I've done a large (pulled) pork shoulder in a PC, which takes a couple of hours. The aroma was present as if I had been roasting it in the oven. People remarked about it as they entered the kitchen. You may not smell a PC pot roast cooking for as long a period as you would with a slow cooker, but you'll get an abbreviated version.
Addendum to Presto Cookers and Instant Pot...
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sudsmaster
Well-known member
Cooking aroma...
Wonderful cooking aroma permeating a home is nice, but bear in mind that the more aroma in the air, the less flavor that may be left in what is being cooked.
Of course, a little scent doesn't take much substance, so usually it's not a concern, unless stuff is overcooked, and then there are other issues.
Ever encountered the "its smells so good, but tastes so bland" phenomenon?
Wonderful cooking aroma permeating a home is nice, but bear in mind that the more aroma in the air, the less flavor that may be left in what is being cooked.
Of course, a little scent doesn't take much substance, so usually it's not a concern, unless stuff is overcooked, and then there are other issues.
Ever encountered the "its smells so good, but tastes so bland" phenomenon?
I'm careful about what I cook during the winter because there's no exhaust fan in our kitchen. Just the other day I fried bacon out on the patio for a quiche. Otherwise, this house would still smell like bacon. Not the worst smell in the world, but I don't need to be constantly reminded of what I ate last week. Absolutely no fish gets prepared in the kitchen, usually even during the warm months.
Ralph,
we don’t have an exhaust to the outside either. But I have found a way to cook bacon with almost no smell at all.
I bake it in the oven at 400 F, preheated, on baking sheets, 6 slices to a pan. I spray the pans first with Pam (you’d think bacon wouldn’t stick, but it does), lay the slices evenly, it takes two pans for a pound of bacon. Put the pans in the preheated oven for 10 mins., then rotate pans, top to bottom and turn each pan around too, to facilitate even browning. Set timer for another 5 mins and check, usually the bottom pan gets done first. If not done, give it about 3-5 mins more.
Bacon done this way comes out perfectly every time, no splattered grease to clean up, no turning and tending and burns from splattering grease, almost no smell, if any at all and the bacon strips stay perfectly flat and straight. I make BLT’s about once a month and this makes it a pleasure, and the sandwiches are nicer too because the bacon isn’t curled.
Give it a try, I promise you’ll never cook bacon on the stove again.
Also, to help alleviate other cooking odors I keep a small, shallow dish of white vinegar on the counter and we also have a medium sized air filter that I run when I cook anything that will create odors. I use a splatter shield on top of the frying pan, this not only keeps the area cleaner, it also seems to keep the odors down too.
I sure wish that the builder had vented the hood to the exterior, but with these work arounds it isn’t too bad, odor wise.
Eddie
we don’t have an exhaust to the outside either. But I have found a way to cook bacon with almost no smell at all.
I bake it in the oven at 400 F, preheated, on baking sheets, 6 slices to a pan. I spray the pans first with Pam (you’d think bacon wouldn’t stick, but it does), lay the slices evenly, it takes two pans for a pound of bacon. Put the pans in the preheated oven for 10 mins., then rotate pans, top to bottom and turn each pan around too, to facilitate even browning. Set timer for another 5 mins and check, usually the bottom pan gets done first. If not done, give it about 3-5 mins more.
Bacon done this way comes out perfectly every time, no splattered grease to clean up, no turning and tending and burns from splattering grease, almost no smell, if any at all and the bacon strips stay perfectly flat and straight. I make BLT’s about once a month and this makes it a pleasure, and the sandwiches are nicer too because the bacon isn’t curled.
Give it a try, I promise you’ll never cook bacon on the stove again.
Also, to help alleviate other cooking odors I keep a small, shallow dish of white vinegar on the counter and we also have a medium sized air filter that I run when I cook anything that will create odors. I use a splatter shield on top of the frying pan, this not only keeps the area cleaner, it also seems to keep the odors down too.
I sure wish that the builder had vented the hood to the exterior, but with these work arounds it isn’t too bad, odor wise.
Eddie
Oh yeah Eddie, I remember when I was a kid, a friend of mine cooked bacon in the oven. I think he put it on a shallow baking sheet, and possibly on a rack. I was impressed with the way the strips stayed flat and they didn't need the paper towel treatment.
We hardly ever use bacon in this household, but I found a marked down package of thick apple wood smoked at Safeway so wanted to use it up. I'll keep the oven in mind for next time.
