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To: Grandk who wrote (243236)	4/6/2010 11:41:33 PM
From: Peter V	Read Replies (1) \| Respond to of 306849

Alton Brown swears by pressure cookers for making things that require long simmering, including stews and chili made with cheaper cuts of meat that have lots of connective tissue that needs tenderizing through long cooking. Or cheaper whole cuts of meat, like brisket or pot roast. I've never used one though. Wait, is this the recipe thread?

To: Grandk who wrote (243236)	4/7/2010 9:15:12 AM
From: No Mo Mo	Read Replies (2) \| Respond to of 306849

Peter V and bobcor responded correctly. Pressure cooking is fast and versatile. I don't think it's 20X faster but I can cook raw black beans in 20 minutes (as long as I've soaked them for a few hours) as opposed boiling them for 2 hours. I'm a vegetarian too, so I use it for beans, grains, veggies, etc. I also have canned with one. Lots of folks use it for meat. We recently passed St. Paddy's day. Corned beef and cabbage is a pressure cooker classic! Don't be intimidated. They're easy to use. You just need to read the manual for some basic guidelines. It's easier than trading SRS! <G>