— Anna Cabot

Yes. So, uh, in the, the oven method, as we, as we braise these, you know, big chunks of, of onion, um, some color is developed right as the, the liquid, um, reduces as the, the solids are exposed to the heat of the oven. Uh, the color adds some visual interest. It also adds some flavor, some, um, some, some depth of flavor. So in a pressure cooker, um, you can start out by sauteing these items, uh, to develop some color and that, uh, associated, uh, flavor and, and aroma, okay? That comes with the browning. Uh, and then you can put your other items, the liquid and everything in the pot, seal it up, and then cook it. Now, the big question is how long do you need to cook it? So this is where some experimentation on your part is gonna be necessary. I don't have the answer standing here. I would have to test the recipes to figure out, uh, what works based upon my equipment. Um, and so you would need to do the same thing. Um, take notes. I recommend this, um, in daily cooking for, for most people anyway. But certainly when you're testing a recipe, you know, making a change to a recipe such as a cooking method, um, you know, have a notepad and your pencil and, um, uh, follow through as to, uh, you know, what timing is gonna be best for the equipment that you're using, whether it's a stove top pressure cooker, or an electric pressure cooker with all these different buttons and different settings and, and also the adjustability in the time. Okay? And, um, you know, figure out, uh, what texture, um, you know, what sort of finished product is gonna suit what you have in mind, okay? But that's going to very simply be the, those first couple of steps, develop flavor, uh, through a dry heat cooking method, and then continue, uh, with your pressure cooking. But you need to find the balance on the, on the time, okay? That's necessary. Thank you. Okay.