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Split beans and peas are tricky to pressure cook and you should not be attempting this if you're new to pressure cooking. That's because you first need to learn how to regulate heat so that it's not too high at the beginning (which will shoot the beans through the vent, muck it up, and cause a dangerous situation) and during pressure cooking. Any ...


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The recommendation has nothing to do with the type of pulse, but is a safety issue. Any type of food that is prone to foaming and has a decent amount of soluble starch or protein should not be cooked in a pressure cooker or (as other manuals state) the pot should be filled to less than half its normal capacity. The reason is simple: small food particles ...


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I've watched how hey do it at some restaurants by cooking the beans first and then putting them in a bowl and tossing them with garlic that is added at that point. This eliminates the potential of the garlic getting overcooked and ruining the dish while also making it easier for the garlic to stick.


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I use a microplane zester/grater to essentially reduce my garlic to very fine shreds, almost a paste: This produces fine enough pieces of garlic that they essentially become part of the sauce. It also really maximizes the flavor because of the increased surface area. The only issue with this method is that the very fine pieces of garlic can burn easily, ...


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I'm going to guess that you're using fresh garlic, because I had that problem with another dish. I solved it by toasting my chopped fresh garlic for five minutes at 250°F on a pre-heated cookie sheet first lightly sprayed with Pam with Olive Oil. That way, it's dry on the outside (and thus more prone to sticking), but still moist and tender on the inside.



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