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Boiling water injuries on the increase
I'm watching Live Rescue on TV. They had a man injured with burns from
boiling water that spilled on him. One of the professionals, Capt. Mosby, in the studio said they are getting more frequent calls for scalding injuries from all the new pressure cooking devices. They are being opened with pressure and the liquid is splashing people. |
Boiling water injuries on the increase
On Mon, 4 Nov 2019 22:31:49 -0500, Ed Pawlowski > wrote:
>I'm watching Live Rescue on TV. They had a man injured with burns from >boiling water that spilled on him. One of the professionals, Capt. >Mosby, in the studio said they are getting more frequent calls for >scalding injuries from all the new pressure cooking devices. > >They are being opened with pressure and the liquid is splashing people. What are these new pressure cooking devices? |
Boiling water injuries on the increase
On 11/4/2019 11:27 PM, Je�us wrote:
> On Mon, 4 Nov 2019 22:31:49 -0500, Ed Pawlowski > wrote: > >> I'm watching Live Rescue on TV. They had a man injured with burns from >> boiling water that spilled on him. One of the professionals, Capt. >> Mosby, in the studio said they are getting more frequent calls for >> scalding injuries from all the new pressure cooking devices. >> >> They are being opened with pressure and the liquid is splashing people. > > What are these new pressure cooking devices? > He didn't specify but I'd guess the Instant Pot. Only new pressure cooker I'm aware of but could be imitations out there. |
Boiling water injuries on the increase
On Mon, 4 Nov 2019 23:36:24 -0500, Ed Pawlowski > wrote:
>On 11/4/2019 11:27 PM, Je?us wrote: >> On Mon, 4 Nov 2019 22:31:49 -0500, Ed Pawlowski > wrote: >> >>> I'm watching Live Rescue on TV. They had a man injured with burns from >>> boiling water that spilled on him. One of the professionals, Capt. >>> Mosby, in the studio said they are getting more frequent calls for >>> scalding injuries from all the new pressure cooking devices. >>> >>> They are being opened with pressure and the liquid is splashing people. >> >> What are these new pressure cooking devices? >> > >He didn't specify but I'd guess the Instant Pot. Only new pressure >cooker I'm aware of but could be imitations out there. Oh, ok: https://instantpot.com/ Another one that now springs to mind are those high-speed blenders on steroids: https://www.youtube.com/watch?v=qnsPm-lp_OU |
Boiling water injuries on the increase
On Mon, 4 Nov 2019 22:31:49 -0500, Ed Pawlowski > wrote:
>I'm watching Live Rescue on TV. They had a man injured with burns from >boiling water that spilled on him. One of the professionals, Capt. >Mosby, in the studio said they are getting more frequent calls for >scalding injuries from all the new pressure cooking devices. > >They are being opened with pressure and the liquid is splashing people. NO law can stop stupidity. |
Boiling water injuries on the increase
On Monday, November 4, 2019 at 9:31:54 PM UTC-6, Ed Pawlowski wrote:
> > I'm watching Live Rescue on TV. They had a man injured with burns from > boiling water that spilled on him. One of the professionals, Capt. > Mosby, in the studio said they are getting more frequent calls for > scalding injuries from all the new pressure cooking devices. > > They are being opened with pressure and the liquid is splashing people. > These new pressure cookers cannot be opened until ALL the pressure has been released. I did not see this episode but they may have been scalded when opening the pressure valve for the steam to escape. You need to stand back when opening that valve and better yet use wooden spoon or something other than your fingers to release. |
Boiling water injuries on the increase
On Monday, November 4, 2019 at 6:36:29 PM UTC-10, Ed Pawlowski wrote:
> On 11/4/2019 11:27 PM, Je�us wrote: > > On Mon, 4 Nov 2019 22:31:49 -0500, Ed Pawlowski > wrote: > > > >> I'm watching Live Rescue on TV. They had a man injured with burns from > >> boiling water that spilled on him. One of the professionals, Capt. > >> Mosby, in the studio said they are getting more frequent calls for > >> scalding injuries from all the new pressure cooking devices. > >> > >> They are being opened with pressure and the liquid is splashing people.. > > > > What are these new pressure cooking devices? > > > > He didn't specify but I'd guess the Instant Pot. Only new pressure > cooker I'm aware of but could be imitations out there. Those instant pots are all the rage these days. These things are the new generation of cooks introduction to pressure cookers. Most of the people using these pots have never used a pressure cooker before. What was old is new again. You can't open the lid to these things without releasing the pressure to a safe level first. OTOH, it's possible to release the pressure too fast. The lower pressure can cause the liquid inside to flash into steam explosively.. If that happens, you can get a geyser of hot gas and liquid that's kind of an awesome sight - just like the real ones. Unfortunately, they can be dangerous. |
Boiling water injuries on the increase
"Ed Pawlowski" wrote in message ...
