One of our downfalls in working with the pressure cooker has been using too much liquid. We have started cooking with less liquid, really the right amount. We are also looking at using complete entities as our cooking medium. Today we combined our seasoned short ribs with a jar of Rao's sauce. We added a hefty splash of red wine and a pinch of julienned kombu. We cooked the meat for 45 minutes on high pressure. The meat became melting and succulent. The sauce is perfect "gravy" consistency. We are serving them on a fresh batch of amori. New doors open up with a fresh perspective.
January 8, 2005