In all my years of cooking, I have never owned or used one.

Am I missing out? Or would it be another kitchen pot just taking up room?

Elaine

"elaine" > wrote in message
...
> In all my years of cooking, I have never owned or used one.
>
> Am I missing out? Or would it be another kitchen pot just taking up room?
>

They're probably good for people who are pressed for time or impatient. They
came out when more women began working, probably because you can't braise
something for five hours after five o'clock and still serve it at dinner
time.

In article >,
"elaine" > wrote:

> In all my years of cooking, I have never owned or used one.
>
> Am I missing out?

Yes. :-)

> Or would it be another kitchen pot just taking up room?

No.

>
> Elaine

Major time and energy saver for a LOT of items.
--
Peace, Om

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"My mother never saw the irony in calling me a Son of a bitch" -- Jack Nicholson

"....snip messy stuff "

Major time and energy saver for a LOT of items.

Hey Om,

It was you that inspired that question. Plus I saw them on sale at my local
Canadian Tire store for about $35 .

If I thought I would use it, I'd buy it in a flash. Just wasn't sure -
'cause I'd done without it for many years, so why bother!

E.

One time on Usenet, "elaine" > said:

> In all my years of cooking, I have never owned or used one.
>
> Am I missing out? Or would it be another kitchen pot just taking up room?

Pressure cookers take less time and use less energy. For example,
when I make asparagus soup, it takes up to 2 hours simmering on
the stove to get the veggies cooked down nice and soft the way we
like them (I don't have a blender right now). Earlier this month,
in a thread called "rain = split pea soup, notbob mentioned that
he cooks his peas in a pressure cooker first. A light went on in
my noggin (I'd forgotten I even had one), so I a week or so ago,
I got it out and tried his suggestion. Only took 15 minutes, and
the veggies were perfect. It makes very tender meat too, IIRC. Do
you know someone who has one and could loan it to you for a few
days? You could see if it's something you really need... :-)

--
"Little Malice" is Jani in WA
~ mom, Trollop, novice cook ~

elaine wrote:
> In all my years of cooking, I have never owned or used one.
>
> Am I missing out? Or would it be another kitchen pot just taking up room?

Hello Elaine:

Just my experience: We have one, it doesn't have a proper seal nor the
little regulator thingie on top. I've never bothered to search the
stores for the two parts it needs. We do use the pot, as a pot, but I
don't know what we would make that would require a pressure cooker.
Tough beef roasts and stuff like that are usually done in the slow
cooker.

I do realize that there are dishes that are best made using a pressure
cooker but haven't felt the need to make those.

Best -- Terry

elaine wrote:
> Am I missing out? Or would it be another kitchen pot just taking up room?

We got one as a wedding gift. I'd never used one or thought I wanted
one before.

I LUURRVE it.

I primiarly use it for making stocks and softening tough meat (stew
meat), but I've also used it for beans. I have one made by WMF
(http://tinyurl.com/k9eum), it came with 1 lid and 2 pots (2 .5 qt and
6.5 qt, I think?). I personally flubbed the setup several times (the
mechanism is very easy to lock/unlock, but I was just dumb and forgot
to check), and the safety engineers anticipated my every move.

How did I cook for so many years without it?

-j.

In article >,
"elaine" > wrote:

> "....snip messy stuff "
>
> Major time and energy saver for a LOT of items.
>
> Hey Om,
>
> It was you that inspired that question. Plus I saw them on sale at my local
> Canadian Tire store for about $35 .
>
> If I thought I would use it, I'd buy it in a flash. Just wasn't sure -
> 'cause I'd done without it for many years, so why bother!
>
> E.

Well, IMHO a pressure cooker is about as useless as a Microwave.....

;-)

Anything I can do to save power with assinine electric bills is good by
me.

<sigh>

And food comes out good.
--
Peace, Om

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"My mother never saw the irony in calling me a Son of a bitch" -- Jack Nicholson

In article .com>,
wrote:

> elaine wrote:
> > In all my years of cooking, I have never owned or used one.
> >
> > Am I missing out? Or would it be another kitchen pot just taking up room?
>
> Hello Elaine:
>
> Just my experience: We have one, it doesn't have a proper seal nor the
> little regulator thingie on top. I've never bothered to search the
> stores for the two parts it needs. We do use the pot, as a pot, but I
> don't know what we would make that would require a pressure cooker.
> Tough beef roasts and stuff like that are usually done in the slow
> cooker.
>
> I do realize that there are dishes that are best made using a pressure
> cooker but haven't felt the need to make those.
>
> Best -- Terry

Beans in a pressure cooker:

20 minutes.

