Thanks for your latest newsletter, no worries about it not being as regular as you thought. Pleased you’re busy. I’ve never looked back since buying your cookbook and always stick to your liquid level in recipes.
I had a few “burn” incidents with my instant pot that made me wary about not adding enough water. But I think that may be more about certain ingredients such as coconut milk sinking to the bottom than lack of liquid. This Madhur Jaffrey recipe which has no water added at all has never failed me and convinced me that less was more regarding water in the pressure cooker. Now I tend to reduce the amount of liquid suggested in most pressure cooker recipes, except yours of course Catherine!
So glad to see a new post! Re water levels: I too use a lot less water than I used to. I have found, though, that cut potatoes (to be mashed later, or when pre-boiling for later roasting) need a bit more. My (very scientific) explanation for this is (a) they seem to bind steam a bit, and (b) the starch that leaches out starts to burn to the bottom of the pot if there is not enough water. Anyway, that‘s my expereince.
Thanks for this, Catherine. I was programmed to worry about pressure cooking by my Mum, whose old style pressure cooker hissed and and steamed furiously. I always added more, not less water as a result, but I’m learning to trust your recipes. The caramelised onions scared me stupid, but wow!
Thanks for this post Catherine. I have been a bit non plussed about liquids to add as I start my pressure cooking journey. What I would find useful, for some future post maybe is how much water to use when cooking pulses eg how much to cover them by? Since I got the pressure cooker I much, much prefer pressure cooking pulses to cooking on the hob but have sometimes found they are too soft - maybe this is just timing though? I overnight soak and use the method in your book so maybe I just need to adjust timings for my electric model...will experiment and see.
Wow. I'm so glad for your newsletter. i had very soupy rice last night! It kind of still worked as there were onions, bay, salt and beans in it. I'm excited to try vegetables on their own. I think I was put off trying with less liquid when once or twice the pot has beeped at me that the food is burnt (it was). This was not with your recipes though!
Thanks for your latest newsletter, no worries about it not being as regular as you thought. Pleased you’re busy. I’ve never looked back since buying your cookbook and always stick to your liquid level in recipes.
I had a few “burn” incidents with my instant pot that made me wary about not adding enough water. But I think that may be more about certain ingredients such as coconut milk sinking to the bottom than lack of liquid. This Madhur Jaffrey recipe which has no water added at all has never failed me and convinced me that less was more regarding water in the pressure cooker. Now I tend to reduce the amount of liquid suggested in most pressure cooker recipes, except yours of course Catherine!
https://www.lovefood.com/recipes/59901/lamb-browned-in-its-sauce-recipe
So glad to see a new post! Re water levels: I too use a lot less water than I used to. I have found, though, that cut potatoes (to be mashed later, or when pre-boiling for later roasting) need a bit more. My (very scientific) explanation for this is (a) they seem to bind steam a bit, and (b) the starch that leaches out starts to burn to the bottom of the pot if there is not enough water. Anyway, that‘s my expereince.
Thanks for this, Catherine. I was programmed to worry about pressure cooking by my Mum, whose old style pressure cooker hissed and and steamed furiously. I always added more, not less water as a result, but I’m learning to trust your recipes. The caramelised onions scared me stupid, but wow!
Thanks for this post Catherine. I have been a bit non plussed about liquids to add as I start my pressure cooking journey. What I would find useful, for some future post maybe is how much water to use when cooking pulses eg how much to cover them by? Since I got the pressure cooker I much, much prefer pressure cooking pulses to cooking on the hob but have sometimes found they are too soft - maybe this is just timing though? I overnight soak and use the method in your book so maybe I just need to adjust timings for my electric model...will experiment and see.
Thank you for this. I am one of the hesitants but now you’ve explained it so painstakingly I will have a go.
Wow. I'm so glad for your newsletter. i had very soupy rice last night! It kind of still worked as there were onions, bay, salt and beans in it. I'm excited to try vegetables on their own. I think I was put off trying with less liquid when once or twice the pot has beeped at me that the food is burnt (it was). This was not with your recipes though!