We hardly ever use bacon in this household, but I found a marked down package of thick apple wood smoked at Safeway so wanted to use it up. I'll keep the oven in mind for next time.
toploader55
Well-known member
Applegate Farms.
No Nitrates or Sulfates. Tastes like Bacon used to.
http://applegate.com/?gclid=EAIaIQobChMIgrjF87DC2QIV3rrACh05Tg5gEAAYASAAEgJ79PD_BwE
No Nitrates or Sulfates. Tastes like Bacon used to.
http://applegate.com/?gclid=EAIaIQobChMIgrjF87DC2QIV3rrACh05Tg5gEAAYASAAEgJ79PD_BwE
Michael-- My mom had that pressure cooker when I was a kid. Oddly, she used it like a regular saucepan; never as a pressure cooker. Don't recall ever seeing the rubber seal or the pressure regulator thingy.
Eddie (toploader55): What does OMDDBJ mean?
Eddie (ea56): Right there with you on cooking bacon in the oven. Less mess, splatter and smell. I use a foil-lined rimmed baking sheet. No cleanup.
Eddie (toploader55): What does OMDDBJ mean?
Eddie (ea56): Right there with you on cooking bacon in the oven. Less mess, splatter and smell. I use a foil-lined rimmed baking sheet. No cleanup.
toploader55
Well-known member
Hahahahahahahahahahaha Eugene.
It was one of my favorite sayings from one of my old Aunts...
"Oh, My Dear Darlin' Baby Jesus".
; )
It was one of my favorite sayings from one of my old Aunts...
"Oh, My Dear Darlin' Baby Jesus".
; )
sudsmaster
Well-known member
Gives me a notion to try cooking a small amount of bacon (4 strips, enough for one BLT) in the Cuisinart convection toaster oven. Maybe at 350F.
Michael, What did you use to clean up your pressure cooker. It looks great. Mine is same model like yours. It had been getting used more this past few weeks due to cold weather and I have been doing roast then next day make vegetable soup. Thanks, Dan
Quantity of water
The pressure pan manufacturers (electric, electronic, stove-top) all recommend 1/2 cup more water than is desired in the final recipe as a guideline when cooking a new, non-pressure pan recipe for the first time.
If a recipe is moisture sensitive, then it's useful to put a small rack in the pan, pour about a cup of water, place the food to be cooked in a bowl and place that on the rack. Super heated steam doesn't contribute moisture, so you won't need a lid (but may want to use one). Problem solved.
If you want to cook something that tends to foam, be sure to use lots of oil or butter. There's a myth that one mustn't use oil. That's nonsense left over from the bad old pressure-fryer days when people used oil under pressure to cook in pans not designed for it.
Feel free to use three tablespoons or more of oil or butter for bean/ lentils. Two tablespoons for a big bowl of porridge made of any of the usual grains (this is where the bowl on the rack really shines).
In keeping time for new recipes, follow any pressure pan recipe that is similar. That will be close enough. Generally speaking, once you get above two potatoes, it's going to be faster than a microwave oven would be, so when cooking things which don't like overcooking, be sure to check early.
Shock cooling is normal, only meats and canning produce are left to cool 'naturally'. This is one of the worst mistakes (next to the no oil nonsense) on many modern websites.
Never fill the pan higher than the manufacturer says.
I put a teaspoon of white vinegar in the water when using our magnesium-aluminium alloy (Model 40) pressure cookers and they never discolor. Wash with an SOS pad and DAWN. Never, ever, under any circumstances use Scotchbrite green or put in the dishwasher.
The pressure pan manufacturers (electric, electronic, stove-top) all recommend 1/2 cup more water than is desired in the final recipe as a guideline when cooking a new, non-pressure pan recipe for the first time.
If a recipe is moisture sensitive, then it's useful to put a small rack in the pan, pour about a cup of water, place the food to be cooked in a bowl and place that on the rack. Super heated steam doesn't contribute moisture, so you won't need a lid (but may want to use one). Problem solved.
If you want to cook something that tends to foam, be sure to use lots of oil or butter. There's a myth that one mustn't use oil. That's nonsense left over from the bad old pressure-fryer days when people used oil under pressure to cook in pans not designed for it.
Feel free to use three tablespoons or more of oil or butter for bean/ lentils. Two tablespoons for a big bowl of porridge made of any of the usual grains (this is where the bowl on the rack really shines).
In keeping time for new recipes, follow any pressure pan recipe that is similar. That will be close enough. Generally speaking, once you get above two potatoes, it's going to be faster than a microwave oven would be, so when cooking things which don't like overcooking, be sure to check early.
