food, but yes I love chana masala. I also love dal, which is another
pressure cooker food. It is startling that something that takes 45 minutes
to make in a pot of boiling water (like dal) takes no more than 10 minutes
with a pressure cooker. If I can get her to part with and write down her
recipe, I'll send it to you ;)
~Simon
Simon Horwith
CTO, Etrilogy Ltd.
Member of Team Macromedia
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-----Original Message-----
From: Adam Churvis [mailto:[EMAIL PROTECTED]
Sent: 14 January 2004 16:24
To: CF-Community
Subject: Re: never use an old pressure cooker
> Erika's right - what happened to you is not a common occurence. I've
never
> seen or heard of it, and I see A LOT of food cooked with old pressure
> cookers (remember, my wife's family is Indian - tons of Indian dishes
are
> cooked in a pressure cooker).
It's more common with the old "jiggle top" pressure cookers, because so
much
as a single bean skin trapped on the escape can block the whole pressure
regulation mechanism. Unattended, the thing can easily blow itself apart.
The modern ones are more tolerant and typically have safer release
mechanisms. You still have to watch them and listen, and be ready to
quickly run them under a cold faucet to reduce pressure so you can take
off
the lid, dislodge the culprit, and reassemble. I'd still choose that over
hours of unpressured simmering.
Hey Simon-- do you like Chana Masala? It amazes me how fast it cooks in a
pressure cooker. Does your wife want to share her recipe, by any chance?
Respectfully,
Adam Phillip Churvis
Member of Team Macromedia
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