If you want to go the electric route, I have the Instant Pot 7 in 1 and I absolutely love it.
http://amzn.com/B00FLYWNYQ
http://amzn.com/B00FLYWNYQ
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Pressure Cookers
- Thread starter appnut
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whirlcool
Well-known member
But We Like The Jiggle
Part of the charm of having a pressure cooker is the jiggle, jiggle, jiggle. I remember it from when I grew up and I know exactly how it is supposed to sound. To me a pressure cooker wouldn't be a pressure cooker without it.
Part of the charm of having a pressure cooker is the jiggle, jiggle, jiggle. I remember it from when I grew up and I know exactly how it is supposed to sound. To me a pressure cooker wouldn't be a pressure cooker without it.
Washingpowder
<span style="font-family: verdana,geneva;">I have not cooked many foods in my PC that foam and most of what I cook requires the slow release of pressure. However, on a couple of occasions I have cooked foods that required the quick release (the recipes advise which method to use). What I do is rock the release valve back and forth releasing a little at a time until I can open it all the way to let the pressure out.</span>
<span style="font-family: verdana,geneva;">It does spit a bit when it first starts out and if I opened the release valve all the way without releasing a little at a time I think I'd have a mess to clean up. So I do a little at a time until enough pressure releases that it's not spitting so much and then I open it all the way and let it come down. It amazes me how long it takes to release all the way so I can't imagine what would happen if one of these exploded.</span>
<span style="font-family: verdana,geneva;">This electric one is supposed to have all the necessary safeguards to avoid it blowing up and in the 15 years or so that I have been using them I've never had an issue.</span>
<span style="font-family: verdana,geneva;">I have not cooked many foods in my PC that foam and most of what I cook requires the slow release of pressure. However, on a couple of occasions I have cooked foods that required the quick release (the recipes advise which method to use). What I do is rock the release valve back and forth releasing a little at a time until I can open it all the way to let the pressure out.</span>
<span style="font-family: verdana,geneva;">It does spit a bit when it first starts out and if I opened the release valve all the way without releasing a little at a time I think I'd have a mess to clean up. So I do a little at a time until enough pressure releases that it's not spitting so much and then I open it all the way and let it come down. It amazes me how long it takes to release all the way so I can't imagine what would happen if one of these exploded.</span>
<span style="font-family: verdana,geneva;">This electric one is supposed to have all the necessary safeguards to avoid it blowing up and in the 15 years or so that I have been using them I've never had an issue.</span>
toploader55
Well-known member
Carry Over Cooking...
Is amazing in these vessels.
Some recipes tell you bring it up to pressure and then shut off the heat and let the pressure drop to it's own accord.
The results are amazing. I cook Organic Short Grain Lundbergs Brown Rice which is a 2 hour ordeal on the stove top but slashed to 45 minutes in the Presto.
Is amazing in these vessels.
Some recipes tell you bring it up to pressure and then shut off the heat and let the pressure drop to it's own accord.
The results are amazing. I cook Organic Short Grain Lundbergs Brown Rice which is a 2 hour ordeal on the stove top but slashed to 45 minutes in the Presto.
I was wondering
Bob,
What kind of pressure cookers do your friends have? You got to cook with that one, so if you like it...
Bob,
What kind of pressure cookers do your friends have? You got to cook with that one, so if you like it...
It's a Presto 4-quart SS. Last night's dinner was sliced ham and the leftover beans from Tues. or Wed. was combined with whole wheat pasta and 3 kinds of cheeses. I noticed some white beans in the pantry and commented excitedly the PC could be used again. Their comment, "we've created a monster". I BobLoaded their dishwasher last night (all prewashed before loading. A lot more than I've seen them get in it but to them apparently didn't appear unusual as they unloaded it earlier this morning and didn't notice anything unusual--I asked.
appliguy
Well-known member
Here’s a picture of my 1968 Presto Electric Pressure Cooker
My favorite things to cook in my pressure cooker are roasts and chicken. I can take a 3 to 4 pound roast and after 45 minutes in the pressure cooker it will come out so tender it shreds with a fork. I am going to try using it to make pulled pork too. I do not have the weight on the steam valve on the lid in the picture because I was just photographing the cooker hooked up to the very rare optional Control Master Automatic Timer I got off of Ebay. PAT COFFEY
My favorite things to cook in my pressure cooker are roasts and chicken. I can take a 3 to 4 pound roast and after 45 minutes in the pressure cooker it will come out so tender it shreds with a fork. I am going to try using it to make pulled pork too. I do not have the weight on the steam valve on the lid in the picture because I was just photographing the cooker hooked up to the very rare optional Control Master Automatic Timer I got off of Ebay. PAT COFFEY
toploader55
Well-known member
Pat...
