Mom used to bake ducks and geese normal baking time..and if they were tough and drier than she liked .She put them in Pressure cooker with drippins and broth enough for P Cooker to function...20+ minutes they were falling off bone and juicey...Same with a tough beef or pork roast that was rough/dry..I've even used it to rejuvinate a dry/tough BBQ brisket..Just remember Whatever you cook gota have enough water to function..and if you ever cook one DRY stuff is stuck beyond belief..
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Anyone cook with a instapot?
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Originally posted by Acameron52 View PostNot going to lie, I got one for Christmas and still haven’t used it. My great grandmother was killed by a pressure cooker way back in the day and I’m kind of scared of the thing! I know I’m a wimp and technology has changed but dang.
My wife finally got one after looking EVERYWHERE before Christmas for one. It's really fast.
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