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    You are in: Home / Community Forums / Kitchen Gadgets & Appliances / PRESSURE COOKER Thread!!
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    PRESSURE COOKER Thread!!

    Go to page 1, 2, 3 ... 30, 31, 32  Next Page >>
    Mrs Goodall
    Fri Sep 15, 2006 12:30 am
    Food.com Groupie
    Hey all you pressure cooker fans and potential "pressure cookers"! I think we need a thread just for us!! I really haven't found a good spot on Zaar that talks about this wonderful way to cook, so I'm taking the darn bull by the horns and starting this thread!!

    I am NOT an expert, I am fairly new to pressure cooking, but I know their are experts are out there who will join us!! And I have 3 great cookbooks that seem to have tons of answers to most questions.

    I love my Kuhn Rikon pressure cooker, and I certainly have lots of questions, but to start I'll post the few recipes I have on Zaar.

    Pressure Cooker Hungarian Chicken

    Pressure Cooker Swedish Meatballs

    And here's what I made today, it was yummy! Cream of Tomato soup using tomatoes from my garden...

    Cream of Garden Tomato Soup - Pressure Cooker





    And here's a couple "topics" I'd love to discuss...

    What kind of pressure cooker do you have, and do you love it?

    Pressure cooker versus crockpot/slow cooker...

    To brown meat before putting it in the pressure cooker or not to...
    PanNan
    Fri Sep 15, 2006 7:56 am
    Food.com Groupie
    Great thread!

    I haven't used my pressure cooker all summer, but reading your post, and with fall right around the corner, I'm in the mood to get it out this weekend. I just printed out that Hungarian Chicken recipe!

    I have a Cook's Essentials pressure cooker (from QVC). I like it just fine. It has a browning element, and a high and low pressure setting.

    I much prefer the pressure cooker over the crockpot or slowcooker. For one, with my commute and job, I'm away from home too long to crockpot - 12 hours is just too much for any recipe. I also prefer the taste of pressure cooked food vs crockpot prepared food - the pressure seems to infuse the seasoning right into the food. I've always thought that food cooked in a slowcooker tasted washed out.

    I usually adapt recipes that take some time - like stew, chili, pot roast, soup, etc. but here is a recipe just for the pressure cooker:

    Savory Pot Roast a la Pressure Cooker
    SuperSpike
    Fri Sep 15, 2006 12:36 pm
    Food.com Groupie
    I am in love with my pressure cooker I got for my wedding- its by Fagor and is the Splendid model.
    I have been using it on nearly a weekly basis.
    I made probably the most delicious and flavorful pot roast I've ever had in it.
    I make country ribs and pulled pork sandwiches in a fraction of the time it normally takes. I made a beef roast for French Dip sandwiches last week that was excellent.
    It is a timesaving tool and is worth its weight in gold!
    Try my:
    Quick & Tender Country Ribs
    Reduce the cooking time if your ribs aren't very thick.

    I like experimenting with the cooker, I use the manufacturer's time chart as a guideline- my one problem is if I want to say cook the meat for 20 mins before adding veggies, I can't get the cooker to reseal. Anyone else have issues with this?


    Last edited by SuperSpike on Fri Sep 15, 2006 12:37 pm, edited 1 time in total
    Elisa72
    Fri Sep 15, 2006 12:37 pm
    Food.com Groupie
    I acquired my first pressure cooker two years ago when I got married, but have barely used it. I'd like to learn how to use it, I just tend to forget that I have it. icon_razz.gif I've used it to cook beans in half an hour, which is great when I'm getting home from work, and for canning.
    Mrs Goodall
    Fri Sep 15, 2006 2:07 pm
    Food.com Groupie
    PanNan wrote:
    Great thread!

    I haven't used my pressure cooker all summer, but reading your post, and with fall right around the corner, I'm in the mood to get it out this weekend. I just printed out that Hungarian Chicken recipe!

    I have a Cook's Essentials pressure cooker (from QVC). I like it just fine. It has a browning element, and a high and low pressure setting.

    I much prefer the pressure cooker over the crockpot or slowcooker. For one, with my commute and job, I'm away from home too long to crockpot - 12 hours is just too much for any recipe. I also prefer the taste of pressure cooked food vs crockpot prepared food - the pressure seems to infuse the seasoning right into the food. I've always thought that food cooked in a slowcooker tasted washed out.

    I usually adapt recipes that take some time - like stew, chili, pot roast, soup, etc. but here is a recipe just for the pressure cooker:

    Savory Pot Roast a la Pressure Cooker


    Hi Nan!! I prefer the pressure cooker over the slow cooker as well. I liked the idea of my food being ready when I got home from work, but I never could get up early enough to start dinner in the crockpot BEFORE I left for work, just didn't work for me. I've been waiting to do a Pot Roast until I found the right recipe...now I have!! That looks yummy.

