On Sunday, June 23, 2019 at 7:10:18 AM UTC-10, cshenk wrote:
>
> Probably true! The main claim to fame they seem to have is making
> dried beans faster but frankly, I'm ok with a crockpot for that and how
> long it takes. I guess in the back of my mind, the low and slow lets
> the spices meld better. or so I think.
>
> If I canned a lot, I'd want one for that too but I don't do more than
> the stray jelly/jam with fruits.
>
> They *may* be useful with another dish I have going now, but I'm just
> fine with it taking longer in a crockpot. I'm making reduced sodium
> 'salt boiled peanuts'. The true recipe uses a LOT of salt, like 1/4
> CUP is the starting point. Mine uses 3TB of a lower sodium soy sauce,
> then adds a medium strength chile powder blend at about 1TB. Not
> totally low-sodium, but reasonable with portion control. 1/2cup still
> in shell works out at about 150mg sodium (about 1/3cup nut meat). Mine
> will take 18 hours on medium/low and get better and better for up to 48
> hours total time. I have about 4 cups of raw going and the meats
> freeze exceptionally well for later dishes if any are left Tuesday
> (unlikely but happens).

A pressure cooker makes canning at home possible. For people back in the old days that needed to preserve foods, it was a godsend. These days, not so much.

Cooking a roast in a pressure cooker at an elevated temperature makes the meat look a little odd. It looks misshaped and "stressed out." I'll try a pork butt and make some kalua pork. That might turn out a little nicer.