Beans slow simmer:

6 to 8 hours.

Electricity/gas costs X amount per hour.

You do the math. ;-)

Same goes for making stock.

Okay, one must add the "warmup" time to that, so add 10 to 15 minutes
depending on how full the pot is.
--
Peace, Om

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"My mother never saw the irony in calling me a Son of a bitch" -- Jack Nicholson

In article .com>,
" > wrote:

> How did I cook for so many years without it?
>
> -j.

I feel the same way about microwaves..... <G>

If one breaks down, I head straight to the store for another one.
--
Peace, Om

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On 11 Oct 2006 11:47:14 -0700, " >
wrote:

>We got one as a wedding gift. I'd never used one or thought I wanted
>one before.
>I LUURRVE it.

<snip?
>How did I cook for so many years without it?

Ditto again. I don't use it much if at all in the hot months (it gets
MF Bloody HOT here!). But come this time of year, I probably use it
every weekend. I make a lot of stocks and soups. And beans. Great
for stews.

And for $35? What are you waiting for?!

TammyM

On Wed, 11 Oct 2006 14:00:56 -0500, OmManiPadmeOmelet > wrote:


>
>Beans in a pressure cooker:
>
>20 minutes.
>
>Beans slow simmer:
>
>6 to 8 hours.
>
>Electricity/gas costs X amount per hour.
>
>You do the math. ;-)
>
>Same goes for making stock.
>
>Okay, one must add the "warmup" time to that, so add 10 to 15 minutes
>depending on how full the pot is.
I find pressured beans to me the only way I can cook them enough.
There are some recent good books out on pressure
cooking. The one I just bought, purposefully ignores some of the info in the
PC instruction book.
ISBN 0060505346

wrote:
> elaine wrote:
>> Am I missing out? Or would it be another kitchen pot just taking up room?
>
> We got one as a wedding gift. I'd never used one or thought I wanted
> one before.
>
> I LUURRVE it.
>
> I primiarly use it for making stocks and softening tough meat (stew
> meat), but I've also used it for beans. I have one made by WMF
> (http://tinyurl.com/k9eum), it came with 1 lid and 2 pots (2 .5 qt and
> 6.5 qt, I think?). I personally flubbed the setup several times (the
> mechanism is very easy to lock/unlock, but I was just dumb and forgot
> to check), and the safety engineers anticipated my every move.
>
> How did I cook for so many years without it?
>
> -j.
>


Have you ever used it to bake a cheesecake? (seriously)

Bob

elaine wrote:
> In all my years of cooking, I have never owned or used one.
>
> Am I missing out? Or would it be another kitchen pot just taking up room?
>
> Elaine

My husband owned one in the years before we married. I was never
impressed with the meat that came out of them, the pot roasts. They
seemed "gray" to me? We never used it after we married and I've never
missed it.

In article >,
Sir Frederick > wrote:

> On Wed, 11 Oct 2006 14:00:56 -0500, OmManiPadmeOmelet >
> wrote:
>
>
> >
> >Beans in a pressure cooker:
> >
> >20 minutes.
> >
> >Beans slow simmer:
> >
> >6 to 8 hours.
> >
> >Electricity/gas costs X amount per hour.
> >
> >You do the math. ;-)
> >
> >Same goes for making stock.
> >
> >Okay, one must add the "warmup" time to that, so add 10 to 15 minutes
> >depending on how full the pot is.
>
> I find pressured beans to me the only way I can cook them enough.
> There are some recent good books out on pressure
> cooking. The one I just bought, purposefully ignores some of the info in the
> PC instruction book.
> ISBN 0060505346

I'll have to czech that out... :-)
Rice goes well in there too, as do carrots, potatoes and yams, and just
about any tough meats.

Pigs feet take one hour. :-P
--
Peace, Om

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"My mother never saw the irony in calling me a Son of a bitch" -- Jack Nicholson

In article >, goomba38
@comcast.net says...
> elaine wrote:
> > In all my years of cooking, I have never owned or used one.
> >
> > Am I missing out? Or would it be another kitchen pot just taking up room?
> >
> > Elaine
>
> My husband owned one in the years before we married. I was never
> impressed with the meat that came out of them, the pot roasts. They
> seemed "gray" to me? We never used it after we married and I've never
> missed it.
>

I wonder - if one browned the meat a bit before tossing it in maybe the
color wouldn't be so offputting.

