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guppy
Sep 21, 2004

sting like a byob

The Baker posted:

Sounds pretty simple. Your using I guess what I would call a pressure cooker, a stand alone piece of equipment, I would be using a Dutch oven in a regular oven, what temperature would you use? I'm guessing about 100 degrees Celsius.
I was surprised to find you use water in the recipe, purely from my own misconceptions. When I hear roast I think dry heat. Also I think the basic method, what you would use every day is much better, I'm not looking for any fine dining here.

A pressure cooker and a slow cooker aren't the same thing. They're practically opposites.

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