I was delighted to recieve a pressure cooker!
But I'm having difficulty adjusting to the style of cooking....
My usual way of making a soup or stew would be carmelize meat..... take out... sautee mire poix of veggies.... deglaze with the wine and let reduce.... add some broth.... and the meat...... later add the veggies that cook more quickly...... and the whole process of cooking reduces the broth and juices into a delicious dish.
If I go through the above process, I dont seem to be saving any time cooking because the dish is almost done by the time I'm ready to just let it cook.
If I just throw everything in, I dont seem to get the same good flavor of carmelized meats or veggies, and I am limited in how much liquid I can add because liquids dont reduce much as everything cooks, so the concentration of flavor isnt there.
I would LOVE a recipe where I could dump everything in, put on lid, and open it up later to a finished product! (am I dreaming!?)
I also have issues with either overcooking or undercooking things, because even folloing the time guidelnes on my Fagor model, my pot doesnt seem to work the same way (eg, I cooked lentils with the pressure on for 40 minutes and they still had to simmer with the lid off for 15 more minutes until they were done.
Anyone have some tried and true recipes?!?! (I'd really appreciate it if you actually have tried the recipe yourself, because I can easily google search for sites with various recipes, but have no idea of knowing if they will work to produce a final dish up to chowhoud standards!)