rusty_tlc
Dain Bramaged Member
More detail; on pressure frying please.We have been pressure cooking meals for probably thirty years. Sunday pot roast in an hour. Fantastic pork chops in sauerkraut and apples. Started with our 22 quart canning cooker and graduated to a 6 qt. Now we have an 8 qt we can actually pressure fry chicken in, like tavern style broasted stuff. We can speed release it to add ingredients, it's pretty cool. We really love it. Usually use beer for liquid, or beef stock for pot roasts. For roasts I like to brown them really well and then put a layer of onions under it to help keep it from burning. Just don't drown it or let it run dry. My friend that I turned on to pressure cooking swears it's the best way to cook artichokes.