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On 17-Jul-2005, (AlleyGator) wrote:

> Wayne Mitchell > wrote:
>
> >But most importantly, I *never*, for any reason, take my
> >attention away from it while it is under pressure. Yes,
> >pressure cookers can malfunction; but the malfunction only
> >becomes catastrophic because of operator inattention.

>
>
> I'm pretty sure I don't have ADD <G> but i do have a problem with
> keeping track of things sometimes. I'm glad you have things under
> control, but I really don't trust myself all that much. I usually
> have about a hundred things going on at once (yes, I'm a moron) so I
> think I'll invest in a new one for my own safety. BTW, have you
> cooked dried beans of any kind (navy, pinto, whatever) and I wonder
> what your experience has been. I've been told you can cook dried
> beans of any kind in nothing flat, so I just wonder if you've tried
> that. Forgive me, I have a few dishes that I'm good at but overall,
> I'm a desperately bad cook. I can make an omlet on a good day but
> that's about it other than my list of specialties.
>
> --
> The Doc says my brain waves closely match those of a crazed ferret.
> At least now I have an excuse.


I pressure cook all types of dried beans. Always when I lived at 5000 ft
altitude in Longmont, CO, but still pretty regularly here in Tampa, FL.
There's not much difference in taste unless you over cook. And that's
easy to do because beans take only about 30 minutes or less in the
pressure cooker here at sea level. Be sure to cover your beans with at
least two inches of water. Set a timer lest you get distracted and forget
them. In a time related emergency, you can cool the cooker down
quickly under the kitchen faucet, but every manufacturer warns against
doing that. I don't know why. My mother always did it and the house
never burned down.

Given a preference, I like to soak overnight and then rinse beans before
simmering in fresh water.
--
The Brick said that (Don't bother to agree with me, I have already changed
my mind.)

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