I'm watching Live Rescue on TV. They had a man injured with burns from boiling water that spilled on him. One of the professionals, Capt. Mosby, in the studio said they are getting more frequent calls for scalding injuries from all the new pressure cooking devices. They are being opened with pressure and the liquid is splashing people. === I don't understand why they do that! My aunt had a pressure cooker when I was a little girl so yes, they are that old! ... or are they referring to a different kind of pressure? |
Boiling water injuries on the increase
"dsi1" wrote in message
... On Monday, November 4, 2019 at 6:36:29 PM UTC-10, Ed Pawlowski wrote: > On 11/4/2019 11:27 PM, Je�us wrote: > > On Mon, 4 Nov 2019 22:31:49 -0500, Ed Pawlowski > wrote: > > > >> I'm watching Live Rescue on TV. They had a man injured with burns from > >> boiling water that spilled on him. One of the professionals, Capt. > >> Mosby, in the studio said they are getting more frequent calls for > >> scalding injuries from all the new pressure cooking devices. > >> > >> They are being opened with pressure and the liquid is splashing people. > > > > What are these new pressure cooking devices? > > > > He didn't specify but I'd guess the Instant Pot. Only new pressure > cooker I'm aware of but could be imitations out there. Those instant pots are all the rage these days. These things are the new generation of cooks introduction to pressure cookers. Most of the people using these pots have never used a pressure cooker before. What was old is new again. You can't open the lid to these things without releasing the pressure to a safe level first. OTOH, it's possible to release the pressure too fast. The lower pressure can cause the liquid inside to flash into steam explosively. If that happens, you can get a geyser of hot gas and liquid that's kind of an awesome sight - just like the real ones. Unfortunately, they can be dangerous. === I don't have one of those new things. I still have the good old fashioned type;) |
Boiling water injuries on the increase
On Monday, November 4, 2019 at 11:55:38 PM UTC-10, Ophelia wrote:
> > I don't have one of those new things. I still have the good old > fashioned type;) Me too. I made some pork chops with canned cream of mushroom soup tonight. I used to make it when I was a kid and the results were okay I guess. I was not looking forward to making it - not exciting enough. :) OTOH, I cooked it in a pressure cooker which was interesting. Actually, I overcooked it - about 40 minutes on high pressure. 25 minutes would have probably been enough. The pork was falling off the bone when I took it off the stove. I never had a pork chop like that before. It's pretty good that way.. My wife thought the sauce was delicious. https://www.amazon.com/photos/shared...K6-pEJpKrXeU7v |
Boiling water injuries on the increase
"dsi1" wrote in message
... On Monday, November 4, 2019 at 11:55:38 PM UTC-10, Ophelia wrote: > > I don't have one of those new things. I still have the good old > fashioned type;) Me too. I made some pork chops with canned cream of mushroom soup tonight. I used to make it when I was a kid and the results were okay I guess. I was not looking forward to making it - not exciting enough. :) OTOH, I cooked it in a pressure cooker which was interesting. Actually, I overcooked it - about 40 minutes on high pressure. 25 minutes would have probably been enough. The pork was falling off the bone when I took it off the stove. I never had a pork chop like that before. It's pretty good that way. My wife thought the sauce was delicious. https://www.amazon.com/photos/shared...K6-pEJpKrXeU7v == How many chops and how much soup? Did you add anything else? Any water etc? |
Boiling water injuries on the increase
On Tuesday, November 5, 2019 at 12:25:38 AM UTC-10, Ophelia wrote:
> "dsi1" wrote in message > ... > > On Monday, November 4, 2019 at 11:55:38 PM UTC-10, Ophelia wrote: > > > > I don't have one of those new things. I still have the good old > > fashioned type;) > > Me too. I made some pork chops with canned cream of mushroom soup tonight. I > used to make it when I was a kid and the results were okay I guess. I was > not looking forward to making it - not exciting enough. :) > > OTOH, I cooked it in a pressure cooker which was interesting. Actually, I > overcooked it - about 40 minutes on high pressure. 25 minutes would have > probably been enough. The pork was falling off the bone when I took it off > the stove. I never had a pork chop like that before. It's pretty good that > way. My wife thought the sauce was delicious. > > https://www.amazon.com/photos/shared...K6-pEJpKrXeU7v > > == > > How many chops and how much soup? Did you add anything else? Any water > etc? This was 2 thick chops seasoned with salt and pepper and 1 can of soup. The soup was the kind that had to be thinned with 1 can of water. I added less than that - around 3/4 can. That was it. It's all so simple... |
