Answer by Ronald D
Here are a few sites
http://www.recipezaar.com/recipes/pressure-cooker
http://www.missvickie.com/
http://www.recipegoldmine.com/presscook/press.html
Scroll down on this one to find them
The right kind of salt can remineralize our bodies, assist with alkalization and help us lose weight, sleep better, improve skin tone and digestive and nervo...
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Answer by sparky_dy
One unit of electricity is a kilowatt-hour, i.e. one kilowatt times one hour. So a 1kW appliance will use 1kWh of energy every hour.
To find the cost per unit, insert your payment key into your electricity meter and press the display button several times to cycle through the various modes. At least one of them will be pence per kWh (there may be several rates for the various peak and off-peak times; your electricity supplier should have given you a leaflet explaining which rate applies when.)
My supplier charges about 14p for a kilowatt-hour in the daytime.
Answer by Chloe
The traditional Rakia is acquired by the distillation of fruits or wines in a special metal pot. It is heated by setting up a small fire underneath the pot. The first thing that will come out of the pot is a substance rich with methyl achohol, you should throw it away as it’s poisonous. You should get 1/2 litre of this substance when boiling 100 litres of fruits or wines.
The main ingriedients for the Rakia should have a fine taste, not too sweet, sour or bitter. The bitter taste means that it more than 5 months old. The fire underneath the bot shouldn’t be very big, otherwise you’ll burn the whole mixture.
Rakia ( cyr. Ракия ) is considered to be the national drink in Bulgaria and all the other Slavic Balkan nations. It has a very high alchohol content and is made by distillation of fermented fruits like plums, grapes, apples, quinces and other. Most people in rural areas make Rakia at home, therefore it’s alchohol content can reach 60% or more. It’s usually consumed with shopska salada, pickles, turshia. The Rakia is often compared to brandy and vodka.
To make rakia you will need a still. Obviously the ideal would be a copper pot still, but if you want to go cheap, get an electric pressure cooker (do not use a stove top model, as there is a significant fire/explosion risk). Where the valve is, you will need to hook up some surgical tubing. The tubing then connects to a coiled copper tube in a bucket filled with ice water. The copper coil pokes through a hole in the side, where a glass catches the distilate.
Generally you will want to throw out the heads, the first part of the output (first quarter inch or so), because if the wine you used wasn't fermented properly (rare, but can happen), you can get toxic methanol in your brew. The tails (when too much water gets in, also gets thrown out, as it tastes less than ideal). Many distillers put the heads and tails into the next batch.
From the Manufacturer
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Answer by angelpoet04
Turn off lights when not in use.
Unplug anything electrical that you are not currently using.
Keep the thermostat set around 68-70 for summers or winters, depending on where you live. Better yet, if you live in a warm climate, open up the windows while you are home and let fresh air in and save on the electric bill!
Recycle newspapers for: paint projects(to put down to catch spills)
to line a hamster or bird cage
tear into strips and incorporate them into a
compost pile
Turn off the water while you are brushing your teeth.
Use junk mail envelopes to write down your shopping list.
Reuse the plastic bags from the grocery store as small trash can bags.
Use coffee grounds to help fertilize your household plants.
Answer by Dskull
Well first you need a pressure cooker
Answer by Kroneks
8-12 qt
Answer by A Canadian
Use a rice cooker for cooking rice, not a pressure cooker.
Answer by get it while it's hot!
Buy any meat in a roast that you prefer, rump, shoulder, etc. put it in a crock pot or roasting pan. Add water half way up the height of the meat cook for 6-10 hours. Taa Daa!
