05-08-2012 01:28 AM
Hello everyone! I have recently began pressure cooking and I am hoping that many of you will be able to offer me some suggestions. I purchased a highly-rated Bob Warden Pressure Cooking cook book and have been preparing recipes from this over the past few weeks. My problem is that, in just about all the dishes, the meat ends up being pretty tough. I have used boneless, skinless chicken, pork loin roast, beef chuck roast, etc. and each time the meat is not tender. Is that typical of pressure cooking?
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