Boiling water injuries on the increase
"dsi1" wrote in message
... On Tuesday, November 5, 2019 at 12:25:38 AM UTC-10, Ophelia wrote: > "dsi1" wrote in message > ... > > On Monday, November 4, 2019 at 11:55:38 PM UTC-10, Ophelia wrote: > > > > I don't have one of those new things. I still have the good old > > fashioned type;) > > Me too. I made some pork chops with canned cream of mushroom soup tonight. > I > used to make it when I was a kid and the results were okay I guess. I was > not looking forward to making it - not exciting enough. :) > > OTOH, I cooked it in a pressure cooker which was interesting. Actually, I > overcooked it - about 40 minutes on high pressure. 25 minutes would have > probably been enough. The pork was falling off the bone when I took it off > the stove. I never had a pork chop like that before. It's pretty good that > way. My wife thought the sauce was delicious. > > https://www.amazon.com/photos/shared...K6-pEJpKrXeU7v > > == > > How many chops and how much soup? Did you add anything else? Any > water > etc? This was 2 thick chops seasoned with salt and pepper and 1 can of soup. The soup was the kind that had to be thinned with 1 can of water. I added less than that - around 3/4 can. That was it. It's all so simple... === Thanks:)) |
Boiling water injuries on the increase
On Tuesday, November 5, 2019 at 4:52:49 AM UTC-5, Ophelia wrote:
> "Ed Pawlowski" wrote in message ... > > I'm watching Live Rescue on TV. They had a man injured with burns from > boiling water that spilled on him. One of the professionals, Capt. > Mosby, in the studio said they are getting more frequent calls for > scalding injuries from all the new pressure cooking devices. > > They are being opened with pressure and the liquid is splashing people. > > === > > I don't understand why they do that! My aunt had a pressure cooker when > I was a little girl so yes, they are that old! ... or are they referring to > a different kind of pressure? These are electric pressure cookers. My grandmother had the old kind with a weight that jiggled up and down on a small spindle with a hole in it. You could adjust the pressure by selecting different holes on the weight. If you weren't careful when you pulled off the weight at the end of cooking, you could get burned. I imagine if you uncranked the lid at the first possible moment, and the cooker was filled to the maximum, you could be splashed with hot liquid. Of course, people were smarter then or else the 24/7/365 news cycle didn't need so much fodder. Cindy Hamilton |
Boiling water injuries on the increase
On Tue, 5 Nov 2019 09:52:31 -0000, Ophelia wrote:
> [...] or are they referring to a different kind of pressure? Peer pressure? https://imgur.com/gallery/X80D5 |
Boiling water injuries on the increase
"Cindy Hamilton" wrote in message
... On Tuesday, November 5, 2019 at 4:52:49 AM UTC-5, Ophelia wrote: > "Ed Pawlowski" wrote in message ... > > I'm watching Live Rescue on TV. They had a man injured with burns from > boiling water that spilled on him. One of the professionals, Capt. > Mosby, in the studio said they are getting more frequent calls for > scalding injuries from all the new pressure cooking devices. > > They are being opened with pressure and the liquid is splashing people. > > === > > I don't understand why they do that! My aunt had a pressure cooker > when > I was a little girl so yes, they are that old! ... or are they referring > to > a different kind of pressure? These are electric pressure cookers. My grandmother had the old kind with a weight that jiggled up and down on a small spindle with a hole in it. You could adjust the pressure by selecting different holes on the weight. Which exactly what I have:)) If you weren't careful when you pulled off the weight at the end of cooking, you could get burned. I imagine if you uncranked the lid at the first possible moment, and the cooker was filled to the maximum, you could be splashed with hot liquid. Of course, people were smarter then or else the 24/7/365 news cycle didn't need so much fodder. That can't happen with mine. It has a very high lid so I reckon that is much safer https://www.hartsofstur.com/prestige...CABEgKiXvD_BwE |
Boiling water injuries on the increase
wrote:
