Many moons ago, someone here told me to always wet the seal on the
pressure cooker prior to starting as I was sometimes having minor issues
with getting a proper seal.
I do that all the time now and it has worked like a charm. :-)
I don't remember who it was, but I just wanted to say "Thank you"!
I'm just starting a batch of ham skin stock with celery tops, onion,
carrot, ginger root, garlic, salt free lemon pepper and a few other
herbals (basil oregano and thyme) and plan to make some lentils with the
resulting stock tomorrow. I've not made them in awhile, it's time. <g>
--
Peace! Om
"If you don't read the newspaper you are uninformed; if you do read the newspaper you are misinformed." --Mark Twain
