PRESSURE COOKER Thread!!

[Dee514]

pazzaglia wrote:

BTW, everyone I popped over to the suggestion forum and suggested we get our own forum. Isn't it difficult to discuss things with 30+ page thread? I mean, slow-cookers have their own forum.. why not us?!?!

Laura!

We tried and tried to get a forum a few years back, but the "powers-that-be" were not interested in adding another forum to the long list of forums. Their reasoning at the time was that there wasn't enough interest in pressure cooking on a daily basis and the activity in this thread was too sporadic, therefore we were lumped in with gadgets and appliances. We also could not get them to add "pressure cooker" to the preparation/equipment category in the recipe sifter.

I hope you have better luck with your suggestion than we did.

[Nana Chickens]

**Tinkerbell** wrote:
Ooooh! I know they'll turn out for you! The only thing I don't know is what time I should show up for dinner! Yum!

Sounds like a great meal, Nana. I can't wait to here all about your experience.

*Tink

Have to report, the roast(s) were great. I used broth I had made from roasted beef shanks and beef marrow bones and it was wonderful! The gravy was very tasty.

I have to share a funny story that happened early Monday morning after the "pressure cooker" dinner. Dh awakes me about 4:30 am in alot of pain. The pain was in his stomach. So after spending all morning yesterday in one ER and then traveling to another ER, 30 some miles away, we find out he will have his gall bladder out tomorrow am. My response, " was my first pot roast in the pressure cooker that bad?"

[**Tinkerbell**]

Nana Chickens wrote:

**Tinkerbell** wrote:
Ooooh! I know they'll turn out for you! The only thing I don't know is what time I should show up for dinner! Yum!

Sounds like a great meal, Nana. I can't wait to here all about your experience.

*Tink

Have to report, the roast(s) were great. I used broth I had made from roasted beef shanks and beef marrow bones and it was wonderful! The gravy was very tasty.

I have to share a funny story that happened early Monday morning after the "pressure cooker" dinner. Dh awakes me about 4:30 am in alot of pain. The pain was in his stomach. So after spending all morning yesterday in one ER and then traveling to another ER, 30 some miles away, we find out he will have his gall bladder out tomorrow am. My response, " was my first pot roast in the pressure cooker that bad?"

ROFL! (NOT at your DH's gall bladder, of course!) That sounds just like something I'd say too.

Sorry to hear DH is going to have surgery. My 32 year old friend just had her gall bladder out a couple months ago & it was a much easier surgery than her hysterectomy, so hopefully his will be a quick recovery too.
*Tink

[hip pressure cooking]

Hi everyone, thanks for the warm welcome (and visits!)

I wanted to let you know that I am running a weekly series on using accessories in the pressure cooker. First I did Forms & molds, next Steamers, coming are trivets, pan-in-pot, spring-form pans, glass tops, and canning!

Here is a direct link to the series:
http://www.hippressurecooking.com/search/label/accessories

Am I missing anything? I would love to read about your experiences with these accessories!

Ciao and happy pressure cooking!

L

[kiwidutch]

pazzaglia wrote:
Hi everyone, thanks for the warm welcome (and visits!)

I wanted to let you know that I am running a weekly series on using accessories in the pressure cooker. First I did Forms & molds, next Steamers, coming are trivets, pan-in-pot, spring-form pans, glass tops, and canning!

Here is a direct link to the series:


Am I missing anything? I would love to read about your experiences with these accessories!

Ciao and happy pressure cooking!

L

pazzaglia,
Excellent to see a fellow blogger here, I've taken a look at your blog and left you a question (I'm a lurking pressure "cooker" LOL)

...Could I maybe let you know a few tips for Forum etiquette?

When I started to blog I asked the Elves (Zaar staff) what would be acceptable in the forums, so that I wouldn't be treading on any toes and especially as a Forum Host to be giving a good example;
Here's the gist of the answer I got:

basically if you provide direct inks to you blog or to any of your blog posts, that is seen here as spam and is not welcome (there have been lot of complaints when others have done this, especially as spammers have used this technique to get people to click on infected websites).