> On Monday, November 4, 2019 at 9:31:54 PM UTC-6, Ed Pawlowski wrote: > > > > I'm watching Live Rescue on TV. They had a man injured with burns from > > boiling water that spilled on him. One of the professionals, Capt. > > Mosby, in the studio said they are getting more frequent calls for > > scalding injuries from all the new pressure cooking devices. > > > > They are being opened with pressure and the liquid is splashing people. > > > These new pressure cookers cannot be opened until ALL the pressure has been > released. I did not see this episode but they may have been scalded when > opening the pressure valve for the steam to escape. You need to stand back > when opening that valve and better yet use wooden spoon or something other > than your fingers to release. Had that happen at a Thanksgiving event last year, someone brought an instant pot, and another person opened it up unexpectedly...fortunately no injuries but it could have been rather bad... -- Best Greg |
Boiling water injuries on the increase
On Tue, 5 Nov 2019 03:23:16 -0800 (PST), Cindy Hamilton
> wrote: >On Tuesday, November 5, 2019 at 4:52:49 AM UTC-5, Ophelia wrote: >> "Ed Pawlowski" wrote in message ... >> >> I'm watching Live Rescue on TV. They had a man injured with burns from >> boiling water that spilled on him. One of the professionals, Capt. >> Mosby, in the studio said they are getting more frequent calls for >> scalding injuries from all the new pressure cooking devices. >> >> They are being opened with pressure and the liquid is splashing people. >> >> === >> >> I don't understand why they do that! My aunt had a pressure cooker when >> I was a little girl so yes, they are that old! ... or are they referring to >> a different kind of pressure? > >These are electric pressure cookers. > >My grandmother had the old kind with a weight that jiggled up and down >on a small spindle with a hole in it. You could adjust the pressure >by selecting different holes on the weight. If you weren't careful >when you pulled off the weight at the end of cooking, you could get >burned. I imagine if you uncranked the lid at the first possible >moment, and the cooker was filled to the maximum, you could be >splashed with hot liquid. Of course, people were smarter then or >else the 24/7/365 news cycle didn't need so much fodder. > >Cindy Hamilton Those old stovetop pressure cookers could blow, too. I remember my mother scraping barley soup off the ceiling once. And believe me, she was good with that pot. She used it very frequently. |
Boiling water injuries on the increase
"Boron Elgar" wrote in message
... On Tue, 5 Nov 2019 03:23:16 -0800 (PST), Cindy Hamilton > wrote: >On Tuesday, November 5, 2019 at 4:52:49 AM UTC-5, Ophelia wrote: >> "Ed Pawlowski" wrote in message ... >> >> I'm watching Live Rescue on TV. They had a man injured with burns from >> boiling water that spilled on him. One of the professionals, Capt. >> Mosby, in the studio said they are getting more frequent calls for >> scalding injuries from all the new pressure cooking devices. >> >> They are being opened with pressure and the liquid is splashing people. >> >> === >> >> I don't understand why they do that! My aunt had a pressure cooker >> when >> I was a little girl so yes, they are that old! ... or are they referring >> to >> a different kind of pressure? > >These are electric pressure cookers. > >My grandmother had the old kind with a weight that jiggled up and down >on a small spindle with a hole in it. You could adjust the pressure >by selecting different holes on the weight. If you weren't careful >when you pulled off the weight at the end of cooking, you could get >burned. I imagine if you uncranked the lid at the first possible >moment, and the cooker was filled to the maximum, you could be >splashed with hot liquid. Of course, people were smarter then or >else the 24/7/365 news cycle didn't need so much fodder. > >Cindy Hamilton Those old stovetop pressure cookers could blow, too. I remember my mother scraping barley soup off the ceiling once. And believe me, she was good with that pot. She used it very frequently. === Ouch! I think that was just unlucky! I've had mine for over 50 years and my aunt before me. We never had a problem although I have heard of them. |
Boiling water injuries on the increase
dsi1 wrote:
