My slow cooker has a larger volume, so I’ve kept it, but I don’t think I’ve used it once since getting the pressure cooker, and will probably give it away when I move.
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Replying to @margiehousley @mlkharrington
Oh an unexpected use for me has been pressure steaming. Tamales take FOREVER to steal and it’s so much easier in the pressure cooker! (Have also steamed them right over beans and rice)
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Replying to @margiehousley @mlkharrington
I’m going need the instructions for this, please
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You do not need a crock pot. Also, it's a do everything in one thing which is amazing. Look up the recipe for 10 minute risotto (it's really excellent) and also find the Indian butter chicken recipe.
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Oooh, butter chicken...
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Yess the butter chicken is great!
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Also, all the bone broths.
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I already make slow cooker broth with the remains of rotisserie chickens, but yeah, speeding it up is prob good
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The pressure actually affects the mineral absorption, I think? I read something in Cooks Illustrated at some point ::mumble mumble food science::
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ooh interesting! tbh, I'm a little nervous about all the pressure cooker food science -- it's a different skill set and I can't rely on my slow cooker/stove top intuition
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There are a huge set of recipes and directions, just follow. But the results are often amazing.
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My go to is stuff that really can’t be overcooked; and when in doubt cut the time by a few minutes and just cook standard to finish (which I generally like to do to reduce liquid anyway)
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Like -- people make *noodles* in pressure cookers? That just seems deeply implausible/direct route to mush
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