Just got this pressure cooker from my sister today and no NOTHING about pressure cooking.
Please help with hints/recipes...etc.
Please help with hints/recipes...etc.
Magafesa Pressure Cooker
- Thread starter gadgetgary
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Instruction book, no recipes.....Help, I have fallen and I CAN'T get up.....
Instruction book, no recipes.....Help, I have fallen and I CAN'T get up.....
danemodsandy
Well-known member
Miss Vickie To the Rescue!
Gary:
The website in the link is THE resource for pressure cooker lovers. There are recipes, instructions, repair/service info, all kinds of stuff. Once Miss Vickie gets through with you, you'll be an expert.
Be certain to read her pages on used pressure cooker safety, okay? Your sister probably treated the thing very well, so the problems described probably won't apply to your unit, but it's good to know some things to be aware of.
I'm a Presto owner myself (grew up with one), and I think pressure cookers are great for a lot of things. They certainly save on fuel, that's for sure.
Anyway, put yourself in Miss Vickie's capable hands, and you'll be fine.
http://missvickie.com/index.html
Gary:
The website in the link is THE resource for pressure cooker lovers. There are recipes, instructions, repair/service info, all kinds of stuff. Once Miss Vickie gets through with you, you'll be an expert.
Be certain to read her pages on used pressure cooker safety, okay? Your sister probably treated the thing very well, so the problems described probably won't apply to your unit, but it's good to know some things to be aware of.
I'm a Presto owner myself (grew up with one), and I think pressure cookers are great for a lot of things. They certainly save on fuel, that's for sure.
Anyway, put yourself in Miss Vickie's capable hands, and you'll be fine.
http://missvickie.com/index.html
Thank you Sandy!
The pressure cooker is brand new....Never been used. My sister was afraid of it. I remember that growing up my grandmother cooked everything in here Mirro Pressure cooker with the jiggler on top for 5, 10, or 15 lbs. of pressure.
I want to try new recipes.
Just got one from a friend tonight:
1 box uncooked pasta
1 lb. ground beef
1/2 cup chicken broth
1/2 cup red wine
1 jar prepared marinara sauce
Throw together and pressure cook for 11 minutes. He told me it tastes like American Goulash.
Going to try out this recipe.
The pressure cooker is brand new....Never been used. My sister was afraid of it. I remember that growing up my grandmother cooked everything in here Mirro Pressure cooker with the jiggler on top for 5, 10, or 15 lbs. of pressure.
I want to try new recipes.
Just got one from a friend tonight:
1 box uncooked pasta
1 lb. ground beef
1/2 cup chicken broth
1/2 cup red wine
1 jar prepared marinara sauce
Throw together and pressure cook for 11 minutes. He told me it tastes like American Goulash.
Going to try out this recipe.
danemodsandy
Well-known member
Gary:
Until you get the hang of pressure cooking, it's a good idea to stop cooking a minute or two before the recipe says to. A lot of recipes give a cooking time that's a little too long for my taste, and the result is mushy and overcooked. Potatoes are especially susceptible to overcooking. If you end the cooking a little early, the worst that can happen is that the result will be a little underdone, easily corrected with a few minutes of simmering.
Until you get the hang of pressure cooking, it's a good idea to stop cooking a minute or two before the recipe says to. A lot of recipes give a cooking time that's a little too long for my taste, and the result is mushy and overcooked. Potatoes are especially susceptible to overcooking. If you end the cooking a little early, the worst that can happen is that the result will be a little underdone, easily corrected with a few minutes of simmering.
Try making a quick beef stew. No magic to it really...brown the stewing beef with a bit of oil right in the pressure cooker (without the lid on). Then toss in whatever vegetables you have on hand and like, such as peeled or unpeeled potatoes, carrots, frozen or canned corn, any frozen vegetables etc. Bit of onion.. anything. Just remember, do not cut the potatoes too small, cut them in halves otherwise they may go too mushy or disintegrate..
Once youve got all your ingredients in there add a can or cup of beef broth made with bouillion, add enough extra water to not quite cover the ingredients.