> >I made some pork chops with canned cream of mushroom soup tonight. Good eats! Along with green beans and mashed potatoes. Why did you use a pressure cooker though. IMO, they are only worth using if you are in a hurry to cook, or live at a high elevation (like notbob) to compensate for pressure. Hopefully, you seared those chops first before adding the mushroom soup. I pan sear mine until browned well on both sides then turn down the heat and add a can or two of the mush soup and usually toss in a few extra fresh mushrooms, sliced, and some chopped onions. Cover and simmer for about 30 minutes on low heat. |
Boiling water injuries on the increase
dsi1 wrote:
> > This was 2 thick chops seasoned with salt and pepper and 1 can of soup. The soup was the kind that had to be thinned with 1 can of water. I added less than that - around 3/4 can. That was it. It's all so simple.. Next time use way less water. No more than 1/4 can water. Enough to loosen it up but still give you a nice gravy. |
Boiling water injuries on the increase
Ophelia wrote:
> > "dsi1" wrote in message > ... > > On Tuesday, November 5, 2019 at 12:25:38 AM UTC-10, Ophelia wrote: > > "dsi1" wrote in message > > ... > > > > On Monday, November 4, 2019 at 11:55:38 PM UTC-10, Ophelia wrote: > > > > > > I don't have one of those new things. I still have the good old > > > fashioned type;) > > > > Me too. I made some pork chops with canned cream of mushroom soup tonight. > > I > > used to make it when I was a kid and the results were okay I guess. I was > > not looking forward to making it - not exciting enough. :) > > > > OTOH, I cooked it in a pressure cooker which was interesting. Actually, I > > overcooked it - about 40 minutes on high pressure. 25 minutes would have > > probably been enough. The pork was falling off the bone when I took it off > > the stove. I never had a pork chop like that before. It's pretty good that > > way. My wife thought the sauce was delicious. > > > > https://www.amazon.com/photos/shared...K6-pEJpKrXeU7v > > > > == > > > > How many chops and how much soup? Did you add anything else? Any > > water > > etc? > > This was 2 thick chops seasoned with salt and pepper and 1 can of soup. The > soup was the kind that had to be thinned with 1 can of water. I added less > than that - around 3/4 can. That was it. It's all so simple... > > === > > Thanks:)) Don't add that much water, Ophy. ;-o Look at my previous recipe message. No more than 1/4 can of water per can of soup. 3/4 can will end up being too watery. Sorry dsi1 but I do know this meal well. can o |
Boiling water injuries on the increase
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Boiling water injuries on the increase
On Tue, 5 Nov 2019 03:23:16 -0800 (PST), Cindy Hamilton
> wrote: SNIP > >My grandmother had the old kind with a weight that jiggled up and down >on a small spindle with a hole in it. You could adjust the pressure >by selecting different holes on the weight. If you weren't careful >when you pulled off the weight at the end of cooking, you could get >burned. I imagine if you uncranked the lid at the first possible >moment, and the cooker was filled to the maximum, you could be >splashed with hot liquid. Of course, people were smarter then or >else the 24/7/365 news cycle didn't need so much fodder. > >Cindy Hamilton I just had to replace that pressure cooker you are talking about. It served me well all of my cooking years (a long, long time) I got a stove top Fagor. It can't be opened without reducing the pressure (neither could my old one) It's not the pot that is at fault if the operator doesn't read and follow instructions. Janet US |
Boiling water injuries on the increase
On Tue, 5 Nov 2019 14:15:41 -0000, "Ophelia"
> wrote: >"Boron Elgar" wrote in message .. . > snip > >Those old stovetop pressure cookers could blow, too. I remember my >mother scraping barley soup off the ceiling once. And believe me, she >was good with that pot. She used it very frequently. > >=== > > Ouch! I think that was just unlucky! I've had mine for over 50 years >and my aunt before me. We never had a problem although I have heard of them. > I just replaced mine. I couldn't get a gasket for it any longer. Janet US |
Boiling water injuries on the increase
On 11/5/2019 4:32 PM, U.S. Janet B. wrote:
> I just had to replace that pressure cooker you are talking about. It > served me well all of my cooking years (a long, long time) I got a > stove top Fagor. It can't be opened without reducing the pressure > (neither could my old one) It's not the pot that is at fault if the > operator doesn't read and follow instructions. > I have a couple of the Fagors - I like them, and have hd no problems with them By the way - the US Fagor is now Zavor. |
Boiling water injuries on the increase
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Boiling water injuries on the increase
"Gary" wrote in message ...
