Pressure Cookers - Love or Hate Them?
- Thread starter launderess
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launderess
Well-known member
Ingesting Aluminum
Aluminum is one of the most common elements on earth. You are probably taking in far more via other methods (breathing, drinking water or anything made from it, eating certain foods, and so forth), than what one is getting from one meal prepared in a pot made with the substance.
Antiacids, aspirin tablets, amoung other medications contain aluminum, and in amounts greater than one sees from normal cooking.
Aluminum is one of the most common elements on earth. You are probably taking in far more via other methods (breathing, drinking water or anything made from it, eating certain foods, and so forth), than what one is getting from one meal prepared in a pot made with the substance.
Antiacids, aspirin tablets, amoung other medications contain aluminum, and in amounts greater than one sees from normal cooking.
launderess
Well-known member
Another Thing
Unless one purchases those without, baking powder also contains aluminum. So in theory eating baked goods made with such a substance will also expose one to this element.
Unless one purchases those without, baking powder also contains aluminum. So in theory eating baked goods made with such a substance will also expose one to this element.
westingman123
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Love them!
Except when I let one explode with a dozen jars of beets in it. Grandma's kitchen was never the same.
Except when I let one explode with a dozen jars of beets in it. Grandma's kitchen was never the same.
toploader55
Well-known member
My PC. (Pressure Cooker)
Is My Grandmother's I think 1938-1940 series.
I use it almost daily when the Restaurant is not open. It is Cast Aluminum, It has a BiMetal Regulator that does NOT rock.
Cooks for me Perfectly just like 'Gram taught me to use it.
We'll all die of something whether it be from Aluminum, Big Pharma, or Genetically Altered vegetables that are "Round up" ready. Thank you Monsanto.
Can't find the pics. Must have moved them. Pic Later
Is My Grandmother's I think 1938-1940 series.
I use it almost daily when the Restaurant is not open. It is Cast Aluminum, It has a BiMetal Regulator that does NOT rock.
Cooks for me Perfectly just like 'Gram taught me to use it.
We'll all die of something whether it be from Aluminum, Big Pharma, or Genetically Altered vegetables that are "Round up" ready. Thank you Monsanto.
Can't find the pics. Must have moved them. Pic Later
I had a standard-issue Mirro and used it only a few times before I finally gave it away.
I, too, saw that episode of Lassie, PassatDoc, LOL.
I, too, saw that episode of Lassie, PassatDoc, LOL.
whirlcool
Well-known member
My Mother told me a story of once around 1948 or so she had a pressure cooker explode on her. She was cooking chicken soup. The carrots embedded themselves in the plaster in the ceiling!
I once let her Mirro run way too long (I forgot to lower the heat like she told me). It didn't explode. The safety valve melted. Then all kinds of smoke came out of the thing. When I came home and went into the house you could hardly see where you were going due to all the smoke. But the lid held, still on as tight as a drum! But she washed the unit out and bought a new safety valve and was good to go for many more years.
I once let her Mirro run way too long (I forgot to lower the heat like she told me). It didn't explode. The safety valve melted. Then all kinds of smoke came out of the thing. When I came home and went into the house you could hardly see where you were going due to all the smoke. But the lid held, still on as tight as a drum! But she washed the unit out and bought a new safety valve and was good to go for many more years.
sudsmaster
Well-known member
Well, like most things, it seems that some people adopt rigid opinions about this or that product or technology.
The Cuisinart develops 10 psi, as far as I can tell (a post in a blog from someone who said that is what Cuisinart Customer Support told him).
