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Started By
Message
re: Pressure cookers....anyone use one
Posted on 1/10/13 at 8:37 am to Stadium Rat
Posted on 1/10/13 at 8:37 am to Stadium Rat
I used to use mine a lot, then the gasket tore, I couldn't find a replacement. That was like 15 years ago, maybe I'll get a new one.
I used to like corned beef done in it. Fork tender in less than an hour, added the cabbage, potatoes and carrots cook 5 minutes more.
I used to like corned beef done in it. Fork tender in less than an hour, added the cabbage, potatoes and carrots cook 5 minutes more.
This post was edited on 1/10/13 at 10:27 am
1
Posted on 1/10/13 at 8:59 am to Martini
quote:
Red beans in fifteen minutes. And you can't tell the difference than if they had been cooking all day. Any dried peas or beans work very well.
Mrs. Vedder and I got one for a wedding present, and cooking dried beans is primarily what i've used it for. it is quick and convenient, but i must say--haven't used it in a while. i just don't think about it.
Posted on 1/10/13 at 9:08 am to Martini
quote:
Red beans in fifteen minutes. And you can't tell the difference than if they had been cooking all day.
Martini speaks the truth.
Posted on 1/10/13 at 9:16 am to ruzil
beef stew
ETA: I've never done it myself though. My parents do it all the time. They just got a new pressure cooker and gave me their old one. That thing is probably 30 years old.
ETA: I've never done it myself though. My parents do it all the time. They just got a new pressure cooker and gave me their old one. That thing is probably 30 years old.
This post was edited on 1/10/13 at 9:20 am
Posted on 1/10/13 at 10:04 am to ruzil
I have one. Use it for spaghetti sauce and chili.
Posted on 1/10/13 at 10:10 am to andouille
They used to be as common as a knife in a kitchen across the country. The advent of the microwave I think brought the demise of them about. I have seen some pretty neat European models in the last few years though.
Posted on 1/10/13 at 11:53 am to ruzil
Just curious, what pressure do these operate at
Posted on 1/10/13 at 12:19 pm to LSUsCRYSTALball
quote:Usually 11 psi, but sometimes up to 15 psi.
Just curious, what pressure do these operate at
Posted on 1/10/13 at 12:22 pm to LSUsCRYSTALball
LINK
quote:
PRESSURE REGULATOR Controls and maintains pressure inside the cooker and indicates when the ideal cooking pressure - usually 15 pounds - is reached.
Posted on 1/10/13 at 12:35 pm to OldSouth
It really depends on the cooker. Most of the electronic cookers only go up to 11 psi. I have 3 pressure cookers:
a 14 quart Presto designed for canning that allows you to select 5, 10 or 15 psi
an 8 quart pressure fryer that uses 11 psi (I can SAFELY pressure fry chicken that comes out like KFC Original Recipe)
a 5 quart electronic cooker that uses 11 psi (also doubles as a slow cooker and steamer/rice cooker)
ETA - before you think I'm crazy for having so many, the first 2 only cost $5 each at garage sales, and they are the only pots I have in those sizes.
a 14 quart Presto designed for canning that allows you to select 5, 10 or 15 psi
an 8 quart pressure fryer that uses 11 psi (I can SAFELY pressure fry chicken that comes out like KFC Original Recipe)
a 5 quart electronic cooker that uses 11 psi (also doubles as a slow cooker and steamer/rice cooker)
ETA - before you think I'm crazy for having so many, the first 2 only cost $5 each at garage sales, and they are the only pots I have in those sizes.
This post was edited on 1/10/13 at 12:41 pm
Posted on 1/10/13 at 1:00 pm to Stadium Rat
quote:
pressure fry chicken
Woah! Tell me more.
Posted on 1/10/13 at 1:37 pm to OldSouth
quote:
pressure fry chicken
Woah! Tell me more.
Pressure frying is why KFC Original has a different texture than other fried chicken. It is absolutely not recommended for most pressure cookers due to the dangerous nature of hot exploding oil.
I think the only makers of stove top pressure fryers are European, and the cookers are heavy duty and usually have a steel bar across the top for extra safety.
They usually cost hundreds of dollars, that's why I was thrilled to get one at a garage sale (unused with manual) for $5.
For everything you ever wanted to know about KFC and more go HERE.
This post was edited on 1/10/13 at 1:45 pm
Posted on 1/10/13 at 1:55 pm to OldSouth
Make damned sure that the pressure has been relieved from the interior before ever taking the lid off a pressure cooker, especially if you are using oil inside of it. Remove the regulator and run cold water for a few seconds on the lid to do it. The pleasure of cleaning a pot of beans off the cieling fell to my sister who popped the top years ago, with oil it would probably be you frying before the trip to the ER.
Posted on 1/10/13 at 2:14 pm to Martini
quote:
A good tender chuck pot roast in about forty five minutes.
Just season meat, add veggies and broth? I'd give this a shot when short on time...
Posted on 1/10/13 at 2:17 pm to CITWTT
Yeah my parents had 1 bad experience w/ a pressure cooker in my 30 years. I'm not sure what happened but it somehow exploded. Which shattered the ceramic of the stove top, and got food all over the ceiling and elsewhere. I think they didn't properly seal the pot that time or something b/c the pot still worked just fine afterwards.
Posted on 1/10/13 at 2:25 pm to Neauxla
Posted on 1/10/13 at 3:03 pm to Neauxla
The thing to realize about them is they function just as a boiler in an industrial setting would but on a smaller scale. Trains that were steam powered would and did blow up due to too high a pressure being reached, with the results being quite nasty.
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