Re: Pressure Cooking
Can someone help me out here? I'm just getting started with macro, well restarted I guess after many moons. I am cooking Michio's recipes for rice and grains/beans in a pressure cooker on an electric (yes, I know, god help me) range and need someone to tell me WHEN YOU'E COOKING THINGS FOR A LONG TIME, 50 min or so, HOW SHOULD THE LITTLE ROCKER THING ON TOP BEHAVE? Do you want it to 'rock gently' as some books have suggested? Or is it best to just let it get up to pressure on high, then turn it down to very low simmer so the thingy on top doesn't rock at all but you can hear the steaming sounds, etc. I let the millet and rice 'rock gently' and scorched it. If I had left the temp on med lo as the cookbook suggested, the rocker stopped rocking. Any help out there? thanks
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