However, I don't know if the lower pressure has anything to do with the uneven cooking of the yellow beans. All it means is that the temperature reached at the high pressure setting will be below the temp reached by pressure cookers that get up to 15 psi, which as I recall from my bio lab/autoclave days, is about 251F. So the 10 psi electric pressure cooker might get up to 235F (I'm guesstimating, although there are probably tables or even equations that describe the exact temp reached at a specific pressure). Wait, I googled it, I was right, it's about 235F at 10 psi. This is definitely NOT slow cooker territory; it's much hotter. Also, the way to compensate for lower pressure and temp is to add time. And adding time would probably result in more even cooking, rather than more uneven cooking. In any case, I think the key is that the yellow beans really do need to be soaked overnight before any kind of cooking. Just my opinion, but I have noticed there is more variablility int the size and color of these beans that might be found with other varieties, such as pinto, black, and small red beans.
The Cuisinart develops 10 psi, as far as I can tell (a post in a blog from someone who said that is what Cuisinart Customer Support told him).
However, I don't know if the lower pressure has anything to do with the uneven cooking of the yellow beans. All it means is that the temperature reached at the high pressure setting will be below the temp reached by pressure cookers that get up to 15 psi, which as I recall from my bio lab/autoclave days, is about 251F. So the 10 psi electric pressure cooker might get up to 235F (I'm guesstimating, although there are probably tables or even equations that describe the exact temp reached at a specific pressure). Wait, I googled it, I was right, it's about 235F at 10 psi. This is definitely NOT slow cooker territory; it's much hotter. Also, the way to compensate for lower pressure and temp is to add time. And adding time would probably result in more even cooking, rather than more uneven cooking. In any case, I think the key is that the yellow beans really do need to be soaked overnight before any kind of cooking. Just my opinion, but I have noticed there is more variablility int the size and color of these beans that might be found with other varieties, such as pinto, black, and small red beans.
I was raised with a "presto" and have the Fagor now. Our family for 3 generations has used different makes and models. Mostly for quickly cook a whole chicken to make a chicken salad or the chicken and broth to make chicken and dumplings, Swiss steak, quick vegetable beef soup, pork and beef roasts can be quickly cooked after they are well seared/browned in a small amount of oil. Over the years we have had gaskets pop loose and quite a mess to clean up, probably poor maintenace and failure to replace parts in a timely fashion. I have not found my book since we moved. If you type in pressure cooking time charts Fagor's time charts pop up. I never, pressure cook pork chops they can turn to mush very quickly. arthur
http://fastcooking.ca/pressure_cookers/cooking_times_pressure_cooker.php
http://fastcooking.ca/pressure_cookers/cooking_times_pressure_cooker.php
Five
I have five pressure cookers; 1 HUGE pressure canner that I have mentioned on this board before, an old presto that has too warped of a bottom for my glass top electric stove, and three Kuhn Rikons.
I use them daily. Occasionally we have three pressure cooker meals. I have found that making peach or apple pandowdy in the big kuhn rikon makes a great and quick desert.
One thing to note: Despite what Kuhn Rikon says, their cookers DO NOT cook at 15psi. I obtained some engineering info from them; when the two red rings are visible, it is actually pressurized to .8 bar, or 11.6 psi. As the stem rises eventually it rises to...1.2 bar I think before it starts venting. 1.2 bar is 17 psi.
So don't can with the Kuhn-Rikons if you live about 3000 feet.
Having said that, I suspect the old pressure cookers didn't pressurize as consistently as the new ones since the timing for 15psi recipes work just fine in the Kuhn Rikon cookers.
I wouldn't be without (several). I take my smallest Kuhn Rikon even on (car) camping trips as it makes short work of dinner.
Hunter
I have five pressure cookers; 1 HUGE pressure canner that I have mentioned on this board before, an old presto that has too warped of a bottom for my glass top electric stove, and three Kuhn Rikons.
I use them daily. Occasionally we have three pressure cooker meals. I have found that making peach or apple pandowdy in the big kuhn rikon makes a great and quick desert.
One thing to note: Despite what Kuhn Rikon says, their cookers DO NOT cook at 15psi. I obtained some engineering info from them; when the two red rings are visible, it is actually pressurized to .8 bar, or 11.6 psi. As the stem rises eventually it rises to...1.2 bar I think before it starts venting. 1.2 bar is 17 psi.
