pressure cooker question
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Cargo Master
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From: Frequently frozen MN
pressure cooker question
My wife has gotten into the natural/organic and so on. One problem has been cooking grass fed beef. Tends to get tough.
She thinks that a pressure cooker is probably the answer, but in researching them I see that they seem to be divided into aluminum and stainless.
Any comments on which type is better? Better yet, a specific model. There's just the two of us these days, so we're looking for a fairly small one and it won't get a lot of use.
Thanks,
hj
She thinks that a pressure cooker is probably the answer, but in researching them I see that they seem to be divided into aluminum and stainless.
Any comments on which type is better? Better yet, a specific model. There's just the two of us these days, so we're looking for a fairly small one and it won't get a lot of use.
Thanks,
hj
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From: Maine, Virginia
By the time a pressure cookers reaches full pressure, it's cooking at about 250F instead of boiling at 212F. By this nature, it cooks a bit faster. However, a crock pot will do the same thing over a longer period of time, for instance, while you are at work. A crock pot is safer and much cheaper.
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From: Carhenge
By the time a pressure cookers reaches full pressure, it's cooking at about 250F instead of boiling at 212F. By this nature, it cooks a bit faster. However, a crock pot will do the same thing over a longer period of time, for instance, while you are at work. A crock pot is safer and much cheaper.
And if your grass fed beef is tough you need to find a different supplier.
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