Kitchen

[like to cook]

I just purchased a Cuisinart Pressure Cooker and Bob Wardens Cookbook, I have made two recipes. The first was Beef Stroganoff, it turned out too wet, and the second was Mac and Cheese, it turned out way to dry. I understand that the Cuisinart has a pressure of 10 psi on high. I understand that Cooks Essential's Pressure Cookers have 15 psi on high according to the cookbook.

Can you make any suggestions on how to modify the recipes without using the trial and error method and spending valuable money to ruin the food?

Thanks,

Love to cook

[Poodlepet2]

I don't have an answer for you other than looking up Cuisinart PC recipes specifically made for it and adapting from there.

Poodlepet

[Abrowneyegirl]

I have a Cuisinart pressure cooker and B Warden's cookbook too!

Love them both.

I never follow recipes to the letter anyway, but if the something turned out to wet or dry I would just modify it after the fact and serve it.

For example- "Beef Stroganoff, it turned out too wet" I assume you mean too thin? I would thicken it by adding cornstarch to the cooker and simmering it a few minutes until the gravy was thicken to my liking.

I have to say of all my PC cookbooks his are the best. I have notes written all over the pages, adjusting spices, etc to meet my families preferences.

Good Luck!

[Poodlepet2]

I found a great book written by Lorna J. Sass entitled " two hour taste in twenty minutes using your pressure cooker". This is worth having because she explains how to make adaptations for your particular PC. It's too long to detail here, but she has you do a simple test to see how water is lost in steam at a specific psi-and once you are armed with that information, you should have no problems modifying recipes.

She has some great recipes in her book: I don't think you will be disappointed.

Poodlepet