Magafesa Pressure Cooker

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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
 
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
 
~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).
 
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.
 
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!
 
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?
 
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.
 
Yikes no! I'm not advocating deep frying under pressure....I said Brown and then pressure...as in adding some liquid and pressuring. Sorry if I gave the wrong impression...Thanks for catching my mistake guys.
 
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.
 
Trust me on this one it burns, you dont know what you are do

~If you gotta have KFC (not that I ever understood what people saw in a greasy, overseasoned product), they have stores everywhere.

*LOL* here in the northeast frying is not as common as in other regions. I swear to the washer goddesses that I did not know that KFC was a southern-style meal. I can honestly say I dont know of anyone who fries chicken here. NOT ONE.
The only time I have seen this is a vistor the area. I daresay KFC and Popeye's fried chicken is the oddity and the exception here. We buy it to have something different.

And again, all kidding aside, in this area where we are motly immigrants, children or gand-children of immigrants "all-American" ccoking is QUITE the novelty.

Believe me I am eating things in Connecticut I thought I'd never put in my mouth.
 
I'm an old chicken fryer from way back. My favourite utensil for doing so is a vintage Farberware 12-inch skillet with the high-dome lid, recently acquired on eBay. This is the old Farberware with the aluminium-clad bottom, not the new "Farberware Classic" stuff made in Thailand.

I was pretty damn happy with my old 12-inch Lodge cast-iron skillet for the job, but arthritis in my elbow has made that booger impossible to lift without pain. So, I got the Farberware pan.

Incredible browning ability, and yet does not over-brown. It's big enough to hold a whole cut-up fryer in one layer, no frying in shifts. I get chicken that's crispy outside, tender inside, and no "eleven herbs and spices" to interfere with the delicate taste of the chicken.

Although if I was forced, I would sooner eat KFC's chicken than their cole slaw. I do not see how anyone stays in business purveying something that vile.
 
No Fried Chicken In The NorthEast?

Toggle you really need to get out more, for am here to tell you besides myself know vast numbers of pepole who eat fried chicken; homemade or otherwise. So many in fact restaurants like Sylvia's in Harlem and other such places make quite a tidy sum selling the dish along with other "Southern" dishes such as collard greens, corn bread, etc that be had far cheaply at any church dinner.

As for MOI, prefer my old vintage Wagner cast iron chicken frying skillet. It's heavy, deep and frys like no one's business, but also makes great corn bread. My other favourite method for frying chicken is "broasting" using the Wearever "Chicken Bucket".

L.
 
Cooking lessons

Gary,

If you're nice to me, I might share some of my pressure cooker recipes. Eric, (aka the Ex) shortly before he became the Ex, taught me how to use an electric pressure cooker made by Presto that is just absolutely fabulous. I recently purchased another one on ebay that was a leftover wedding gift (new, never used). So now I can pressure cook the night away -- being single again makes you do those kinds of things.

Anyway, be on the lookout for a book called "Pressure Cooking is Pleasure Cooking." Great book with great recipes.

An alternative would be a trip to Rhode Island for some lessons. Better yet, we might be able to determine a halfway point in Connecticut that I could meet you (Waterford, perhaps?????)

Anyway, email me or call. We'll talk.

Ron
 

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