    What exactly is a browning element?
    Mrs Goodall
    Fri Sep 15, 2006 2:21 pm
    Food.com Groupie
    SuperSpike wrote:
    I am in love with my pressure cooker I got for my wedding- its by Fagor and is the Splendid model.
    I have been using it on nearly a weekly basis.
    I made probably the most delicious and flavorful pot roast I've ever had in it.
    I make country ribs and pulled pork sandwiches in a fraction of the time it normally takes. I made a beef roast for French Dip sandwiches last week that was excellent.
    It is a timesaving tool and is worth its weight in gold!
    Try my:
    Quick & Tender Country Ribs
    Reduce the cooking time if your ribs aren't very thick.

    I like experimenting with the cooker, I use the manufacturer's time chart as a guideline- my one problem is if I want to say cook the meat for 20 mins before adding veggies, I can't get the cooker to reseal. Anyone else have issues with this?


    Hi SuperSpike! Those ribs look fabulous, I love chilies in adobo and PanNan sent me some Texas bbq sauce I'd love to use!

    I haven't cooked veggies the way you are looking to before. For veg that I don't want to cook under pressure as long as the meat: I finish the meat, release the pressure and then add the veg. I put the lid back on but don't seal (to help cook and steam the veg) and put the cooker back on the stove for 4 minutes or so. Seems to work pretty well. I hate overcooked vegetables icon_evil.gif
    Mrs Goodall
    Fri Sep 15, 2006 2:29 pm
    Food.com Groupie
    Elisa72 wrote:
    I acquired my first pressure cooker two years ago when I got married, but have barely used it. I'd like to learn how to use it, I just tend to forget that I have it. icon_razz.gif I've used it to cook beans in half an hour, which is great when I'm getting home from work, and for canning.


    Pull that puppy out and use it!!

    I'm a cookbook fanatic. I've looked at tons of pressure cooker cookbooks (not that there are actually tons of them)...and here are the three I like best. Good recipes and good basic instructions and lots of info.

    "The Pressure Cooker Gourmet" by Victoria Wise (my favorite)
    "The Pressured Cook" by Lorna Saas
    "125 Best Pressure Cooker Recipes" by Cinda Chavich
    PanNan
    Fri Sep 15, 2006 2:33 pm
    Food.com Groupie
    I don't really know the technical aspects of the browning element, but it has a setting to push for browning. You put in the meat (or whatever) and leave the top off, and sear until brown. Then you put the lid on, seal and push the pressure cooking setting (hi or lo).

    My only complaint about that feature on my machine is that the shape of the cooker is cylindrical with greater height than diameter, so there isn't much room to brown a large pot roast, or for spreading out stew pieces across the bottom for searing. Pressure cooking meat packed vertically works okay, but browning it like that doesn't.
    William (Uncle Bill) Anat
    Fri Sep 15, 2006 2:41 pm
    Food.com Groupie
    Hello Mrs Goodall;
    I have an excellent and expensive pressure cooker
    that is called FUTURA Pressure Cooker, made in India
    by HAWKINS COOKERS Limited. It has a pressure-locked
    Safety Lid, Non-corroding hard-anodized surface all over,
    automatic pressure regulator and release, and will cook
    all kinds of products.
    I purchased the unit in Phoenix, AZ about 8 years ago.
    I paid $245.00 for it.
    I am delighted with the cooker, except that I have not
    cooked anyrecipes that can be cooked in a pressure cooker.
    I have pre-cooked pork ribs, red beets and not much else.
    They turn out just the way I want them to.
    Now that you have started this thread, I am going to
    utilize the cooker to the fullest.
    Thank you for starting this thread.
    Regards,
    "Uncle Bill"
    Bill Anatooskin from Burnaby, B.C.

    added the manufacturer and specific information
    Montana Heart Song
    Fri Sep 15, 2006 3:07 pm
    Food.com Groupie
    I am not an expert believe but I am learning each and every day. I have (4) pressure cookers and 1 huge gauge canning pressure cooker. I also have a very old pressure cooker that is shaped like a deep large frying pan (designed for pressure cooking chicken and meat pieces, then taking out and frying with a batter or flour and seasoning. (How old, probably 50 years) I always check the gauges through the county extension agent. (it is part of their job) Most of mine small ones are Presto, One is a Cook King from Canada, with a spring lever on the top of the lid, which you slide in the top and pull back. The rubber gasket is in the cooker, not the lid.
    There is one thing that is very very important. Do not overload it with liquid when you are cooking meats and or vegetables. I do sear my meats first in oil or grease in the cooker but make sure to wash the oil or grease out before cooking the rest of the way. Add 1/3 cup water maximum.
    I also learned that if you wash the potatoes, carrots well,you don't have to peel. I used two pressure cookers,one for meat, one for potatoes or mixed vegies and I usually had a meal on the table within 45 minu tes of walking in the door from my job for usually 12 people. My favorite "pork chops with mushroom gravy in one; potatoes in the other.
    Mrs Goodall
    Fri Sep 15, 2006 3:47 pm
    Food.com Groupie
    PanNan wrote:
    I don't really know the technical aspects of the browning element, but it has a setting to push for browning. You put in the meat (or whatever) and leave the top off, and sear until brown. Then you put the lid on, seal and push the pressure cooking setting (hi or lo).