In article >,
T > wrote:

> In article >, goomba38
> @comcast.net says...
> > elaine wrote:
> > > In all my years of cooking, I have never owned or used one.
> > >
> > > Am I missing out? Or would it be another kitchen pot just taking up room?
> > >
> > > Elaine
> >
> > My husband owned one in the years before we married. I was never
> > impressed with the meat that came out of them, the pot roasts. They
> > seemed "gray" to me? We never used it after we married and I've never
> > missed it.
> >
>
> I wonder - if one browned the meat a bit before tossing it in maybe the
> color wouldn't be so offputting.

You can actually brown the meat in the bottom of the pressure cooker
prior to putting the lid on and starting it up. :-)

Mom used to do that to pot roasts and it helped a lot!
And using the cooker to do that preserves all those yummy juices. ;-d
--
Peace, Om

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"My mother never saw the irony in calling me a Son of a bitch" -- Jack Nicholson

In article >,
T > wrote:

> In article >, goomba38
> @comcast.net says...

> > My husband owned one in the years before we married. I was never
> > impressed with the meat that came out of them, the pot roasts. They
> > seemed "gray" to me? We never used it after we married and I've never
> > missed it.
> >
>
> I wonder - if one browned the meat a bit before tossing it in maybe the
> color wouldn't be so offputting.

I wonder too. When I was a kid, my mom used one of those scary things
that hissed and rattled when it let off steam with a big weight on top
that had three steam settings depending on which hole in the thick disc
that was used. Somewhere I heard that they occasionally blew up and
killed people. Maybe mom told me to keep me the hell out of the kitchen.
I've never lost that sense of uneasiness.
If I'm going to braise, I brown the meat first and cook for several
hours. There is so much extra flavor.
I may look at pressure cookers again. It would save much time. But I
would still brown the meat and rinse the fond into the cooker for those
foods that required it. That'd be all of them that I can think of now.

leo

--
<http://web0.greatbasin.net/~leo/>

elaine wrote:
> "....snip messy stuff "
>
> Major time and energy saver for a LOT of items.
>
> Hey Om,
>
> It was you that inspired that question. Plus I saw them on sale at my local
> Canadian Tire store for about $35 .
>
> If I thought I would use it, I'd buy it in a flash. Just wasn't sure -
> 'cause I'd done without it for many years, so why bother!
>
> E.
>
>
>
Buy it, buy it. I did without one for donkey's years, but I've never
regretted finally getting one. They do a great job on rice by the way.
The sorts of things that you cook real slow in a crockpot (which I still
feel I can do without), you cook real fast in a pressure cooker.

Christine

Old Mother Ashby wrote:

> Buy it, buy it. I did without one for donkey's years, but I've never
> regretted finally getting one. They do a great job on rice by the way.
> The sorts of things that you cook real slow in a crockpot (which I still
> feel I can do without), you cook real fast in a pressure cooker.

Rice takes 20 minutes stovetop. And turns out delicious, for me. What is
so great about doing it in a pressure cooker?

elaine wrote:
> "....snip messy stuff "
>
> Major time and energy saver for a LOT of items.
>
> Hey Om,
>
> It was you that inspired that question. Plus I saw them on sale at my local
> Canadian Tire store for about $35 .
>

Are they good at pumping up tires?

>
> If I thought I would use it, I'd buy it in a flash. Just wasn't sure -
> 'cause I'd done without it for many years, so why bother!
>
> E.

elaine wrote:
> "....snip messy stuff "
>
> Major time and energy saver for a LOT of items.
>
> Hey Om,
>
> It was you that inspired that question. Plus I saw them on sale at my local
> Canadian Tire store for about $35 .
>

Are they good at pumping up tires?

>
> If I thought I would use it, I'd buy it in a flash. Just wasn't sure -
> 'cause I'd done without it for many years, so why bother!
>
> E.

Goomba38 wrote:

> Old Mother Ashby wrote:
>
> > Buy it, buy it. I did without one for donkey's years, but I've never
> > regretted finally getting one. They do a great job on rice by the way.
> > The sorts of things that you cook real slow in a crockpot (which I still
> > feel I can do without), you cook real fast in a pressure cooker.
>
> Rice takes 20 minutes stovetop. And turns out delicious, for me. What is
> so great about doing it in a pressure cooker?


