I hate my slow cooker as it manages to remove all the texture from meat whilst leaving the sauce watery.
But should I give pressure cooking a try? Does it affect the meat texture of say mince or stewing lamb/beef? And what does it do to the saucy bit of the stew or whatever.
And final question, I usually cook a bolognese for at least 1 hour 30, 2 hours is better for the flavour development. How would that translate to a pressure cooker, time wise?
TIA
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foodies, do you rate pressure cooking?
18 replies
Rooobs · 02/01/2013 11:41
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