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2 hours ago, JAZ said:I think the danger with pressure cooking is adding too much liquid. If you're used to braising on the stove top or in the oven, there's a learning curve in finding the right amount of liquid for a pressure cooker. Otherwise, I really haven't found much difference in taste or texture.
Interesting point. What's the rule of thumb? How do you convert a braised recipe to a PC recipe...considering both liquid and time?
2 hours ago, JAZ said:I think the danger with pressure cooking is adding too much liquid. If you're used to braising on the stove top or in the oven, there's a learning curve in finding the right amount of liquid for a pressure cooker. Otherwise, I really haven't found much difference in taste or texture.
Interesting point. What's the rule of thumb? How do you convert a braised recipe to a PC recipe?
