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

> wrote in message
...
> anybody know what a pressure cooker is?
> got one for christmas a little 4 quart job

Whoever gave you that gift is trying to kill you. Get rid of it immediately.
Pressure cookers are very dangerous. Hundreds of people are killed by
pressure cooker explosions each year, but the government keeps it a secret.

> > wrote in message
....
> > anybody know what a pressure cooker is?
> > got one for christmas a little 4 quart job
>



I agree with everyone else, ditch that dangerous contraption as soon as
possible and invest in a good dictionary. Also a basic English
punctuation book would be awfully helpful. When you get your paws on
that book one of the first things I would look up is captilizing
sentences and how to avoid run on sentences, etc. This will be much
more useful than a hissing pan that has been known to mutilate
thousands of people.

I'm so glad you came to this group so we could prevent another death
from those horrible things. You don't know how lucky you are!

itsjoannotjoann wrote:

>
> wrote in message
>
> ....
>
>>>anybody know what a pressure cooker is?
>>>got one for christmas a little 4 quart job
>>
>
>
>
> I agree with everyone else, ditch that dangerous contraption as soon as
> possible and invest in a good dictionary. Also a basic English
> punctuation book would be awfully helpful. When you get your paws on
> that book one of the first things I would look up is captilizing
> sentences and how to avoid run on sentences, etc. This will be much
> more useful than a hissing pan that has been known to mutilate
> thousands of people.
>
> I'm so glad you came to this group so we could prevent another death
> from those horrible things. You don't know how lucky you are!
>

You know what? This really is not necessary. The OP came to us with a
question regarding cooking not a critique of his grammer. Instead what
he has got so far is smartass comments that don't direct him at all.
Why is that? Is everyone so ****y after the holidays they can't even be
helpful? Shame on all of you who have taken this direction as far as a
response. The only *dumb* question is one not asked and if we can't be
civil enough to make an attempt at giving a helpful response, why the
hell even bother answering?

In article >,
~patches~ > wrote:

> itsjoannotjoann wrote:
>
> >
> > wrote in message
> >
> > ....
> >
> >>>anybody know what a pressure cooker is?
> >>>got one for christmas a little 4 quart job
> >>
> >
> >
> >
> > I agree with everyone else, ditch that dangerous contraption as soon as
> > possible and invest in a good dictionary. Also a basic English
> > punctuation book would be awfully helpful. When you get your paws on
> > that book one of the first things I would look up is captilizing
> > sentences and how to avoid run on sentences, etc. This will be much
> > more useful than a hissing pan that has been known to mutilate
> > thousands of people.
> >
> > I'm so glad you came to this group so we could prevent another death
> > from those horrible things. You don't know how lucky you are!
> >
>
> You know what? This really is not necessary. The OP came to us with a
> question regarding cooking not a critique of his grammer. Instead what
> he has got so far is smartass comments that don't direct him at all.
> Why is that? Is everyone so ****y after the holidays they can't even be
> helpful? Shame on all of you who have taken this direction as far as a
> response. The only *dumb* question is one not asked and if we can't be
> civil enough to make an attempt at giving a helpful response, why the
> hell even bother answering?

Hey! I tried to help, and without a single smart assed comment. :-(

Did my posts not come thru on your server???
--
Om.

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

"OmManiPadmeOmelet" > wrote in message
...
>>
> Hey! I tried to help, and without a single smart assed comment. :-(

I am afraid I was one of the smart arses

~patches~ wrote:


(My silliness snipped to save bandwith)


> > I'm so glad you came to this group so we could prevent another death
> > from those horrible things. You don't know how lucky you are!
> >
>
> You know what? This really is not necessary. The OP came to us with a
> question regarding cooking not a critique of his grammer. Instead what
> he has got so far is smartass comments that don't direct him at all.
> Why is that? Is everyone so ****y after the holidays they can't even be
> helpful? Shame on all of you who have taken this direction as far as a
> response. The only *dumb* question is one not asked and if we can't be
> civil enough to make an attempt at giving a helpful response, why the
> hell even bother answering?


