Mary wrote:
> "mlbriggs" > wrote:
> >
> >
> > Further information: Pressure Cookers cook under pressure -- steam. They
> > are metal and have a locking lid. If they are faulty, or not properly
> > locked they can be hazardous. Years ago, I bought a pressure cooker and
> > did use it a few times, but decided it wasn't worth the bother for the
> > kind of cooking I did.
> >
> > A Crock Pot is a slow cooker. It has a ceramic pot to be inserted in a
> > metal casing with a glass lid. Great to use for stews. It has a switch
> > for fast or slow. If directions are followed carefully, it can be a help
> > for a busy person.
>
> Now see, these days they call these things slow cookers. Now I get it.
> I use them for very lean cuts of beef and pork that are better braised.
> If you brown well first, the meat turns out fabulous.
>
> But tell me this: does a pressure cooker cook faster than regular
> cooking? Such as simmering, braising, w/o pressure?


A pressure cooker will cook meat faster.

It would be good for something like, a beef brisket, potatoes, and
cabbage.

Seems like a beefy cut would probably get rubbery, as well as loose
flavor.

I like med-temp broiing, where you can actually make a good rue
afterwards.