• @[email protected]
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    42 years ago

    Gotta use low, that high-pressure renvitonment ruins the fluffiness in my experience. It’s acceptable when the flavor addition is sufficient though, like a marinated pork loin slow cooked with rice is fantastic even if the rice is paste practically.

    • @[email protected]
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      12 years ago

      Mine always seems turn turn out fine on high 6min with 10min natural release but now you have me wondering if I just haven’t had good rice haha. How long do you do it on low?

      • @[email protected]
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        12 years ago

        I think it’s 8 mins on low with fast release but my notes are at home so I can’t verify that. I also prefer to toast my rive first in butter, that has a substantial bearing here.