Your video is spot on! I cooked a 1 pound box of ziti noodles with ground beef and two 24 oz jars of Ragu homestyle thick spaghetti sauce and two jars of water for 15 minutes. It was perfect. Thanks for your video. Very helpful.
Great recipe Mate, as you are a truckie you could put the left overs in a microwavable container in the freezer so when you've done a long haul you can just zap it and dinners done. Encase you haven't gathered I'm a truckies wife I Australia. Nice to meet you Mate, keep the recipes coming they are great.
My rule of thumb is oz for oz of pasta to water, plus full jar of sauce to 16 oz of said pasta. I also add enough water to rinse out jar. I don't even precook meat anymore but I set my timer for 20 minutes. Add peppers, onions, and mushrooms to mine, with herbs, and comes out awesome and not runny.
Brenda Garcia Your welcome! I sometimes like to add some mozzarella cheese but I wait till it's done, and let the pressure off then add my cheese and put the cover back on and let it sit unplugged for a few minutes till melted. If you put the cheese in at the beginning it seems to disappear.
Was searching how much liquid to pasta to use and came across your video. And was also happy to see John Holmes tip. We love our pasta saucy! Looks good! I am trying a pasta dish in my pressure cooker tonight. I hope it comes out yummy. Thanks!
+Donna Anderson If no steam came out there are a couple of things to check. Besides making sure the relief valve is closed, check to make sure your silicone gasket is installed and seating properly. I've had a couple of times where very little pressure built up and it was due to the silicone seal accidentally being installed backwards by me.
doctorxring I think you are really going to be impressed with what a pressure cooker can do as well as how easily they do it! Let me know how it works out for you and if you have any other questions I'll try to answer them.
+Saphal Thanks, I am amazed every time I make a new batch of pasta with this thing. I've also used it numerous times to cook beef, chicken and pork and every time the meat comes out tasting amazing.
Saw your video and hour ago and now I am enjoying the meal. Thank so much for sharing. I used elbow mac because that's all I had and it cooked up perfectly. Looking forward to sharing with my friends. I topped it with grated fresh mozzarella....Oh Yeah!
+Jennifer Gerard Glad it worked out. It seems like about 10 minutes is the perfect length of time for the pasta to cook properly even if the amount of meat is varied significantly.
I used Great value sauce (never tried it before), no meat, some garlic salt and pepper. Followed the tip for ounce to ounce water and pasta. Poured sauce on top of pasta and cooked 10 min. It was wonderful! It reminded of my little sicilian mama's sauce that we cook for 8 hours. Omg! I can't say how good it was. I'm very picky with sauce so I went cheap. Unbelievable!
Yes the results can be quite amazing. The main thing with pasta is getting the pressure cooking time right. After cooking time spices are the next major item.
Thanks for making this video! I am going to make your pasta recipe asap! I am just getting into pressure cooking and wish I had done so many years ago. Sure can see the benefits.... Appreciate your time.... Happy Cooking....
Thanks! I think you will enjoy the results. What I'm doing now differently is pre-cooking the hamburger in the microwave and then draining off every last little bit of grease before adding the hamburger into the pot, further improving the end result.
+tomwiles Yes: micro-cooking the burger works extremely well and I find that it comes out much "cleaner" than fried burger as far as leftover fat is concerned.
I use less water. Just made this 2 nights ago. About half a box of penne pasta a quarter of a small bag of regular spaghetti, 5 links of cut up sausage (cooked in my instant pot using either EVOO or vegetable oil until cooked, don't drain any of the sausage grease, it adds a lot of flavor) one jar of Classico spaghetti sauce and one quarter of the sauce jar with water and top it off with about 1/2 cup of nice red drinking wine. It makes it so that the sauce isn't as liquid as your recipe (which is fine if that's the way that you like it) as it is in your recipe and more of the sauce gets into the pasta itself infusing the flavor into the pasta but still enough sauce that is liquid to feel like you have sauce on the pasta. The first time I tried to do one pot pasta was in my other (now gone) power pressure cooker XL and the recipe called for far too much pasta and not anywhere close to the amount of liquid required and it scorched to the bottom of my inner pot. Had to soak that thing for weeks to finally get a lot of the burnt food out of it, until I killed that ppcxl there remained burnt food in the honeycomb design of the inner pot (bad design choice in my opinion).
you had the turkey cooking in the pot recipe not complete what button did you press first to brown your meat? does pressing rice or soup/stew buttons give similar results? I have same pressure cooker xl
Hey Tom i have a quick question for you, have you tried using this on the truck with you? Im just wondering if it would pull too much juice from a 1500 watt inverter.
