A few years ago an entire cookbook
( a general cookbook
, not a boating
title) was recalled because it had a recipe for making flan by pressure-cooking a can of sweetened, condensed milk for one hour. THEY FORGOT TO TELL PEOPLE TO REMOVE THE LID FIRST. Anyway, it does make delicious caramel if you remove the lid, cover the can with foil, put it in the cooker with water
up an inch or two and cook under pressure for 45 minutes to an hour.
It's a good idea to have entire cans of some one-dish food
on hand, one can per person, for truly dirty weather
. Good choices are beef stew, corned beef hash, or pork and beans. Remove labels, open cans, place in cooker with an inch or two of water
, lock on lid and boil water long enough to heat can contents. No pressure necessary. Using oven
mitts and providing a mitt to each crew member
, eat right out of the can. Strapped in the galley
all the cook has to do is hand out a wrapped can and a spoon. The new silicone mitts are a good choice and easy to wash, unlike cloth mitts that have to be laundered.