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Pam I've been using a stovetop PC for many years. One of the things I've learned is dried, loose seasonings, don't lend much flavor. You need to add either fresh or non-ground seasonings before bringing to pressure or add your normal seasonings AFTER bringing to pressure.
Pam it is the extra water and juices produced that absorb a lot of the seasonings.Just add more like you been doing
Quote from: muebe on December 02, 2016, 10:47:34 AMPam it is the extra water and juices produced that absorb a lot of the seasonings.Yep....
Pam it is the extra water and juices produced that absorb a lot of the seasonings.
Quote from: tlg4942 on December 02, 2016, 01:24:20 PMQuote from: muebe on December 02, 2016, 10:47:34 AMPam it is the extra water and juices produced that absorb a lot of the seasonings.Yep....That's what my Mom told me.
Quote from: Savannahsmoker on December 02, 2016, 01:47:05 PMQuote from: tlg4942 on December 02, 2016, 01:24:20 PMQuote from: muebe on December 02, 2016, 10:47:34 AMPam it is the extra water and juices produced that absorb a lot of the seasonings.Yep....That's what my Mom told me. What they said. I too have noticed that chicken in particular seems a little bland when done in the PC.
Quote from: Roget on December 07, 2016, 10:30:13 AMQuote from: Savannahsmoker on December 02, 2016, 01:47:05 PMQuote from: tlg4942 on December 02, 2016, 01:24:20 PMQuote from: muebe on December 02, 2016, 10:47:34 AMPam it is the extra water and juices produced that absorb a lot of the seasonings.Yep....That's what my Mom told me. What they said. I too have noticed that chicken in particular seems a little bland when done in the PC.At the opposite end of the time spectrum...I have noticed that when I cook chicken breasts Sous Vide..they actually have more flavor....Now - I love my PC..but in some cases the old adage: "Nothing good happens fast in cooking" makes a little sense...