colleenmomof2
Well-known member
Enjoying my explorations! So far I've made 3 batches of chicken stock with Costco rotisserie "leftovers," 2 batches of hardboiled eggs, acorn and butternut squash, red lentil soup, Costco mahi-mahi fillets from frozen for fish tacos (yum!), steel-cut oats, one-pot chicken and rice, mashed potatoes, cabbage wedges, chicken-rice stuffed cabbage, individual pumpkin custards and St.Louis ribs. Looking forward to exploring the 3 kinds of dry beans and perfecting the hard boiled eggs - still getting slight green band around yolk. I have found, for food that traditionally cooks in less-than-1-hour, that I spend about the same amount of time because of the pressurization stage. However, I don't have to do any food-tending (set-it and forget-it) and everything, even when I've over/undercooked, has been tastier than traditional. Very happy with purchase smileys/smile.gif Colleen