Date:         Sun, 9 May 2010 13:58:09 -0500
Reply-To:     Jim Felder <jim.felder@GMAIL.COM>
Sender:       Vanagon Mailing List <vanagon@gerry.vanagon.com>
From:         Jim Felder <jim.felder@GMAIL.COM>
Subject:      Re: 12V Slow Cooker Tests
In-Reply-To:  <107007.73043.qm@web111710.mail.gq1.yahoo.com>
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Pressure cookers are great but the last place on earth I would want to
be when one had a problem is inside a westy. Just thinking of the
patch I had to do to the kitchen ceiling once. We would have all been
scalded if we had been in the room.

Jim

On Sun, May 9, 2010 at 11:56 AM, Malcolm Stebbins <mwstebbins@yahoo.com> wrote:
> I'll chime in here.  An alternative to the slow-cooker is a pressure cooker.  Pressure cookers are not so popular in N America, but I have been using one now for about a year.  Cooking time in a pressure cooker takes less time than in a pot, maybe it  takes anywhere from 5 minutes for things like split peas, 15 minutes for lintels and other beans,  20 to 30 minutes for those of you have not heard that red meat is highly correlated  with nasty health issues.
>
> One can mix the ingredients similarly to a slow-cooker (beans, veggies, spices, olive oil), and then put the pressure cooker over the stove burner (maybe with a flame diffuser) and in a few minutes it's all done.  Many recipes on the web.
>
> They come in 2.5 liter, up to 8 liter.  Also, I'll suggest that for health reasons, consider ONLY Stainless Steel and not aluminum.
>
> FWIW, I've had the Fox Hill burner top oven ( http://www.foxhill.net/ ) that was recommended by Larry Chase, but I've rarely used it.....maybe this summer.   m2cw    Malcolm
>