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Five amazing pressure cooker meat tips & tricks!
by
Laura Pazzaglia
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,%20and%20ingredients%20in%20prepared%20sauces%20and%20canned%20cream%20soups%20(agar,%20carrageeanan,%20modified%20food%20starch,%20etc.)%20should%20be%20added%20after%20pressure%20cooking%20.%20Otherwise,%20the%20cooking%20liquid%20will%20thicken%20the%20liquid%20the%20cooker%20needs%20to%20reach%20pressure%20making%20it%20difficult%20for%20it%20to%20boil%20and%20either%20scorch%20the%20bottom%20of%20the%20cooker%20or%20prevent%20it%20from%20reaching%20pressure%20altogether%20(or%20both).%20Add%20the%20thickener%20and%20simmer%20it%20into%20your%20dish%20when%20pressure%20cooking%20is%20finished.%3C/p%3E%3Cp%3EDO%20take%20your%20time.%20%20Use%20natural%20release%20for%20most%20meat-centered%20pressure%20cooker%20recipes.%20%20It%20will%20slowly%20(10%20to%2020%20minutes)%20bring%20the%20temperature%20of%20the%20super-heated%20meat%20down%20and%20prevent%20all%20of%20the%20high-temperature-juice%20inside%20from%20evaporating%20away%20in%20a%20aromatic%20cloud%20and%20leaving%20behind%20a%20nearly%20inedible%20and%20definitely%20tasteless%20hunk%20of%20fibers%20that%20used%20to%20be%20meat.%20Oh,%20and%20by%20the%20way,%20natural%20release%20means%20to%20just%20turn%20the%20heat%20off%20and%20forget%20about%20your%20pressure%20cooker%20for%20about%2010%20minutes%20while%20the%20pressure%20comes%20down%20all%20by%20itself.%3C/p%3E%3Cp%3EMore%20tips..%3C/p%3E%3Cp%3ELaura%20Pazzaglia%20on%3C/p%3E%3Cp%3EAugust%205,%202013%3C/p%3E){kind=link}