Ragun
I've been playing with the Fry Master 400 lately. Mostly for tougher cuts of beef. Did a venison shoulder the other night, deboned and connective tissue removed. Seared and then under pressure with onion, garlic and a splash of wine for 10 minutes. Cooled down, then added big chunks of veggies and 1 cup water for another 10 minutes. 5 lb roast plus veg in 20 minutes and two cool downs.
I love how this cooks, but have no idea as to what pressure this cooks at. Is the hard rubber piece that pops out of the center of the jiggler an indicator of pressure? It has a couple white lines that show when it pops. Any idea?
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