Guest guest Posted July 18, 2002 Report Share Posted July 18, 2002 Welcome, Lisa and Nash! I've mostly been using my CP for soups this year, experimenting with different taste/texture combinations. I've finally got the hang of cooking veggies that have to be added at different times ... I never knew that simply taking off the lid could add half an hour or more to the necessary cooking time! Potatoes were my downfall, since they take so much longer to cook than the more delicate veggies or herbs. I'm learning. Does anyone know how much of a difference altitude makes in CP cooking? I don't have a pressure cooker, and it takes *forever* to cook beans, but I've learned that all day in the crockpot will usually take care of it, even though I have to soak them until they're sprouting, first! (I'm at 6100'.) Right now, I have a refrigerator full of different veggies to try crockpotting. I think I'll do something easy like make corn-on-the-cob in the CP, next. It's entirely too hot to use the stove, and I'm slowly learning just how versatile the crockpot can be! My next project (after that) will be trying to bake stuffed peppers in there. I'm new to this, but have found it to be a lot of fun! My family seriously squicks at the thought of tofu in recipes, if they know it's there. Anyone have any suggestions on how to add this great substance without it being obvious? Angel Quote Link to comment Share on other sites More sharing options...
Guest guest Posted July 18, 2002 Report Share Posted July 18, 2002 Thank you for the welcome Angel. Nice to meet you. I am new to this cooking thing all together......LOL so I don't know about the altitude thing. Now in baking I know it makes a difference. But I am sure you are aware of that. I thought I had a stuffed bell pepper recipe that I could send you but I don't. If you do find an answer the altitude question please let me know. Hugs, Nash - Angel Thursday, July 18, 2002 5:30 PM Re: Newbies Welcome, Lisa and Nash! I've mostly been using my CP for soups this year, experimenting with different taste/texture combinations. I've finally got the hang of cooking veggies that have to be added at different times ... I never knew that simply taking off the lid could add half an hour or more to the necessary cooking time! Potatoes were my downfall, since they take so much longer to cook than the more delicate veggies or herbs. I'm learning. Does anyone know how much of a difference altitude makes in CP cooking? I don't have a pressure cooker, and it takes *forever* to cook beans, but I've learned that all day in the crockpot will usually take care of it, even though I have to soak them until they're sprouting, first! (I'm at 6100'.) Right now, I have a refrigerator full of different veggies to try crockpotting. I think I'll do something easy like make corn-on-the-cob in the CP, next. It's entirely too hot to use the stove, and I'm slowly learning just how versatile the crockpot can be! My next project (after that) will be trying to bake stuffed peppers in there. I'm new to this, but have found it to be a lot of fun! My family seriously squicks at the thought of tofu in recipes, if they know it's there. Anyone have any suggestions on how to add this great substance without it being obvious? Angel Quote Link to comment Share on other sites More sharing options...
Guest guest Posted July 18, 2002 Report Share Posted July 18, 2002 At 03:30 PM 7/18/02 -0600, you wrote: >Welcome, Lisa and Nash! > >I've mostly been using my CP for soups this year, experimenting with >different taste/texture combinations. I've finally got the hang of cooking >veggies that have to be added at different times ... I never knew that >simply taking off the lid could add half an hour or more to the necessary >cooking time! Potatoes were my downfall, since they take so much longer to >cook than the more delicate veggies or herbs. I'm learning. Have you considered tossing potatoes (and anything else that takes longer) in the microwave to soften? >Does anyone know how much of a difference altitude makes in CP cooking? I >don't have a pressure cooker, and it takes *forever* to cook beans, but I've >learned that all day in the crockpot will usually take care of it, even >though I have to soak them until they're sprouting, first! (I'm at 6100'.) My source seems to indicate that cooking time goes up starting at 3500'. So, I'd imagine it'd be significant at 6100'. If it's any use, pressure cooker times have to be increased by 20% at 6000'. Of course, I'm at sea level, so I have no real experience. >Right now, I have a refrigerator full of different veggies to try >crockpotting. I think I'll do something easy like make corn-on-the-cob in >the CP, next. It's entirely too hot to use the stove, You have no grill? (I tend to use my crockpot in the winter, grill in summer.) >My family seriously squicks at the thought of tofu in recipes, if they know >it's there. Anyone have any suggestions on how to add this great substance >without it being obvious? Do you eat eggs? I find that if I make a dish that involves scrambled eggs (pad thai) , I can also scramble in some tofu and it isn't really noticed. But they also love it marinated and grilled. Happy experimenting! Katy Quote Link to comment Share on other sites More sharing options...
Guest guest Posted February 13, 2008 Report Share Posted February 13, 2008 Hi Susanne and Anne I'm in Ontario too - Markham. Are you enjoying the cold and snowy winter? ( ) ( __ c\_/ Audrey Quote Link to comment Share on other sites More sharing options...
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