Anonymous Modernist 17102

Hi Judy, I was wondering if one could simply use Eno instead of specifically buying sodium citrate. Not sure if Eno is comprised of exactly the same ingredients as what you would purchase from Will Powder; however, it does list sodium citrate as the main ingredient. I have searched this online but have found nothing to confirm or deny this. http://www.directionsforme.org/index.php/directions/product/ANTCDLAX/00053100861705 Any thoughts on this? Steve

Hey hey, I also have a Fagor, a 9 qt Duo, with 2 pressure settings (apparently rated at 8 PSI and 15 PS1); however, there seems to be some discrepency when I try to use the 15 PSI and MC recipes. In particular, I am getting a lot of burned results, and too much liquid evaporation. I haven't experiemented too much with the lower setting as there typically isn't enough pressure to have the desired effect on tougher cuts of meat (e.g., beef knuckles for stock). Has anyone had success using the Fagor Duo? Any suggestions on how to adjust MC recipes for use with this model? Any help would be greatly appreciated Steve