Tom asked (V00 319):
"...the instructions say to add 1Tbs. of oil for every cup
of water when cooking rice or beans to keep down the foam."
Forget it, Tom. For beans all you need to do is just
either give a quick spray of a non-stick spray (quick is
the important word here) or just add two or three DROPS of
oil. Doing so will retard the possibility of foaming and
when it comes to your tight regimen, the oil added is
negligible. DO add the drops, however, else it is possible
that the foaming could block the regulator.
When it comes to rice, however, you might ignore the
instructions entirely. I've been pressure cooking rice for
years and have never placed oil in it.
My Food Coach
What is food to one may be fierce
poison to others - Lucretius