No I can't use this in my truck because I don't have that large of an inverter. It does have heavy power requirements but am not sure if a 1500 watt inverter would be big enough. Hard to say.
I like this simple recipe. THANKS! For a change just fry fresh onions with the minced meat. Once the liquid has dried away, deglaze the pan with a little red wine. Once cooked off, dump in the sauce, herbs, spices and then add the layer of pasta on top. Pour over enough water to completely cover the pasta but do not stir at this stage. If you don't want as liquid a meal, then use more noodles but its important to cover the pasta with the water, as the liquid will be absorbed. (I use extra pasta for lunch boxes to give a drier result as there's less chance for spillage.) Enjoy!
i like ragu sauce. i like to make whole pound box of shells. i bought the big jar of sauce but i seen recipes on epressure cooking that say too much liquid will make spaghetti saggy. i dont know why since cook time is for the spaghetti. HOW LONG WILL PRESSURE COOK TIME BE FOR 1LB SHELLS IN RAGU? i seen a pork shoulder cooktime as 35 to 40 minutes in 1 1/2 cups water done separate from the spaghetti. IS THAT OK? THANK U im new at it and didnt fire up the farberware 7 in 1 pressure cooker yet but i have the ingredients.
My experience with cooking pasta in my pressure cooker indicates to me that cooking time controls how "done" the pasta gets. In my particular pressure cooker 10 minutes pressure time seems about ideal regardless of the amount of pasta. Experiment with it with your particular pressure cooker and adjust the pressure time up or down to achieve the best results. I would start with 10 minutes with enough liquid to barely cover the cold uncooked pasta after you have given the mixture a short stir to make sure everything is flattened out.
you need to add fresh chopped garlic and onions and peppers while you are sauteing the turkey. Then you need to add about a 1/2 a cup of red wine. I would always use a bit of cayenne pepper too, to anything that has tomato sauce as it brightens the sauce and makes it pop. (not a lot, just enough to enliven it).
Thanks for the suggestions, they will make a good addition. I have made a couple of minor tweaks to the recipe that improve it even further so I need to make an update to this update!
Hello, I'm worried about my electric bill with one of these. It's 1000 watts and wondered how do you feel running that for 30-45 minutes? Might it be very costly? Also does it run at 1000 watts in slow cooker mode for like 8 hours?
I would cook the pork first since pork takes a lot longer to cook than beef, and then follow the recipe in my video. When I cook pork in my pressure cooker I cook it as much as 45 minutes under pressure. You could also cook the pork conventionally first and then follow my recipe for the pasta with the pressure cooker.
Double would probably be too much. I would add a few minutes and check it. If you determine you need more minutes simply restart it with the extra minutes.
Hi Tom - Say why not double your recipe and then freeze up the leftovers, heck you could even bring a frozen portion then cook it in your truck oven (sorry I forgot the name of the device you bought) a day or so out when it thaws:-)
+JAS Jubilee I can my own sause. I used 1 qt spaghetti sause and a pint of pizza sause and the 10 cups of water. stired and did step by step. It was my 1st attempt.
I was first told I looked like Rob Halford a few years ago. I had to look him up. Ignoring the tattoos, which are a coincidence, his face seems to be very similar to mine. it's a weird experience looking at photos of someone else that could almost but not quite be photos of me.
I've been a Judas Priest fan for a long time, you just had similar features so I had to say something, BTW that pressure cooker video helped me out and wow, pasta tastes amazing when cooking it with that.