Don't get your panties in a wad, it was all done in fun. And I see he
has posted on further down and took no offense to what was said.
Although he still hasn't gotten that new dictionary yet.

Lighten up. I don't see where he actually asked a question or for our
help. I think he was just posting to let us know about his new
pressure cooker. If he's asked a question, then I have posted in
error.

itsjoannotjoann wrote:

> ~patches~ wrote:
>
>
> (My silliness snipped to save bandwith)
>
>
>
>>>I'm so glad you came to this group so we could prevent another death
>>>from those horrible things. You don't know how lucky you are!
>>>
>>
>>You know what? This really is not necessary. The OP came to us with a
>>question regarding cooking not a critique of his grammer. Instead what
>>he has got so far is smartass comments that don't direct him at all.
>>Why is that? Is everyone so ****y after the holidays they can't even be
>>helpful? Shame on all of you who have taken this direction as far as a
>>response. The only *dumb* question is one not asked and if we can't be
>>civil enough to make an attempt at giving a helpful response, why the
>>hell even bother answering?
>
>
>
> Don't get your panties in a wad, it was all done in fun. And I see he
> has posted on further down and took no offense to what was said.
> Although he still hasn't gotten that new dictionary yet.
>

Excuse me but I'll do what I want with my panties. The majority of the
responses were not helpful and some of them were borderline nasty which
rather sums up the mood of this ng right now. Why people feel they have
to be smart asses or unhelpful or just downright nasty when responding
is beyond me! Any why you people feel you have to put others down for
their grammar or spelling is beyond me as if none of you have ever made
a mistake that way! I hate to tell you but some very fine cooks got
through just fine without spelling or grammar and they could likely
teach you a lot about cooking!

> Lighten up. I don't see where he actually asked a question or for our
> help. I think he was just posting to let us know about his new
> pressure cooker. If he's asked a question, then I have posted in
> error.

I guess you missed his question mark? To me that signifies he was
asking a question, but obviously some smart asses don't think so or just
can't grasp the concept of a question mark.

BTW, what I do with my panties is none of your concern since whatever I
do with them *does not* involve cooking. Now if I want your advice on
how to cook my panties -----
>

itsjoannotjoann wrote:

This rant:

> I agree with everyone else, ditch that dangerous contraption as soon
> as possible and invest in a good dictionary.

Followed by:

> captilizing


Ah well.



Brian

--
If televison's a babysitter, the Internet is a drunk librarian who
won't shut up.
-- Dorothy Gambrell (http://catandgirl.com)

Default User wrote:
> itsjoannotjoann wrote:
>
> This rant:
>
> > I agree with everyone else, ditch that dangerous contraption as soon
> > as possible and invest in a good dictionary.
>
> Followed by:
>
> > captilizing
>
>
> Ah well.
>
>
>
> Brian
>


BIG groan, as soon as I hit submit I saw it and knew somebody here
would spot my blurb which is only fair!

itsjoannotjoann wrote:

>
> Default User wrote:
> > itsjoannotjoann wrote:
> >
> > This rant:
> >
> > > I agree with everyone else, ditch that dangerous contraption as
> > > soon as possible and invest in a good dictionary.
> >
> > Followed by:
> >
> > > captilizing

> BIG groan, as soon as I hit submit I saw it and knew somebody here
> would spot my blurb which is only fair!

You know the usenet rule on spleling flames . . .



Brian

--
If televison's a babysitter, the Internet is a drunk librarian who
won't shut up.
-- Dorothy Gambrell (http://catandgirl.com)

On Tue, 10 Jan 2006 14:38:42 GMT, "Doug Kanter" >
wrote:

> wrote in message
m...
>> anybody know what a pressure cooker is?
>> got one for christmas a little 4 quart job
>
>Whoever gave you that gift is trying to kill you. Get rid of it immediately.
>Pressure cookers are very dangerous. Hundreds of people are killed by
>pressure cooker explosions each year, but the government keeps it a secret.
>

Iraq was developing a pressure cooker capability
for their WMD arsenal.

There were even hints of the "Blockbuster Cooker"
However, there were snags in the program....
mostly over getting a large enough stovetop into the airplaine.


