dsi1 wrote:
> 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.
>

Nah, George Jetson's wife Janie didn't use one. Hell, Elroy didn't
even know what a pressure cooker was.

But then again, they were just dumb ass Haoles.

I'll check with Buck Rogers, next time he comes around.