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Whiskey Carrot Pudding -- back to top

I made the carrot pudding but I made a few changes (despite it being in my "recipe book" -- oh well). I made the following changes:

• minus 1/4 cup milk
• plus 1/4 cup bourbon
• 12 minutes on pressure. quick (water) release.

Note for future, reduce liquid if I am going to go with shorter cook time.

I do not know if it was the shorter (12 min) pressure cook time, the whiskey, or the water-based release (or something else), but it came out very, very wet. Actually, I bet it was the release method. Steam release removes a lot of that liquid. Anyway, any benefit from the shorter pressure cook was quickly removed by the extra liquid. I had to let it simmer for a very, very long time to get to the right texture.

This time, the flavor had a bit of a fake taste. I know it is from the Splenda but I feel like it was more fake today. Also, I didn't taste the whiskey.

Things to consider for next time:

• More whiskey for flavor
• less liquid overall
• steam-release for pressure release
• (maybe) withhold some carrot until after the pressure release so there is a bit more crunch.This will require adjusting liquids too so that the fresher carrot gets some cooking

Original Wordpress ID and Date: 6752, 2013-10-13_184856