I’ve had some great input from you guys about the pressure cooker. I’m discovering that it’s a whole new way of cooking with a whole new set of rules. The first rule that I’ve broken is “don’t overfill the pressure cooker.” Last night I decided to try cooking beans, grains and vegetables in different stages. The beans and grains were no problem, I used one cup of beans that I soaked overnight:
I also added a cup of millet, a grain I have never used before. I think I got this bag when I went on my tour of Bob’s Red Mill last August. (Remember when I got to meet Bob!?!). Millet is gluten-free, too, by the way.
I used about a cup of water and heated the pressure cooker to high for 3 minutes. Then, I added mushrooms, sun dried tomatoes and some different spices including garlic power, curry, cumin and chili powder:
My mistake was adding all this kale plus more water:
I filled the pot all the way to the top and, when I tried to bring it back to high pressure, it shut off. Darn! I ended up simmering the pot to cook everything through (my device has a simmer setting). About 15 minutes later, I had this:
The millet was the highlight!
So my pressure cooker experience needs some refining and practice. I’ve already requested one of Lorna Sass’ books from my local library along with an Idiot’s Guide to the PC as well (in this case, I am starting to feel like an idiot). 🙂
Thankfully, dinner was not ruined and I had my trusty crackpot going in the background for some slow-cooker applesauce. The slow-cooker is definitely in my domain, the pressure cooker is yet to be conquered. Have a great Monday!