So don't can with the Kuhn-Rikons if you live about 3000 feet.
Having said that, I suspect the old pressure cookers didn't pressurize as consistently as the new ones since the timing for 15psi recipes work just fine in the Kuhn Rikon cookers.
I wouldn't be without (several). I take my smallest Kuhn Rikon even on (car) camping trips as it makes short work of dinner.
Hunter
LOVE them!
Used to use a huge 6 liters AMC pressure pot, the best I've ever seen in my life!
When my roommate moved out, he took it with him (so would I have...)
Now I refrain to some basic Silit 4 liter cooker that I have got from my Dad.
It's got two inserts to be stacked inside, one has small holes in the bottom, the other one is just flat.
Even in this one, stampot is done so easily (a Dutch recipe I fell in in love with, could devour it anytime again)
Baked beans, cabbage stew, stampot, cauliflour, anything goes in it.
Juicing apples for long time bottling, asparagus soup, Prussian mushroom soup, Irish stew, Finnish meat dish, just anything. Couldn't do without a PC, nor without a blender.
All in (perhaps layered into these inserts), wait for the red thing to pop up, turn off heat, go away. After the indicator has sunken down, depressurize and enjoy!
One of the most useful kitchen things I have. Kudos!
Used to use a huge 6 liters AMC pressure pot, the best I've ever seen in my life!
When my roommate moved out, he took it with him (so would I have...)
Now I refrain to some basic Silit 4 liter cooker that I have got from my Dad.
It's got two inserts to be stacked inside, one has small holes in the bottom, the other one is just flat.
Even in this one, stampot is done so easily (a Dutch recipe I fell in in love with, could devour it anytime again)
Baked beans, cabbage stew, stampot, cauliflour, anything goes in it.
Juicing apples for long time bottling, asparagus soup, Prussian mushroom soup, Irish stew, Finnish meat dish, just anything. Couldn't do without a PC, nor without a blender.
All in (perhaps layered into these inserts), wait for the red thing to pop up, turn off heat, go away. After the indicator has sunken down, depressurize and enjoy!
One of the most useful kitchen things I have. Kudos!
Pressure cooking...
I grew up with Mum & Gran using these hissing temperamental things every week... we had a wooden floor in the family kitchen, my brother & I would dare each other to see how could jump on the floor closest to the stove to make the pressure knob explode with a loud HISSS and steam everywhere!!!
Mum had a episode where she tried to make jam of somekind in the cooker, she went to answer the phone & came back to a kitchen COVERED in oozing goo, the pressure release went off spraying jam EVERYWHERE!.
I still use my pressure cooker every week, curries, stews, vegies etc come out brilliantly. I now have a large Tefal model and it is stainless with aluminimum sandwiched into the base. I has a Sambonnet (Italian) model before that BUT had to give it awau as i couldnt get a new rubber seal :-(
http://www.tefal.com.au/All+Products/Cookware/Pressure+cookers/Products/clipso-easy/clipso-easy.htm
I grew up with Mum & Gran using these hissing temperamental things every week... we had a wooden floor in the family kitchen, my brother & I would dare each other to see how could jump on the floor closest to the stove to make the pressure knob explode with a loud HISSS and steam everywhere!!!
Mum had a episode where she tried to make jam of somekind in the cooker, she went to answer the phone & came back to a kitchen COVERED in oozing goo, the pressure release went off spraying jam EVERYWHERE!.
I still use my pressure cooker every week, curries, stews, vegies etc come out brilliantly. I now have a large Tefal model and it is stainless with aluminimum sandwiched into the base. I has a Sambonnet (Italian) model before that BUT had to give it awau as i couldnt get a new rubber seal :-(
http://www.tefal.com.au/All+Products/Cookware/Pressure+cookers/Products/clipso-easy/clipso-easy.htm
sudsmaster
Well-known member
Mom used to make a delicious lamb stew in her pressure cooker back in the 50's and 60's. She served it over rice and called it chop suey, but of course it wasn't anything near being actual chinese cuisine. Still, we loved it, and nobody has been able to pry the recipe out of her. "Oh, it was a lot of work" was the most I could elicit.