<rj>

"<RJ>" > wrote in message
...
> On Tue, 10 Jan 2006 14:38:42 GMT, "Doug Kanter"
> >
> wrote:
>
> wrote in message
om...
>>> anybody know what a pressure cooker is?
>>> got one for christmas a little 4 quart job
>>
>>Whoever gave you that gift is trying to kill you. Get rid of it
>>immediately.
>>Pressure cookers are very dangerous. Hundreds of people are killed by
>>pressure cooker explosions each year, but the government keeps it a
>>secret.
>>
>
> Iraq was developing a pressure cooker capability
> for their WMD arsenal.
>
> There were even hints of the "Blockbuster Cooker"
> However, there were snags in the program....
> mostly over getting a large enough stovetop into the airplaine.
>
>
> <rj>

I understand they were also working on a way of launching the spinning blade
out the top of a food processor. A primitive tool which they felt would
instill fear. It never got off the ground. Bed Bath & Beyond's web site was
down when Saddam tried to order the appliances.

On Tue, 10 Jan 2006 14:38:42 GMT, "Doug Kanter"
> wrote:

> wrote in message
m...
>> anybody know what a pressure cooker is?
>> got one for christmas a little 4 quart job
>
>Whoever gave you that gift is trying to kill you. Get rid of it immediately.
>Pressure cookers are very dangerous. Hundreds of people are killed by
>pressure cooker explosions each year, but the government keeps it a secret.
>

this may not be as ridiculous as it sounds...there are so many
absolute idiots out there...my ex-father-in-law lost the little
dittler thing off his pressure cooker (you know the little weight that
rocks back and forth to control the pressure release from the top of
the pot as it cooks)...well, he decided to put a nut and bolt into
that hole on the top of the pot! Sealed er up real good! Then put a
pot of collard greens on to cook!

You know the rest of the story! The lid blew off and scattered greens
all over the kitchen. Thank God nobody was injured.

Bill

>>Whoever gave you that gift is trying to kill you. Get rid of it immediately.
>>Pressure cookers are very dangerous. Hundreds of people are killed by
>>pressure cooker explosions each year, but the government keeps it a secret.
>>
>

>

The "second generation" PCs are safer than sauteing onions without a
fire extinguisher on hand, and safer than ANY deep fat frying. I would
claim they are safer than crossing a street.
blacksalt
member "cult of the pressure cooker"

In article >,
kalanamak > wrote:

> blacksalt
> member "cult of the pressure cooker"

<lol>

I grew up with mom cooking with one.
I love the thing!
--
Om.

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

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. Be
careful when cooking beans as it is easy to over cook them resulthing in
mush. You will get nicer results for roasts and other meats if you
brown them first in the pressure cooker, then add a rack and your
fluids. I have a couple of good websites bookmarked so will post them
the next time I take a break. In the meantime, google should pull up
several websites and please pay no nevermind to the *it isn't safe*
crowd. They are just yanking your chain.

"~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.

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

OmManiPadmeOmelet > wrote in
:


>
> 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. ;-)

I've never used a pressure cooker myself - don't have one. I just have
vivid memories of my mother cleaning stew off the kitchen ceiling <g>.

Rhonda Anderson
Cranebrook, NSW, Australia

In article >,
Rhonda Anderson > wrote:

> OmManiPadmeOmelet > wrote in
> :
>
>
> >
> > 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. ;-)
>
> I've never used a pressure cooker myself - don't have one. I just have
> vivid memories of my mother cleaning stew off the kitchen ceiling <g>.
>
> Rhonda Anderson
> Cranebrook, NSW, Australia

It did not hit the ceiling, but it did make a mess out of the fan hood.
I had to clean that too of course, every nook and cranny. ;-)
--
Om.

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

On 2006-01-10, Doug Kanter > wrote:
> your house.....

