I got out my Presto Pressure Cooker today. I haven't used in YEARS and not very often at that. So I am very rusty at doing this.
I would love to start using it more and more but I need someone to hold my hand.
This morning I made red kidney beans. I did a quick soak first. Then I pressure cooked them at high for 10 minutes. Well they are mushy. I will use them in my chili today, but they aren't the consistency I wanted.
I looked at three sites. One said 5-8 minutes, another said 10 minutes and the Presto site said 1-3 minutes. Who is right? Is there a reliable chart for beans?
Another question. I would like to cook brown rice in it today. Is that possible? If so, what is the ratio of rice to water/stock? Salt?
I have a Lorna Sass cookbook in storage. I am begging my husband to get it out of my ILs basement this week.
I would love to start using it more and more but I need someone to hold my hand.
This morning I made red kidney beans. I did a quick soak first. Then I pressure cooked them at high for 10 minutes. Well they are mushy. I will use them in my chili today, but they aren't the consistency I wanted.
I looked at three sites. One said 5-8 minutes, another said 10 minutes and the Presto site said 1-3 minutes. Who is right? Is there a reliable chart for beans?
Another question. I would like to cook brown rice in it today. Is that possible? If so, what is the ratio of rice to water/stock? Salt?
I have a Lorna Sass cookbook in storage. I am begging my husband to get it out of my ILs basement this week.
