In article >,
"Doug Kanter" > wrote:
> "~patches~" > wrote in message
> ...
> > wrote:
> >
> >> anybody know what a pressure cooker is?
> >> got one for christmas a little 4 quart job
> >> used one of my slow cooker receipe's chicken and cooked it for 15 mins
> >> along
> >> with potatoes and carrots.....
> >> the chicken was flowered with salt and pepper
> >> cooked a beef stew in 30 mins....it was supposed to be swiss steak but
> >> didnt
> >> have any flank steak so i used
> >> a swiss steak receipe instead.....it was good......
> >> that was faster than putting a can of canned stew on a stove top...
> >> going to cook up a 3# corned beef..
> >> going to add peppercorns, broken bay leaf, and half of a cooking onion
> >> and
> >> cook it for 50 mins, then release the pressure and add potatoes, carrots,
> >> and if i have one half of a small cabbage wedge and cook for additional
> >> 15
> >> mins more or less........
> >> want to find out if i can reduce the fat and salt content in the corned
> >> beef....
> >> dont know but it seems to be a great way to reduce fat and salt content
> >> in
> >> all processed meat.
> >> may try a turkey or an 8# chicken if i can find a pressure cooker big
> >> enough or a picnic ham which i love....
> >> any ideas
> >> crusty
> >
> > Unfortunately, you seem to be getting a lot of smartass remarks instead of
> > helpful advice to your question. I have a 4 qt and 6 qt pressure cooker
> > as well as a 22 qt pressure cooker/canner. While all pressure canners can
> > double as cooker, the revers is not true. Most pressure cookers include a
> > small recipe booklet mainly to help you get acquainted in using your new
> > appliance. The thing to remember is because you are cooking under
> > pressure everything cooks faster. A pressure cooker makes quick work for
> > making stocks, broths, soups, stews, and chili....
>
> .....all of which can sputter, clog the little vent, and BA-BOOM! There goes
> your house, and the innocent neighbors who will also be homeless, if not
> dead.
>
>
All modern pressure cookers have a safety valve that blows out first.
It makes a hell of a mess, but it's pretty much harmless. I just make
sure that that vent is always aimed towards the back wall behind the
stove as there is a scalding risk if the valve blows which releases the
boiling hot contents that spew like a volcano.
The one time it blew for me, I had over-filled the cooker (cooking
beans) and ended up having to move the stove to clean behind and under
it. ;-)
It needed it anyway.
That's the cleanest the entire kitchen area around the stove has been
since we moved stuff to paint! <lol>
Follow all instructions and safety precautions, and you will be fine!
I've been using a pressure cooker all my life, (mom used one and taught
me at a young age) and have only had valves blown out twice.
Mom blew one when she tried to put a large beef tougue in there and it
curled around, blocking the top vent, and like I said, I overfilled
it......
Both of us violated safe operating instructions!
And both of us did, and still do, use it regularly.
Cheers!
--
Om.
"My mother never saw the irony in calling me a son-of-a-bitch." -Jack Nicholson