First of all, it is a damn crying shame that the interweb isn’t scratch and sniff. Seriously. It smells like freaking curry heaven in here. Tonight in the continuing-pressure-cooker experiment, we had Cauliflower-Potato Curry from Lorna Sass’ “Great Vegetarian Cooking Under Pressure”. NO, I have not gone meat-free, but sometimes meatless is nice. Plus this was the first book to come in to the library from my hold list.
I did a little research after the maiden voyage of the Fagor, since I had a little problem with water dripping from the handle. The most common solution was to oil the gasket, so I did that, and made extra sure the lid was locked. No dripping this time. The other issue I had the first time was the pressure dropping when I moved to the cooler burner once it reached pressure, which is what they recommend people with electric stoves do. This time, I left it on the same burner but just lowered the heat. It retained pressure but was slightly scorched on the bottom, and near the end of time started emitting an alarming amount of steam. Since there was only 22 seconds left, I erred on the side of caution and did a quick release. And then we got…
Brace yourselves for the best part, people. After the pot reached pressure, this curry goodness took TWO MINUTES AND 38 SECONDS TO COOK! My hand to God. The prepping of the vegetables took longer. Once that was done, it took MAYBE another 3 minutes to put it all in the pot, bring to a boil and reach pressure. The Girl Child and I liked it, but we think next time we might add some chicken, or currants, or apples. Or all of the above.
Oh, and another little tasty tidbit to share – I made perfect rice! In a pot! Double the amount of water to rice, boil the water, dump in the rice, cover, reduce heat to lowest setting. And don’t touch it! My rice was brown basmati – it probably sat there about 50 minutes, maybe 10 minutes longer than it needed to. White rice would be done in about 20, but won’t suffer if it has to wait.
Tomorrow: black bean chili!