FitzWilliam
> >
> Oh, don't just use it for canning - a pressure cooker is a godsend when
> cooking time for dinner gets to short (or you forget to thaw out the
chicken
> : )  )
> Two cookbooks I have found very useful are :
> _The Pressured Cook_, and _Cooking under Pressure_ both by Lorna J. Sass
> (yes, the same author of _To the Queen's Taste_ and _To the King's Taste_)
>
> Beatrix of Tanet
> (whose pressure cooker has saved dinner more than once!)