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pazzaglia

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Everything posted by pazzaglia

  1. HOT Chicken Wings - not quite fried, not only pressure cooked! https://t.co/WeH0a9z3kp

  2. Follow me on Instagram, too! I just posted photos of my visit to Perugia Italy, yesterday. https://t.co/NWhHzhNKqH https://t.co/llmkvvuCEi

  3. @catlilycooks @josordoni What happened to your Kuhn Rikons?

  4. HELLO DINNER: Cream of Mushroom Soup - from scratch! https://t.co/EKTqsZFdAD

  5. Found a FANTASTIC pressure cooker recipe but it's time in "whistles"?!? Here's what to do! https://t.co/7bUhtDUhYP

  6. RT @TambraKendall: @hippressurecook Got my Instant Pot for Christmas. I love it! Looking forward to learning from your sites. Thx for shari…

  7. Friends don't let friends SLOW COOK! Add a little pressure to their life with this handy Infographic. https://t.co/ncViF2StkN

  8. They say "IT CAN'T BE DONE" but I'm going to show you how to pressure cook FROZEN meat to perfection! https://t.co/7wAEud2rxv

  9. NO. 1 BEST Pressure Cooker Recipe: Perfect Chicken & Rice - you've got to try it! https://t.co/5KlovV7Z2j

  10. 50+ Pressure Cooker Tips & Tricks! https://t.co/tOGC6OehSa

  11. Did you know we have a Pressure Cooker Info, Manual & Recipe booklet library? The fun starts here: https://t.co/HDOHupL5ZO

  12. Pressure cooking is as easy as 1, 2... 5! This infographic removes the guesswork:https://t.co/NxAIqCT4TV https://t.co/GzDMZSS28h

  13. CONSUMER ALERT! Breville Fast Slow Cooker Gaket Recalled https://t.co/dQ1ic9ecQD https://t.co/Hp7CS4VpHx

  14. @TheFoodLab The altitude setting it changes the temperature point at which the unit recognizes water as boiling. So, it wouldn't work. : (

  15. Christmas Day, we're just having lasagna stuffed with this pressure cooked Ragu, of course! You? https://t.co/GrlNm9HSdP

  16. All my expert tips on choosing the right pressure cooker for the right person (or you : ) https://t.co/aNgsCfLM2c https://t.co/DMJSezchHF

  17. DETAILED TECHNICAL FACT-CHECKED Reviews of 9 pressure cookers by an expert. Here: https://t.co/2wJj61951s https://t.co/9HgiKO8uFS

  18. @jbrewster Wow! Keep-up with the good cooking! Ciao, L

  19. A popular cookware man. introduced their electric pressure cooker 8 years ago! NOT these 4! https://t.co/MPR9xD7oeN https://t.co/AkGCllHJ1n

  20. Pressure Cooker FAQ: filling the pressure cooker https://t.co/khGfmxRTGv https://t.co/UuYd0TMFQO

  21. Thanks Anna, I try not to spam the forums too much with links to my own website, but I'm glad you intervened and shared the right page! Ciao, L
  22. Rotuts congrats on getting started with your pressure cooker. You have two things working together that each need their own little tweaks. First, have you done the water test? Also, at what heat setting are your bringing and maintaining pressure with your induction burner - pressure cooking is tricky but not impossible with these. I'm not familiar with this recipe - but I think the recipe author means for you to pressure cook for 3 minutes at high pressure, and then let the cooker release pressure naturally for 3 minutes (don't open) and then release pressure. You don't need to carry your cooker to the sink, the pressure selection valve has the option to release pressure: It looks like a little cloud with lines going to it. Ciao, L
  23. There is no way around it, steamed ground meat looks terrible. However, it is tender, moist, and delicious. I haven't looked online but I have my own meatloaf recipe in the "Hip Pressure Cooking: Fast, Fresh & Flavorful" cookbook. Although I can't share the recipe, I can tell you that it does not look like a "pie". Basically, you form a long strip of ground meat and then place it in the steamer basket as a ring. This has two functions: 1 it is thinner so steam/heat can go around all of the sides and cooks faster; 2 the slices don't look like crazy meat pie wedges. Top it with a creamy mushroom sauce or ketchup before serving and it won't look so dull, anymore. It's meatloaf. Ciao, L
  24. Chris's post reminds me... also to use stock as cooking liquid for beans. YUM!!
  25. Use it in place of water when cooking rice and grains to serve with those braised meats - also, stock is a great base for polenta and gnocchi alla romana (made with semolina mush). Ciao, L
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