You are however, most welcome to add into any (relevant) conversation something like " I've got more information on this on my blog, anyone who is interested please feel free to follow the link on my About Me page"

This means that people can choose themselves to search out the additional information and is a far less in-you-face way of doing it.

I can tell you from my own experience that people who have a genuine interest DO indeed follow the link on my About Me page and that they appreciate the more polite way of sharing the information.

If people get to think of your blog as a spam link then it actually has a negative effect and not a positive one, NOT what you are after for your blog I assume

I think you have a great blog and I think it would be such a shame to get into trouble here simply because you are not quite advertising it in the manner that's acceptable here.

Welcome to Zaar... yes yes I know it's called "Food com" now but for me after eight years as a member it's STILL going to be RecipeZaar in my head for a long time to come...

I look forward to you helping me to kick my pressure cooker into more action as I have to admit I make a ton of Pressure cooker vegetable stocks and a few soups etc but it doesn't get the workout that it deserves as I simply don't have much knowledge about the bigger variety of stuff it's capable of doing well.

Welcome again.... Kiwidutch

[hip pressure cooking]

kiwidutch wrote:

pazzaglia wrote:
Hi everyone, thanks for the warm welcome (and visits!)

I wanted to let you know that I am running a weekly series on using accessories in the pressure cooker. First I did Forms & molds, next Steamers, coming are trivets, pan-in-pot, spring-form pans, glass tops, and canning!

Here is a direct link to the series:


Am I missing anything? I would love to read about your experiences with these accessories!

Ciao and happy pressure cooking!

L

pazzaglia,
Excellent to see a fellow blogger here, I've taken a look at your blog and left you a question (I'm a lurking pressure "cooker" LOL)

...Could I maybe let you know a few tips for Forum etiquette?

When I started to blog I asked the Elves (Zaar staff) what would be acceptable in the forums, so that I wouldn't be treading on any toes and especially as a Forum Host to be giving a good example;
Here's the gist of the answer I got:

basically if you provide direct inks to you blog or to any of your blog posts, that is seen here as spam and is not welcome (there have been lot of complaints when others have done this, especially as spammers have used this technique to get people to click on infected websites).

You are however, most welcome to add into any (relevant) conversation something like " I've got more information on this on my blog, anyone who is interested please feel free to follow the link on my About Me page"

This means that people can choose themselves to search out the additional information and is a far less in-you-face way of doing it.

I can tell you from my own experience that people who have a genuine interest DO indeed follow the link on my About Me page and that they appreciate the more polite way of sharing the information.

If people get to think of your blog as a spam link then it actually has a negative effect and not a positive one, NOT what you are after for your blog I assume

I think you have a great blog and I think it would be such a shame to get into trouble here simply because you are not quite advertising it in the manner that's acceptable here.

Welcome to Zaar... yes yes I know it's called "Food com" now but for me after eight years as a member it's STILL going to be RecipeZaar in my head for a long time to come...

I look forward to you helping me to kick my pressure cooker into more action as I have to admit I make a ton of Pressure cooker vegetable stocks and a few soups etc but it doesn't get the workout that it deserves as I simply don't have much knowledge about the bigger variety of stuff it's capable of doing well.

Welcome again.... Kiwidutch

Wow, thanks.

I was just looking for feedback from experienced pressure cookers... no need to follow the link to answer my question and I thought I was on topic.

I really feel welcome now.

Goodbye,

L

[kiwidutch]

I hope that wasn't meant as sarcastic as it appears to read, as there was certainly NO offense at ALL meant in anything I said...

I was simply just passing on information that staff here have given to me for protocol for linking to personal blogs.

Please take in the kindness that it was meant. Surely no one can take offense at that????

[hip pressure cooking]

Hi Everyone,

I just wanted to let you know that the site's blog has a post right now that is all about the basics of pressure cooking. I hope to get lots of new converts here soon - and maybe our own forum?

