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Pastimes : Where the GIT's are going -- Ignore unavailable to you. Want to Upgrade?

To: sandintoes who wrote (153994)	11/5/2007 9:16:52 AM
From: Ken Adams	Read Replies (1) \| Respond to of 225578

I started out following the instructions in the cook book that came with the pressure cooker. Since then, I've learned, especially for a roast (which is all I've ever cooked in it) those times are a little too long. My rule for perfect beef is about 17 minutes per pound. That time starts when the ball on top starts to gently rock. Take the cooker off the burner right away when time's up as it continues to cook while it cools. The cooling takes another 20+ minutes before you can open the cooker. Then, borrowing an idea from Maureen, I tent the meat while I remove the veggies and make gravy. This is one delicious meal!