The Italian nonstick pro chefs swear by, exclusive to us! Shop now »
🔕 🔔
Loading…

My Basket ()

All questions

Pressure cooked lentils

I used to be terrified of pressure cookers despite my dad's endorsements and scientific lessons (he loved meat that would just fall right off the bone!) I have finally embraced them (great in the mile high city for kamut, beans and pork shoulder) but can't get lentils right. They are half crunchy, half mushy or worse, raw and burned. Any advice for perfecting high altitude pressure cooked lentils?

asked by savorthis almost 4 years ago
5 answers 1423 views
609271d6 306e 4b3e 8479 9d404fb84e73  moi 1
QueenSashy

QueenSashy is a trusted home cook.

added almost 4 years ago

I am a scientist, and I am still terrified of them...

Fca4e46d 262a 416c 8ce5 316470249de2  565101 1406091363 1702312332 n
added almost 4 years ago

That's a great idea. And if I conquer my newest goal of adding some planning into my cooking life to make such a thing happen, I imagine it would be successful!

Let's Keep in Touch!

Get the recipes and features that have us talking, plus first dibs on events and limited-batch products.

(Oh, and $10 off your order of $50 or more in the Food52 Shop, too.)

Please enter a valid email address.