dsi1 wrote: > >I made some pork chops with canned cream of mushroom soup tonight. Good eats! Along with green beans and mashed potatoes. Why did you use a pressure cooker though. IMO, they are only worth using if you are in a hurry to cook, or live at a high elevation (like notbob) to compensate for pressure. Hopefully, you seared those chops first before adding the mushroom soup. I pan sear mine until browned well on both sides then turn down the heat and add a can or two of the mush soup and usually toss in a few extra fresh mushrooms, sliced, and some chopped onions. Cover and simmer for about 30 minutes on low heat. == Sounds good too! |
Boiling water injuries on the increase
"Gary" wrote in message ...
Ophelia wrote: > > "dsi1" wrote in message > ... > > On Tuesday, November 5, 2019 at 12:25:38 AM UTC-10, Ophelia wrote: > > "dsi1" wrote in message > > ... > > > > On Monday, November 4, 2019 at 11:55:38 PM UTC-10, Ophelia wrote: > > > > > > I don't have one of those new things. I still have the good old > > > fashioned type;) > > > > Me too. I made some pork chops with canned cream of mushroom soup > > tonight. > > I > > used to make it when I was a kid and the results were okay I guess. I > > was > > not looking forward to making it - not exciting enough. :) > > > > OTOH, I cooked it in a pressure cooker which was interesting. Actually, > > I > > overcooked it - about 40 minutes on high pressure. 25 minutes would have > > probably been enough. The pork was falling off the bone when I took it > > off > > the stove. I never had a pork chop like that before. It's pretty good > > that > > way. My wife thought the sauce was delicious. > > > > https://www.amazon.com/photos/shared...K6-pEJpKrXeU7v > > > > == > > > > How many chops and how much soup? Did you add anything else? Any > > water > > etc? > > This was 2 thick chops seasoned with salt and pepper and 1 can of soup. > The > soup was the kind that had to be thinned with 1 can of water. I added less > than that - around 3/4 can. That was it. It's all so simple... > > === > > Thanks:)) Don't add that much water, Ophy. ;-o Look at my previous recipe message. No more than 1/4 can of water per can of soup. 3/4 can will end up being too watery. Sorry dsi1 but I do know this meal well. == Noted, thanks. |
Boiling water injuries on the increase
"S Viemeister" wrote in message ...
On 11/5/2019 2:15 PM, Ophelia wrote: > "Boron Elgar" wrote in message > Those old stovetop pressure cookers could blow, too. I remember my > mother scraping barley soup off the ceiling once. And believe me, she > was good with that pot. She used it very frequently. > > === > > Ouch! I think that was just unlucky! I've had mine for over 50 > years and my aunt before me. We never had a problem although I have > heard of them. > My mother got her pressure cooker from a neighbour - because the neighbour had cooked pea soup in it, and it sprayed itself all over the ceiling. I've not had any problem with mine. == Ouch!!!! No, I don't hear of too many accidents like that. |
Boiling water injuries on the increase
"U.S. Janet B." wrote in message
... On Tue, 5 Nov 2019 14:15:41 -0000, "Ophelia" > wrote: >"Boron Elgar" wrote in message .. . > snip > >Those old stovetop pressure cookers could blow, too. I remember my >mother scraping barley soup off the ceiling once. And believe me, she >was good with that pot. She used it very frequently. > >=== > > Ouch! I think that was just unlucky! I've had mine for over 50 years >and my aunt before me. We never had a problem although I have heard of >them. > I just replaced mine. I couldn't get a gasket for it any longer. Janet US === Oh that is a shame:(( I have had a couple of spares for a long time. I tend to get stuff ... jic. |
Boiling water injuries on the increase
On Tue, 05 Nov 2019 Gary wrote:
>dsi1 wrote: >> >> This was 2 thick chops seasoned with salt and pepper and 1 can of soup. >The soup was the kind that had to be thinned with 1 can of water. >I added less than that - around 3/4 can. >That was it. It's all so simple.. So simple like you. >Next time use way less water. No more than 1/4 can water. Enough >to loosen it up but still give you a nice gravy. There's no such thing as a 'nice' canned soup/gravy. What a simple way to F up thick-cut pork chops. How difficult is it to prepare a roux, add lots of chopped shrooms, s n'p. Fry chops and when almost done pour in the 'shoom roux and simmer on low for a bit while stirring and scraping up the pork fond. Would be better braising with an oven roasted center cut pork loin. Pour off most of the fat for the feathered friends... winter is coming. What kind of kitchen imbeciles buy canned gravy and condensed soup, that's like a paint by numbers kit is art. There's no such thing as ukelele art. |
