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Posted on 1/20/15 at 11:25 am to papz
Kuhn Rikon makes the best pressure cooker (stove top). Ours is the 8.5 quart Duromatic. Inside diameter is 11 inches. Cooks a 10 lb turkey in 45 min. 5 lbs of peanuts in 35 min. Stocks are awesome. Roasts, etc. Use it all the time. Has a glass lid accessory if you want to cook normal or store what's cooked in the refrig.
Pressure cookers cook at 15 psig and 250 deg F (vs 212 F for normal pots). The hot steam under pressure makes meats more tender.
Posted on 1/20/15 at 1:08 pm to CBandits82
quote:
A pressure cooker cuts cook time in half.
That is what I meant by preparing. I don't need to cook something in 45 minutes when I can put it in the slow cooker in the morning and cook it all day. I've never been in a situation where I've said, oh shite I need to cook a roast but only have an hour.
I'm not saying pressure cookers are not a cool invention, but I just do not have a need for one.
This post was edited on 1/20/15 at 1:09 pm
Posted on 1/20/15 at 2:39 pm to CoachChappy
My concern is time. Some dishes call for a set time, say a roast...i know that a roast will take 4 hrs in a dutch oven...set it and forget it. How do I estimate my cooking time in a pressure cooker.
Then there's dishes like white beans, where I have no specified cooking time. I basically cook them until they are done, but it relies on me constantly checking and stirring. I cant exactly open the pressure cooker and give them a stir or it will screw the whole cooking process up.
Then there's dishes like white beans, where I have no specified cooking time. I basically cook them until they are done, but it relies on me constantly checking and stirring. I cant exactly open the pressure cooker and give them a stir or it will screw the whole cooking process up.
Posted on 1/20/15 at 3:04 pm to Houma Sapien
They have these things called recipes that tell you how long to cook things.
After you've used them once or twice, you branch out and make it your own.
Novel concept.
After you've used them once or twice, you branch out and make it your own.
Novel concept.
Posted on 1/20/15 at 3:23 pm to KosmoCramer
I already know how to cook food. I want to learn HOW the pressure cooker works so I can have the knowledge to use it on my own. I'm not going to become a recipe rat just because I'm changing the vessel in which the food is prepared.
arse.
arse.
Posted on 1/20/15 at 3:29 pm to Houma Sapien
A coonass getting food lectured by an Ohioan. 
Posted on 1/20/15 at 3:30 pm to Houma Sapien
quote:
I already know how to cook food. I want to learn HOW the pressure cooker works so I can have the knowledge to use it on my own. I'm not going to become a recipe rat just because I'm changing the vessel in which the food is prepared.
arse.
Trial and error then, arse.
Or look at a recipe as a guide, then change it around the next time so you don't become a "recipe rat". Just like I said before.
Idiot.
Posted on 1/20/15 at 3:39 pm to CBandits82
best popcorn I've ever had was made in a pressure cooker, infused butter and black pepper in every popped kernal
Posted on 1/20/15 at 4:00 pm to CoachChappy
quote:
That is what I meant by preparing. I don't need to cook something in 45 minutes when I can put it in the slow cooker in the morning and cook it all day.
wat?
Its designed to that you wouldn't need to slow cook something all day, what takes you all day to cook can be cooked in 45 minutes with the pressure cooker. That is the whole point of the device.
Posted on 1/20/15 at 4:10 pm to CBandits82
A very, very vague rule of thumb on pressure cooking is to reduce the overall cooking time by 2/3.
(I learned this from a cookbook. Does this make me a recipe rat? While I rarely ever slavishly follow savory cooking recipes, I do read cookbooks, learn things, and use them to inform my daily improv cooking. I dunno why anyone would avoid recipes as a source of information. Anti-intellectualism in the kitchen? And baking...good luck avoiding recipes/formulae in that realm. You do so at your own peril. A good baking book is worth its weight in gold.)
