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I pressure-fried some chicken when I first got my cooker and I guess it fucks with the gaskets so that's the last time I'm doing that. It's unfortunate, that chicken was amazing. I want to try making carnitas, but I've read that they're a little too mushy when done in a pressure cooker. Can I use a little acidity to counter that? VVVVV I guess the term I wanted to use was "lacking a toothiness I get when I cook in the crock pot" still overcooked? Bastard Tetris fucked around with this message at 06:10 on May 1, 2012 |
# ¿ May 1, 2012 05:25 |
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# ¿ Apr 27, 2024 04:43 |