Add salt, pepper, rosemary, etc to taste..
Put the pressure cooker on the stove on high and when it reaches pressure is when you start the countdown,, which for beef stew will be about 5 minutes at pressure, no more.
You must remove the pressure immediately,,,either by the pressure relief switch on the lid if it has one, or by placing the cooker in a sink half full of cold water.
Timing is important! You always start timing when the pressure cooker reaches pressure, not before.
Once youve got all your ingredients in there add a can or cup of beef broth made with bouillion, add enough extra water to not quite cover the ingredients.
Add salt, pepper, rosemary, etc to taste..
Put the pressure cooker on the stove on high and when it reaches pressure is when you start the countdown,, which for beef stew will be about 5 minutes at pressure, no more.
You must remove the pressure immediately,,,either by the pressure relief switch on the lid if it has one, or by placing the cooker in a sink half full of cold water.
Timing is important! You always start timing when the pressure cooker reaches pressure, not before.
whirlcool
Well-known member
I don't know why so many people are afraid of these things! They are totally safe when used as directed. I have heard from numerous people "I wouldn't let one of THOSE in my house!", or "I had an aunt that had her roof blown off by one of those". Now my Mother used one from the early 50's (Mirro) with the loud jiggler on it and we use a Mirro as well. The cookers act just like doors on an aircraft. You can't open it until the pressure is released.
But they sure do make good food!
But they sure do make good food!
danemodsandy
Well-known member
Most of those stories about exploding pressure cookers date back to the late 1940's. What was going on was that a lot of chintzy manufacturers tried to cash in on the popularity of pressure cookers- the post-WWII economy was a sellers' market. People wanted to buy new stuff, and they wanted it NOW- they'd been rationed for several years. Since the big manufacturers couldn't keep up with the heavy demand, some marginal companies tried to make pressure cookers, and they turned out some pretty sleazy, dangerous units. You can't find gaskets or parts for those units now, so there's very little chance of getting one working well enough to become dangerous again.
There ARE ways to have problems with any pressure cooker, but usually the problem will be that it won't get up to pressure, not an explosion. An American-style jiggle-top unit (Presto) will release excess pressure through a safety valve first. Then it will blow out a rubber plug if the safety valve doesn't work. European models like Magafesa have their own safety systems.
Just keep a good gasket on any pressure cooker, and be sure to keep it clean, including any vent pipes, and there's basically zip chance of trouble. Also, be sure and follow any instructions that caution against certain types of food, such as barley or split peas- these foods can foam and clog vent pipes, etc. Often you can cook these foods, but in specific small quantities, so that their foaming takes place well below the level of the vents.
There ARE ways to have problems with any pressure cooker, but usually the problem will be that it won't get up to pressure, not an explosion. An American-style jiggle-top unit (Presto) will release excess pressure through a safety valve first. Then it will blow out a rubber plug if the safety valve doesn't work. European models like Magafesa have their own safety systems.
Just keep a good gasket on any pressure cooker, and be sure to keep it clean, including any vent pipes, and there's basically zip chance of trouble. Also, be sure and follow any instructions that caution against certain types of food, such as barley or split peas- these foods can foam and clog vent pipes, etc. Often you can cook these foods, but in specific small quantities, so that their foaming takes place well below the level of the vents.
Gary,
Make a trip to Borders Books. Lots of good books on pc's. Some are recipe oriented and others are more technique.
Lawerence/Maytagbear suggested one by Lorna Sass and it is very good.
Good luck with it!
Bill
Make a trip to Borders Books. Lots of good books on pc's. Some are recipe oriented and others are more technique.
Lawerence/Maytagbear suggested one by Lorna Sass and it is very good.
Good luck with it!
Bill
Pressure Cooker!
Hi Gary,
I got a pressure cooker last year every so often I make meals in it. I tried to make pot roast in it twice with cabbage and it came out good. The meat was a little tough but tasty. I was told to get a more fatty cut of beef. It is all a matter of expermenting. I usually take a can of read kidney beans and add it to the mix, which makes it taste real flavorful. I always use a ton of garlic and onions. BTW don't use dried beans. I want to get more ideas.
