u/SubstanceOk7898

Looking for some advice/inspo. I bake bread for someone whose been advised to increase her calorie intake. She doesn't like margarine/ butter on bread so I've been trying to up the fat content of the bread itself. Currently at 3 tbsp of rice bran oil and wondering how high I can go?! :)

/Do you have any recipes that are particularly accomodating of added oil (also have to be dairy free).

Pic for attention - multigrain bread with pear, walnut and feijoa chutney.

Image description: old fashioned "jiggler" (regulator) from a mirro pressure cooker/canner. It's a thick circular disk with 3 holes spaced around the perimeter and the numbers 5, 10 and 15 between them.

Hi all. I'm curious about the old-style "jigglers" on mirro cooker/canners.

I've never seen one in action so I don't actually even know how you use them, let alone what the principle is behind them.

Other brands (and the more recent mirros) you just add extra weight to achieve higher pressure, which is pretty self explanatory, but these old mirro ones you just rotate? And don't add or subtract any weight? Curious!

Thanks for any insights you can share!

Edit: Thanks so much. I am informed!

Anyone recognise these beans that were hiding amongst my black eyed peas?