As a very general rule, dishes based on beef, pork, or lamb made in 4 hours on high or 8 hours on low in the slow cooker can be made in 30 minutes in the pressure cooker. Poultry-based dishes may need only 20 minutes in the pressure cooker.
The total weight of meat does not affect pressure-cooking time, but the size of the pieces does. So, for example, if you’re cooking beef and lentils together, try cutting the beef into pieces that will be cooked through at the same time as the lentils (see the charts here for some general guidelines).
Red wine can be great in a slow-cooker stew, but keep in mind that in a pressure cooker there is no opportunity for the alcohol to evaporate. If your recipe calls for red wine, try cutting the quantity in half and reducing the wine using the Sauté setting before starting the pressure-cooking. Beer quantity can be maintained, but you’ll want to evaporate some of the alcohol: Allow some of the liquid to reduce using the Sauté setting after the pressure-cooking cycle.
When something glows from being heated, it emits light in all parts of the spectrum, but will always peak somewhere. For household lamps that still use glowing metal filaments, the bulbs all peak in the infrared, which is the single greatest contributor to their inefficiency as a source of visible light. Our senses detect infrared only in the form of warmth on our skin. The LED revolution in advanced lighting technology creates pure visible light without wasting wattage on invisible parts of the spectrum. That’s how you can get crazy-sounding sentences like: “7 Watts LED replaces 60 Watts Incandescent” on the packaging.
Ordinary matter is what we are all made of. It has gravity and interacts with light. Dark matter is a mysterious substance that has gravity but does not interact with light in any known way. Dark energy is a mysterious pressure in the vacuum of space that acts in the opposite direction of gravity, forcing the universe to expand faster than it otherwise would.