What is the "Control Master" all about ?
I have never seen one of those. And I've never used a self contained Cooker.
I would think a self contained model would be safer for a first time user as opposed to learning on a stove top for the first few times.
My Grandmother used to watch me like a hawk until I got her routine down perfectly.
Are there automatic cut off regulators to prevent too much pressure ?
What is the "Control Master" all about ?
I have never seen one of those. And I've never used a self contained Cooker.
I would think a self contained model would be safer for a first time user as opposed to learning on a stove top for the first few times.
My Grandmother used to watch me like a hawk until I got her routine down perfectly.
Are there automatic cut off regulators to prevent too much pressure ?
On this site of the pond...
My family owns 3 Sicomatics by Silit and all of them are stove top units older than 15 years. They all work great and completly silent (as long as one does not use an induction hoob, which generally cause the valve to open a tiny bit). The mechanism consists of 2 valves, one being the cook valve and one the emergency valve. That emergency valve is generally not blockable and not removable. When ever pressure goes severly out of range, that thing opens, but reseals once pressure is back at normal. That never happend to us.
The cook valve has 2-3 pressure settings, dependent of the model. It is used to control pressure, vent the unit and release the pressure. Its usully a sliding selector or a turning dial.
You can use them as a usual pan, so you can use it as regular pot an of course with pressure.
If you pressurerise it, you put everything in and heat it up. Then, you put the top on. Close it (it twists into position) and leave the valve in position close. Once it boils, you hold the release valve open for about 30 seconds to remove any air. Select the desired cooking level and leave the heat high. There is a indicator on the valve that indicates when your pressure level is reached. Once you see it is within range, turn down the heat to a third or less if cook for more than 10 minutes. If you have times of 10 minutes and less, just turn it off.
You can remove the pressure on three ways: First, just let it cool down. Second, you can pull the valve back slowly and put it in the release position. Thats a bit noisy and produces a lot of steam, but rather fast. Last option to cool it down by runnig water over the top. Nothing special there.
Parts wise you need to exchange the lid seal every 5 years and the valve as needed. Both parts are about 10-40€.
We make mostly meat in it, as well as soup and sauces. Its used every few weaks.
My family owns 3 Sicomatics by Silit and all of them are stove top units older than 15 years. They all work great and completly silent (as long as one does not use an induction hoob, which generally cause the valve to open a tiny bit). The mechanism consists of 2 valves, one being the cook valve and one the emergency valve. That emergency valve is generally not blockable and not removable. When ever pressure goes severly out of range, that thing opens, but reseals once pressure is back at normal. That never happend to us.
The cook valve has 2-3 pressure settings, dependent of the model. It is used to control pressure, vent the unit and release the pressure. Its usully a sliding selector or a turning dial.
You can use them as a usual pan, so you can use it as regular pot an of course with pressure.
If you pressurerise it, you put everything in and heat it up. Then, you put the top on. Close it (it twists into position) and leave the valve in position close. Once it boils, you hold the release valve open for about 30 seconds to remove any air. Select the desired cooking level and leave the heat high. There is a indicator on the valve that indicates when your pressure level is reached. Once you see it is within range, turn down the heat to a third or less if cook for more than 10 minutes. If you have times of 10 minutes and less, just turn it off.
You can remove the pressure on three ways: First, just let it cool down. Second, you can pull the valve back slowly and put it in the release position. Thats a bit noisy and produces a lot of steam, but rather fast. Last option to cool it down by runnig water over the top. Nothing special there.
Parts wise you need to exchange the lid seal every 5 years and the valve as needed. Both parts are about 10-40€.
