Pressure cooking dry beans. Cooking prime rib oven roast
Pressure Cooking Dry Beans
- By increasing the pressure in an enclosed vessel, the boiling temperature is increased leading to decrease in cooking time.
- using steam under a locked lid to produce high temperatures to accomplish a fast cooking time
- (bean) any of various edible seeds of plants of the family Leguminosae used for food
- (bean) hit on the head, especially with a pitched baseball
- Hit (someone) on the head
- Become dry
- a reformer who opposes the use of intoxicating beverages
- Cause to become dry
- Wipe tears from (the eyes)
- remove the moisture from and make dry; "dry clothes"; "dry hair"
- become dry or drier; "The laundry dries in the sun"
Dinner from the pantry:
- Whole Tomatoes (from our garden) canned with no added liquid, pureed with added water to make the broth.
- Carrots from our garden that were sliced and pressure canned.
- Green beans from our garden that were pressure canned.
- Onions from our garden
- Local Garlic
- Herbs & Spices
- Kidney Beans (dried & cooked just for this soup)
- Homemade Egg Noodles
Spicy Rye Rolls on the side
Bento Challenge week 2: my bento n.3
green, vegan bento for today's lunch
Dried Borlotti beans (fresh ones are available in summer) need to be soaked in water for 8-12 hours, and then they can be cooked in the pressure cooker with water, rosemery, some garlic (but you can use an onion insted), a carrot and a piece of celery for about 20 minutes. You can use them without the liquid in salads (perfect with Treviso red chicory) or for rich soups!
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