Fandom

Recipes Wiki

Spaghetti Sauce in PC - what happened?

42,425pages on
this wiki
Add New Page
Comments0 Share

Teresa, i Agree With Nina. i Like to Saute my onions, carrots, And celery --- But These Should be *finelyChopped* And Should Have Melted Into The Sauce Anyway After 10 Minutes of Cooking (even Without Sauteing).


What is The Psi Value For The High-Pressure Setting on Your Cooker (check Your Manual)? on Mine, HighPressure = 15 Psi (the Common High Pressure Value). That Value Can Effect The Cooking Time For Your Meats AndVeggies. When i Want 1-Inch Slices of celery in a Stew to be Almost Crisp-Tender (a Bit Softer), i Cook ThemFor 5 Minutes at High Pressure, With a Quick-Release.


Steve, Your Comment About Acids Toughening Vegetables is Very Interesting And I'd Like to Know More AboutThat. i Know That Too Many Acids Will Toughen Dried beans to Some Extent When Cooking Them. That Could beVery Useful in Working With The Timing of a Recipe, Don't You Think? do You Have Any Resources For That IssueAnd Would You Please Share Them? my Curiosity Would Love to do Some Research on That.


One Last Thing: tomato Products (including tomato Paste) Should be Poured on *top* of The Rest of TheIngredients And *not Stirred In* Before Cooking. This Will Reduce or Eliminate The Scorching Problem AndMight Help a Little With The Acid Reaction That Steve Mentioned.


A Heat Diffuser Under The Cooker Will Help a Scorching Problem Too.


Rita


Steve Brettell Wrote: > Acids, Like The tomato Sauce, Toughens Vegetables, And Require Longer > Cooking Times. i Find it Works Best in a Pot in a Pot Situation, so That It > Doesn't Scorch. The tomatoes Also Have a Lot of sugar, so it Will Burn > Easilly. > > on 1/21/07, Tcrouzer <tcrouzer@yahoo.Com> Wrote: >> so Today i Thought i Would Try a spaghetti Sauce Recipe in my 4 Qt. >> Presto. i Followed a Recipe That i Either Got Here or on The Web. i >> Checked my Manual to be Sure i Didn't go Past The 2/3 Fill Line, >> Brought The Pot up to Pressure And Cooked For 10 Minutes, Quick >> Release Under Cold Running water. Opened The Pot - And The celery And >> onions Weren't Even Cooked Enough. >> >> i Used Crushed tomatoes (28oz.) Instead of The Stewed tomatoes Called >> For in The Recipe, But i Added Extra water - About a Cup - to be Sure >> Enough Steam Would be Generated. Recipe Also Had a Small (6oz) Can Of >> tomato Paste Which i Added. >> >> The Pot Sealed Normally, But The Sauce Really Didn't Cook. >> >> Anyone Have Any Clues as to What Happened? I'm Now Simmering The Pot >> on The Stove With The Lid Just Laid on Top to Contain The Splatters. >> >> Thanks For Any Insight. >> Teresa >> >> >> > > >


==contributed by :== * [pressurecookerrecipes/ e: [pressurecookerrecipes Y-Group

[[Category:E: [pressurecookerrecipes]]

Ad blocker interference detected!


Wikia is a free-to-use site that makes money from advertising. We have a modified experience for viewers using ad blockers

Wikia is not accessible if you’ve made further modifications. Remove the custom ad blocker rule(s) and the page will load as expected.

Also on Fandom

Random Wiki