new to a p c, waiting for delivery, would barbeque sauce or any other sauces create enough steam for pressure or would it need to be watered down ?
361892
I found through trial and error that barbecue sauce burns before the cooker gets up to pressure unless water or other liquid is added to it. I don't know about other sauces, but I imagine the same would happen with something like jarred spaghetti sauce or any sauce that is thick. I like to cook bbq chicken in it, but I don't like the watery results. So I add water to the pot and put the chicken and bbq sauce in a small steamer basket that I set on top of a trivet and cook it like that.
846389
You should be able to pressure cooker recipes. However, you may need to adjust the cooking times a little because in addition to the pressurized steam you're likely getting some cooking from the microwaves as well. Here's a link to the pamphlet that comes with it and it includes some recipes that you could compare to your pressure cooker recipes. Do NOT over fill it or you'll have a mess to clean up in your microwave. Enjoy. http://www.scribd.com/doc/81396658/Copy-of-Microwave-Tender-Cooker-Pamphlet
1319056
It should be good steady steam. Make sure you are using tap water as the directions state.
431855
Yes. Gravy Master would be used to enhance the drippings of what you are making the sauce "from." If there is a Gravy Master Sauce out there....it would be absolutely delicious, I'm sure!
1553512
I have not reheated marina. I tend to think that if the sauce is thick, it may not be a good expertience. The food will stick and burn. If you don't mind ithe sauce on the thinner side, like a stew, it will probably be okay.
873271
You don't need any liquid the steam from the bag produces all the moisture you need. At times I have par boiled small whole potatoes.
1522742
I am not really sure what you are asking. I successfully made blueberry and peach pie filling and canned it. If you use a thickener you will need to get some CLEAR GEL A. I had to go to Nichols Seed and garden in Albany Oregon to buy some or could have ordered it on the internet . I would suggest contacting your county extension service. I've canned several kinds of juice that I then made into sauces and toppings. As long as the fruit is acid enough it should be safe to can. What types of sauce do you mean?
1743225
Use the trial and error method; one of the bowls I made probably could of held some cheese sauce, not sure for how long though, but can imagine eating the evidence of the unsuccessful attempts. (better luck if I make the bowls ahead of time and let them cool some what. also noticed the shrinkage of the bacon varied so some bacon bowls were more complete while others had more gaps.)
1294303
yes. Take a look at pressure cooking for dummies it will give you the times and how to's.
957514
My suggestion is that you check the seal on the lid and make sure that you are seating and locking the lid on properly. As far as the steam making a mess---you are probably not letting the pot cool down enough before you release the pressure. Please, read the book!
1482252
Not sure about that. We mainly use ours for salsas. As of lately it has been shutting off from overheating. And that's just from some of our cream based sauces.
1195989
Sure, you can microwave anything in this bowl, you remove the steamer to use it this way.I don't think you would need to add more water unless your sauce thickened too much.Remember, you can always stop the microwave to check the temperature.
1781352
I have used it for cooking bbq pork and it seems to keep a lot of the moisture in. I don't think that it effects the liquid level as much as it appears.
1206774
Mr. Leger, I visited the USDA site. You say they don't "recommend," you should have said "require." (http://www.uga.edu/nchfp/publications/usda/GUIDE%203%20Home%20Can.pdf) Pressure canning is safer than the boiling water bath due to the higher temperature. The botulism spores are destroyed in pressure canning NOT at 212 degrees. The reason it is ALLOWED to can using the boiling water bath is that tomatoes are highly acidic. The spores do not grow in a high acid environment. Pressure canning is REQUIRED for low acid foods because the high temperature is what kills the spores. When pressure canning it isn't necessary to cover the jar, again because the temperature kills, not water contact. Mr. Leger, I visited the USDA site. You say they don't "recommend," you should have said "require." (http://www.uga.edu/nchfp/publications/usda/GUIDE%203%20Home%20Can.pdf) Pressure canning is safer than the boiling water bath due to the higher temperature. The botulism spores are destroyed in pressure canning NOT at 212 degrees. The reason it is ALLOWED to can using the boiling water bath is that tomatoes are highly acidic. The spores do not grow in a high acid environment. Pressure canning is REQUIRED for low acid foods because the high temperature is what kills... » Read More Mr. Leger, I visited the USDA site. You say they don't "recommend," you should have said "require." (http://www.uga.edu/nchfp/publications/usda/GUIDE%203%20Home%20Can.pdf) Pressure canning is safer than the boiling water bath due to the higher temperature. The botulism spores are destroyed in pressure canning NOT at 212 degrees. The reason it is ALLOWED to can using the boiling water bath is that tomatoes are highly acidic. The spores do not grow in a high acid environment. Pressure canning is REQUIRED for low acid foods because the high temperature is what kills the spores. When pressure canning it isn't necessary to cover the jar, again because the temperature kills, not water contact. « Show Less
1130
I guess you can steam in the pressure cooker but timing will be VERY tricky in my opinion. Use a covered Corningware in your microwave preferably.
939653
Yea we had the same problem. I think there's a problem with the seal, so it won't steam. We just returned it and gave up on it. If you've got a pressure cooker or even just a steamer + a blender you can make your own without baby food without this overpriced piece of defective garbage.
1755759
I can't imagine why you would want to pressurize soup or sauce, but it would not function with any kind of solid pieces in the soup. it would clog and you'd be left with a pressurized cylinder that you could not relieve the pressure on.