Born in UK, raised in Italy, lived in US for 25 years, ended up in Austria for 3, and now back in Italy - don't add them all up!
Marissa, I made a recipe close to this one about 9 months ago - it may have had more salt since I was to cut the lemons in wedges and roll them around in salt before adding to the jar.
I opened the jar and the liquid gelled! I can't find anything online about this happening. They smell great but I wonder if this is SUPPOSED to happen!??
I would like to see a slideshow of how to smoke in your pressure cooker in the pressure cooker. I'm assuming your're doing all of this WITHOUT pressure?!?
Love this! Actually, why not recommend we fill little baggies with particular combinations of spices - and make our own spice blends to grab and cook? It would be a good Sunday activity that would make week-night cooking a breeze. And you can make your own "New Orleans" style blend!!
Lovely, lovely description, and photos, of the difference between regular and pressure cooking! I will be linking to it so my readers can benefit from your research!
hip pressure cooking
making pressure cooking hip, one recipe at a time!
Pancetta and Peas
It's difficult to be inspired n the Autumn... but there are lots of options!
I'm always glad to get feedback on my recipes! Though, it should not have really turned out "stewy," more "steamy" perhaps those lentils absorb less liquid?
Thank you Amandarama for the information. I posted my bio because I had seen other articles (like this one http://www.seriouseats.com/2010/10/how-to-make-a-savory-souffle.html) which included the author bio at the bottom with links to their website.
This was my first post to "talk" and I thought I was submitting an article for review to the website not "spamming" the forums with self-promotory links.
Please be patient with me as I figure my way around this website.
I requested the community editor how I can remove this post.
Well I am not selling anything, I just wanted to share with you what I wrote about these new pans. I am not employed by Bialetti, I just started seeing them around here (they are already starting to roll out in Italy) and I thought these were the coolest things since sliced bread.
I am really surprised that my post, intentionally written in a professional manner, has gotten such a negative response!
P.S. I posted a picture with the article... I don´t know why I can preview it with a picture but it does not publish that way.
Wow.. can it be verbatim if I wrote it? If Bialetti chose to use the text for their website that is great, but I wrote this article as an original article.
Their original press release has some such thing about the equivalent of cooking on a plate - which was just a bad translation from the Italian - so instead, I likend it to bakeware which is something Americans can relate to a little more.
The first four paragraphs are all mine, the fifth was paraphrased since it was technically complicated there was no way of re-writing their technical specifications without risking it being completely wrong.
Thank you for your lovely comments, now go cook something.
Ok.. late to the party here! I was about to suggest that steamer (two years later!). I use it as a steamer and a trivet. You can see photos of it in use in these recipes:
How can I read your most recent pressure cooker exploits?
It looks delicious! I make my pressure-cooker risotto differently. When you open the pan, it is not soupy... it is ready to serve!
This is the recipe Italians use... so you can't go wrong with this!
My picture was rejected due to poor composition. Oh well.. I thought it looked nice.
The rice grains look a little over-cooked and the rice a bit liquidy in the photo. My guess is that you did not adjust your recipe to account for the wetness of the zucchini and over-cooked it a bit trying to absorb the liquid. I always reduce my liquid by about 25% when adding "summer squash".
Next time, try making it in a pressure cooker!