It's good that you chose turkey meat, but you're loading your dish up with salt. If I may recommend, garlic powder and onion powder instead of the salted versions. That jar of sauce has plenty of salt in it...check the sodium level on the jar. Otherwise I look forward to trying this dish in my cooker. Thank you for taking the time to make this video.
adding it all up, one portion of this is A LOT of salt. you should being using garlic powder, and no onion salt. the whole can of pasta sauce is 120% salt. The turkey has 6%, and I would guess you added at least 1/2 tbsp of salt, which is 25% daily intake value per 1/4 tbsp. So were at 156% divided by 2 servings, is 78% of daily intake of salt in one serving. this is why we have high blood pressure. tips - there is a brand of pasta sauce that has no added sauce. you could eat the whole can with no prob! Use salt sparingly, but season heavily! no too much garlic though! i use heavy fresh cracked black pepper, and light pink salt.
Except in rare cases, salt has no negative effect. The fear of salt dates back to the mid-70's when it was incorrectly thought to cause hypertension. This was debunked a couple of years ago. There is possibly more evidence to suggest that pink salt is a greater danger.
Actually, being one of those "rare" cases where too much salt has a negative effect, I understand McBiggie1's concern. I'd substitute fresh onion finely diced and cooked with the meat and fresh garlic chopped in with the onion, a low sodium pasta sauce with a couple of table spoons of tomato paste, maybe even add a diced green pepper and some red pepper flakes for a little heat. Other than that the recipe looks great!
Most recently I decided to cook the ground meat in the microwave where I could easily get rid of the grease with the aid of a couple of paper towels in a bowel. This worked even better. I am not a fan of grease.
I watched Mr.Gene Snisky's - Sausage and Peppers? You said check out the website for other Receipts? I did. There is NO Short cut Link or Receipts for Sausages or Spaghetti..... Answer??? And why is there NOT a Button for cooking Pasta. Risotto is for Spaghetti???
+norma jean I have a slow cooker, but I bought an Instant Pot this week. I'm already really impressed with it, and thinking of giving my slow cooker away (I'll never use it again). The only reason to get a slow cooker would be the lower cost I think.
I'm sure fresh could have better, however I never buy anything that cannot be stored long term because I would have to throw unused perishables away, which would be a terrible waste.
Your spaghetti and meatballs at Denny's restaurant will never taste as good again. Maybe you should prepackage some food and take it on the road with you.
That probably is dependent on the individual models of pressure cooker. The model I have is ideal at 10 minutes regardless of the amount of pasta. Your mileage may vary. This recipe is not set in stone. Experiment!
+Rick Burton I have experimented with different types of meat as well. For pork I've determined that 45 minutes produces the best results, particularly if the pot is close to being full. I'm not sure how that would translate to other types of pressure cookers. With meats if the stuff isn't done it is easy to put the lid back on while it's hot and add more time. Electrical appliances seem to have a maximum legally allowed wattage draw limit. This pressure cooker is an inexpensive brand and though it works well, other brands may offer even faster cooking times.
Sophistication will be too much, I'd say because I ain't like that. I just feel like hey, u like pasta with a lot of pasta sauce at least u can use one with a better taste than a cheap ass Walmart made pasta sauce, No offense Good, tasty n healthy food depends on good, tasty n healthy ingredients
Marozo 4life My main point stands, cussing and ridicule aren't great persuasive techniques. When I encounter ridicule laced with foul language it frequently indicates hidden ulterior motives.
tomwiles you are allowed to tell yourself whatever you want to prove your point as an ignorant, at best people like you mistake other people's comments for an insult more than constructive comments
believe me, I won't, I get nausea just watching due to all the moving around. Instead of taking what I say to help you, you attack me for letting you know. Not cool.
There is a right way and wrong way to offer a helpful critique. Your way was blunt, rude and lack imagination. I don't know tomwiles, but i do know he took the time to try and share with complete strangers. For that fact I am appreciative.
Your video is spot on! I cooked a 1 pound box of ziti noodles with ground beef and two 24 oz jars of Ragu homestyle thick spaghetti sauce and two jars of water for 15 minutes. It was perfect. Thanks for your video. Very helpful.
