Posted on 05/31/2010 6:46:20 AM PDT by 2aberro
I'm a single guy that does almost all my own cooking. Mostly beans, soups, and chicken.
These pressure cookers, (at sea level) speed up the cooking times dramatically!. Also, for reheating leftovers, its great!
Last night, I found a store bought rotisserie chicken that was half eaten and 6 days old in the frig, most would throw it out. Not me! Pop it in the pressure cooker, add a little water, can of Mushroom soup, bring up to pressure (15psi) for 5 mins, damn it was good!
Use the lard. Its way better for you than margarine or crisco
Yeah, I always use real butter, albeit sparingly, in favor of margarine and I never use Crisco at all. I’m convinced that stress plays a much bigger role in the body’s production of cholesterol and the resulting heart disease than diet. I lead a very low stress life. I work hard, get plenty of rest and exercise and I’ve been a meat eater all my life. My cholesterol is and always has been in the dirt. The doc’s ask me every time I have it checked “What do you eat?” I just laugh and tell them “All the stuff you tell me not to!”
I noticed at our Wal Mart just about the only people who buy lard is the Mexican people. It is the Petit Jean brand in gallon buckets. I don’t know anyone who uses it.
Possums,,, bad... Raccoon....good!
Really,, I tried possum in a crock-pot,,,, very greasy and not tasty, stank! I may try a younger one some day on the grill.
Pressure cookers make great “bush fridges”. We used to live in a very remote Uganda village. We’d cook a big pot (pressure cooker) of beans, onions & beef for supper.
After dishing out everyone’s portion, we’d put the lid back on the pressure cooker, heat until the weight jiggled then set it off the fire.
Presto, sterilized & “canned”. We could make a meal safely last several days.
Neat! I never thought of doing that, but I see how that would work.
I knew there was a reason God made restaurants.
All I know is that my great grandparents used butter and lard every day. They lived into their late 90s.
The next generation ate margerine and crisco and fell over of heart attacks in their 50s.
Besides.... lard and butter taste better than hydrogenated vegetable oil
How is that possible?
Neil!
My cholesterol is also low
See the part I mentioned about not over filling. No more than 1/3 full for beans, 1/2 for soups/stews/roast/chicken. This is easy with an 8 qt cooker. I use the 6qt the most cooking for one.
I don’t know. I’ll ask my nephew the nuclear engineer.
What type of pressure cooker do you use, which brand & model, any special features?
Dude, I tried my best to make a yummy dinner....
LoL
Well.... can't believe no moms on here commented on this. As a home economist (retired) I must say that was living dangerously. It is recommended that you only keep cooked chicken 3 or 4 days (USDA). The pressure cooker would not do anything to change that fact. It is hard for a single person to eat an entire rotisserie chicken - so I would recommend that when you get it home - you immediately cut it in half and place half in the freezer. You can thaw and re-heat in the microwave or oven. It will keep 2 or 3 months in your freezer. Good luck!
See the part I mentioned about not over filling. No more than 1/3 full for beans, 1/2 for soups/stews/roast/chicken. This is easy with an 8 qt cooker. I use the 6qt the most cooking for one.
ping
Butter does taste better and that is what I use. And you are right about the age too. My husband has heart and weight issues (pc talk LOL) and I am afraid to use the lard.
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