Re: [frozen-assets] Italian Roast Beef

 

I think it is just a matter of personal preference.  Although I know a lot of people are afraid of pressure cookers and many don't even own one because they are afraid of them blowing up.  The only time I was ever present when one blew up was in my mother's kitchen in the 1950's.  It seemed like we were cleaning chicken grease off those walls and the ceiling for a long time.  But that was long before the improvements to the pressure cookers were introduced. 

Personally, I find it easy to turn out 'fall apart tender' meat in both the pressure cooker and the slow cooker.  I used to use the pressure cooker if I was in a hurry.  When slow cookers came on the market I started using them for some things and liked them because the clean-up is a breeze.  Now that I'm not working, I'm usually not pressed for time so I don't find myself using the pressure cooker.

 
----- Original Message -----
From: Wwitch mjc1953@sbcglobal.net
 
I have a question for the group. I have been a member for about 5-6 yr's &
use my crock pot, & pressure a lot for meat.

Now my question is why don't more people use the pressure cooker for their
roasts?
They are so tender this way & u just put the seasonings that u want right in
there & it is cooked in. Mine just fall apart! I usually put onions on
bottom then roast (we like beef) then put garlic, Worcestershire sauce,
carrots & potatoes. Yummy!
I use my crock pot when I want to start something in the morning & have it
for supper or will be gone & want my meal done when I get home.
What say all of you, oven, crock pot, or pressure cooker?
By the way I collect cookbooks & have about 3 bookcases full! On line I have
NYC - my favorite of course & I also have Mastercook.

[Non-text portions of this message have been removed]

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