Pressure Cookers - Love or Hate Them?

[300c]

Great for Boiled Peanuts

I use my Presto for boiled peanuts. I got the recipe from a cookbook that came with the pressure cooker.

 

[norgeway]

I Hate Mexican Food!!!

Im glad someone else does!!! it all tastes like cumin powder too me, and that smells like dirty socks!!! Pressure cookers are NOT dangerous in themselves, and to my mind the new ones are no more convienient or safer than the old ones, its all about common sense!

 

[iheartmaytag]

The Fagor is supper neat. I wanted one until I looked at the prices "Holy Sh*T". I'll keep using my Mom's Miro-Cooker.

 

[frigilux]

CAUTION: Be sure the instruction manual says it's OK to cook rice in your pressure cooker. Although I don't have one anymore, I recall that the manual warned against cooking rice, as a grain could plug up the venting hole. I think mine was a standard issue Mirro, with the hissing, bouncing vented gauge.

 

[maytagbear]

Rice can be safely cooked

in a pressure cooker, and I do it frequently. The thing is to follow the direction to add 1 TABLESPOON butter or oil per cup of raw rice, and to make sure the vent pipe is clear (in jiggle top) cookers.

Lawrence/Maytagbear

 

[joeekaitis]

A tablespoon of extra virgin olive oil per cup of rice . . .

. . . not only reduces foaming but imparts a wonderful flavor and adds cholesterol-fighting nutrients. Never fill the pot more than half full with both rice and water.

 

[austinado16]

Thanks for the tip on adding oil or butter. I'll try that next time.

My Presto cook books give instructions on how to cook rice, although I just dumped half a bag in to the cooker, added 1-1/2 cups water and let the magic work for 10min. I let it cool on it's own, and when I took the lid off, I had perfect rice. The cook books want it put into a metal bowl, with water in the bowl, and then set that down into the cooker, with water in the cooker. Apparently that keeps the rice from frothing and potentially clogging the vent.

 

[launderess]

Thanks Everyone!

For the tips, suggestions, comments and recipes.

Nabbed an Magefesa "Rapid II" off fleaPay awhile ago, but didn't get to try it out until Sunday night. Made corned beef (no cabbage nor potatoes, served with rice and veggies instead), and it came out a treat.

Wasn't really going to do CB, but it was one of the few cuts of meat at the market one could do in a PC that are "easy" for a start. Also if one had time would rather have gone over to Whole Foods for an "organic" brisket, as the nitrate, phosphate, sodium filled versions sold a the supermarket aren't something I'd eat often,but for one night could deal.

Used a combination of recipes from Ms. Vicki and a copy of "Better Homes Step by Step Cookbook". The cookbook one has had since "hope chest days" and used their version of a CB dinner (with carrots, potatoes, etc..) before and really like the brown sugar and mustard glaze applied after cooking the brisket. Miss. Vickie's site was many to suss how to get the project done, the manual from Magefesa is stingy with details and such.

All and all am that well pleased with my first effort at CB in a pressure cooker. It was done in about 50 minutes, was "falling apart tender" and gobbled up quickly, though there is enough for sandwiches or leftovers.

The Magefesa "Rapid II" PCs came highly rated in their day, but aren't imported to the States anymore (they are made in Spain). Unit comes up to pressure quickly and holds temp quite easily. The only tricky part for me at first is learning how to set the pressure regulator. You see there is a knob allowing one to set pressure at "I" or "II", low or high if you will, which when various pressure levels are reached at each setting (again, I and II), give four different PSI levels (8,10,12 and 15). Manual does not tell you set the pressure regulator before closing the lid. You then wait for steam to build, pushing up the indicator to whatever level (I or II) you need. Yes, this is not like your simple "jiggle" top PC.

Have to say quite unlike jiggle top pressure cookers, this thing is quiet. You wouldn't know anything was going on aside from a hissing sound every now and then as the system regulates pressure.

 

[launderess]

These Are Them

Current set being offered on fleaBay

Pardon Our Interruption...

 

[toggleswitch]

L/Mb and other kind souls.

i saw the one recipe above, but

How much rice is being cooked in the PC and for what duration of time? Fro white? for Brown rice? Quick release or let the steam pressure come down of its own accord?

What is the time savings as opposed to 14 minutes (1 cup rice) and 21 minutes (two cups rice) stove top?

Thanks!

 

[launderess]

Toggles

Cannot offer assistance with rice in a PC. Never have nor probably would bother as one was taught years ago how to do it on stove top with a heavy pan, and can obtain perfect results with either brown or white.

Methinks the problems and or confusion comes from the fact cooking rice can create froth, and that is not a good thing in a PC. However given as there are different makes and types of pressure cookers, some seem better at coping than others.

Did read somewhere that all "rice cookers", those gadgets long used in Asian countries and sold almost everywhere now are "pressure cookers" to some degree, but cannot vouch for this.

 

[maytagbear]

Rice under pressure

1 level measuring cup long grain white rice (Carolina, Uncle Ben's, Basmati-)

1 tablespoon compatible fat per cup of rice. Butter, olive oil, "salad" oil.....

1 peeled clove of garlic (optional, but highly recommended)

2 1/2 cups water, chicken broth, beef broth, or vegetable broth(if you must)

A little salt (little, none if using salted broth)
A little black pepper.

No need to rinse rice, unless you must.

Heat fat in pressure cooker. Add raw rice, stir well for a minute or two. Add the broth. Cover, bring up to pressure. Cook for 10 minutes. Cook for 12 minutes if using Uncle Ben's.

Release pressure immediately.

Let rest on trivet or cold burner for a full minute or so. Uncover, and fluff with fork.

Lawrence/Maytagbear