Looks good and easy to follow. I love my Power Pressure Cooker XL . I have the 10 quart size.
Great recipe Mate, as you are a truckie you could put the left overs in a microwavable container in the freezer so when you've done a long haul you can just zap it and dinners done. Encase you haven't gathered I'm a truckies wife I Australia. Nice to meet you Mate, keep the recipes coming they are great.
My rule of thumb is oz for oz of pasta to water, plus full jar of sauce to 16 oz of said pasta. I also add enough water to rinse out jar. I don't even precook meat anymore but I set my timer for 20 minutes. Add peppers, onions, and mushrooms to mine, with herbs, and comes out awesome and not runny.
***** Great tips John!
Brenda Garcia Your welcome! I sometimes like to add some mozzarella cheese but I wait till it's done, and let the pressure off then add my cheese and put the cover back on and let it sit unplugged for a few minutes till melted. If you put the cheese in at the beginning it seems to disappear.
I will have to try that!
@John Holmes cool name 😉😁😀😂💪💪
Was searching how much liquid to pasta to use and came across your video. And was also happy to see John Holmes tip. We love our pasta saucy! Looks good! I am trying a pasta dish in my pressure cooker tonight. I hope it comes out yummy. Thanks!
+Donna Anderson If no steam came out there are a couple of things to check. Besides making sure the relief valve is closed, check to make sure your silicone gasket is installed and seating properly. I've had a couple of times where very little pressure built up and it was due to the silicone seal accidentally being installed backwards by me.
That looks so good. Thank you for sharing.
Great video with good explanation of "how to" ... going to try this one soon. Thanks.
Great video! Looks delicious.
I'm doing some pressure cooked penne tonight and just watched your video. I appreciate your input. It looks good.
Thanks so much for sharing this reciepie. I just tried it out and it is delicious and soo simple..
This is the video that helped me. Thank you and please make more.
Glad that it helped. I need to make more videos but finding the time to make them is tough.
I'm going to be trying this ! Just got my pressure cooker. THANKS !
doctorxring I think you are really going to be impressed with what a pressure cooker can do as well as how easily they do it! Let me know how it works out for you and if you have any other questions I'll try to answer them.
Looks yummy!
wow, that looks amazing. great job!
+Saphal Thanks, I am amazed every time I make a new batch of pasta with this thing. I've also used it numerous times to cook beef, chicken and pork and every time the meat comes out tasting amazing.
thank you
I just made this added shrimp OMG yum!!!
Saw your video and hour ago and now I am enjoying the meal. Thank so much for sharing. I used elbow mac because that's all I had and it cooked up perfectly. Looking forward to sharing with my friends. I topped it with grated fresh mozzarella....Oh Yeah!
+Jennifer Gerard Glad it worked out. It seems like about 10 minutes is the perfect length of time for the pasta to cook properly even if the amount of meat is varied significantly.
I used Great value sauce (never tried it before), no meat, some garlic salt and pepper. Followed the tip for ounce to ounce water and pasta. Poured sauce on top of pasta and cooked 10 min. It was wonderful! It reminded of my little sicilian mama's sauce that we cook for 8 hours. Omg! I can't say how good it was. I'm very picky with sauce so I went cheap. Unbelievable!
Yes the results can be quite amazing. The main thing with pasta is getting the pressure cooking time right. After cooking time spices are the next major item.
Thanks for making this video! I am going to make your pasta recipe asap! I am just getting into pressure cooking and wish I had done so many years ago. Sure can see the benefits.... Appreciate your time.... Happy Cooking....
Thanks! I think you will enjoy the results. What I'm doing now differently is pre-cooking the hamburger in the microwave and then draining off every last little bit of grease before adding the hamburger into the pot, further improving the end result.
+tomwiles Yes: micro-cooking the burger works extremely well and I find that it comes out much "cleaner" than fried burger as far as leftover fat is concerned.
I use less water. Just made this 2 nights ago. About half a box of penne pasta a quarter of a small bag of regular spaghetti, 5 links of cut up sausage (cooked in my instant pot using either EVOO or vegetable oil until cooked, don't drain any of the sausage grease, it adds a lot of flavor) one jar of Classico spaghetti sauce and one quarter of the sauce jar with water and top it off with about 1/2 cup of nice red drinking wine.