Boiling water injuries on the increase
On Tue, 5 Nov 2019 05:54:02 -0800 (PST), GM
> wrote: wrote: > >> On Monday, November 4, 2019 at 9:31:54 PM UTC-6, Ed Pawlowski wrote: >> > >> > I'm watching Live Rescue on TV. They had a man injured with burns from >> > boiling water that spilled on him. One of the professionals, Capt. >> > Mosby, in the studio said they are getting more frequent calls for >> > scalding injuries from all the new pressure cooking devices. >> > >> > They are being opened with pressure and the liquid is splashing people. >> > >> These new pressure cookers cannot be opened until ALL the pressure has been >> released. I did not see this episode but they may have been scalded when >> opening the pressure valve for the steam to escape. You need to stand back >> when opening that valve and better yet use wooden spoon or something other >> than your fingers to release. > > >Had that happen at a Thanksgiving event last year, someone brought an instant pot, and another person opened it up unexpectedly...fortunately no injuries but it could have been rather bad... Pressure processoring is NOT cooking, no way, no how. |
Boiling water injuries on the increase
On Tuesday, November 5, 2019 at 4:57:39 AM UTC-10, Gary wrote:
> dsi1 wrote: > > > >I made some pork chops with canned cream of mushroom soup tonight. > > Good eats! Along with green beans and mashed potatoes. > > Why did you use a pressure cooker though. IMO, they are only > worth using if you are in a hurry to cook, or live at a > high elevation (like notbob) to compensate for pressure. > > Hopefully, you seared those chops first before adding > the mushroom soup. > > I pan sear mine until browned well on both sides then turn > down the heat and add a can or two of the mush soup > and usually toss in a few extra fresh mushrooms, sliced, > and some chopped onions. Cover and simmer for about > 30 minutes on low heat. You probably don't have much experience using a pressure cooker. I dumped the soup in a bowl and mixed in about half a can of water. Then I added more water to thin it down some more. I added about half a can of water to the browned chops and then dumped the soup on top of that. My aim was to create a soup gradient to keep the soup from scorching. As it goes, there's no mixing of the chops once it's under pressure. I wasn't too concerned about a thin gravy since I had a contingency plan if that occured. In the end, the gravy came out perfect. Well almost perfect. It was a bit salty. |
Boiling water injuries on the increase
On Tuesday, November 5, 2019 at 9:03:37 AM UTC-10, Sheldon wrote:
> On Tue, 05 Nov 2019 Gary wrote: > >dsi1 wrote: > >> > >> This was 2 thick chops seasoned with salt and pepper and 1 can of soup.. > >The soup was the kind that had to be thinned with 1 can of water. > >I added less than that - around 3/4 can. > >That was it. It's all so simple.. > > So simple like you. > > >Next time use way less water. No more than 1/4 can water. Enough > >to loosen it up but still give you a nice gravy. > > There's no such thing as a 'nice' canned soup/gravy. > What a simple way to F up thick-cut pork chops. > > How difficult is it to prepare a roux, add lots of > chopped shrooms, s n'p. Fry chops and when almost done pour in the > 'shoom roux and simmer on low for a bit while stirring and scraping up > the pork fond. Would be better braising with an oven roasted center > cut pork loin. Pour off most of the fat for the feathered friends... > winter is coming. > What kind of kitchen imbeciles buy canned gravy and condensed soup, > that's like a paint by numbers kit is art. > There's no such thing as ukelele art. That wouldn't work in a pressure cooker. I don't have any problem with pork chops in a pressure cooker. My guess is that you'd pee in your pants in terror at the first sign of steam coming off the regulator. :) This was just a science experiment. As it goes, I can cook a pork chop in a pressure cooker that's better than anything you could do with your primitive pans with a pan gravy that would put your swill to shame. Of course, there would be no canned soup involved. As an added bonus I can play the uke. I'm not that great but compared to you, I'm a regular Jimi Hendrix. :) |