Ya' gotta be smarter than the tool.

nb

On Tue, 10 Jan 2006 12:34:54 -0600, notbob > wrote:

>On 2006-01-10, Doug Kanter > wrote:
>> your house.....
>
>Ya' gotta be smarter than the tool.
>
>nb

Sometimes I am. Sometimes I ain't.


modom

"~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. Be careful when cooking beans as it is easy to over
> cook them resulthing in mush. You will get nicer results for roasts
> and other meats if you brown them first in the pressure cooker, then
> add a rack and your fluids. I have a couple of good websites
> bookmarked so will post them the next time I take a break. In the
> meantime, google should pull up several websites and please pay no
> nevermind to the *it isn't safe* crowd. They are just yanking your
> chain.

O blushes and is suitably chastised. You are quite right patches My
apologies to the OP

Ophelia

It's odd how people get all offended here when this stuff happens. At the
same time, the two guys on NPR's "Car Talk" radio show rip callers to pieces
(with humor), and they get paid to do it.

In article >,
"Doug Kanter" > wrote:

> It's odd how people get all offended here when this stuff happens. At the
> same time, the two guys on NPR's "Car Talk" radio show rip callers to pieces
> (with humor), and they get paid to do it.
>
>

Nobody was offended dear. ;-)
It's just fair to give equal time to useful advice......

Cheers!
--
Om.

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

"OmManiPadmeOmelet" > wrote in message
...
> In article >,
> "Doug Kanter" > wrote:
>
>> It's odd how people get all offended here when this stuff happens. At the
>> same time, the two guys on NPR's "Car Talk" radio show rip callers to
>> pieces
>> (with humor), and they get paid to do it.
>>
>>
>
> Nobody was offended dear. ;-)
> It's just fair to give equal time to useful advice......

OK. I guess that's reasonable. :-)

guys
u'd make many of the guys on n.e. patriots newsgroup blush.......and that'd
take some doing......
I have used the pressure cooker off and on for well over 40 years, on gas
stoves, wood stoves, camping, u name it and have never had one blow.....i
once canned 400 quarts of jellies, pickles, u name it in a pressure
cooker......
this fall i dusted off my big old canning pressure cooker and cooked 125# of
butternut squash with it...since there are no timetables anywhere for that i
had to figure the times out...turned out to be 4 mins 45 sec at 10 lbs of
pressure maybe less.....the squash was the best that the k of c fall harvest
ever had....
i find the 4 qt pressure cooker excellent for camping, wheather on a coleman
fuel stove or on my campfire. u just have to watch it.....
right now while writing this i am cooking a corned beef in my 4 quart
pressure cooker.....since i dont have space in my pressure cooker i am
cooking the vegts (cabbage, potatoes, carrots, rutabagas) separately...
my interest in pressure cooking is one, i believe that KFC pressure cooks
all there chicken, and 2 i have high blood pressure and am trying to reduce
fat and salt in my and my wife's diet...she loves it when i cook...
o yes...i still have my old presto pressure cooker....use to cook steamers
in that when i was single living on the ocean...my old cat smokey and i
lived like kings....made great seafood soups afterwards from the juices...
do the same with corned beef and cabbage all cooked together...
crusty old feller
thank u for ur comments...appreciated that

In article >,
wrote:
> this fall i dusted off my big old canning pressure cooker and cooked 125# of
> butternut squash with it...since there are no timetables anywhere for that i
> had to figure the times out...turned out to be 4 mins 45 sec at 10 lbs of
> pressure maybe less.....the squash was the best that the k of c fall harvest

Actually there ARE timetables for canning squash cubes. Check The
National Center for Home Food Preservation. Here's the link.

http://www.uga.edu/nchfp/how/can_04/...er_squash.html

Four minutes and forty-five seconds isn't even close. Be sure to warn
anyone who you might serve it to that you didn't follow established
guidelines for safe processing so that they can decide for themselves if
they want to eat it. It's only fair.
--
http://www.jamlady.eboard.com, updated 1-3-2006, Sam I Am! and Hello!

for cooking squash for 300 people without canning there is little if no
info.....
but i am experienced enough to figure the times out....it was a chance to
show off what the pressure cooker can do....if something comes up will cook
up something for a church supper.....probably spaghetti sauce or a ham for a
small party...or corned beef for st paddy's day supper.....
the main thing with a pressure cooker is dont overfill (2-3 full is
enough)...dont plug the vent pipe...
if it can be used at hunting camp and camping it can be used
anywhere......safely......
tonight i undercooked the corned beef at 50 mins....my wife liked it and
thats all that matters...
i'll use the left overs for rubens one of my favorite sandwiches......
it has a place in the kitchen
crusty

