I am another pressure cooker devotee. I have two: one is a Wearever (8 qt)
that my mother bought for me in the 80s. It's the old "jiggle top" type.
The other is a digital electric one that I bought from qvc. In addition to
being able to PC at either low or high pressure, it also has a slow cooker
function which allowed me to pitch my old slow cooker - I like the
functionality of being able to do both in one vessel. It has a timer with a
delay function. It has a vent that allows quick release of pressure. It's
probably only about 5 quarts which is the down-side. When I PC, I tend to
do so in large quantities. I tend to use either one or the other or BOTH at
least once a week this time of year, rarely in the spring, and NEVER in
summer (Christine knows what our weather is like here!) I wouldn't be
without a pressure cooker.

HTH, Christine!

TammyM

On Sun, 23 Nov 2008 09:16:49 -0800, "TammyM" >
wrote:

>I am another pressure cooker devotee. I have two: one is a Wearever (8 qt)
>that my mother bought for me in the 80s. It's the old "jiggle top" type.
>The other is a digital electric one that I bought from qvc. In addition to
>being able to PC at either low or high pressure, it also has a slow cooker
>function which allowed me to pitch my old slow cooker - I like the
>functionality of being able to do both in one vessel. It has a timer with a
>delay function. It has a vent that allows quick release of pressure. It's
>probably only about 5 quarts which is the down-side. When I PC, I tend to
>do so in large quantities. I tend to use either one or the other or BOTH at
>least once a week this time of year, rarely in the spring, and NEVER in
>summer (Christine knows what our weather is like here!) I wouldn't be
>without a pressure cooker.
>
>HTH, Christine!
>
>TammyM
>
Yes it does, Tammy.

Do you find it cuts down significantly on cooking times?

What do you tend to use the PCs for?

Christine

"Christine Dabney" > wrote in message
...
> On Sun, 23 Nov 2008 09:16:49 -0800, "TammyM" >
> wrote:
>
>>I am another pressure cooker devotee. I have two: one is a Wearever (8
>>qt)
>>that my mother bought for me in the 80s. It's the old "jiggle top" type.
>>The other is a digital electric one that I bought from qvc. In addition
>>to
>>being able to PC at either low or high pressure, it also has a slow cooker
>>function which allowed me to pitch my old slow cooker - I like the
>>functionality of being able to do both in one vessel. It has a timer with
>>a
>>delay function. It has a vent that allows quick release of pressure.
>>It's
>>probably only about 5 quarts which is the down-side. When I PC, I tend to
>>do so in large quantities. I tend to use either one or the other or BOTH
>>at
>>least once a week this time of year, rarely in the spring, and NEVER in
>>summer (Christine knows what our weather is like here!) I wouldn't be
>>without a pressure cooker.
>>
>>HTH, Christine!
>>
>>TammyM
>>
> Yes it does, Tammy.
>
> Do you find it cuts down significantly on cooking times?

Absolutely.


> What do you tend to use the PCs for?

I cook a lot of beans for soup. Pork butt for carnitas. Short ribs.
Artichokes. Risotto (YES, RISOTTO!!). Spareribs with sauerkraut. All
kinds of things. I do some cooking for my mom and she says that pressure
cooker was her best investment :-) Get a good general cookbook. A lot of
people rave about the Lorna Sass books. I'm not nuts about them. And I've
been using a PC for long enough that I really don't need a dedicated
cookbook, although I'll sometimes refer to a web source for cooking times.

TammyM

On Mon, 24 Nov 2008 07:15:55 -0800, TammyM wrote in post :
> :

> Risotto (YES, RISOTTO!!).

?? !!! How does that work?

--
Tim C.

"Tim C."
TammyM wrote in post :
> >
>> Risotto (YES, RISOTTO!!).
>
> ?? !!! How does that work?
>
> --
> Tim C.

I wonder too. Risotto is a pleasure for me to make, but many really don't
like to bother with it.

On Mon, 24 Nov 2008 16:34:54 +0100, Giusi wrote in post :
> :

> "Tim C."
> TammyM wrote in post :
>>>
>>> Risotto (YES, RISOTTO!!).
>>
>> ?? !!! How does that work?
>>
>> --
>> Tim C.
>
> I wonder too. Risotto is a pleasure for me to make, but many really don't
> like to bother with it.

