A dear family member sent me something new to blog about:
It is a set of silicon food tie wraps for meat or vegetables with a handy storage bag. I haven't tried them yet, but it seems they would be terrific for lifting meat out of the pressure cooker -- beef tongue, for example.
The ties are safe to use up to 482 degrees F (or 250 C) and I learned from "Ask Jill" (The Veggie Queen) that the inside of the pressure cooker is about 250 degrees F which she says is about 40 degrees hotter than boiling water.
I love beef tongue cooked with bay leaves and cloves. I do not salt the tongue, giving it instead a splash of Bragg's Amino Acids seasoning after it is cooked.
I make the tongue in my Wolfgang Puck's Bistro pressure cooker. It was on sale at Big Lots of all places, and such a deal that I picked one up for my vacation place. But then I liked it so much it ended up staying at home. Yes, I like it even better than my beloved, but now ancient Farberware Electronic Multicooker. The removable bowl is lighter and easier to lift out, and therefore easier to clean. Also because the sides of the bowl are thinner, it holds more food with the same counter space, and also cools faster to the touch.
Like the Farberware, it operates silently and has various cycles for different foods. Today I made Cauliflower/potato soup, then pinto beans, chicken, and finally a Japanese noodle dish one after the other. No more cooking for a few days.
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