Boiling water injuries on the increase
On Tuesday, November 5, 2019 at 7:54:07 AM UTC-6, GM wrote:
> > wrote: > > > These new pressure cookers cannot be opened until ALL the pressure has been > > released. I did not see this episode but they may have been scalded when > > opening the pressure valve for the steam to escape. You need to stand back > > when opening that valve and better yet use wooden spoon or something other > > than your fingers to release. > > > Had that happen at a Thanksgiving event last year, someone brought an instant pot, and another person opened it up unexpectedly...fortunately no injuries but it could have been rather bad... > > Best > Greg > When those pressure valves are released on the Instant Pot and the Ninja Foodi the steam escapes like the Old Faithful geyser in Yellowstone! |
Boiling water injuries on the increase
On Tuesday, November 5, 2019 at 9:37:52 AM UTC-6, Dave Smith wrote:
> > Pressure cookers used to be quite popular but fell out of favour as > people developed a fear of them. Perhaps their resurgence will be short > lived. > I dunno. There are dozens of videos on YouTube with just about every recipe you can imagine; bread and cake recipes, too. It's pretty convenient to have a meal on the table in about 30 minutes and that's starting out with frozen solid meat. One trick I learned is to heat whatever liquid I'll use in the microwave. While it's getting hot I'm gathering the ingredients that will go in that pot. When everything goes in the pot then I add the hot liquid, clap on the lid and start. The pre-heated liquid will bring it up to pressure a LOT quicker so it can start cooking. |
Boiling water injuries on the increase
"dsi1" wrote in message
... On Tuesday, November 5, 2019 at 4:57:39 AM UTC-10, Gary wrote: > dsi1 wrote: > > > >I made some pork chops with canned cream of mushroom soup tonight. > > Good eats! Along with green beans and mashed potatoes. > > Why did you use a pressure cooker though. IMO, they are only > worth using if you are in a hurry to cook, or live at a > high elevation (like notbob) to compensate for pressure. > > Hopefully, you seared those chops first before adding > the mushroom soup. > > I pan sear mine until browned well on both sides then turn > down the heat and add a can or two of the mush soup > and usually toss in a few extra fresh mushrooms, sliced, > and some chopped onions. Cover and simmer for about > 30 minutes on low heat. You probably don't have much experience using a pressure cooker. I dumped the soup in a bowl and mixed in about half a can of water. Then I added more water to thin it down some more. I added about half a can of water to the browned chops and then dumped the soup on top of that. My aim was to create a soup gradient to keep the soup from scorching. As it goes, there's no mixing of the chops once it's under pressure. I wasn't too concerned about a thin gravy since I had a contingency plan if that occured. In the end, the gravy came out perfect. Well almost perfect. It was a bit salty. === So long as you enjoyed it, that is what mattered!!!! |
Boiling water injuries on the increase
On 11/4/19 7:31 PM, Ed Pawlowski wrote:
> I'm watching Live Rescue on TV.Â* They had a man injured with burns from > boiling water that spilled on him.Â* One of the professionals, Capt. > Mosby, in the studio said they are getting more frequent calls for > scalding injuries from all the new pressure cooking devices. > > They are being opened with pressure and the liquid is splashing people. evolution in action |
Boiling water injuries on the increase
On 2019 Nov 5, , dsi1 wrote
(in >): > I wasn't too concerned about a thin gravy since I had a contingency plan if > that occured. In the end, the gravy came out perfect. Well almost perfect. It > was a bit salty. Corn starch? I´m a flour/water man. That's a East/West dichotomy. I can´t make a see-through sauce with my method, but it´ll be tasty. leo |
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