Chicken stock?

Lugh_Chronain

Remember to bring the stock to the boil [on a highish heat] then lower the gas to the minimum. The stock should take a few minutes to boil first then for the rest of the time it will be on a low heat.

Clowance

Pressure cookers are not hard to use, you can also steam your veg in them. All you do is put the lid on with the weight on top and about an inch of water in the base, or more liquid if making stew or stock. Then put on the hob with the heat on full. As soon as it starts hissing loudly, turn down to simmer, most veg like carrots potatoes etc will cook in 20 minutes. Personally I bung it all in together, can't be bothered with "depressurising" half way to add things that take a shorter time, but some people do. But then we like our veg soggy! (Can't stand the rock hard stuff you often get served in trendy places).
They therefore save a fair bit of fuel. Can be used as a normal large saucepan if weight is removed, handy for jam etc. HTH

consultant31

Clowance wrote: »

Pressure cookers are not hard to use, you can also steam your veg in them. All you do is put the lid on with the weight on top and about an inch of water in the base, or more liquid if making stew or stock. Then put on the hob with the heat on full. As soon as it starts hissing loudly, turn down to simmer, most veg like carrots potatoes etc will cook in 20 minutes. Personally I bung it all in together, can't be bothered with "depressurising" half way to add things that take a shorter time, but some people do. But then we like our veg soggy! (Can't stand the rock hard stuff you often get served in trendy places).
They therefore save a fair bit of fuel. Can be used as a normal large saucepan if weight is removed, handy for jam etc. HTH

In my pressure cooker, carrots and potatoes cook in around 4 mins...............they only tke 20 mins in a normal saucepan!

Clowance

I meant from turning the pressure cooker on it takes 20 mins, since it takes about 8 minutes to pressurise. And I like em on the soggy side!