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Omelet[_7_]

In article >,
(Victor Sack) wrote:

> Beartooth > wrote:
>
> > One, put the tongue on a nice, relatively high
> > rack, and add liquid just up to the rack, not over the tongue. The
> > pressure and corresponding temperature will still cook it just fine in an
> > hour, but more of the flavor will stay in the tongue.
>
> Yes, that is a very good suggestion, but in the present case, broth and
> potatoes cooked therein were almost as important as the tongue to me.
>
> Victor

I do put the tongue on a trivet in the pressure cooker, but the liquid
level is 1/2 full. I always pressure cook Lengua. Makes it come out
perfectly tender and I want the broth to cook down and thicken to make a
gravy for it.

I don't care for horseradish.
--
Peace! Om

"Human nature seems to be to control other people until they put their foot down."
--Steve Rothstein

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