It *is* faster in a pressure cooker, but that's not what I'd really use a
pressure cooker for...now stock I could see it for.

As for rice cookers, I lent mine to a friend and so I now just do it on the
stove in a Le Creuset pot. Takes about 45 minutes (I only do brown rice),
no biggie. I don't really feel a need for the rice cooker back...

--
Best
Greg

In article . net>,
"Gregory Morrow"
<gregorymorrowBEYONDTHEVALLEYOFTHELOAFHEADS@earthl ink.net> wrote:

> Goomba38 wrote:
>
> > Old Mother Ashby wrote:
> >
> > > Buy it, buy it. I did without one for donkey's years, but I've never
> > > regretted finally getting one. They do a great job on rice by the way.
> > > The sorts of things that you cook real slow in a crockpot (which I still
> > > feel I can do without), you cook real fast in a pressure cooker.
> >
> > Rice takes 20 minutes stovetop. And turns out delicious, for me. What is
> > so great about doing it in a pressure cooker?
>
>
> It *is* faster in a pressure cooker, but that's not what I'd really use a
> pressure cooker for...now stock I could see it for.
>
> As for rice cookers, I lent mine to a friend and so I now just do it on the
> stove in a Le Creuset pot. Takes about 45 minutes (I only do brown rice),
> no biggie. I don't really feel a need for the rice cooker back...

I don't cook white rice. Only brown or "wild" types. Red or Black from
the Oriental market.

Those pressure for 15 to 20 minutes using stock to cook it instead of
water. Add heat up time to that (an additional 10 minutes).

I just find it easier. It's walk away pretty much.
Once it comes up to pressure, note the clock time and time it from there.

Remove from the stove and run cold water over the top of the cooker to
kill the pressure faster and it's done.

I DO use a trivet to prevent any scorching. Rice seems to have that
issue sometimes. Not bad, just a bit at the center bottom......
--
Peace, Om

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"My mother never saw the irony in calling me a Son of a bitch" -- Jack Nicholson

One time on Usenet, OmManiPadmeOmelet > said:

<snip>

> I don't cook white rice. Only brown or "wild" types. Red or Black from
> the Oriental market.
>
> Those pressure for 15 to 20 minutes using stock to cook it instead of
> water. Add heat up time to that (an additional 10 minutes).
>
> I just find it easier. It's walk away pretty much.
> Once it comes up to pressure, note the clock time and time it from there.
>
> Remove from the stove and run cold water over the top of the cooker to
> kill the pressure faster and it's done.
>
> I DO use a trivet to prevent any scorching. Rice seems to have that
> issue sometimes. Not bad, just a bit at the center bottom......

A trivet? Under the pot? Or do you mean the rack in the pot? I is
confused... ;-)

--
"Little Malice" is Jani in WA
~ mom, Trollop, novice cook ~

In article >,
unge (Little Malice) wrote:

> One time on Usenet, OmManiPadmeOmelet > said:
>
> <snip>
>
> > I don't cook white rice. Only brown or "wild" types. Red or Black from
> > the Oriental market.
> >
> > Those pressure for 15 to 20 minutes using stock to cook it instead of
> > water. Add heat up time to that (an additional 10 minutes).
> >
> > I just find it easier. It's walk away pretty much.
> > Once it comes up to pressure, note the clock time and time it from there.
> >
> > Remove from the stove and run cold water over the top of the cooker to
> > kill the pressure faster and it's done.
> >
> > I DO use a trivet to prevent any scorching. Rice seems to have that
> > issue sometimes. Not bad, just a bit at the center bottom......
>
> A trivet? Under the pot? Or do you mean the rack in the pot? I is
> confused... ;-)

Inside of the pot... :-)
Pressure cookers come with an aluminum insert, but I took an iris
steamer and removed the feet and central stem. That has worked better
for me due to the finer holes, and gives me at least a 1/4" clearance
off the bottom of the pot.
--
Peace, Om

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"My mother never saw the irony in calling me a Son of a bitch" -- Jack Nicholson

elaine wrote:
> In all my years of cooking, I have never owned or used one.
>
> Am I missing out? Or would it be another kitchen pot just taking up room?
>
> Elaine

I held out for years. When Hubby went vegetarian for six weeks, I
bought one, so as to cook beans rapidly. He didn't stay vegetarian, so
I wanted to find out what else the cooker could do.