Me too I enjoy making it and it doesn't really take very long anyway. Sort
of like mowing the lawn, you can relax and let your thoughts wander...

--
Tim C.

"Giusi" > wrote in message
...
> "Tim C."
> TammyM wrote in post :
>> >
>>> Risotto (YES, RISOTTO!!).
>>
>> ?? !!! How does that work?
>>
>> --
>> Tim C.
>
> I wonder too. Risotto is a pleasure for me to make, but many really don't
> like to bother with it.

I just had a glance around to see if I could find the recipe that I use. I
can't, at the moment. When I locate it, I'll post. In the meantime, this
recipe is very similar. In mine, I use some dried porcinis soaked in some
of the hot broth, and I use a blend of fresh mushrooms. I'm certain I use
much more than 2 tablespoons of shallots! I'll look for my recipe and post
it with a ping to Tim C. and Giusi when I find it.

Wild Mushroom Risotto

8 oz. fresh mushrooms
2 cups arborio
4 cups broth
1/4 cup dry vermouth
2 tablespoons shallots
1/4 cup grated Parmesan cheese
3 tablespoons olive oil
Salt/pepper to taste

Directions: Coarsely chop mushrooms and shallots; set aside. In a 6 quart
pressure cooker, simmer shallots in hot olive oil for three minutes,
stirring often. Do not brown. Add mushrooms and Arborio and stir constantly
for additional minute. Add broth and vermouth; stir. Close lid and bring up
to high pressure. Once pressure has been attained, low heat and pressure
cook for 7 minutes. Release pressure using automatic pressure release or
cold-water release, according to manufacturer's directions. Thoroughly stir,
adding in grated Parmesan cheese and salt and pepper, if desired.

Would you kindly post your recipe for short ribs? Thank you!

Paul
"TammyM" > wrote in message
...
>
> "Christine Dabney" > wrote in message
> ...
>> On Sun, 23 Nov 2008 09:16:49 -0800, "TammyM" >
>> wrote:
>>
>>>I am another pressure cooker devotee. I have two: one is a Wearever (8
>>>qt)
>>>that my mother bought for me in the 80s. It's the old "jiggle top" type.
>>>The other is a digital electric one that I bought from qvc. In addition
>>>to
>>>being able to PC at either low or high pressure, it also has a slow
>>>cooker
>>>function which allowed me to pitch my old slow cooker - I like the
>>>functionality of being able to do both in one vessel. It has a timer
>>>with a
>>>delay function. It has a vent that allows quick release of pressure.
>>>It's
>>>probably only about 5 quarts which is the down-side. When I PC, I tend
>>>to
>>>do so in large quantities. I tend to use either one or the other or BOTH
>>>at
>>>least once a week this time of year, rarely in the spring, and NEVER in
>>>summer (Christine knows what our weather is like here!) I wouldn't be
>>>without a pressure cooker.
>>>
>>>HTH, Christine!
>>>
>>>TammyM
>>>
>> Yes it does, Tammy.
>>
>> Do you find it cuts down significantly on cooking times?
>
> Absolutely.
>
>
>> What do you tend to use the PCs for?
>
> I cook a lot of beans for soup. Pork butt for carnitas. Short ribs.
> Artichokes. Risotto (YES, RISOTTO!!). Spareribs with sauerkraut. All
> kinds of things. I do some cooking for my mom and she says that pressure
> cooker was her best investment :-) Get a good general cookbook. A lot of
> people rave about the Lorna Sass books. I'm not nuts about them. And
> I've been using a PC for long enough that I really don't need a dedicated
> cookbook, although I'll sometimes refer to a web source for cooking times.
>
> TammyM
>

TammyM > wrote:

> NEVER in summer (Christine knows what our weather is like here!)

Why?! What if you need a bit of meat or chicken stock or broth for
something like a tomato bouillon or consommé (such as the classical
consommé à la madrilène or à la portugaise) to be served *cold*? Do you
keep gallons of the stuff in an industrial-sized freezer in a building
of its own? Making chicken stock in a pressure cooker takes about 30
minutes and does not heat up your kitchen much at all. Pressure cookers
are particularly valuable in hot weather. Silly girl!