My Grandmother had cooked with a pressure cooker many years ago (a Aluminum one that had the thing on top that wiggled) her meals were always on the money. I wish I had her recipes.
Keep me posted.
Peter
Hi Gary,
I got a pressure cooker last year every so often I make meals in it. I tried to make pot roast in it twice with cabbage and it came out good. The meat was a little tough but tasty. I was told to get a more fatty cut of beef. It is all a matter of expermenting. I usually take a can of read kidney beans and add it to the mix, which makes it taste real flavorful. I always use a ton of garlic and onions. BTW don't use dried beans. I want to get more ideas.
My Grandmother had cooked with a pressure cooker many years ago (a Aluminum one that had the thing on top that wiggled) her meals were always on the money. I wish I had her recipes.
Keep me posted.
Peter
launderess
Well-known member
maytagbear
Well-known member
Once again, dear Laundress
to the rescue!
Magafesa cookers have an excellent reputation in Europe.
I like to get recipes from Presto's site, because they are fully compatible with the Webtv browser.
I've read most of the current pressure cooker books, and go back to Lorna Sass's Pressure Perfect
There are easy recipes in it, particularly a chicken casserole in the pasta/noodles section.
And DO try the "Quarter Hour Chili!" I took it to December's Book Group, and everyone loved it. In fact, I had several requests for me to bring it in February.
I was not particularly impressed by Victoria Wise's Pressure Cooker Gourmet, but some like it quite well.
Relax, have fun. This style of pressure cooker is safer than a glass of milk, when used according to directions.
Lawrence/Maytagbear
Link is to Presto.
http://gopresto.com
to the rescue!
Magafesa cookers have an excellent reputation in Europe.
I like to get recipes from Presto's site, because they are fully compatible with the Webtv browser.
I've read most of the current pressure cooker books, and go back to Lorna Sass's Pressure Perfect
There are easy recipes in it, particularly a chicken casserole in the pasta/noodles section.
And DO try the "Quarter Hour Chili!" I took it to December's Book Group, and everyone loved it. In fact, I had several requests for me to bring it in February.
I was not particularly impressed by Victoria Wise's Pressure Cooker Gourmet, but some like it quite well.
Relax, have fun. This style of pressure cooker is safer than a glass of milk, when used according to directions.
Lawrence/Maytagbear
Link is to Presto.
http://gopresto.com
Peter, if the meat was tough, it just was not cooked long enough. A flatter shaped roast like a chuck roast can be done in 35 minutes, but an eye of round can take almost two hours because of the thickness of the roast.
Silly question
I was looking into getting one too. Amazon has 2 types of Presto pressure cookers, aluminum and stainless. What is the benefit of the stainless over the aluminum? It is about $40 difference in price for the 8qt. cooker.
Thanks!
I was looking into getting one too. Amazon has 2 types of Presto pressure cookers, aluminum and stainless. What is the benefit of the stainless over the aluminum? It is about $40 difference in price for the 8qt. cooker.
Thanks!
toggleswitch
Well-known member
The stainless one will keep its appearance indefinitely. It is non-interactive with foods, and food can be stored in it directly. Not so with aluminum. And aluminum is NOT for the DW.
There is some controversy that aluminum is not healthy as concerns food-service itmes. It has been said to be linked to Alzheimers, etc.
There is some controversy that aluminum is not healthy as concerns food-service itmes. It has been said to be linked to Alzheimers, etc.
whirlcool
Well-known member
The secret of pressure cooking is to sear and brown the meat before you cook it. We use a little bit of olive oil with some minced (ourselves from fresh) garlic and onions to get a good brown on all surfaces. Then we pressure cook a 3lb pot roast for about 40 minutes and let it self release the pressure. Very good!
danemodsandy
Well-known member
S/S vs. Aluminium
Do yourself a favour and spend the extra money for the stainless version. Aluminium will pit if acid or salty foods are left in it for any length of time; in fact, over time, it will pit no matter what you do or don't do. Those pits weaken the body of the cooker slightly; a heavily pitted cooker shouldn't even be used.