If you would prefer a specific recipe to follow... ( I just throw a little dash of this and a pinch of that)
Pot Roast Recipe
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Ingredients
3 1/2 lb of beef shoulder or boneless chuck roast
1 Tbsp olive or grapeseed oil
Salt, pepper, italian seasoning to taste
1 large yellow onion, chopped or sliced
4 cloves of garlic, peeled
1/2 cup of red wine
Several carrots, peeled and cut lengthwise
Method
1 Use a thick-bottomed covered pot (oven-proof if you intend to cook in oven), such as a dutch oven, just large enough to hold roast and vegetables. Heat 1 Tbsp of oil on medium high heat (hot enough to sear the meat). Sprinkle and rub salt, pepper, and Italian seasoning all over the meat. Brown roast in pot, all over, several minutes on each side. Don't move the roast while a side is browning, or it won't brown well.
2 When roast is browned, lift up the meat and add garlic and chopped onion to the bottom of the pan. Let the roast sit on top of the onions. Add 1/2 cup of red wine. Cover. Bring to simmer and then adjust the heat down to the lowest heat possible to maintain a low simmer when covered (we cook our roast on the warm setting of our electric range)*. Alternatively, you can cook the pot roast in a 225°F oven, once you have browned it on the stovetop, and brought the liquid to a simmer (make sure to use an oven proof pan).
3 Cook for 3 1/2 to 4 hours, until meat is tender. (If you are using a pressure cooker, cut the time by half). Near the end of the cooking, add carrots, cook until tender, about an additional 10 minutes.
After cooking 3 1/2 hours, before adding the carrots. Note how much liquid has been released by the meat. This comes from slow cooking at a very low temperature. If your pot roast is too dry, make sure the pan you are using has a tight fitting lid and that you are cooking at the lowest possible heat to maintain the low simmering.
Serves 4-5. Suggest serving with green beans and potatoes
*If you use a gas range, you may find difficulty getting the flame low enough. A tip I recently read in Cook's Illustrated suggests tightly rolling up some aluminum foil, shaping it into a skinny donut, and putting that on top of the burner to create a little more distance between the range and the pan. If your pot roast is turning out too dry, you might want to try this tip.
Microwave Rice/Vegetable/fried egg Recipe: Rice*1 cup, water*1.5 cups, egg*4ps, cauliflower, carrot, corn *Collocate with Egg Poacher(pic A) or Steamer(pic B...
This heavyweight, stainless-steel beauty is a fine example of contemporary engineering and style. Its mirror finish gleams, and its black handles--including a loop handle for two-handed lifting--stay cool. Pressure-cooking traps steam to heat foods at temperatures higher than boiling. An aluminum disk in the base, sandwiched by stainless steel, speeds the process even more through fast heat conductivity. It's safe on electric, gas, ceramic, and induction stovetops. Little water is required, so nutrients, flavor, and color are not boiled away. Vegetables emerge vibrantly colored from the steamer insert. Stews, soups, beans--even meat loaf, pork chops, and desserts such as bread pudding--come out tasty and nutritious. (A booklet containing dozens of recipes is included.) You can brown meats in the pot before the lid is locked on, or use the pot without the lid. The stem of the operating valve shows high and low pressure so you can adjust heat for different foods. After cooking, the pressure can be reduced slowly (just let the cooker sit for a while), normally (press the pressure indicator), or quickly (run tepid water on the lid's rim).
Safety measures abound: the lid twists onto the pot; a rubber gasket ensures a tight seal. A vent releases steam if pressure builds too high, as does a valve that also locks the lid when any pressure whatsoever is inside the cooker. Cleanup is a bit involved: hand wash the pot, gasket, and lid with a mild detergent, then lightly oil the gasket. Normally the valve is self-cleaning, but if food passes through it, disassembly is required. Minor cleaning inconvenience, though, should not overshadow the major convenience of pressure cooking. --Fred Brack
For more about Breville products visit: www.brevilleusa.com Adèle Schober talks about how the Breville® Pressure Cooker is good for roasts, casseroles, soups...
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Answer by wizjp
Prohibited Jobs (Hazardous Orders)
Persons under 14 may not work: There are a few exceptions to this such as working as news carriers, on farms, and in entertainment (with a special permit).