It makes it so that the sauce isn't as liquid as your recipe (which is fine if that's the way that you like it) as it is in your recipe and more of the sauce gets into the pasta itself infusing the flavor into the pasta but still enough sauce that is liquid to feel like you have sauce on the pasta.
The first time I tried to do one pot pasta was in my other (now gone) power pressure cooker XL and the recipe called for far too much pasta and not anywhere close to the amount of liquid required and it scorched to the bottom of my inner pot. Had to soak that thing for weeks to finally get a lot of the burnt food out of it, until I killed that ppcxl there remained burnt food in the honeycomb design of the inner pot (bad design choice in my opinion).
your awesome !
Stir in some ricotta and mozzarella when it's done but before you serve. Give's the "mutz" a chance to to melt. And who doesn't love cheese?!?!?!?!?!
Sounds like a great thing to try!!!
you had the turkey cooking in the pot recipe not complete what button did you press first to brown your meat? does pressing rice or soup/stew buttons give similar results? I have same pressure cooker xl
I press the beans/lentils button and then adjust the time upwards with the time adjustment button.
Hey Tom i have a quick question for you, have you tried using this on the truck with you? Im just wondering if it would pull too much juice from a 1500 watt inverter.
No I can't use this in my truck because I don't have that large of an inverter. It does have heavy power requirements but am not sure if a 1500 watt inverter would be big enough. Hard to say.
Thanks Tom, looks like it will be great for home use though
I like this simple recipe. THANKS! For a change just fry fresh onions with the minced meat. Once the liquid has dried away, deglaze the pan with a little red wine. Once cooked off, dump in the sauce, herbs, spices and then add the layer of pasta on top. Pour over enough water to completely cover the pasta but do not stir at this stage. If you don't want as liquid a meal, then use more noodles but its important to cover the pasta with the water, as the liquid will be absorbed. (I use extra pasta for lunch boxes to give a drier result as there's less chance for spillage.) Enjoy!
Thanks for the suggestions!
i like ragu sauce. i like to make whole pound box of shells. i bought the big jar of sauce but i seen recipes on epressure cooking that say too much liquid will make spaghetti saggy. i dont know why since cook time is for the spaghetti. HOW LONG WILL PRESSURE COOK TIME BE FOR 1LB SHELLS IN RAGU? i seen a pork shoulder cooktime as 35 to 40 minutes in 1 1/2 cups water done separate from the spaghetti. IS THAT OK? THANK U im new at it and didnt fire up the farberware 7 in 1 pressure cooker yet but i have the ingredients.
My experience with cooking pasta in my pressure cooker indicates to me that cooking time controls how "done" the pasta gets. In my particular pressure cooker 10 minutes pressure time seems about ideal regardless of the amount of pasta. Experiment with it with your particular pressure cooker and adjust the pressure time up or down to achieve the best results. I would start with 10 minutes with enough liquid to barely cover the cold uncooked pasta after you have given the mixture a short stir to make sure everything is flattened out.
thanks i will do that.
you need to add fresh chopped garlic and onions and peppers while you are sauteing the turkey. Then you need to add about a 1/2 a cup of red wine. I would always use a bit of cayenne pepper too, to anything that has tomato sauce as it brightens the sauce and makes it pop. (not a lot, just enough to enliven it).
Thanks for the suggestions, they will make a good addition. I have made a couple of minor tweaks to the recipe that improve it even further so I need to make an update to this update!
do you have your recipes online anywhere so I could print them?
At the moment I don't have them written out, sorry about that.
Hello, I'm worried about my electric bill with one of these. It's 1000 watts and wondered how do you feel running that for 30-45 minutes? Might it be very costly? Also does it run at 1000 watts in slow cooker mode for like 8 hours?
+xbeanx3000 1000 W is 1 kW. Typical electricity costs are $0.12/kwh. Run the cooker for an hour and you're out 12 cents.