The 8-quart version of the Presto is available with a tri-ply bottom, which makes it a very choice utensil for browning. My 6-quart stainless Presto is an older unit with no tri-ply bottom, and it's not great for browning something before you add liquid and begin pressure cooking.
One huge advantage with Presto units- parts are available in most any well-stocked hardware store. You need to replace the gasket and the rubber blowout plug periodically (they come in the same package) and it's nice to just pull them off the shelf, rather than getting into a whole mail-order thing. Presto's service is great, too. If a unit becomes damaged in some way, they will repair it if it's safe to do so, and test it before they return it to you. Prestos are not the most sophisticated cookers on the market, but they're very reliable and safe units, and the service and parts situation is better than anyone else's I've observed.
Do yourself a favour and spend the extra money for the stainless version. Aluminium will pit if acid or salty foods are left in it for any length of time; in fact, over time, it will pit no matter what you do or don't do. Those pits weaken the body of the cooker slightly; a heavily pitted cooker shouldn't even be used.
The 8-quart version of the Presto is available with a tri-ply bottom, which makes it a very choice utensil for browning. My 6-quart stainless Presto is an older unit with no tri-ply bottom, and it's not great for browning something before you add liquid and begin pressure cooking.
One huge advantage with Presto units- parts are available in most any well-stocked hardware store. You need to replace the gasket and the rubber blowout plug periodically (they come in the same package) and it's nice to just pull them off the shelf, rather than getting into a whole mail-order thing. Presto's service is great, too. If a unit becomes damaged in some way, they will repair it if it's safe to do so, and test it before they return it to you. Prestos are not the most sophisticated cookers on the market, but they're very reliable and safe units, and the service and parts situation is better than anyone else's I've observed.
Thanks Toggle & Sandy!
I think I will look for a stainless one then. I had no idea the downfalls of the aluminum one. The feedback on Amazon was great for both but someone with the aluminum one talked about replacing theirs every couple of years. I am not in the market to do that. I'd rather spend a decent amount of money the first time and not have to replace it.
Anyone have any experience (good or bad) with an electric one or is it just a waste of money?
I think I will look for a stainless one then. I had no idea the downfalls of the aluminum one. The feedback on Amazon was great for both but someone with the aluminum one talked about replacing theirs every couple of years. I am not in the market to do that. I'd rather spend a decent amount of money the first time and not have to replace it.
Anyone have any experience (good or bad) with an electric one or is it just a waste of money?
danemodsandy
Well-known member
Electric Pressure Cookers
I grew up with a 6-quart electric Presto. It was cast aluminium, and had Teflon inside. We also had the 4-quart cast aluminium stovetop model.
I much preferred the stovetop model, and when I grew up and got my own Presto, I chose the stovetop in stainless. The electric one was bulky; its little legs made it about 2" taller than a stovetop model. They made it difficult to get the unit into a double-bowl sink for washing. The stovetop model fits the sink (and under the faucet) just fine). And as with any immersible appliance, the heating element on the electric one wore out long before the body did. Also, the Teflon wore off very quickly; it doesn't hold up well under all that heat and pressure.
One bonus to getting a stovetop unit- it's usable during power outages (if you have a gas range or a portable gas burner), and when snow or ice knocks the power out, I find myself getting out the pressure cooker to make stew. Nice and warming.
I grew up with a 6-quart electric Presto. It was cast aluminium, and had Teflon inside. We also had the 4-quart cast aluminium stovetop model.
I much preferred the stovetop model, and when I grew up and got my own Presto, I chose the stovetop in stainless. The electric one was bulky; its little legs made it about 2" taller than a stovetop model. They made it difficult to get the unit into a double-bowl sink for washing. The stovetop model fits the sink (and under the faucet) just fine). And as with any immersible appliance, the heating element on the electric one wore out long before the body did. Also, the Teflon wore off very quickly; it doesn't hold up well under all that heat and pressure.