Az

"Victor Sack" > wrote in message
...
> TammyM > wrote:
>
>> NEVER in summer (Christine knows what our weather is like here!)
>
> Why?! What if you need a bit of meat or chicken stock or broth for
> something like a tomato bouillon or consommé (such as the classical
> consommé à la madrilène or à la portugaise) to be served *cold*? Do you
> keep gallons of the stuff in an industrial-sized freezer in a building
> of its own? Making chicken stock in a pressure cooker takes about 30
> minutes and does not heat up your kitchen much at all. Pressure cookers
> are particularly valuable in hot weather. Silly girl!
>
> Az

Come to Sacramento in August, Wictor, and I'll show you why. Spitzbubba.
I don't make consommé a la whomever. I occasionally make gazpacho but don't
need no chicken stock for that. I do have a stand-alone freezer in which I
freeze my stock, amongst other things.

But thank you for calling me a girl, even if preceded by "silly"!

TammyM, decidedly old girl

TammyM > wrote:

> "Victor Sack" > wrote...
> >
> > Pressure cookers
> > are particularly valuable in hot weather. Silly girl!
>
> Come to Sacramento in August, Wictor, and I'll show you why.

You do not use your kitchen in the summer? You do not have air
conditioning? What are you... some kind of martyr? If so, use the
pressure cooker and you'll get canonised in no time at all.

> Spitzbubba.
> I don't make consommé a la whomever.

And why the hell not? Here are two recipes by Escoffier:

Consommé à la Madrilène
Madrid consommé

Add four oz. of raw tomato and one oz. of pimentos to the consommé per
every quart of the latter. Mix these ingredients with the clarification
and serve as cold as possible.

Consommé à la Portugaise
Portuguese consommé

Add to the consommé for every quart one-third pint of raw tomato purée
and one-sixth pint of tomato juice. Cook with lid on for twenty
minutes, taking care not to let it reach the boil; strain through
muslin, pressing lightly the while, and season moderately with cayenne.
Set to cool and serve very cold.

> I occasionally make gazpacho but don't
> need no chicken stock for that. I do have a stand-alone freezer in which I
> freeze my stock, amongst other things.

One of those things being yourself, I take it...

> But thank you for calling me a girl, even if preceded by "silly"!
>
> TammyM, decidedly old girl

Compared to me, you are just a slip of a girl. I've been 84 for the
past eleven years or so.

Spitzbubba

"Victor Sack" > wrote in message
...
> TammyM > wrote:
>
>> "Victor Sack" > wrote...
>> >
>> > Pressure cookers
>> > are particularly valuable in hot weather. Silly girl!
>>
>> Come to Sacramento in August, Wictor, and I'll show you why.
>
> You do not use your kitchen in the summer? You do not have air
> conditioning? What are you... some kind of martyr? If so, use the
> pressure cooker and you'll get canonised in no time at all.

You are such an old TURD, Wictor! Yes, I have air conditioning. Yes, I am
a martyr (look it up in the OED, my pic is right next to the word). And no,
for the record, I don't do a lot of cooking in the summer. I eat a lot of
salads. Now that I know Bob and Lin, I plan on spending lots of time at
their house in summer, letting Bob do all the cooking. In the closed-off
kitchen. Whilst Lin and I suck down margaritas in the air conditioned
lounge.

>> Spitzbubba.
>> I don't make consommé a la whomever.
>
> And why the hell not? Here are two recipes by Escoffier:

Because I don't. Get your ass here and make it for me if it's that Alex-all
important to you, Spitzbubba.

<snip>> I occasionally make gazpacho but don't
>> need no chicken stock for that. I do have a stand-alone freezer in which
>> I
>> freeze my stock, amongst other things.
>
> One of those things being yourself, I take it...

You got that right, Buster. Right next to the foul-mouthed parrot, the
chicken and all three of my dogs.

>> But thank you for calling me a girl, even if preceded by "silly"!
>>
>> TammyM, decidedly old girl
>
> Compared to me, you are just a slip of a girl. I've been 84 for the
> past eleven years or so.

Yeah. Yer older than dirt. And I am a mere slip of a "girl", and if I
continue to lose weight, I'll even be slippier....

TammyM

TammyM > wrote:

> And I am a mere slip of a "girl", and if I
> continue to lose weight, I'll even be slippier....

What weight? According to you, you never come close to your kitchen at
all. Is there actually a kitchen, or is there just a burner for the
pressure cooker? How'd you get that "weight"? From that lot of salads?

Spitzbubba