You're welcome :) I just bought a new e-book that you might be interested in, the pressure cooker cookbook from America's Test Kitchen (http://www.amazon.com/Pressure-Cooker-Perfection-Foolproof-Recipes-ebook/dp/B00BJ6SMW2/ref=sr_1_1?ie=UTF8&qid=1392808041&sr=8-1&keywords=American%27s+test+kitchen+pressure+cooker). It's an $11.49 well spend. I made their braised red cabbage last night and it was spot on. Their recipe for Provençal pork stew is also amazing (you can find it here, http://notwithoutsalt.com/2013/02/02/pressure-cooking-french-pork-stew-with-white-beans/).
You should check out this site, which is a great resource for information and recipes for the pressure cooker. http://www.hippressurecooking.com/pressure-cooking-times/. Cookbooks from Lorna Sass are also a great resource. Mark Bittman recently posted some recipes for pressure cooking, and one of them was for short ribs, http://www.nytimes.com/recipes/1015846/short-ribs-in-gingered-plum-sauce.html. He cooks them at high pressure for 30 minutes.
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