    My only complaint about that feature on my machine is that the shape of the cooker is cylindrical with greater height than diameter, so there isn't much room to brown a large pot roast, or for spreading out stew pieces across the bottom for searing. Pressure cooking meat packed vertically works okay, but browning it like that doesn't.


    Nan, do you have an electric pressure cooker? I read that some of this type have the browning feature...

    That's my issue with browning as well. It makes sense that browning the meat before cooking is going to make for a better look and taste in the end, but it is difficult to brown in my 8 qt, it's pretty tall. I bought long tongs just to help, but still there's not a lot of surface room and I have to brown in batches, plus there is the added time to brown. I hate doing it, but now I just brown my meat in a different pan first. If I ever can afford to invest in another pressure cooker, I'll get the skillet type...it can't hurt to dream! icon_biggrin.gif
    Mrs Goodall
    Fri Sep 15, 2006 3:50 pm
    Food.com Groupie
    William (Uncle Bill) Anat wrote:
    Hello Mrs Goodall;
    I have an excellent and expensive pressure cooker
    that is called FUTURA Pressure Cooker, made in India
    by HAWKINS COOKERS Limited. It has a pressure-locked
    Safety Lid, Non-corroding hard-anodized surface all over,
    automatic pressure regulator and release, and will cook
    all kinds of products.
    I purchased the unit in Phoenix, AZ about 8 years ago.
    I paid $245.00 for it.
    I am delighted with the cooker, except that I have not
    cooked anyrecipes that can be cooked in a pressure cooker.
    I have pre-cooked pork ribs, red beets and not much else.
    They turn out just the way I want them to.
    Now that you have started this thread, I am going to
    utilize the cooker to the fullest.
    Thank you for starting this thread.
    Regards,
    "Uncle Bill"
    Bill Anatooskin from Burnaby, B.C.

    added the manufacturer and specific information


    Hi Uncle Bill, glad you joined us!

    Glad to see another person from the "North West". I live in Seattle, and just love BC...I've seen a few recipes for salmon in a pressure cooker...not sure about that icon_eek.gif , we might have to try it though!
    Mrs Goodall
    Fri Sep 15, 2006 3:55 pm
    Food.com Groupie
    Montana Heart Song wrote:
    I am not an expert believe but I am learning each and every day. I have (4) pressure cookers and 1 huge gauge canning pressure cooker. I also have a very old pressure cooker that is shaped like a deep large frying pan (designed for pressure cooking chicken and meat pieces, then taking out and frying with a batter or flour and seasoning. (How old, probably 50 years) I always check the gauges through the county extension agent. (it is part of their job) Most of mine small ones are Presto, One is a Cook King from Canada, with a spring lever on the top of the lid, which you slide in the top and pull back. The rubber gasket is in the cooker, not the lid.
    There is one thing that is very very important. Do not overload it with liquid when you are cooking meats and or vegetables. I do sear my meats first in oil or grease in the cooker but make sure to wash the oil or grease out before cooking the rest of the way. Add 1/3 cup water maximum.
    I also learned that if you wash the potatoes, carrots well,you don't have to peel. I used two pressure cookers,one for meat, one for potatoes or mixed vegies and I usually had a meal on the table within 45 minu tes of walking in the door from my job for usually 12 people. My favorite "pork chops with mushroom gravy in one; potatoes in the other.


    Great info!! I'm jealous...4 cookers! I'd love one more...

    I've added up to 2 cups of liquid in my 8 quart with no problem, obviously depending on the recipe...
    Galley Wench
    Fri Sep 15, 2006 3:58 pm
    Food.com Groupie
    Thanks Mrs. G for pointing me to this thread! I have a Kuhn Rikon pressure cooker on the boat and LOVE it! Makes it easier to make delicious meals without overheating the cabin . . . plus saves propane!

    Guess it depends on what I'm making as to whether I brown the meat first. Prefer it with stews, but don't feel it's necessary for soups.

    Found this site the other day . . . other's might find it interesting! http://missvickie.com/
    Mrs Goodall
    Fri Sep 15, 2006 4:14 pm
    Food.com Groupie
    Galley Wench wrote:
    Thanks Mrs. G for pointing me to this thread! I have a Kuhn Rikon pressure cooker on the boat and LOVE it! Makes it easier to make delicious meals without overheating the cabin . . . plus saves propane!

    Guess it depends on what I'm making as to whether I brown the meat first. Prefer it with stews, but don't feel it's necessary for soups.

    Found this site the other day . . . other's might find it interesting! http://missvickie.com/


    GW, this is a fabulous site...my mom uses it all the time, but it's the first time I've seen it! Great info, now I'll just need time to check out the recipes!
    Go to page 1, 2, 3 ... 30, 31, 32  Next Page >> E-mail me when someone replies to this
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