In article >,
wrote:

> for cooking squash for 300 people without canning there is little if no
> info.....
> but i am experienced enough to figure the times out....it was a chance to
> show off what the pressure cooker can do....if something comes up will cook
> up something for a church supper.....probably spaghetti sauce or a ham for a
> small party...or corned beef for st paddy's day supper.....
> the main thing with a pressure cooker is dont overfill (2-3 full is
> enough)...dont plug the vent pipe...
> if it can be used at hunting camp and camping it can be used
> anywhere......safely......
> tonight i undercooked the corned beef at 50 mins....my wife liked it and
> thats all that matters...
> i'll use the left overs for rubens one of my favorite sandwiches......
> it has a place in the kitchen
> crusty

My apologies, Sir. I misunderstood what you were up to. I saw "canning
pressure cooker" and my brain went to "canning it".

I use my pressure cooker a fair amount -- always for beef stew meat that
I package, freeze, and use a couple different ways besides stew. I
don't believe I'd be happy with a 4-quart model, though, and am glad for
the 6-quart stainless Presto I've had for many years. Lorna Sass is a
popular author of cookery books for cooking under pressure -- that might
be the name, in fact, of one of her books. Have a ball.
-Barb
--
http://www.jamlady.eboard.com, updated 1-3-2006, Sam I Am! and Hello!

> wrote in message
...
> for cooking squash for 300 people without canning there is little if no
> info.....
> but i am experienced enough to figure the times out....it was a chance to
> show off what the pressure cooker can do....if something comes up will
> cook
> up something for a church supper.....probably spaghetti sauce or a ham for
> a
> small party...or corned beef for st paddy's day supper.....
> the main thing with a pressure cooker is dont overfill (2-3 full is
> enough)...dont plug the vent pipe...
> if it can be used at hunting camp and camping it can be used
> anywhere......safely......
> tonight i undercooked the corned beef at 50 mins....my wife liked it and
> thats all that matters...
> i'll use the left overs for rubens one of my favorite sandwiches......
> it has a place in the kitchen
> crusty

Please....I'm saying please: Get with the punctuation. Please.

On Tue, 10 Jan 2006, Melba's Jammin' wrote:

> In article >,
> wrote:
> > this fall i dusted off my big old canning pressure cooker and cooked 125# of
> > butternut squash with it...since there are no timetables anywhere for that i
> > had to figure the times out...turned out to be 4 mins 45 sec at 10 lbs of
> > pressure maybe less.....the squash was the best that the k of c fall harvest
>
> Actually there ARE timetables for canning squash cubes. Check The
> National Center for Home Food Preservation. Here's the link.
>
> http://www.uga.edu/nchfp/how/can_04/...er_squash.html
>
> Four minutes and forty-five seconds isn't even close. Be sure to warn
> anyone who you might serve it to that you didn't follow established
> guidelines for safe processing so that they can decide for themselves if
> they want to eat it. It's only fair.
> --
> http://www.jamlady.eboard.com, updated 1-3-2006, Sam I Am! and Hello!
>


Barb, I've been reading your posts for a long time. I'd trust you every
time on canning instructions.

So now that squash is scary. Will it bubble, or turn dark, or smell bad?
Or does it just make you sick if you eat it?

I don't can (I freeze), but I've been thinking I should learn to do some
canning, but this squash story is what nightmares are made of.

Is there a way to tell before you eat the stuff?


Elaine, too

the squash came out perfect.....it was great tasting....125# was a
workout...and used a lot of electricity......
the guys say that the squash is the central part of the harvest dinner.....
i think i started out at 10 mins and maybe 15# which flattened the squash to
4 mins 45 sec
at 10# which enabled me to take out the cut up squash in one piece with my
rubber gloved hands and scoop out the squash...
what i like about the presssure cooker is u can cook up a whole meal with
meat, potatoes, and carrots in 15 mins. combined and do it with less fat and
salt....and it does take out the fat.......
crusty

On Tue, 10 Jan 2006 14:35:36 GMT, wrote:

>anybody know what a pressure cooker is?