I had heard that once she exploded the pressure cooker onto the ceiling. I think that was spaghetti sauce. She said it took a while to clean up. She must have done a good job cleaning it, since I never saw any stain on the ceiling.
I had heard that once she exploded the pressure cooker onto the ceiling. I think that was spaghetti sauce. She said it took a while to clean up. She must have done a good job cleaning it, since I never saw any stain on the ceiling.
whitekingd
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- Mar 6, 2008
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A GREAT tool in the kitchen!
I love my Presto cookers. I have a 4 quart model 60, and a 6 quart "Meat - Master" 606. My stepfather teases my, saying "Who would want to build a bomb on their stove?" But as long as you replace the over pressure safety device, make sure the seal is in good condition, and DON'T leave it unattended they are very safe to use.
I love my Presto cookers. I have a 4 quart model 60, and a 6 quart "Meat - Master" 606. My stepfather teases my, saying "Who would want to build a bomb on their stove?" But as long as you replace the over pressure safety device, make sure the seal is in good condition, and DON'T leave it unattended they are very safe to use.
whirlcool
Well-known member
I grew up with Mum & Gran using these hissing temperamental things every week.
I got quite the laugh out of that line.
I think people who are afraid of pressure cookers have one of these in mind...
http://cgi.ebay.com/ws/eBayISAPI.dll?VISuperSize&item=310259791476
I got quite the laugh out of that line.
I think people who are afraid of pressure cookers have one of these in mind...
http://cgi.ebay.com/ws/eBayISAPI.dll?VISuperSize&item=310259791476
I had mine "explode" once, it was my own fault. I always precook my ribs in the pressure cooker, and this one time I did not position them correctly, and they blocked the center pressure regulator. I was out of the room and heard this "WOOSH!" and the safety valve blew out and a steam of hot, greasy water and steam sprayed out. I was a bit of cleaning but not too bad.
Now I just make sure that the ribs will not in any way block the valve and I'm good.
Now I just make sure that the ribs will not in any way block the valve and I'm good.
austinado16
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- Joined
- Dec 23, 2009
- Messages
- 617
You guys got me fired up...
So I went to the Presto website and purchased a new seal and air vent valve. They come as a kit for $7. For $3 more, I ordered their cook book. I'm gonna start using this thing more often!
So I went to the Presto website and purchased a new seal and air vent valve. They come as a kit for $7. For $3 more, I ordered their cook book. I'm gonna start using this thing more often!
westingman123
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- Jun 24, 2009
- Messages
- 1,541
da cookbook
Hey, man, you'll love some of those recipes! I have the book that came with my Mama's (avacado green) Presto. MMMM MMMM
Hey, man, you'll love some of those recipes! I have the book that came with my Mama's (avacado green) Presto. MMMM MMMM
launderess
Well-known member
Thanks Everyone For Your Suggestions, Comments & Tips.
With your assistance, and research/reading one has done so far, my head is nearly exploding! *LOL*
Did find out a few things: First it is best to decide what one wants to cook in a PC, then find one that suits, rather than the other way round.
For instance many older and some pressure cookers require one or more cups of water/fluid in order to reach the proper pressure. While this may be good for say corn on the cob, it can often mean certain other foods like meats may come out like "baby food", that is, mush.
Stainless steel isn't always better than aluminum, as many vintage SS units and some cheap modern ones do not have a "sandwich" core base, but are totally made of stainless. This can lead to hot spots and burning/sticking. Spoke to Presto earlier today (great telephone customer service by the way, and they are based in the USA!), and was told the early SS Presto models actually required a bit more water than their aluminum peers or modern units. This is to counter the fact they cook hotter and helps prevent scorching/burning of some foods.