I LUV pork shoulder with pasta in ragu sauce. how can this be done? just bought farberware 7 in 1 and know zilch. no cookbook with it.
I would cook the pork first since pork takes a lot longer to cook than beef, and then follow the recipe in my video. When I cook pork in my pressure cooker I cook it as much as 45 minutes under pressure. You could also cook the pork conventionally first and then follow my recipe for the pasta with the pressure cooker.
thank u
Hi, if I double the ingredients do I need to add more time?
Double would probably be too much. I would add a few minutes and check it. If you determine you need more minutes simply restart it with the extra minutes.
Hi Tom - Say why not double your recipe and then freeze up the leftovers, heck you could even bring a frozen portion then cook it in your truck oven (sorry I forgot the name of the device you bought) a day or so out when it thaws:-)
have you tried deep frying with this unit yet
To deep fry you need a deep fryer. This unit and other similar units are pressure cookers only, unless I have missed something major.
Oh yeah, did you ever figure out the "popping" noise you mentioned when you first reviewed the pressure cooker?
It makes the popping sound every time the heat comes on so I've determined it must be normal behavior for this model of pressure cooker.
What about the starch from the pasta won't it make your food gummy
As long as I cook the pasta at pressure for 10 minutes with the model I have, everything comes out great.
It's a JAR of sauce in the video folks, a glass JAR. Not a plastic bottle and not an aluminum can.
+JAS Jubilee I can my own sause. I used 1 qt spaghetti sause and a pint of pizza sause and the 10 cups of water. stired and did step by step. It was my 1st attempt.
E3 Code on the power pressure cooker XL???? WTF "A Brand New Unit"
how's that teflon treating ya?
So far so good with the teflon. If I ever have to replace the unit I'd probably try to get one with stainless steel though.
great valu sauce ugh
Damn Man, you look a hell of a lot like Rob Halford!
I was first told I looked like Rob Halford a few years ago. I had to look him up. Ignoring the tattoos, which are a coincidence, his face seems to be very similar to mine. it's a weird experience looking at photos of someone else that could almost but not quite be photos of me.
I've been a Judas Priest fan for a long time, you just had similar features so I had to say something, BTW that pressure cooker video helped me out and wow, pasta tastes amazing when cooking it with that.
It's good that you chose turkey meat, but you're loading your dish up with salt. If I may recommend, garlic powder and onion powder instead of the salted versions. That jar of sauce has plenty of salt in it...check the sodium level on the jar. Otherwise I look forward to trying this dish in my cooker. Thank you for taking the time to make this video.
adding it all up, one portion of this is A LOT of salt. you should being using garlic powder, and no onion salt.
the whole can of pasta sauce is 120% salt. The turkey has 6%, and I would guess you added at least 1/2 tbsp of salt, which is 25% daily intake value per 1/4 tbsp. So were at 156% divided by 2 servings, is 78% of daily intake of salt in one serving. this is why we have high blood pressure.
tips - there is a brand of pasta sauce that has no added sauce. you could eat the whole can with no prob! Use salt sparingly, but season heavily! no too much garlic though! i use heavy fresh cracked black pepper, and light pink salt.
Except in rare cases, salt has no negative effect. The fear of salt dates back to the mid-70's when it was incorrectly thought to cause hypertension. This was debunked a couple of years ago. There is possibly more evidence to suggest that pink salt is a greater danger.
Actually, being one of those "rare" cases where too much salt has a negative effect, I understand McBiggie1's concern. I'd substitute fresh onion finely diced and cooked with the meat and fresh garlic chopped in with the onion, a low sodium pasta sauce with a couple of table spoons of tomato paste, maybe even add a diced green pepper and some red pepper flakes for a little heat. Other than that the recipe looks great!
McBiggie1 if you don't like the salt add less! Good grief!
Very nice.
I would only suggest draining the meat after browning. Too much grease, even for turkey meat.
Most recently I decided to cook the ground meat in the microwave where I could easily get rid of the grease with the aid of a couple of paper towels in a bowel. This worked even better. I am not a fan of grease.
u look like Charles Branson btw
I watched Mr.Gene Snisky's - Sausage and Peppers? You said check out the website for other Receipts? I did. There is NO Short cut Link or Receipts for Sausages or Spaghetti..... Answer??? And why is there NOT a Button for cooking Pasta. Risotto is for Spaghetti???