Persons under 16 years old may NOT:
Operate power-driven machinery (except office machines or machines in retail or food service not otherwise prohibited)
Cook (except on electric or gas grills that do not have open flames)
Operate fryolators, rotisseries, NEICO broilers, or pressure cookers
Operate, clean or repair power-driven food slicers, grinders or choppers
Perform any baking activities
Operate microwave ovens (except to heat food in microwave ovens with a maximum capacity of 140 degrees Fahrenheit)
Clean kitchen surfaces that are hotter than 100 degrees Fahrenheit
Filter, transport, or dispose of cooking oil or grease hotter than 100 degrees Fahrenheit
Work in freezers or meat coolers
Work in a manufacturing facility (e.g., a factory)
Work on ladders or scaffolds
Work in garages, except dispensing gas and oil
Work in brick or lumber yards
Work in amusement places (e.g., pool or billiard room, or bowling alley)
Work in barber shops
Work in construction, transportation, communications, or public utilities (except doing clerical work away from heavy machinery off the job-site)
Work in warehouses (except doing clerical work)
Load or unload trucks, railroad cars, or conveyors
Wash windows in public or commercial buildings if the window sill is more than 10 feet above the ground
Work doing laundry in a commercial laundry or dry cleaning establishment
Work as a public messenger
Work at processing operations (e.g., in meat, fish, or poultry processing or cracking nuts, bulk or mass mailing)
Work around boilers or in engine rooms
Do industrial homework
Work with dangerous electrical machinery or appliances
1 This is a compilation of state and federal child labor laws. The most protective laws are presented here and apply to all employers of teens including parents who may employ their children. There are additional regulations in this area not summarized here and some exceptions for employers in agricultural industries.
Questions about the state child labor laws should be directed to the Massachusetts Office of the Attorney General, Fair Labor and Business Practices Division (617-727-3465). Questions about federal child labor laws should be directed to the U.S. Department of Labor, Wage and Hour Division (617-624-6700).
Work that is determined by the Massachusetts Attorney General to be dangerous to the health and well-being of minors
Work in any of the occupations or tasks prohibited for persons under age 18
Persons under 18 years old may NOT:
Drive a vehicle or forklift (except golf carts in certain circumstances)
Operate, clean or repair power-driven meat slicers, grinders or choppers
Operate, clean or repair power-driven bakery machines
Work 30 feet or more above ground or water
Handle, serve, or sell alcoholic beverages
Use circular or band saws, or guillotine shears
Use power-driven woodworking machines
Use hoisting machines
Operate paper balers, paper box compactors, or other power-driven paper products machines
Use power-driven metal-forming, punching, or shearing machines
Use buffing or polishing equipment
Manufacture brick, tile, or kindred products
Manufacture or store explosives
Work in excavation, wrecking, demolition, or shipbreaking
Work in logging, sawmilling, or mining
Work slaughtering, packing, or processing meat
Work in railway operations
Work in roofing or on or about a roof
Work in foundries or around blast furnaces
Work manufacturing phosphorus or phosphorus matches
Work where they are exposed to radioactive substances
Work as a firefighter or engineer on a boat
Oil or clean hazardous machinery in motion
Work in any job requiring the possession or use of a firearm*
Answer by Deb
i don't have a Cuisinart but have used alot of pressure cookers. that is a known problem with pressure cookers. i found that if i soaked my rubber gasket in hot water for 5 - 10 minutes and then wipe it off really good to make sure there isn't anything on it, it would seal alot better. they do take some getting used to.
The heavy-duty lid locks down during cooking; an inner sealing ring keeps the steam in. In addition to a pop-up pressure indicator and a simple steam release mechanism, there is an overpressure plug that will let off steam if it builds up excessively. This pressure cooker is useful for weeknight dinners or for any meal that needs to come together quickly. An accompanying booklet contains more than 65 recipes, ranging from basic soup stocks to stews and pot roast--even desserts like Oatmeal-Apple Crisp! Tenderize lean cuts of beef or pork; or cook chicken, fish, or vegetables faster than you can in a microwave, and without losing moisture.
