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
>