Highly recommended: any pressure cooker cookbook by Lorna Sass. Also
google me in RFC on the topic of pressure cooking for lots of recipes,
hers and mine.

It saves money and time. I love it for making chicken stock - 1/2 an
hour at pressure (although it takes a while to come up to pressure and
to cool off). It's an important pot in my well-edited batterie de
cuisine, and I think it earns its spot in the cupboard.

Leila

When I was a young bride, we were given a pressure cooker as a wedding
present. Looking back, those gifting, were the same people who hunted
for their own food.

I recall thinking an idiot could cook back then, and saw no reason to
learn the skill until absolutely necessary.

But, one evening, I got a wild idea to try to make spaghetti sauce (in
a hurry) using the "beloved" pressure cooker.

When they say to rock the little weight thingy on top of the lid before
opening, they really mean it! I was a strong willed young bride. .
..Reading instructions came as a last resort!

And. . .I did the dreaded NO-NO, and removed the weight thingy with one
swoop of the fingers, at near point blank range! I am certain that old
kitchen, still has a permanent pattern in the tell-tail spaghetti
colored hue etched on the ceiling.

I've thought about asking the current owner, if they would like a sign
to hang over the sink to the old house stating, "Martha Stewart Hasn't
Lived Here."

I gave the old pressure cooker to the Goodwill. . .By the time it is
safe enough to take the little knobby weight thing off a pressure
cooker, and remove the lid, you could have cooked an entire dinner, ate
it, and had the dishes washed and dried!

Myrl Jeffcoat
http://www.myrljeffcoat.com

One time on Usenet, OmManiPadmeOmelet > said:
> In article >,
> unge (Little Malice) wrote:
> > One time on Usenet, OmManiPadmeOmelet > said:

<snip>

> > > I DO use a trivet to prevent any scorching. Rice seems to have that
> > > issue sometimes. Not bad, just a bit at the center bottom......
> >
> > A trivet? Under the pot? Or do you mean the rack in the pot? I is
> > confused... ;-)
>
> Inside of the pot... :-)
> Pressure cookers come with an aluminum insert, but I took an iris
> steamer and removed the feet and central stem. That has worked better
> for me due to the finer holes, and gives me at least a 1/4" clearance
> off the bottom of the pot.

Okay, I gotcha. Thanks... :-)

--
"Little Malice" is Jani in WA
~ mom, Trollop, novice cook ~

In article . com>,
"Leila" > wrote:

> elaine wrote:
> > In all my years of cooking, I have never owned or used one.
> >
> > Am I missing out? Or would it be another kitchen pot just taking up room?
> >
> > Elaine
>
> I held out for years. When Hubby went vegetarian for six weeks, I
> bought one, so as to cook beans rapidly. He didn't stay vegetarian, so
> I wanted to find out what else the cooker could do.
>
> Highly recommended: any pressure cooker cookbook by Lorna Sass. Also
> google me in RFC on the topic of pressure cooking for lots of recipes,
> hers and mine.
>
> It saves money and time. I love it for making chicken stock - 1/2 an
> hour at pressure (although it takes a while to come up to pressure and
> to cool off). It's an important pot in my well-edited batterie de
> cuisine, and I think it earns its spot in the cupboard.
>
> Leila

IMHO a pressure cooker is valuable for making stock so even if it's used
for ONLY that one item, that makes it worth it's weight in gold!

I'd be happy to post pics of my pressure cooker stock to anyone that
wants to see them again, and the cooking times involved. <G>
--
Peace, Om

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"My mother never saw the irony in calling me a Son of a bitch" -- Jack Nicholson

In article .com>,
wrote:

> When I was a young bride, we were given a pressure cooker as a wedding
> present. Looking back, those gifting, were the same people who hunted
> for their own food.
>
> I recall thinking an idiot could cook back then, and saw no reason to
> learn the skill until absolutely necessary.
>
> But, one evening, I got a wild idea to try to make spaghetti sauce (in
> a hurry) using the "beloved" pressure cooker.
>
> When they say to rock the little weight thingy on top of the lid before
> opening, they really mean it! I was a strong willed young bride. .
> .Reading instructions came as a last resort!
>
> And. . .I did the dreaded NO-NO, and removed the weight thingy with one
> swoop of the fingers, at near point blank range! I am certain that old
> kitchen, still has a permanent pattern in the tell-tail spaghetti
> colored hue etched on the ceiling.
>
> I've thought about asking the current owner, if they would like a sign
> to hang over the sink to the old house stating, "Martha Stewart Hasn't
> Lived Here."
>
> I gave the old pressure cooker to the Goodwill. . .By the time it is
> safe enough to take the little knobby weight thing off a pressure
> cooker, and remove the lid, you could have cooked an entire dinner, ate
> it, and had the dishes washed and dried!
>
> Myrl Jeffcoat
> http://www.myrljeffcoat.com

Your loss deary...
We are never too old to learn!