OTHO, the Kuhn units, considered the TOL of pressure cookers aren't without some issues as well. While they do use less water any most other units out there (about 2 tablespoons), which is great for pressure cooking say beans, and have them emerge done, but still firm,and not like mush, the unit goes from "off" to "high" pressure. Instead of lowering the heat to create a lower pressure, one has to wait until the unit reaches it's high pressure, then "push" that temp down. Again depending upon what one cooking this may not cause any problems.
To be fair, the nice lady one spoke with at Presto stated the company has made changes in it's PCs to reflect modern tastes. Presto PCs today use less water than their older cousins, and the recipes have been changed to provide better results. Presto now recommends some foods such as rice be cooked in a bowl or some other insert.
As for jiggle weights versus spring loaded, everyone seems to have their own opinion. If you want safe "set it and forget it", PC cooking with no or little interaction, the modern quiet spring weighted models are fine. Others kind of like the noise and hissing of "first generation" cookers. For one thing it reminds them the thing is on and what it is doing.
With your assistance, and research/reading one has done so far, my head is nearly exploding! *LOL*
Did find out a few things: First it is best to decide what one wants to cook in a PC, then find one that suits, rather than the other way round.
For instance many older and some pressure cookers require one or more cups of water/fluid in order to reach the proper pressure. While this may be good for say corn on the cob, it can often mean certain other foods like meats may come out like "baby food", that is, mush.
Stainless steel isn't always better than aluminum, as many vintage SS units and some cheap modern ones do not have a "sandwich" core base, but are totally made of stainless. This can lead to hot spots and burning/sticking. Spoke to Presto earlier today (great telephone customer service by the way, and they are based in the USA!), and was told the early SS Presto models actually required a bit more water than their aluminum peers or modern units. This is to counter the fact they cook hotter and helps prevent scorching/burning of some foods.
OTHO, the Kuhn units, considered the TOL of pressure cookers aren't without some issues as well. While they do use less water any most other units out there (about 2 tablespoons), which is great for pressure cooking say beans, and have them emerge done, but still firm,and not like mush, the unit goes from "off" to "high" pressure. Instead of lowering the heat to create a lower pressure, one has to wait until the unit reaches it's high pressure, then "push" that temp down. Again depending upon what one cooking this may not cause any problems.
To be fair, the nice lady one spoke with at Presto stated the company has made changes in it's PCs to reflect modern tastes. Presto PCs today use less water than their older cousins, and the recipes have been changed to provide better results. Presto now recommends some foods such as rice be cooked in a bowl or some other insert.
As for jiggle weights versus spring loaded, everyone seems to have their own opinion. If you want safe "set it and forget it", PC cooking with no or little interaction, the modern quiet spring weighted models are fine. Others kind of like the noise and hissing of "first generation" cookers. For one thing it reminds them the thing is on and what it is doing.
toggleswitch
Well-known member
My Splendid model by Fagor is a 6 quart /litre stainless steel model.
It does not always seal properly to build pressure. I have become accustomed to letting the water boil first, THEN affixing the lid. Then I can tell relatively quickly if I need to re-seat the lid and play with the control valve.
This one has a sandwich disc bottom of various metals.
It does not always seal properly to build pressure. I have become accustomed to letting the water boil first, THEN affixing the lid. Then I can tell relatively quickly if I need to re-seat the lid and play with the control valve.
This one has a sandwich disc bottom of various metals.
toggleswitch
Well-known member
Damned those pesky Long Island water water- stains!
I have this steamer insert that I use to keep the food off the bottom which avoids scorching when a high heat is used and one can not stir due to the lid being affixed.
It is upside down here one can see its three little "legs."
I have this steamer insert that I use to keep the food off the bottom which avoids scorching when a high heat is used and one can not stir due to the lid being affixed.
It is upside down here one can see its three little "legs."
toggleswitch
Well-known member
Here is is inserted and in-place.
toggleswitch
Well-known member
Here it is with the optional glass lid. (Purchased separately)
It sure does make the bottom more versatile.
