Quote:
Originally Posted by dmforcier
I've never fried in mine and thus always use the tray. It just keeps food off the bottom. Unless you're frying you want to transfer heat through the steam, not through contact with the aluminum bottom.
Custard in a pressure cooker? Sure, why not! I'll have to try it.
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I have looked at a bunch of old recipes for frying in these old canners.
All I have found so far are ones where you brown stuff in oil then add water to pressure cook.
I cant see where this would come out crispy.