On 9/17/2012 4:51 AM, dsi1 wrote:
> On Sep 16, 4:41 pm, "Christopher M." > wrote:
>> "dsi1" > wrote in message
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>>> On 9/16/2012 9:23 AM, Janet Bostwick wrote:
>>>> I'm confused. I see now that electric pressure cookers have a 'slow
>>>> cooker' feature. Why? Isn't a pressure cooker simply another way of
>>>> doing what a slow cooker does, only faster? I've always had a
>>>> pressure cooker, it was part of my life growing up. I only tried once
>>>> to use a slow cooker. I really don't understand why one would want
>>>> both. Is there really a difference in results? Is there anyone here
>>>> who has/uses both?
>>>> Janet US
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>>> The reason they exist is because it's cheap to make this appliance a
>>> multi-function device. The slow cooker is for when you want to cook a dish
>>> without paying it much attention. The pressure cooker is fast but you have
>>> to be around to tend it.
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>>> Recently, I've been using my oven as a slow cooker by using temperatures
>>> below 250 degrees. Putting stuff in the oven and forgetting about it has a
>>> lot of appeal for me.
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>> Sometimes I imagine that my oven is a time machine for cooking food.
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>> W. Pooh (AKA Winnie P.)
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> When you cook like I do it is. It takes five minutes to put the rice
> and chicken together. I plug it in and forty minutes later, I got
> spicy curry chicken rice. I'm happy as a clam.
>

I assume you are using curry powder or paste? Since its a slow cooker
prep do you fry it first? I have tried but don't care for the taste when
curry powder is added as an ingredient and not cooked.