Magafesa Pressure Cooker

[toggleswitch]

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.

 

[washernut]

Would definitely be interesting to see it...

 

[danemodsandy]

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.

 

[perc-o-prince]

Believe me I am eating things in Connecticut I thought I&#39

The "new" white meat!!! ?

YIKES!!

"ducks and runs"

Rich

 

[perc-o-prince]

Presto Fry Master Cooker

Rich asked me to post a pic. Wonder what kind of gray meat he has in store for me (opening all kinds of doors here!!!).

 

[perc-o-prince]

And, yes, I'm well aware....

that you can get a lot more than gray meat out of a PC!!!

Chuck

 

[launderess]

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.

 

[toggleswitch]

This is a job for Superman..... er browning sauce.

http://www.yankeegrocery.com/gravy_master/readon.html

 

[kenmore58]

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

 

[oxydolfan1]

I confess to being a fast food junkie, but I have never been inside a Kentucky Fried Chicken restaurant.

Here, the latest thing is knockoffs on the theme...."Kennedy" Fried Chicken, and the such....

My nephew worked in one several years ago, and all I'll say is that chicken isn't the only creature they'd fry up for fun, unless a new four-legged variety of chicken can now be found roaming basements and tunnels...

Let's just say I don't anticipate ever eating fried chicken, ever.

 

[toggleswitch]

That's my story and I'm sticking ot it. I really don't know anyone from this area who makes fried chicken at home.

Chicken nuggets/fingers/lips in a bar as an appetizer don't count, do they?

Dallas BBQ has it too, but methinks the ribs do better here!

 

[oxydolfan1]

Please be careful with pressure cookers. My mother thought she was hip, after using one for over forty years....when that sucker blew its stack, there was boiling tomato sauce all over her and the kitchen...she was burned, but I threw her into the cold shower and rushed her to the ER, and they took her right in...she was fine in about a week, but for the grace of God, and with the staff's wonderful care (and a kindly dentist willing to prescribe Silvadene ointment)...

She could not believe, after years of being so cautious, that something like that could happen....

My point is, pressure cookers are an amazing gift but they can be tricky....

 

[oxydolfan1]

I always have burgers at BBQ, because everything else takes SOOO long, and I'm always ravenously hungry at that time of night....

I like Virgil's BBQ better....portions so big, I line my pockets with tinfoil, to go with my cap, LOL!

 

[gadgetgary]

And Ron,

If you are nice to me, we can talk about a Thermoware pitcher in exchange for recipes.

Maybe we can meet 1/2 way for such....

 

[oxydolfan1]

Whatever happened to the "comfort food" craze a few years back?

 

[oxydolfan1]

Whatever happened to the "comfort food" craze a few years back?

 

[washernut]

There is no doubt that they are something to be careful around...I to this day put mine on and get it set correctly and don't hover around in the kitchen while it's cooking. Let's just say I don't completely trust it. I'm sure I never will. When the time is up I take it off the heat and go into another room until the pressure has gone off it. My mother used to take the weight off the top and put it under cold running water...i'm too chicken ...I can wait...

 

[toggleswitch]

..the trans-fat fad kicked in.

 

[gadgetgary]

Any recipes for that old comfort food...

Rice pudding?

Bread pudding?

Good ol' New England favorites......

Unlike the 'gray meat' serve in Massachusetts(ducks and runs)...

 

[toggleswitch]

Gary give them all a recipe please for my new favorite, corn pudding.

Slightly different than the pasticcio I grew up on......

 

[gadgetgary]

As per your request Dear:

Corn Pudding

1 stick butter, melted
1 can Corn(drained)
I can Cream Corn
8 oz. Sour Cream
1 pkg. Jiffy Corn Muffin Mix

Combine above ingredients.

Bake at 350 degrees for 45 minutes.

It is MMMMMM-Good1

 

[toggleswitch]

They say food needs fat to make the flavor explode.

Still freaks me out at the amount of dairy used.

"Where I come from" butter is used for baking and toast. Period. Full-stop

 

[washernut]

That sounds delish....thanks!

 

[gadgetgary]

Where I come from" butter is used for baking and toast.

Steve,

You need to get out a bit more. Suburban Hell is pretty big!

 

[toggleswitch]

Nah. When things are nice and new methinks it is best to be in, more than out.

 

[gadgetgary]

When things are nice and new methinks it is best to be in, m

Agreed...

 

[danemodsandy]

Comfort Food....

"Whatever happened to the "comfort food" craze a few years back?"

It was so expensive it stressed everybody out. What's so comforting about getting charged $17.95 for meat loaf at a faux diner?

 

[kenmore58]

Gary,

Definitely will swap recipes for pitcher!!!! Let's plan a get-together (maybe in Waterford or in Bristol or even Rhode Island). We'll cook. We'll take pictures. We'll have fun!!

Ron

 

[maytagbear]

Notes on the corn pudding:

Lightly grease the 9x9 pan with non-stick cooking spray.

Adding 2 eggs, beaten to combine, makes it a little "bread-ier," and easier to serve in a buffet situation. Also ups the protein content, for your vegetarian guests. You could also add some shredded Cheddar cheese, as well.

This is something of a sodium bomb, so if you can, get the no salt added whole kernel corn. (The no salt added canned corn tastes fresher, anyway)

A teaspoon of the GARLIC Tobasco, or a half teaspoon of the regular Tobasco cuts the percieved sweetness.
(this is pretty sweet tasting.)

Some variations of this include cooked crumbled bacon, or canned fried onions.

This doubles nicely, use a 13x9 pan, and baking time is increased a little...check at 50 minutes.

Lawrence/Maytagbear

 

[rp2813]

Washernut you captured the method with the Mirro perfectly. The manual for my 60's 4-quart says to set the heat so the weight jiggles a few times per minute. On my 8-quart aluminum Presto (bought it a couple of years ago) it says to let the weight jiggle slightly but continuously. I got tired of not being able to find new gaskets for the Mirro and bought the Presto because as stated above, you can find everything for them in a well-stocked hardware store and in fact the Ace down the street from me carries all of that stuff. I don't use my PC a lot so felt aluminum would last me long enough. Considering the 60's Mirro is still going strong I felt safe purchasing an aluminum Presto. I also don't trust them and won't leave them alone until I'm sure pressure has been reached and there are no leaks. The Mirro likes to leak just to the right of the handle--even with a new gasket--so I have to keep an eye on it, and this seems to be a common thing with that particular make. Maybe one too many times cooling it down quick under running water has caused some minor warping.

Now I'm getting hungry and need to start thinking about what I can throw in my PC for dinner this week. PC's can end up being faster than a microwave for certain dishes and are a great time saver.