"dsi1" > wrote in message
...
> On Wednesday, March 23, 2016 at 10:03:22 AM UTC-10, Ophelia wrote:
>> "dsi1" <dsi1> wrote in message
>> ...
>> > On Wednesday, March 23, 2016 at 7:27:09 AM UTC-10, sf wrote:
>> >> My corned beef is in the hot tub! It's set at 180F and will be there
>> >> for 10ish hours. I plan to finish it in the oven with a brown sugar &
>> >> mustard glaze (because both hubby and I love it that way). I'll save
>> >> the juices to cook the carrots and potatoes in and roast the cabbage
>> >> (which I prefer over boiled). Now I have to check my refrigerator for
>> >> horseradish and buy some if I need it.
>> >>
>> >> --
>> >>
>> >> sf
>> >
>> > What's good about slow cooking corned beef is that the cooking liquid
>> > doesn't get all scummy and disgusting with particles. This makes it
>> > ever
>> > so much nicer.
>>
>> Blimey I wonder what mine will be like when it comes out of the pressure
>> cooker <g> Hardly slow lol
>>
>>
>
> I've never done that before either. I like pressure cooking stuff but the
> cookers I've had were all aluminum and that's not going to work with
> induction. One of these days I'll get a steel one have some fun!

I love mine I love to have choices and I can go from one extreme to
another ... Explain what you meant by "that's not going to work with
induction"?

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