So..
I suppose smoked bluefish pate would be out of the question??
I suppose smoked bluefish pate would be out of the question??
Been buffing today
- Thread starter jetcone
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vacosaurus
Active member
I took 3 of these in good condition to the scrapyard about two years ago. I did not know what they were. They looked to little to me to be a pressure cooker. I thought they were some kind of surgical instrument sterilizer. You live and learn. Bill,
OMG BILL!
Horrors now they are some piece of dashboard trim on a Hyundai.
Last nite's dinner: chicken legs, asparagus, beans, baked potato
Horrors now they are some piece of dashboard trim on a Hyundai.
Last nite's dinner: chicken legs, asparagus, beans, baked potato
Jon,
With normal cooking that potato would need much more time than those beans. How does this work in a pressure cooker? I've cooked potatoes and vegetables in a pressure cooker, but never with meat in it too. Was the chicken precooked or fried?
With normal cooking that potato would need much more time than those beans. How does this work in a pressure cooker? I've cooked potatoes and vegetables in a pressure cooker, but never with meat in it too. Was the chicken precooked or fried?
washerboy
Well-known member
fried chicken
jetcone..try the fried chicken recipie that's in your green instruction book....it's good also
jetcone..try the fried chicken recipie that's in your green instruction book....it's good also
packardmanken
Well-known member
Minit Maid Maiden run
Jetcone! Finally had a chance to launch the new Minitmaid. The meal didnt turn out so good. My whistle never "whistled"! I had to guess at the cooking. Wonder if I have a defective whistle? There was very low change in the sound as it processed. I think that I had the temp high enough?
When it was done, we ate dinner. The remainder was put back in the pot and cooked some more and it finally tenderized. Any suggestions?
Thanks, Ken
Jetcone! Finally had a chance to launch the new Minitmaid. The meal didnt turn out so good. My whistle never "whistled"! I had to guess at the cooking. Wonder if I have a defective whistle? There was very low change in the sound as it processed. I think that I had the temp high enough?
When it was done, we ate dinner. The remainder was put back in the pot and cooked some more and it finally tenderized. Any suggestions?
Thanks, Ken
Jon, is this your first experience with a pressure cooker? I was raised with pot roast, potatoes and carrots from the Presto.
In the 80s, I found one of these in a flea market and have it somewhere.
What type of metal polish did you use to get them so shiny? I have a cast aluminum tea kettle by Wagner that I wish to polish.
In the 80s, I found one of these in a flea market and have it somewhere.
What type of metal polish did you use to get them so shiny? I have a cast aluminum tea kettle by Wagner that I wish to polish.
Wow people have been
busy!
Mark I will put that chicken recipe on my try list thanks, my fav so far is the "pigs in blankets" ,but I substitute savory or nutmeg for the oregano/rosemary or whatever it is the book calls for.
Louis , yes you can cook a whole meal at once in these. I brown the chicken in the bottom layer, then put the tray in and put the vegetables and potato on that. 15 minutes and its all done and there is no transference of flavor between items.
Tom, yes my mom had a 1950 Revere she used and I still have that and use it from time to time. So yes pressure cooking was common in my house.
I used Mother's Mag & Aluminum polish with Mother's mini ball! Can't beat that combo.
Ken, if you didn't get to whistle then you never got to pressure. On the beam each division is 5 pounds more pressure than the previous mark. Current cookers only go to 15 where the Minitmaid can get to 35 pounds! A Whomping amount of steam.
Did you take apart your screen filter, remove the needle valve and clean the vent hole with a pipe cleaner? It all has to be clean to whistle. I find old grease in there seizes the needle valve and then steam can't get to the whistle to start the timing. If its all clean you can make it whistle by blowing up thru the screen to test it.
[this post was last edited: 5/18/2014-14:45]
busy!
Mark I will put that chicken recipe on my try list thanks, my fav so far is the "pigs in blankets" ,but I substitute savory or nutmeg for the oregano/rosemary or whatever it is the book calls for.
Louis , yes you can cook a whole meal at once in these. I brown the chicken in the bottom layer, then put the tray in and put the vegetables and potato on that. 15 minutes and its all done and there is no transference of flavor between items.
Tom, yes my mom had a 1950 Revere she used and I still have that and use it from time to time. So yes pressure cooking was common in my house.
I used Mother's Mag & Aluminum polish with Mother's mini ball! Can't beat that combo.
Ken, if you didn't get to whistle then you never got to pressure. On the beam each division is 5 pounds more pressure than the previous mark. Current cookers only go to 15 where the Minitmaid can get to 35 pounds! A Whomping amount of steam.
Did you take apart your screen filter, remove the needle valve and clean the vent hole with a pipe cleaner? It all has to be clean to whistle. I find old grease in there seizes the needle valve and then steam can't get to the whistle to start the timing. If its all clean you can make it whistle by blowing up thru the screen to test it.
[this post was last edited: 5/18/2014-14:45]
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