It sure does make the bottom more versatile.
whirlcool
Well-known member
I just could not fanthom the time when you don't hear the jiggle hiss, jiggle hiss , jiggle hiss of a Presto or Mirro pressure cooker! They just go together!
whirlcool
Well-known member
And Remember...
to get the best taste/appearance out of pressure cooked foods brown/sear well before cooking. It really does matter!
to get the best taste/appearance out of pressure cooked foods brown/sear well before cooking. It really does matter!
sudsmaster
Well-known member
Probably not a good idea to brown beans and artichokes.
kqkenmore
Well-known member
I have 4 of them 1 electric and 3 that are stovetop ones. Love them. I use them all of the time.
whirlcool
Well-known member
Do you like the stovetop PC's better?
launderess
Well-known member
Pressure Fried Chicken
While many swear by vintage Wearever and Presto "chicken bucket" pressure "fry" cookers for broasting chicken, they are considered unsafe by many, including the so called "Queen of Pressure Cooking", Miss. Vickie.
IIRC, some European pressure cookers are made for pressure frying, but not sure of the names.
Have had my mother's Wearever "Chicken Bucket" for ages, and did use it often, but haven't in awhile. For one thing the bottom of the pot is becoming warped (common to some aluminum pots and many pressure cookers made of that metal with time), and a member of the group here was adament about them being unsafe. All this being said the units go for serious money on eBay, especially NIB electric ones.
You can sauté mean with a little oil, and then pressure cook with some European cookers that come with smaller pans for that purpose, but it is not the same as deep frying under pressure. European pressure cookers can get away with this, FWIU because their design requires far less liquid to reach pressure than many American models. EU models can hit pressure with 1/2 cup of liquid versus the nearly two cups for some American models, especially vintage ones with "jiggle" weights.
While many swear by vintage Wearever and Presto "chicken bucket" pressure "fry" cookers for broasting chicken, they are considered unsafe by many, including the so called "Queen of Pressure Cooking", Miss. Vickie.
IIRC, some European pressure cookers are made for pressure frying, but not sure of the names.
Have had my mother's Wearever "Chicken Bucket" for ages, and did use it often, but haven't in awhile. For one thing the bottom of the pot is becoming warped (common to some aluminum pots and many pressure cookers made of that metal with time), and a member of the group here was adament about them being unsafe. All this being said the units go for serious money on eBay, especially NIB electric ones.
You can sauté mean with a little oil, and then pressure cook with some European cookers that come with smaller pans for that purpose, but it is not the same as deep frying under pressure. European pressure cookers can get away with this, FWIU because their design requires far less liquid to reach pressure than many American models. EU models can hit pressure with 1/2 cup of liquid versus the nearly two cups for some American models, especially vintage ones with "jiggle" weights.
norgeway
Well-known member
Colonel Sanders!
Pressure fried chicken for years in Prestos,a good friend of mine was a store manager for KFC in the early 60s and 70s,he taught me the method, it works with no problems, use a large pressure cooker,fill 1/2 full of peanut oil,heat to 350 on a deep fry thermometer,put in breaded chicken,put on lid, when 15 lbs is reached, time it 12 minutes, remove from heat,put a heavy dish towell over weight, remove slowly so the steam does not burn you, when the pressure is down, remove lid and take out chicken, the last stovetop models KFC used were Mirro Matics, 16 quart, Ray said you could do 4 chickens at a time.
Pressure fried chicken for years in Prestos,a good friend of mine was a store manager for KFC in the early 60s and 70s,he taught me the method, it works with no problems, use a large pressure cooker,fill 1/2 full of peanut oil,heat to 350 on a deep fry thermometer,put in breaded chicken,put on lid, when 15 lbs is reached, time it 12 minutes, remove from heat,put a heavy dish towell over weight, remove slowly so the steam does not burn you, when the pressure is down, remove lid and take out chicken, the last stovetop models KFC used were Mirro Matics, 16 quart, Ray said you could do 4 chickens at a time.
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