[Sca-cooks] Pressure cooking

[Huette von Ahrens]

Okay.  I can accept that.

I just have some very unpleasant memories of
modern foods that have been pressure cooked.
A neighbor was badly injured when her pressure
cooker exploded, when she forgot to keep watch
over the pressure valve.

My mother went through a phase where she used
her pressure cooker a lot.  She may have 
done things wrong, because all the food she fed
us came out tasting odd at best.  I have no
inclination to ever use her pressure cooker.
I think I will give it away.

Huette


--- Michael Gunter <countgunthar at hotmail.com>
wrote:

> >Putting a crust over a pot and putting the
> >chicken on something to raise if off from
> >the pot sound more like a steamer than a
> >pressure cooker.  The crust is porous and
> >wouldn't allow the pressure inside the pot
> >to build up.  But it would keep the steam
> >from escaping.  Try making a pie without
> >vent hole and see what happens.  It doesn't
> >explode, but it will leak all over the oven.
> >
> >Huette
> 
> I agree. And I really didn't consider it
> "pressure
> cooking" but it was an easier explination than
> "steaming". I know the hens aren't pressure
> cooked because the dough wouldn't hold together
> in such a manner. But a lot of people don't
> consider
> the enclosed pot as steamed either. So I just
> came
> up with a Reader's Digest version.
> 
> Gunthar
> 
> 
> _______________________________________________
> Sca-cooks mailing list
> Sca-cooks at ansteorra.org
>
http://www.ansteorra.org/mailman/listinfo/sca-cooks
> 


=====
Blessed are they who can laugh at themselves for they 
shall never cease to be amused.


		
__________________________________ 
Do you Yahoo!? 
The all-new My Yahoo! - Get yours free! 
http://my.yahoo.com