(I learned this from a cookbook. Does this make me a recipe rat? While I rarely ever slavishly follow savory cooking recipes, I do read cookbooks, learn things, and use them to inform my daily improv cooking. I dunno why anyone would avoid recipes as a source of information. Anti-intellectualism in the kitchen? And baking...good luck avoiding recipes/formulae in that realm. You do so at your own peril. A good baking book is worth its weight in gold.)
Posted on 1/20/15 at 4:13 pm to KosmoCramer
quote:
Trial and error then, arse.
Or look at a recipe as a guide, then change it around the next time so you don't become a "recipe rat". Just like I said before.
Idiot.
thanks for this awesome advice. i've 'trialed and errored' more food than you've probably seen in a lifetime.
i get a new cooking pot and think to myself, "why dont i just ask some people who have experience using one of these....people who know how to cook fricking louisiana food, instead of playing the guessing game." instead i get some smartass comment by a yankee who wouldnt know a jambalaya if it fell down his drawers.
i hate the north.
This post was edited on 1/20/15 at 4:16 pm
Posted on 1/20/15 at 4:14 pm to hungryone
quote:
A very, very vague rule of thumb on pressure cooking is to reduce the overall cooking time by 2/3.
THANK YOU. the info i was looking for.
Posted on 1/20/15 at 5:23 pm to papz
I got one for Christmas that I haven't tried out yet.
Is there any pressure cooker specific cookbooks I should look for?
Is there any pressure cooker specific cookbooks I should look for?
Posted on 1/20/15 at 6:08 pm to hungryone
Youtube Link for Americas Test Kitchen Rec
quote:
hungryone
I need to buy a pressure cooker. Any recs? Want a stovetop model, not an electric one.
Posted on 1/20/15 at 7:30 pm to Houma Sapien
Here's the guide that came with my cuisinart. Need to use it more. Need to cook more in general. Been eating out way too much.
There's also a guide for beans, soups, and other types of food.
* former east side Houma resident
There's also a guide for beans, soups, and other types of food.
* former east side Houma resident
Posted on 1/20/15 at 9:26 pm to liuyaming
I have a Kuhn Rikon stovetop, which the NY Times called the Mercedes Benz of pressure cookers.
It is a bit more hands on than electric, but the pressure gets higher, and it takes up much less space in the cabinet.
Here is a Time Chart for cooking several meats and veg.
Don't get too excited about some of those short cook times. Sometimes it takes as long as the cook time (or longer) to get to pressure. And it takes a little experimenting to know where to set your flame to keep steady pressure. An electric PC lets you set it and forget it.
This is a popular blog about PCs and cooking with them. LINK
It is a bit more hands on than electric, but the pressure gets higher, and it takes up much less space in the cabinet.
Here is a Time Chart for cooking several meats and veg.
Don't get too excited about some of those short cook times. Sometimes it takes as long as the cook time (or longer) to get to pressure. And it takes a little experimenting to know where to set your flame to keep steady pressure. An electric PC lets you set it and forget it.
This is a popular blog about PCs and cooking with them. LINK
Posted on 1/20/15 at 9:34 pm to CBandits82
quote:
The whole point of the pressure cooker is to be able to cook food in a fast amount of time.
Or to raise the temperature of liquids above boiling for canning purposes. I hear botulism is a bitch. If you have a garden that produces a lot, a pressure cooker is a necessity.
Posted on 1/20/15 at 9:46 pm to Twenty 49
quote:
Don't get too excited about some of those short cook times. Sometimes it takes as long as the cook time (or longer) to get to pressure.
Revelation, right there.
Of course the cook times are measured when it come to optimal pressure. How long it takes to get there is dependent on your heat source.
I would think this would hold true for which ever cooking method you choose.
Posted on 1/20/15 at 9:52 pm to KosmoCramer
quote:
They have these things called recipes that tell you how long to cook things. After you've used them once or twice, you branch out and make it your own. Novel concept.
I've yet to see a conventional red beans recipe that doesn't horribly understate the cooking time - at least to my liking. How would I know to trust a pressure cooker one?
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