We make mostly meat in it, as well as soup and sauces. Its used every few weaks.
xraytech
Well-known member
I've wanted to get a pressure cooker for the past 2 years, I want the electric Presto pressure cooker. Last year I couldn't afford one, I just started looking again and apparently they no longer make them.
I wanted it since it was a regular presto model, but with the ControlMaster.
I wanted it since it was a regular presto model, but with the ControlMaster.
My mom
used her Revere 1950 and I still use that today. But I have pressure cooked for most of my adult life, I wouldn't be without one! I just got Fred and Greg into pressure cooking, well Greg hasn't jumped on the bandwagon yet but Fred has and is sailing along making complete dinners for Robert in his Revere.
A fantastic company that direct markets sells the best line of stove top pressure cookers out there.
Its called Pro Selections, mine are all hitting 30 years of weekly use and still going strong! I posted the link for ya'll below.
I have just gotten into 1950's pressure cookers and have a collection of them of which my all time favorite meal maker is the MinitMaid!!
http://www.pro-selections.com
used her Revere 1950 and I still use that today. But I have pressure cooked for most of my adult life, I wouldn't be without one! I just got Fred and Greg into pressure cooking, well Greg hasn't jumped on the bandwagon yet but Fred has and is sailing along making complete dinners for Robert in his Revere.
A fantastic company that direct markets sells the best line of stove top pressure cookers out there.
Its called Pro Selections, mine are all hitting 30 years of weekly use and still going strong! I posted the link for ya'll below.
I have just gotten into 1950's pressure cookers and have a collection of them of which my all time favorite meal maker is the MinitMaid!!
http://www.pro-selections.com
appliguy
Well-known member
Eddie the Control Master was the Presto Temperature Probe that was made to fit a number of Presto Portable Appliances (other companies like GE, Westinghouse and Farberware used the same idea too). You could use one probe on Presto’s Electric Fry Pan, Dutch Kettle, Mini Oven, Griddle, or Saucepan. If you had the Control Master Automatic Timer Probe that I have the main difference is that the temperature probe is wired to a clock work timer with a back lit dial that you plug into the wall and when the time you set is up a bell rings and the timer switches off the current to the appliance. As for a self contained pressure cooker being safer to use and easier too…I agree with you. To use mine all you do is put the food and water in the cooker, secure the lid and turn the temperature on the probe all the way up. When the weight starts to hula you turn down the temperature until the pilot light goes out on the probe and then you set your timer for how long you want the meal to cook (or in the case of the automatic probe you set the timer from the hold setting to the amount of time you want the meal to cook) The probe cycles on and off during the cooking period to keep the pressure at the proper place…it is like you say….easy….PAT COFFEY
Oh John!
Those cookers look more like surgical apparatus!
Those cookers look more like surgical apparatus!
Surgical
apparatus indeed !! Those do the best rack of lamb I've ever made, and all the vegetables to boot !
apparatus indeed !! Those do the best rack of lamb I've ever made, and all the vegetables to boot !
Maybe not surgical, but definitely medical
An Autoclave sterilzer is functionally similar to a pressure cooker.
You can look it up.
Lawrence/Maytagbear
An Autoclave sterilzer is functionally similar to a pressure cooker.
You can look it up.
Lawrence/Maytagbear
I cooked four huge country style ribs in the 8-quart Presto for dinner tonight. Seasoned with salt, pepper and hot paprika, then browned in olive oil on all sides in the cooker, removed to a platter and dumped in a halved and thinly sliced large onion and a bit of liquid to deglaze, then put the ribs back in and added around 2 cups of liquid (water, ketchup, cider vinegar, soup seasoning (like Maggi -- instead of worcestershire), celery salt and a dash of liquid smoke.
Brought up to pressure, let the weight rock for 15 minutes, cut the heat and allowed pressure to reduce on its own.
The ribs were fabulous! Tender as if braised for hours. I looked up recipes on line before checking the Presto booklet, which had something similar, so I tweaked it a bit to make it my own. I like that there was no sugar, and that the finished sauce didn't have that cloying bottled bar-b-que taste.
I can't imagine doing ribs any other way. It was a cinch!