Check it out:
http://www.food.com/sitenews/community-blog-pressure-cooking-1118

My sister said that this month's Williams-Sonoma catalog has a whole section on pressure cooker and pressure cooking recipes. I can't seem to get an electronic version to read. Anyone see it?

Ciao!

L

[hip pressure cooking]

Just to clarify, the link above is not to my personal blog.. it's to the blog of this website. Is it OK to link within the website, or is that outlawed, too?

Just clarifying because I'm getting lots of public and private feedback on what I wrote! I wish someone would actually read and consider my messages before reacting and publicly or privately chastising me.

I'm hoping to bring more people here and into pressure cooking... I certainly hope they don't get the same welcome I did!

Ciao,

L

[Liza at Food.com]

Laura,

I'll email you privately about this issue.

And again, great blog you did for us!

Liza

[RiverRat]

I was tickled to find your pressure cooking entry on the community blog, and I hope this means that pressure cooker recipes and techniques will be easier to find on Zaar - whoops, I mean Food.com. I have a Kuhn Rikon and have been using it for about a year, but would love to have more recipes to try and people to talk to about this method of cooking!

Quite a kerfuffle about your first post, but that IS the way this site has always worked, especially on forums that are more task-oriented. On the chatty forums I don't think people notice or care much, because there most people "know" each other. Nice to see that you're still here, though, and hopefully about to instill some life into pressure cooking on Food.com!

[hip pressure cooking]

RiverRat wrote:
I was tickled to find your pressure cooking entry on the community blog, and I hope this means that pressure cooker recipes and techniques will be easier to find on Zaar - whoops, I mean Food.com. I have a Kuhn Rikon and have been using it for about a year, but would love to have more recipes to try and people to talk to about this method of cooking!

Quite a kerfuffle about your first post, but that IS the way this site has always worked, especially on forums that are more task-oriented. On the chatty forums I don't think people notice or care much, because there most people "know" each other. Nice to see that you're still here, though, and hopefully about to instill some life into pressure cooking on Food.com!

Yes, I see it was a bit of a conversation stopper. I will still help people pressure cook more often and more deliciously despite any cranky-pants.

Happy New Year and May Your Pressure Cooker Always be Full!

Ciao,

L

[fluffernutter]

Hey everybody -- me here, fluffernutter. My newest thing is pressure cookers, which I reviewed a couple weeks ago for a big cooking magazine. Developing some recipes for one of the cookware companies, and I'm trying something crazy: steamed bread in a pressure cooker. Is it a recipe for disaster? Anyone tried it yet?

[hip pressure cooking]

fluffernutter wrote:
Hey everybody -- me here, fluffernutter. My newest thing is pressure cookers, which I reviewed a couple weeks ago for a big cooking magazine. Developing some recipes for one of the cookware companies,

Welcome to our world! So glad to have an established writer in our midst!

I'm curious because I'm a semi-professional food writer and so glad to have contact with a professional: Are food writers held to the same standards as other reporters? In other words, were you forced to disclose your relationship with one of the manufacturers in the review?

fluffernutter wrote:
and I'm trying something crazy: steamed bread in a pressure cooker. Is it a recipe for disaster? Anyone tried it yet?

I have not done bread in the pressure cooker but I think a quick-bread would do well. I've been working on a gooey dessert recipe and was surprised to find that if you pressure cook the batter Bain Marie (pan-in-pot) It comes out with a cake-y top, more-so than if you cover it!

I would love to hear how your experiments turn out.. and read if anyone else has already done it!

Beware of any recipe for "baking" in the pressure cooker without any liquid! It could ruin the gaskets and valves.

Ciao,

L

[fluffernutter]

The article was first, and then the offer from the equipment manufacturer. Final agreement not yet inked but looks good.

The quick bread is steaming right now. Can't decide between low and high pressure, so I opted for low. Will inform. Squee! So excited!