Re: pressure cooking
quince,
There's no hard set rule on pressure cooking.
Though pressure cooking (brown rice, for instance) can cause the grain to open up more and be more digestible, soaking the grain for 6 to twelve hours beforec ooking it can also make the grain more digestible (and tasty) if one is either boiling or pressure cooking.
I discovered during the years I was cookng on electricity, that pressure cooked rice seemed to counteract the yinnizing effects of the electricity, somewhat and that cooking the grain in an Ohsawa Pot within the pressure cooker even enhanced the experience, but since switching to gas, I've found the energy even more calming and that one doesn't need an Ohsawa Pot to make delicious and digestible cooked grain, especially brown rice.
In our house, we alternate between pressure cooking our grain and boiling it.
While you might find a Kushi trained teacher who claims that boiling is best, I feel that to back it up, he or she will have to prove it, before I will do only it.
Thank you, very much.
Bruce Paine
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