Shock cooling is normal, only meats and canning produce are left to cool 'naturally'. This is one of the worst mistakes (next to the no oil nonsense) on many modern websites.
Never fill the pan higher than the manufacturer says.
I put a teaspoon of white vinegar in the water when using our magnesium-aluminium alloy (Model 40) pressure cookers and they never discolor. Wash with an SOS pad and DAWN. Never, ever, under any circumstances use Scotchbrite green or put in the dishwasher.
michaelman2
Well-known member
Hi Dan,
I did exactly what Panthera suggested above. Dawn liquid and SOS (actually Brillo in this case). I oiled the wooden handles with beeswax furniture oil. He had cautioned me against a dishwasher early on. My seal and plug were still in very good shape and I put some vegetable oil on them. I am still amazed at this being 70 years old and heavily used over the years. Then in storage for about 10 or so years..and it looks almost new.
Frig...I would imagine using it as a saucepan would be fairly common, especially years ago when people did not have a jillion pots and pans at their disposal. In my opinion that generation was typically as frugal and resourceful as any generation since. They "made do" with what they had.
As I perused the local William-Sonoma today, I looked at the prices of Instant Pots and stove top Pressure Cookers. As we all have noted in various threads over the years. Back in the day, these things were costly and still are. I think in general many of the older pots, pans, appliances were not only well built...in general, they were well cared for. Planned obsolescence was unheard of in the 1940s. People took pride in "keeping things nice".
I did exactly what Panthera suggested above. Dawn liquid and SOS (actually Brillo in this case). I oiled the wooden handles with beeswax furniture oil. He had cautioned me against a dishwasher early on. My seal and plug were still in very good shape and I put some vegetable oil on them. I am still amazed at this being 70 years old and heavily used over the years. Then in storage for about 10 or so years..and it looks almost new.
Frig...I would imagine using it as a saucepan would be fairly common, especially years ago when people did not have a jillion pots and pans at their disposal. In my opinion that generation was typically as frugal and resourceful as any generation since. They "made do" with what they had.
As I perused the local William-Sonoma today, I looked at the prices of Instant Pots and stove top Pressure Cookers. As we all have noted in various threads over the years. Back in the day, these things were costly and still are. I think in general many of the older pots, pans, appliances were not only well built...in general, they were well cared for. Planned obsolescence was unheard of in the 1940s. People took pride in "keeping things nice".
Model 40 as saucepan
These (together with the 100/400 series pressure fryers) have such heavy bottoms and sides and such wonderfully even heat distribution that I often use one for a temperamental egg sauce. I think many women blew their whole discretionary budget on one of these back then and were overjoyed to discover that they really cooked even the most delicate foods perfectly when used as regular pans/skillets.
These (together with the 100/400 series pressure fryers) have such heavy bottoms and sides and such wonderfully even heat distribution that I often use one for a temperamental egg sauce. I think many women blew their whole discretionary budget on one of these back then and were overjoyed to discover that they really cooked even the most delicate foods perfectly when used as regular pans/skillets.
toploader55
Well-known member
Just had a session with a Brillo pad on the marvel 40. Just amazing how the allies and everything else was done way back when.
michaelman2
Well-known member
Toploader...dude, that PCooker looks fantastic! That took some elbow grease and it was so worth it. Really looks nice!
I have never seen a weight like the one pictured? The original Presto units have a small black button that when at three bars ( fully distended ) showing, indicates 15psi. Is that an aftermarket weight?
I have never seen a weight like the one pictured? The original Presto units have a small black button that when at three bars ( fully distended ) showing, indicates 15psi. Is that an aftermarket weight?
Eddie,
That looks great!
Mike,
These were rather elaborate bi-metallic indicators. They released pressure the same way, but signaled cooking and canning pressure through that indicator.
The pop up three ring system was much less expensive. Ironic that it's the current standard, just looks a bit different.
So, not aftermarket.
That looks great!
Mike,
These were rather elaborate bi-metallic indicators. They released pressure the same way, but signaled cooking and canning pressure through that indicator.
The pop up three ring system was much less expensive. Ironic that it's the current standard, just looks a bit different.
So, not aftermarket.
michaelman2
Well-known member
BI-metallic indicator regulator
Interesting. I have never seen one real time. Never knew there was any other type of regulator.
Interesting. I have never seen one real time. Never knew there was any other type of regulator.
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