Discarding a valuable cooking tool just because you were too dense to
use it right is just silly. ;-)

I suppose you quit using a chef's knife/cleaver/paring knife the first
time you cut the crap out of yourself with one of them?
--
Peace, Om

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"My mother never saw the irony in calling me a Son of a bitch" -- Jack Nicholson

In article >,
unge (Little Malice) wrote:

> One time on Usenet, OmManiPadmeOmelet > said:
> > In article >,
> > unge (Little Malice) wrote:
> > > One time on Usenet, OmManiPadmeOmelet > said:
>
> <snip>
>
> > > > I DO use a trivet to prevent any scorching. Rice seems to have that
> > > > issue sometimes. Not bad, just a bit at the center bottom......
> > >
> > > A trivet? Under the pot? Or do you mean the rack in the pot? I is
> > > confused... ;-)
> >
> > Inside of the pot... :-)
> > Pressure cookers come with an aluminum insert, but I took an iris
> > steamer and removed the feet and central stem. That has worked better
> > for me due to the finer holes, and gives me at least a 1/4" clearance
> > off the bottom of the pot.
>
> Okay, I gotcha. Thanks... :-)

When I post the cheeky taco series, you'll be able to see the trivet in
the cooker on the first pic I took with just the meat. <G>

I rarely cook without one. My cooker is stainless steel so a bit of
scorching in the bottom seems to be a real issue for me. The insert
totally prevents that.
--
Peace, Om

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"My mother never saw the irony in calling me a Son of a bitch" -- Jack Nicholson

One time on Usenet, OmManiPadmeOmelet > said:
> In article >,
> unge (Little Malice) wrote:
>
> > One time on Usenet, OmManiPadmeOmelet > said:
> > > In article >,
> > > unge (Little Malice) wrote:
> > > > One time on Usenet, OmManiPadmeOmelet > said:
> >
> > <snip>
> >
> > > > > I DO use a trivet to prevent any scorching. Rice seems to have that
> > > > > issue sometimes. Not bad, just a bit at the center bottom......
> > > >
> > > > A trivet? Under the pot? Or do you mean the rack in the pot? I is
> > > > confused... ;-)
> > >
> > > Inside of the pot... :-)
> > > Pressure cookers come with an aluminum insert, but I took an iris
> > > steamer and removed the feet and central stem. That has worked better
> > > for me due to the finer holes, and gives me at least a 1/4" clearance
> > > off the bottom of the pot.
> >
> > Okay, I gotcha. Thanks... :-)
>
> When I post the cheeky taco series, you'll be able to see the trivet in
> the cooker on the first pic I took with just the meat. <G>

I'll look for that, although if cheek meat is as rich as beef
tongue, I'll have to content myself with just viewing pictures.
My Gramma used to cook beef tongue in her pressure cooker;
nice flavor, but I could only eat a slice or two before the
richness would get to me. Sibling, OTOH, misses Gramma's
tongue sandwiches. :-P

> I rarely cook without one. My cooker is stainless steel so a bit of
> scorching in the bottom seems to be a real issue for me. The insert
> totally prevents that.

I've only used my pressure cooker a few times, but it's an old
aluminum one, so maybe that's why I haven't needed the rack yet.
You've inspired me to try something new in it, Om. I've already
got the next week's menus planned out, but when I start on the
week after, I'll have to try something in the pressure cooker...

