For breakfast, I ate a Russet potato which was steamed in the pressure cooker for about 10 minutes. It was kept out of the water by placing it in a basket placed atop a trivet inside the stove-top cooker.
Most often, in any pressure cooker, the food being cooked rests in the water. However, I wanted to find out what the food would be like if it did not.
The potato had been thoroughly cleansed and rinsed in the usual manner some weeks earlier, which for me, includes a capful of common, unscented, household bleach in addition to Dawn® brand liquid dishwashing soap.
My general rule is, all fresh fruit and vegetables get that treatment because:
1.) You don’t know how many people handled it at the store having not washing their hands after toileting, and;
2.) You don’t know about the conditions in which it was grown, if e.coli or other really bad cooties might have been present, or if it “picked up” something in transit.
While recalls of vegetables tainted with e.coli or other pathological bacteria are neither rare, nor common, per se, they are ONLY on the outside of the food, never within. So, every vegetable – including green leafy ones – tubers, and fruits of all kinds – are all Read the rest of this entry »
