Soldato
Hey all,
Quick question to ask. I've tried searching on Google, but all that the articles talk about is the pros/cons of the time needed to cook, and not about the taste/texture.
I've prepped a beef bourguignon which is sitting in my Instant Pot at the moment. I am planning on having it tomorrow for late morning/early lunch.
I know that you would need to adjust the amount of liquid, but do I slow cook it for 8 hours or pressure cook it in the morning? Which one is going to come out tastiest?
Or is the difference between the 2 methods really just that pressure cooking is quicker?
Quick question to ask. I've tried searching on Google, but all that the articles talk about is the pros/cons of the time needed to cook, and not about the taste/texture.
I've prepped a beef bourguignon which is sitting in my Instant Pot at the moment. I am planning on having it tomorrow for late morning/early lunch.
I know that you would need to adjust the amount of liquid, but do I slow cook it for 8 hours or pressure cook it in the morning? Which one is going to come out tastiest?
Or is the difference between the 2 methods really just that pressure cooking is quicker?