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Pressure cooker cookbook

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i just bought a Presto pressure cooker. Though I love new cookbooks I have a lot of cookbooks whose recipes I could convert for the pressure cooker. A friend has Lorna Sass's cookbooks and the library has a few as well. I am leaning towards scanning/copying the parts I need instead of buying a new book. Is this a good idea or should I get a pc cookbook in order to get the hang of pressure cooking? In other words is there a bit of a learning curve and the recipes will be good for me to start out with or is it very straight forward with little need for specialized recipes? Thanks

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  1. i always buy cook books on half.com. it is an ebay company and i have gotten some GREAT books on the cheap.
    also, santa brought me an electric pressure cooker for Christmas and i have taken to the googles for some great recipes. i made osso buco the other night in it using short ribs instead of veal. i probably saved the cost of the pc by buying said short ribs vs. the veal! haha! anyways, it turned out great!
    another great thing to do with the pressure cooker is steam "hard boiled eggs". if you are interested, put them in the pc with cold water and as soon as the pressure sets (this is what i call it when my lid can no longer be opened... without an ax.) let them go for 6 minutes. i swear i got the shell off one of the eggs in one (cracked, obviously) piece! that is opposed to the 3,497,240 pieces i usually pull off of a hard boiled egg. ;)

    1 Reply
    1. re: raygunclan

      That is one nice thing about a pc you can use more economical pieces of meat and get great results. Thanks for the tip about hard boiled eggs, I hate all those small shell pieces.

    2. I have two pressure cooker books.

      One is Miss Vickie's -- http://www.amazon.com/Miss-Vickies-Pr...
      It's basic but reliable. A good first book. She also has a website: http://missvickie.com/

      The second is Toula Patsalis's -- http://www.amazon.com/Pressure-Cooker...
      Recipes in this one are a little more interesting (and a little more complicated).