One bonus to getting a stovetop unit- it's usable during power outages (if you have a gas range or a portable gas burner), and when snow or ice knocks the power out, I find myself getting out the pressure cooker to make stew. Nice and warming.
I also have one of the new electric/electronic fuzzy logic pressure cookers and I'm very very happy with it. It takes all the guesswork out of it. Just put your food in, press the button for the type of food you're cooking and voila, it beeps and goes into "keep warm" status when it's done. You still have to release the pressure when it beeps if that is required by the recipe. It cooks marvellous rice with steamed vegetables all automatically as well as having a "slow cook" mode. It isn't the same things as the electric pc's from years ago
Too funny...I am sitting here reading this thread while my old Mirro Matic 6 is chattering away on the stove....She's got a combination Pork/Beef roast with 6 halfed Yukon Gold potatoes a handful of baby carrots and a sliced onion. The house smells wonderful....Gary if I can help you at all feel free to email me...or anyone for that matter...
Bill
Bill
perc-o-prince
Well-known member
Too funny...
It IS!!! I just bought, on Saturday, the same Mirro-Matic (5-10-15psi) that Gary was describing. I have never used a pressure cooker but it sounds like fun. The one that I got was still new in the box (never opened) for $8 at a thrift store. From what I am hearing, from all of you, it sounds like I'm going to get my $8 worth.
I have a pressure cooker/fry pan. What's up with that? The gasket is not good but I found it at our dump and couldn't resist. I have never seen a fry pan style. It's labled "Presto Fry Master Cooker". I think that it's from the 1940's or so. Any ideas?
Good luck on your new toy!!!
Rich
It IS!!! I just bought, on Saturday, the same Mirro-Matic (5-10-15psi) that Gary was describing. I have never used a pressure cooker but it sounds like fun. The one that I got was still new in the box (never opened) for $8 at a thrift store. From what I am hearing, from all of you, it sounds like I'm going to get my $8 worth.
I have a pressure cooker/fry pan. What's up with that? The gasket is not good but I found it at our dump and couldn't resist. I have never seen a fry pan style. It's labled "Presto Fry Master Cooker". I think that it's from the 1940's or so. Any ideas?
Good luck on your new toy!!!
Rich
toggleswitch
Well-known member
~European models like Magafesa have their own safety systems.
Which I believe includes blowing the gasket out through a strategically placed hole in the lid.
~add enough extra water to not quite cover the ingredients.
PRICELESS INFO! Thanks. Kinda like the secret of making Spanish-style rice in a "caldero" (cauldron). Add water by eye-- two finger (horizontally) over the rice! For the spineless and timid [*LOL*] like me it's "Cooking rice? Water's twice". (double the water).
Which I believe includes blowing the gasket out through a strategically placed hole in the lid.
~add enough extra water to not quite cover the ingredients.
PRICELESS INFO! Thanks. Kinda like the secret of making Spanish-style rice in a "caldero" (cauldron). Add water by eye-- two finger (horizontally) over the rice! For the spineless and timid [*LOL*] like me it's "Cooking rice? Water's twice". (double the water).
toggleswitch
Well-known member
No dear, it's NOT Monet. It's real gold.
oh and for you virgins. (ahen ans when is th elast tiem any of us hear that? HUH?) When the air-vent valve starts spewing steam out like crazy move the heat to medium. Then adjust up or down till it is constant but not "crazed"
Of Rich, BTW, do not fill a PC more than 2/3 full. Can't block the steam air-vent escape-port. Ditto with beans and starchy things that will foam up. LESS-full is better.
BTW girls and boys an girly-boys, My FAGOR brand PC is quite handsome and has a glass lid avalable as an accessory, so it doubles as a regular pot! YAY multi-function toys! GO FASHION ACCESSORIES THAT ARE PRACTICAL.
oh and for you virgins. (ahen ans when is th elast tiem any of us hear that? HUH?) When the air-vent valve starts spewing steam out like crazy move the heat to medium. Then adjust up or down till it is constant but not "crazed"
Of Rich, BTW, do not fill a PC more than 2/3 full. Can't block the steam air-vent escape-port. Ditto with beans and starchy things that will foam up. LESS-full is better.