Brought up to pressure, let the weight rock for 15 minutes, cut the heat and allowed pressure to reduce on its own.
The ribs were fabulous! Tender as if braised for hours. I looked up recipes on line before checking the Presto booklet, which had something similar, so I tweaked it a bit to make it my own. I like that there was no sugar, and that the finished sauce didn't have that cloying bottled bar-b-que taste.
I can't imagine doing ribs any other way. It was a cinch!
Medical indeed!
Now Bob, how can we help you further? Do you already have a hunch what kind of pressure cooker you want?
Now Bob, how can we help you further? Do you already have a hunch what kind of pressure cooker you want?
toploader55
Well-known member
Jon
I've seen the Minute Maids at your house and would never doubt your word.
But the Rack of Lamb thing... You'll have to bring one down to the Cape so I can experience this procedure.
After years of being in the Restaurant industry, I have always done the Hot Sear Crust thing on a Rack.
I'll have to find me a Minute Maid. And maybe 2. I'll send one to Bob !!!
Bob.. BTW... Just on FleaBay... There are quite a few Prestos there.
I've seen the Minute Maids at your house and would never doubt your word.
But the Rack of Lamb thing... You'll have to bring one down to the Cape so I can experience this procedure.
After years of being in the Restaurant industry, I have always done the Hot Sear Crust thing on a Rack.
I'll have to find me a Minute Maid. And maybe 2. I'll send one to Bob !!!
Bob.. BTW... Just on FleaBay... There are quite a few Prestos there.
passatdoc
Well-known member
WMF
I bought a WMF set and it arrived this week. I waited for a sale and paid $150 (one day special) for a 3.5 and 6.5 quart set---they use the same pressure lid, and it also came with an extra glass lid, which enables either pan to be used as a covered sauce pan or stock pot. However, when I opened the box, they had shipped me the 4.5/6.5 qt set, which costs more. Either they goofed or they ran out of the 6.5/3.5 sets. The smaller cooker looks fine for making a meal for two or three. For larger crowds, the 6.5 will be needed. I just washed them a few days ago and have not had a time to try them. They can be depressurized in one of three ways: natural cool down; run cold water over the cooker (not too water-wise given California's drought), and the lock on the handle can be released, which releases the steam (180 degrees away from the user.
I was terrified of pressure cookers after watching an episode of "Lassie" in which a pressure cooker exploded and nearly killed Lassie. Given that technology has improved since the 1960s, I am willing to give it another try.
I"m happy this thread started, I'm learning a lot of tips.
http://www.wmfamericas.com/shop/coo...-cooker-sets/perfect-plus-pressure-cooker-set
I bought a WMF set and it arrived this week. I waited for a sale and paid $150 (one day special) for a 3.5 and 6.5 quart set---they use the same pressure lid, and it also came with an extra glass lid, which enables either pan to be used as a covered sauce pan or stock pot. However, when I opened the box, they had shipped me the 4.5/6.5 qt set, which costs more. Either they goofed or they ran out of the 6.5/3.5 sets. The smaller cooker looks fine for making a meal for two or three. For larger crowds, the 6.5 will be needed. I just washed them a few days ago and have not had a time to try them. They can be depressurized in one of three ways: natural cool down; run cold water over the cooker (not too water-wise given California's drought), and the lock on the handle can be released, which releases the steam (180 degrees away from the user.
I was terrified of pressure cookers after watching an episode of "Lassie" in which a pressure cooker exploded and nearly killed Lassie. Given that technology has improved since the 1960s, I am willing to give it another try.
I"m happy this thread started, I'm learning a lot of tips.
http://www.wmfamericas.com/shop/coo...-cooker-sets/perfect-plus-pressure-cooker-set
Eddie
I brown the rack first then add the veggies, red wine and wail it up to high for 10 minutes , juicy, brown on the outside, pink on the center! I have one at the Cape already, next time Im' down we'll do ribs.
Say in 2 weeks!
I brown the rack first then add the veggies, red wine and wail it up to high for 10 minutes , juicy, brown on the outside, pink on the center! I have one at the Cape already, next time Im' down we'll do ribs.
Say in 2 weeks!
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