tag:blogger.com,1999:blog-12021813.post3668931171542122431..comments2024-03-29T00:30:36.895-07:00Comments on A Christian Writer's World ~~ Characters who grip your heart: FANGS FOR THE MEMORIES - Terri Main - One Free EbookLena Nelson Dooleyhttp://www.blogger.com/profile/11060055435235263556noreply@blogger.comBlogger7125tag:blogger.com,1999:blog-12021813.post-43741330416417698522013-12-11T03:16:08.647-08:002013-12-11T03:16:08.647-08:00I understand about the heat. I live in central Cal...I understand about the heat. I live in central California where we can hit temperatures of 100 plus for weeks at a time. The pressure cooker is perfect for those times. I have an electric one that I bought at Bed Bath and Beyond. I happen to like my meat well-done, but you can set it at whatever length of time you want for the amount of doneness that you like.<br /><br />Here's how I fixed stake (you can modify this for just about any meat such as roast, stew meat, pork or lamb). First I brown it quickly on each side. Once it is just lightly browned, about a minute or two on each side. Then I take it out of the frypan. I put my potatoes, which I have peeled and cut in half on top of the rack in the bottom of the preheated pressure cooker. I poor little bit of the juice from the frypan over the potatoes. Then I lay the pieces of steak on top of the potatoes. You can also add a whole onions, wedges of cabbage, or carrots. Since, I usually am cooking seven or eight pieces of steak and an equivalent number of servings of potatoes I don't usually have room for anything else. The reason I make although servings is that I freeze them and create for myself my own frozen dinners. Then when I'm not feeling well, which is a lot of the time, I can just throw one of my "TV dinners" into the microwave and have a healthy, tasty dinner.<br /><br />Once you have the steak and potatoes and whatever else you want to cook in the pressure cooker, and I put the potatoes on the bottom because the juices drip down and make them a nice golden brown, I then add about a glass of water and put the lid on the pressure cooker. When the cooker is pressurized, I reduce the heat to just enough to maintain the steam in the pressure cooker, and let it cook for about thirty minutes if I have two pounds of steak and eight potatoes cut in half. If I'm doing the roast, like a chuck roast, it's about forty-five minutes. A 2 to 3 pound rump roast is between forty-five minutes in an hour. But, I like my meat well-done. Your pressure cooker will come with a cookbook that will tell you the times for different meats and degrees of doneness.<br /><br />When I take the meat out of the pressure cooker, I have to be careful because it is fork tender and it can literally be falling apart. It will fall right off the bone if you're cooking a bone in steak or roast. One of my favorite things to do with the pressure cooker, is spareribs or short ribs. Again, I brown them quickly then I cut up my potatoes into small one inch to one and a half inch chunks I chop up a couple of onions and I pour my own brand of barbecue sauce over the top of the that I very carefully pour the water down beside them so there's only steam so it doesn't rinse the barbecue sauce off the top. Those usually take about 30 to 35 minutes.<br /><br />Now, I am hungry. And, I don't have any stake in the freezer right now. I think I'm going to need to do some shopping tomorrow.Terri mainhttps://www.blogger.com/profile/05084883478386476891noreply@blogger.comtag:blogger.com,1999:blog-12021813.post-68377902797341023392013-12-10T17:39:24.238-08:002013-12-10T17:39:24.238-08:00I have never cooked steak in a pressure cooker. An...I have never cooked steak in a pressure cooker. Any tips. I need to use mine more. I don't bake in the summer because it is too hot in my house to turn on the oven in the summertime here in Texas. I hope to read your book.Jan Hhttps://www.blogger.com/profile/17706522878268677412noreply@blogger.comtag:blogger.com,1999:blog-12021813.post-35008393936220109902013-12-10T12:06:36.049-08:002013-12-10T12:06:36.049-08:00Well, Mrs. McCreedy is a tough old bird. Part of t...Well, Mrs. McCreedy is a tough old bird. Part of the old school, no nonsense sort that just gets the job done and cries about it later. We meet her again in the book. Minor character, but one of the fun ones to write. Terri mainhttps://www.blogger.com/profile/05084883478386476891noreply@blogger.comtag:blogger.com,1999:blog-12021813.post-58948044692948409452013-12-10T00:07:46.219-08:002013-12-10T00:07:46.219-08:00What a fascinating read this will be.
I must say ...What a fascinating read this will be.<br /><br />I must say the maid was calmer then I would have been.<br /><br />Mary P<br /><br />QLD AUSTRALIAMary Prestonhttps://www.blogger.com/profile/02201076939557413255noreply@blogger.comtag:blogger.com,1999:blog-12021813.post-27332967095839223932013-12-09T18:33:11.682-08:002013-12-09T18:33:11.682-08:00Thanks Karen. I had fun writing the book. It was e...Thanks Karen. I had fun writing the book. It was especially fun writing the parts with the robotic cat. Sort of Isaac Asimov meets Lillian Jackson Braun. Terri mainhttps://www.blogger.com/profile/05084883478386476891noreply@blogger.comtag:blogger.com,1999:blog-12021813.post-70927937468416035852013-12-09T13:43:11.977-08:002013-12-09T13:43:11.977-08:00HI Terri --
That was a fun interview and the book...HI Terri --<br /><br />That was a fun interview and the book sounds great!Karen McCulloughhttp://www.kmccullough.comnoreply@blogger.comtag:blogger.com,1999:blog-12021813.post-61241866403537551022013-12-09T12:04:02.268-08:002013-12-09T12:04:02.268-08:00Thanks a bunch for the interview. If anyone wants ...Thanks a bunch for the interview. If anyone wants to ask any questions, I'll be checking in here throughout the day. Terri mainhttps://www.blogger.com/profile/05084883478386476891noreply@blogger.com