--
"Little Malice" is Jani in WA
~ mom, Trollop, novice cook ~

"OmManiPadmeOmelet" > wrote in message
news
> In article . com>,
> "Leila" > wrote:
>
>> elaine wrote:
>> > In all my years of cooking, I have never owned or used one.
>> >
>> > Am I missing out? Or would it be another kitchen pot just taking up
>> > room?
>> >
>> > Elaine
>>
>> I held out for years. When Hubby went vegetarian for six weeks, I
>> bought one, so as to cook beans rapidly. He didn't stay vegetarian, so
>> I wanted to find out what else the cooker could do.
>>
>> Highly recommended: any pressure cooker cookbook by Lorna Sass. Also
>> google me in RFC on the topic of pressure cooking for lots of recipes,
>> hers and mine.
>>
>> It saves money and time. I love it for making chicken stock - 1/2 an
>> hour at pressure (although it takes a while to come up to pressure and
>> to cool off). It's an important pot in my well-edited batterie de
>> cuisine, and I think it earns its spot in the cupboard.
>>
>> Leila
>
> IMHO a pressure cooker is valuable for making stock so even if it's used
> for ONLY that one item, that makes it worth it's weight in gold!
>
> I'd be happy to post pics of my pressure cooker stock to anyone that
> wants to see them again, and the cooking times involved. <G>
> --

Could you post pics of your pressure cooker? I got a gift certificate for
my birthday for Home Sense/Winners. Had a few minutes to spare the other
day (not enough time to buy) -- but I think I saw a pressure cooker. It had
a knobbly thing on the top - was $38.

It might have been pressure cooker. Sorry to sound so stupid about this!

Elaine

In article >,
unge (Little Malice) wrote:

> > When I post the cheeky taco series, you'll be able to see the trivet in
> > the cooker on the first pic I took with just the meat. <G>
>
> I'll look for that, although if cheek meat is as rich as beef
> tongue, I'll have to content myself with just viewing pictures.
> My Gramma used to cook beef tongue in her pressure cooker;
> nice flavor, but I could only eat a slice or two before the
> richness would get to me. Sibling, OTOH, misses Gramma's
> tongue sandwiches. :-P

Mom did tongue in the pressure cooker too, as have I on the rare
occasion that lengua is affordable. <G> I'll have to post the last plate
of it I made later.

Yes, it is rich. Beef cheek, not quite so but it's not eaten the same
way. It's all shredded and mixed into a recipe.

>
> > I rarely cook without one. My cooker is stainless steel so a bit of
> > scorching in the bottom seems to be a real issue for me. The insert
> > totally prevents that.
>
> I've only used my pressure cooker a few times, but it's an old
> aluminum one, so maybe that's why I haven't needed the rack yet.
> You've inspired me to try something new in it, Om. I've already
> got the next week's menus planned out, but when I start on the
> week after, I'll have to try something in the pressure cooker...
>
> --
> "Little Malice" is Jani in WA

Be sure to post results! :-)
Pressure cookers are a seriously good way to save money on energy costs.
--
Peace, Om

Remove extra . to validate e-mails.

"My mother never saw the irony in calling me a Son of a bitch" -- Jack Nicholson

On 12 Oct 2006 20:47:09 -0700, wrote:

>When I was a young bride, we were given a pressure cooker as a wedding
>present. Looking back, those gifting, were the same people who hunted
>for their own food.
>
>I recall thinking an idiot could cook back then, and saw no reason to
>learn the skill until absolutely necessary.
>
>But, one evening, I got a wild idea to try to make spaghetti sauce (in
>a hurry) using the "beloved" pressure cooker.
>
>When they say to rock the little weight thingy on top of the lid before
>opening, they really mean it! I was a strong willed young bride. .
>.Reading instructions came as a last resort!
>
>And. . .I did the dreaded NO-NO, and removed the weight thingy with one
>swoop of the fingers, at near point blank range! I am certain that old
>kitchen, still has a permanent pattern in the tell-tail spaghetti
>colored hue etched on the ceiling.
>
>I've thought about asking the current owner, if they would like a sign
>to hang over the sink to the old house stating, "Martha Stewart Hasn't
>Lived Here."
>
>I gave the old pressure cooker to the Goodwill. . .By the time it is
>safe enough to take the little knobby weight thing off a pressure
>cooker, and remove the lid, you could have cooked an entire dinner, ate
>it, and had the dishes washed and dried!

Story too funny to snip! Thanks, myrl. A quick tip though. To
fast-release a PC, cart it over to the sink and run cold water on the
lid (not on the rocker valve). It will release in about 60 seconds,
depending upon the amount of pressure used (I usually use 10). New
PCs are FAR superior to our old ones (I have an oldie too so I'm not
casting aspersions). IMO, they are worth the investment by.

