Quote:
Originally Posted by Fire Me Boy!
Some shitty cookers will scorch pretty easily. My 6 qt. will, depending on the ingredients. Something more starch heavy will scorch pretty much every time.
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My pressure cooker [Revere] has an insert that keeps the food off the bottom of the pot.
I've made corned beef and cabbage, with onions and new potatoes [starch] dozens of times without a hint of scorching or burning. Pretty close to set it and forget it. When the rocker starts shaking, set the timer to 25 minutes and lower heat to medium. So long as it continues rocking rhythmically, you really don't need to pay much attention. Always comes out perfect. Same with pot roast and potatoes. Same with stock. Obviously with different times for each.