BTW girls and boys an girly-boys, My FAGOR brand PC is quite handsome and has a glass lid avalable as an accessory, so it doubles as a regular pot! YAY multi-function toys! GO FASHION ACCESSORIES THAT ARE PRACTICAL.
My Mother taught me how to cook in a pressure cooker..in fact this is hers that i'm using now. She always told me with the mirro matic when it started bobbling cut your heat back so that it would bobble awhile and then stop and then start up again and stop...I know some of the newer cookers aren't as fussy about temperature but anyone using one of these older ones be careful. As long as it stops bobbling for a few seconds you know that you are within your pressure range and are not going to get into trouble. I would much rather use one with gas but unfortunately currently I have a ceramic top electric which holds the heat longer which makes it a little more tricky. But, knowing approximately how long it takes to come up to pressure I cut my temp back a little bit before it starts to bobble. That frypan style makes me think Fried Chicken...lol. Browned and then pressured for a few minutes...YUM!
toggleswitch
Well-known member
oh NO baby that's an exit only.
It's labled "Presto Fry Master Cooker".
Are pressure fryers actually higher pressure or lower than atmospheric?
Dont know why I'd think it's lower. Perhaps bacause the fryng would be more intense with less atmospheric pressure holding it back?
Makes no sense, but someone PLEASE, smack the ridculous idea out of me woould ya?
I'm think lower-than atmospheric pressure is attainable by way of a check valve on the air vent..... lets air out but not in.
Is it time for my next labotomy?
It's labled "Presto Fry Master Cooker".
Are pressure fryers actually higher pressure or lower than atmospheric?
Dont know why I'd think it's lower. Perhaps bacause the fryng would be more intense with less atmospheric pressure holding it back?
Makes no sense, but someone PLEASE, smack the ridculous idea out of me woould ya?
I'm think lower-than atmospheric pressure is attainable by way of a check valve on the air vent..... lets air out but not in.
Is it time for my next labotomy?
danemodsandy
Well-known member
Get Your KFC at KFC!
Please don't try "broasting" (pressure-frying) in a regular pressure cooker- it's VERY dangerous. There are a couple of manufacturers who make pressure fryers, specifically for pressure frying, and those units are what you need if you're going to do it. If you want more info on this, go to Miss Vickie's PC site- the link in the second post in this thread.
Also don't try using any of the "Chicken Buckets" you might find on eBay or in thrifts. They were dangerous (some were recalled) and their manufacturers don't make 'em anymore. No parts or service are available, either.
If you gotta have KFC (not that I ever understood what people saw in a greasy, overseasoned product), they have stores everywhere. Much safer than what can happen if you try broasting in a pressure cooker.
Please don't try "broasting" (pressure-frying) in a regular pressure cooker- it's VERY dangerous. There are a couple of manufacturers who make pressure fryers, specifically for pressure frying, and those units are what you need if you're going to do it. If you want more info on this, go to Miss Vickie's PC site- the link in the second post in this thread.
Also don't try using any of the "Chicken Buckets" you might find on eBay or in thrifts. They were dangerous (some were recalled) and their manufacturers don't make 'em anymore. No parts or service are available, either.
If you gotta have KFC (not that I ever understood what people saw in a greasy, overseasoned product), they have stores everywhere. Much safer than what can happen if you try broasting in a pressure cooker.
danemodsandy
Well-known member
Oh okay- glad to know you weren't contemplating that!
Washernuts need all their fingers and limbs to work on washer finds!
Washernuts need all their fingers and limbs to work on washer finds!
perc-o-prince
Well-known member
What I know about pressure cooker would fit in a teaspoon...
and there would still be room to spare
The only thing that I can tell you about the fry cooker is that the weight, that goes on the valve, seems much heavier than the one on the Mirro-Matic.
I will try to dig it out and post a pic.
and there would still be room to spare
The only thing that I can tell you about the fry cooker is that the weight, that goes on the valve, seems much heavier than the one on the Mirro-Matic.
I will try to dig it out and post a pic.