It looks very greasy. Maybe try draining the oil after browning the turkey.
is this better then buying a slow cooker?
In my opinion a pressure cooker is the better option. Many pressure cookers can do double-duty as slow cookers depending on the brand and model.
tomwiles thank you Tom. I'm going to buy this on Friday. Can't wait :-)
+RVTraveler thank you
+norma jean I have a slow cooker, but I bought an Instant Pot this week. I'm already really impressed with it, and thinking of giving my slow cooker away (I'll never use it again). The only reason to get a slow cooker would be the lower cost I think.
+carpii what's an instant pot?
You made soup.
I'd suggest watching the latest revised version to get the updated recipe.
shame you don't use fresh herbs and spices..
I'm sure fresh could have better, however I never buy anything that cannot be stored long term because I would have to throw unused perishables away, which would be a terrible waste.
yes you are right, reason why I grow my own. but in a pinch, I will spend the dollar or two and get fresh!
Your spaghetti and meatballs at Denny's restaurant will never taste as good again. Maybe you should prepackage some food and take it on the road with you.
bronson *
10 MINUTES IS TOO LONG FOR ANY KIND OF PASTA---6 POSSIBLY 7 MIN TOPS UNLESS YOU LIKE IT OVERCOOKED
That probably is dependent on the individual models of pressure cooker. The model I have is ideal at 10 minutes regardless of the amount of pasta. Your mileage may vary. This recipe is not set in stone. Experiment!
OK, UNDERSTOOD. MOST PRESSURE COOKERS YOU SHOULD NOT GO PAST 7 MIN FOR PASTA...I'VE OWNED 3 OF THEM THE PAST 30 YRS
+Rick Burton I have experimented with different types of meat as well. For pork I've determined that 45 minutes produces the best results, particularly if the pot is close to being full. I'm not sure how that would translate to other types of pressure cookers. With meats if the stuff isn't done it is easy to put the lid back on while it's hot and add more time. Electrical appliances seem to have a maximum legally allowed wattage draw limit. This pressure cooker is an inexpensive brand and though it works well, other brands may offer even faster cooking times.
FOR ME DEPENDING ON THE CUT AND WEIGHT IT CAN BE 55 TO 60 MIN
When I get the chance I need to make another video, this time with beef or pork. People don't know what they are missing out on.
Eating pasta within that much of the pasta sauce is nasty and using the cheap ass Walmart made pasta sauce is just so awful
You must enjoy ridiculing people with simpler tastes than your own -- that's a great way to persuade me to pursue culinary sophistication!
Sophistication will be too much, I'd say because I ain't like that. I just feel like hey, u like pasta with a lot of pasta sauce at least u can use one with a better taste than a cheap ass Walmart made pasta sauce, No offense
Good, tasty n healthy food depends on good, tasty n healthy ingredients
Marozo 4life My main point stands, cussing and ridicule aren't great persuasive techniques. When I encounter ridicule laced with foul language it frequently indicates hidden ulterior motives.
tomwiles you are allowed to tell yourself whatever you want to prove your point as an ignorant, at best people like you mistake other people's comments for an insult more than constructive comments
Marozo 4life I didn't mean to hurt your feelings.
Your videos are hard to watch because you over talk .... it feels like you need to get to the point and not ramble on.
There's a solution if you don't like the way I communicate -- DON'T WATCH.
believe me, I won't, I get nausea just watching due to all the moving around. Instead of taking what I say to help you, you attack me for letting you know. Not cool.
nottakingitanymore Telling you that you don't have to watch is an attack?
There is a right way and wrong way to offer a helpful critique. Your way was blunt, rude and lack imagination. I don't know tomwiles, but i do know he took the time to try and share with complete strangers. For that fact I am appreciative.
Nasty
You are nasty.
E3 Code on the power pressure cooker XL???? WTF "A Brand New Unit"
not enough liquid to reach pressure, just add a bit more water.