Yep, I love mine, but I've never cooked meat in it. Glad you're
enjoying it.

serene

serene wrote:

> On Tue, 10 Jan 2006 14:35:36 GMT, wrote:
>
>
>>anybody know what a pressure cooker is?
>
>
> Yep, I love mine, but I've never cooked meat in it. Glad you're
> enjoying it.
>
> serene

Serene, a pressure cooker is wonderful for cooking tougher cuts of meat.
The meat comes out nice and tender! A trick for doing roasts is to
brown them right in the pressure cooker then add your liquid and
pressure cook. The real time saver though is being able to do a whole
meal in one pot in less than 40 min. IMO there are two downsides to
pressure cooking. The first and something that will happen a few times
when learning to pressure cook is it takes very little time to overcook
resulting in mushy food. The second is the inability to tinker with
seasonings while the food is cooking. All seasonings need to be added
either before of after cooking.

In article >,
~patches~ > wrote:

> serene wrote:
>
> > On Tue, 10 Jan 2006 14:35:36 GMT, wrote:
> >
> >
> >>anybody know what a pressure cooker is?
> >
> >
> > Yep, I love mine, but I've never cooked meat in it. Glad you're
> > enjoying it.
> >
> > serene
>
> Serene, a pressure cooker is wonderful for cooking tougher cuts of meat.
> The meat comes out nice and tender! A trick for doing roasts is to
> brown them right in the pressure cooker then add your liquid and
> pressure cook. The real time saver though is being able to do a whole
> meal in one pot in less than 40 min. IMO there are two downsides to
> pressure cooking. The first and something that will happen a few times
> when learning to pressure cook is it takes very little time to overcook
> resulting in mushy food. The second is the inability to tinker with
> seasonings while the food is cooking. All seasonings need to be added
> either before of after cooking.

Yeah.

Tougher cuts of meat... like hocks and trotters. <lol>

Those actually need to be pressured for a solid 45 to 60 minutes.
That's why, if I'm going to do them with beans, I pre-cook the meat.
Beans only take 20 minutes in a pressure cooker, from the dry state.

I did the last trotters for 50 minutes and I'll add time next time. They
were ok, but some of the tendons had not totally melted yet. These were
whole, not pieces.

Phoenix claws are best at 40 minutes IME.

Tough beef, like round/rump, about 30 minutes, chicken (not tough) 15
minutes.
Have not tried trimmed brisket yet. I know it's mostly used for BBQ but
it makes for a very flavorful pot roast.

Excellent for yams or spuds, 10 to 15 minutes.

The only reason I don't generally follow the "brown in the pressure
cooker" advice is that, if I don't use an insert when I pressure cook, I
_always_ manage to scorch the bottom. I use stainless steel. If I use
the footless iris steamer insert that is my personal preference, no
scorching. Ever.
--
Om.

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

thanks for your suggestion on the beans....
about 3-4 months ago when i was on a Potassium kick, i was given 25# of
various beans, mostly navy but real old kidney beans that wouldnt cook up,
pinto, etc....i like beans on hand for salads, and other dishes, and just
plain eating with margarine, and salt and pepper...
the 20 mins wasnt long enough and i may have to back off on 1 cup of beans
to 3 cups of water.....
neverless it was a good suggestion
thanks
crusty

~patches~ wrote:
> serene wrote:
>
> > On Tue, 10 Jan 2006 14:35:36 GMT, wrote:
> >
> >
> >>anybody know what a pressure cooker is?
> >
> >
> > Yep, I love mine, but I've never cooked meat in it. Glad you're
> > enjoying it.
> >
> > serene
>
> Serene, a pressure cooker is wonderful for cooking tougher cuts of meat.
> The meat comes out nice and tender!
<snip good info>

Oh, I'm sure it does, but I don't cook meat much. Barely at all.
Thanks, though! I'm sure this is good info for those who do.

serene