Nonabrasive cleansers are best for cleaning this polished aluminum pressure cooker, though occasional use of a fine metal polish will help the exterior keep its shine. The Presto 8-quart aluminum pressure cooker is fully immersible; in addition, the sealing ring should be removed after each use to allow cleaning of the inside rim of the lid. The vent pipe is simple to keep clean with a small brush or pipe cleaner, and both the air vent/cover lock and the overpressure plug are removable. The pressure cooker measures 11-1/2 inches in diameter (17 inches including handles) and 9 inches tall (including lid). Presto guarantees this pressure cooker with an extended 12-year warranty. A detailed instruction and recipe booklet is included; special safety issues that pertain to pressure cookers are clearly explained. --Garland Withers
Answer by Lauren L
http://guideforyou.knows.it
you can get much information in this website, If you will check anyone blue link in website.
Are you thinking of buying an Electric Cooker but worry about it might not have enough cooking heat as traditional gas stove? With SENZ Electric Cooker, cook...
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Answer by Philburg
I think it was a 7-11 building
Under pressure to prepare a quick, nutritious dinner? Under pressure to reduce your fat and cholesterol? When the pressure's on for a great vegetarian meal on the run, turn to Lorna Sass's second guide to the safe and delicious use of the pressure cooker.
Following the phenomenal success of Cooking Under Pressure, this collection of recipes dispels the myth of the difficult-to-use pressure cooker -- which is in fact easier and faster than the microwave -- and shows how vegetarian fare can be vibrantly colorful and full of flavor!
Bursting with rich soups, hearty stews and casseroles, zesty curries, and flavor-packed chilis, Great Vegetarion Cooking Under Pressure brings together over 150 recipes, most with cooking times of under ten minutes. Arrive in Provence with a two-minute soupe au pistou laced with garlic and fennel; serve up an elegant zucchini bisque with tomatoes and fresh basil in just five minutes; or prepare a polenta good enough for a palazzo in only ten minutes. There are also scores of perfect vegetable side dish recipes, with an instructive chart detailing how to prepare everything from artichokes to zucchini.
Lorna Sass devotes special attention to grains -- a vital part of the healthy diet -- and shows how brown rice, millet, couscous, quinoa, and bulgur can turn from gourmet store items into staples of your pantry. Whether it's Risotto with Broccoli Rabe and White Beans in five minutes, or Mediterranean Vegetable Couscous in just six, these recipes lock in delicious nutrition without tying up precious time. There's even a section about the splendid desserts that are possible with the pressure cooker, like Banana Pudding Cake and Pumpkin Bread Pudding.
Filled with informative sections about the equipment, ingredients, and language of pressure cooking, suggestions for theme menus, and mail-order resources, this compendium of high-quality, high-fiber, low-fat (and mostly cholesterol-free) dishes will become an essential guide for today's bustling cook.
Bonus Package: - Worth
One Stainless Steel pot - meat ,tendon, soup.
One Non-Sticking Pot - rice, congee
One Transparent Glass Lid One Silica Gel Seal
ETL and CETL certified--Offers you uncompromised safety and peace of mind.
Capacity: 6.33 Qt
Power rating: 1000W? Voltage: 110v/60Hz Operating pressure: 0~70kPa
Limited pressure: 90kPa
Keep warm function: 60~80°C (140-176°F)
Operating pressure time:0~30 minutes
Product size(L×W×H): 30×30×34 cm/ 12×12×13.5 inch
Inner pot size:16×22×24 cm /6×8.6×9.5 inch (Height × Inner rim diameter × outer rim diameter cm)
One year warranty
90days Stress Free Guarantee
We are fully confident with our products' quality, However, if any problem with this product within 90 days of purchase, we will exchange a new one at our cost.
