tag:blogger.com,1999:blog-15519244.post5578748092381233833..comments2023-10-31T03:07:41.382-07:00Comments on Veggie Queen Adventures: Steaming Vegetables And Why There are Better WaysThe Veggie Queenhttp://www.blogger.com/profile/05737232469195650990noreply@blogger.comBlogger3125tag:blogger.com,1999:blog-15519244.post-80320153539372429812008-11-03T07:25:00.000-08:002008-11-03T07:25:00.000-08:00Wow, you have both made my day. The more pressure ...Wow, you have both made my day. The more pressure cooker converts we have the better -- health, environment and great tasting food. I am going to have to link to this blog post in my upcoming email newsletter.<BR/><BR/>Sharon, your simple squash broth sounds so good. I'd likely throw in a bay leaf or some sprigs of thyme just because.<BR/><BR/>Keep on pressure cooking, and commenting.The Veggie Queenhttps://www.blogger.com/profile/05737232469195650990noreply@blogger.comtag:blogger.com,1999:blog-15519244.post-5665681810903588742008-11-03T05:22:00.000-08:002008-11-03T05:22:00.000-08:00I find it a different cooking world using the pres...I find it a different cooking world using the pressure cooker bought from Jill the V.Q. I eat too much! What flavors! What speed! I routinely save and freeze veggie clippings until I want to make more veggie broth - it is so simple. No more buying can after can of vegetable broth. I save money as well as create a more flavorful product. It's a joyous world with a pressure cooker! Thanks to Jill for her guidance and uplift.Pattyhttps://www.blogger.com/profile/05911059404003681793noreply@blogger.comtag:blogger.com,1999:blog-15519244.post-89571500990741306452008-11-03T00:24:00.000-08:002008-11-03T00:24:00.000-08:00Thanks to your lead, I am now the owner of a press...Thanks to your lead, I am now the owner of a pressure cooker. The first thing I tried was butternut squash soup and I was amazed. Not only is pressure cooking fast, the flavor is as complex as it would be from cooking in many separate steps. Steaming seems to make vegetables watery compared with pressure cooking which makes them delicious. I have made the soup twice now.The first time I took a few minutes and made a stock with the squash peelings and seeds and onion skin. The second time I used canned broth. There was a distinct difference between the two with the stock I made adding a fresher, sweeter taste to the soup. Definitely worth the effort.Sharonhttps://www.blogger.com/profile/05307334785193470848noreply@blogger.com