pressure cooking questions
Topic started by Verna (@ cpe-65-30-155-92.wi.rr.com) on Fri Jul 25 09:47:58 .
All times in EST +10:30 for IST.
Dearest Hemant,
Something I have not yet figured out when I try to translate your recipes in my American kitchen is how to pressure cook items. I do have pressure cookers and use them often. However, we do not use the "whistle" approach here. Instead, our pressure cookers have pressure gauges. We can cook items at 5, 10, or 15 pounds of pressure for a certain length of time once it comes up to pressure (that is indicated by a steady whistle but the whistle has nothing to do with how long to cook items). How can I translate your recipes? Should I set the gauge to 10 pounds of pressure and cook -say, a dhall- for 10 minutes? Can you help clarify this, please? Thank you so much.
Responses:
- From: Hemant (@ 203.195.208.26)
on: Fri Jul 25 10:21:20 EDT 2003
Hello Verna,
I think that I will have to make a little homework and come back to you.
Till then, can you use the trusted trial and error methodplease ???
- From: Hemant (@ 203.195.208.26)
on: Fri Jul 25 10:22:04 EDT 2003
please read as Do a little home work and not make.
- From: Verna (@ cpe-65-30-155-92.wi.rr.com)
on: Sat Jul 26 00:51:16 EDT 2003
Dear Hemant,
I actually meant to put this question in you Cookery Corner but I must have made a mistake.
As a midwesterner attempting to cook India's recipes, I am well acquainted with trial-and-error, so, no problem, there. Well, sometimes it has been a problem and good for a laugh as well. Just when I think I have the names of ingredients memorized and translated into English in my mind, I run into a completely unfamiliar term. And I am afraid to try to pronounce them out loud for fear I will ridiculously annihilate the words.
I can be patient but am always hoping to cook a recipe properly. Thank you for your efforts to help me.
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