TammyM, Pressure Cooker Devotee

In article >,
"elaine" > wrote:

> > I'd be happy to post pics of my pressure cooker stock to anyone that
> > wants to see them again, and the cooking times involved. <G>
> > --
>
> Could you post pics of your pressure cooker? I got a gift certificate for
> my birthday for Home Sense/Winners. Had a few minutes to spare the other

Be glad to! I'd taken one yesterday as part of the cheeky taco series I
hope to post in the next week:

http://home.centurytel.net/Katraslin...sureCooker.jpg

Cheers! :-)
--
Peace, Om

Remove extra . to validate e-mails.

"My mother never saw the irony in calling me a Son of a bitch" -- Jack Nicholson

In article >,
(TammyM) wrote:

> >I gave the old pressure cooker to the Goodwill. . .By the time it is
> >safe enough to take the little knobby weight thing off a pressure
> >cooker, and remove the lid, you could have cooked an entire dinner, ate
> >it, and had the dishes washed and dried!
>
> Story too funny to snip! Thanks, myrl. A quick tip though. To
> fast-release a PC, cart it over to the sink and run cold water on the
> lid (not on the rocker valve). It will release in about 60 seconds,
> depending upon the amount of pressure used (I usually use 10). New
> PCs are FAR superior to our old ones (I have an oldie too so I'm not
> casting aspersions). IMO, they are worth the investment by.
>
> TammyM, Pressure Cooker Devotee

Indeed... :-)
I've run cold water over the lid to to bring down the pressure when I
knew something was "done". There is no need to wait.
--
Peace, Om

Remove extra . to validate e-mails.

"My mother never saw the irony in calling me a Son of a bitch" -- Jack Nicholson

"OmManiPadmeOmelet" > wrote in message
news
> In article >,
> "elaine" > wrote:
>
>> > I'd be happy to post pics of my pressure cooker stock to anyone that
>> > wants to see them again, and the cooking times involved. <G>
>> > --
>>
>> Could you post pics of your pressure cooker? I got a gift certificate
>> for
>> my birthday for Home Sense/Winners. Had a few minutes to spare the other
>
> Be glad to! I'd taken one yesterday as part of the cheeky taco series I
> hope to post in the next week:
>
> http://home.centurytel.net/Katraslin...sureCooker.jpg
>
>
Thank you. Although it may have seemed like a stupid request, the one I saw
in Winners the other day, had no labels etc. (and there was only one) - I
wasn't sure. Now I am. Think I will go and buy it!

Elaine

In article >,
"elaine" > wrote:

> "OmManiPadmeOmelet" > wrote in message
> news
> > In article >,
> > "elaine" > wrote:
> >
> >> > I'd be happy to post pics of my pressure cooker stock to anyone that
> >> > wants to see them again, and the cooking times involved. <G>
> >> > --
> >>
> >> Could you post pics of your pressure cooker? I got a gift certificate
> >> for
> >> my birthday for Home Sense/Winners. Had a few minutes to spare the other
> >
> > Be glad to! I'd taken one yesterday as part of the cheeky taco series I
> > hope to post in the next week:
> >
> > http://home.centurytel.net/Katraslin...sureCooker.jpg
> >
> >
> Thank you. Although it may have seemed like a stupid request, the one I saw
> in Winners the other day, had no labels etc. (and there was only one) - I
> wasn't sure. Now I am. Think I will go and buy it!
>
> Elaine

There is no such thing as a stupid request luv. ;-)
I have a digital camera for a reason... <lol>

Coincidently, I had a pic on the camera already as I said above so it
was easy. I just had to shrink it for posting!

I'm glad I was able to help. Welcome to the ranks of Pressure cooker
converts! It really is a wonderful tool IMHO. And a major money saver on
energy costs.

Considering my electric bills of late, that is a big selling point. You
should see my meter when I'm running the stove, especially if I'm using
the oven, or more than one burner. :-(

6 and 8 hour cooking times are just not affordable at the moment.

BTW, see if it has a manual with it. Also, check the condition of the
safety valve, (a rubber button that is part of the lid) and the gasket.
The gasket is a removable rubber seal that goes around the inside of the
lid.

Both of those parts are replaceable and have to be replaced from time to
time.

A good pressure cooker should last a good 40 years or more. I replace
rubber parts about every 3 to 5 years as needed depending on usage.
--
Peace, Om

Remove extra . to validate e-mails.

"My mother never saw the irony in calling me a Son of a bitch" -- Jack Nicholson