Experience with Pressure Cookers?!
I'm thinking about getting a pressure cooker!.
The price seems to range wildly and I don't know what to look for in terms of "features"!.
I remember that my mother told me that I should NEVER, NEVER, NEVER use a pressure cooker because they explode - but they seem to gaining popularity AND you can cook less expensive types of meat and still get good results!.
I'd love to hear comments, recomendations and any tips you might have about the use of Pressure Cookers!
Thank you!.Www@FoodAQ@Com
The price seems to range wildly and I don't know what to look for in terms of "features"!.
I remember that my mother told me that I should NEVER, NEVER, NEVER use a pressure cooker because they explode - but they seem to gaining popularity AND you can cook less expensive types of meat and still get good results!.
I'd love to hear comments, recomendations and any tips you might have about the use of Pressure Cookers!
Thank you!.Www@FoodAQ@Com
Answers:
Old-school pressure cookers were indeed prone to explosions!. Make sure you read the directions if you decide to get one!. For most of them, you're supposed to turn the heat down after things reach a full boil!.
Here's a link to a testing by Americas Test Kitchen (they publish reviews of lots of equipment and get no money for selling ads, and are a reliable source of information):
http://groups!.google!.com/group/rec!.food!.!.!.!.
If you'd just like a recommendation, go with the Magefesa Super Rapida (aka the 'Rapid II')!.Www@FoodAQ@Com
Here's a link to a testing by Americas Test Kitchen (they publish reviews of lots of equipment and get no money for selling ads, and are a reliable source of information):
http://groups!.google!.com/group/rec!.food!.!.!.!.
If you'd just like a recommendation, go with the Magefesa Super Rapida (aka the 'Rapid II')!.Www@FoodAQ@Com
Their best use is for home-canning foods!. I dont really use mine for cooking anything!.
The advantage is you're adding pressure to the boiling water!. With the 15psi weight, you're cooking at 250F!. So, boiling a chicken to make chicken soup might only take 15 mins (instead of boiling for an hour at 212F)!.
Personally, I boil the chicken with veggies, etc!. for an hour in a huge stock pot!. Then, I can pull off about seven quartz of stock and can them!. Then, I have some great homemade stock for making rice, soups, etc!.Www@FoodAQ@Com
The advantage is you're adding pressure to the boiling water!. With the 15psi weight, you're cooking at 250F!. So, boiling a chicken to make chicken soup might only take 15 mins (instead of boiling for an hour at 212F)!.
Personally, I boil the chicken with veggies, etc!. for an hour in a huge stock pot!. Then, I can pull off about seven quartz of stock and can them!. Then, I have some great homemade stock for making rice, soups, etc!.Www@FoodAQ@Com
Make sure it is very thick and has a pressure release valve or you will have your meal on the ceiling!. Make sure it has a good strong latching system!. These cut the time down a lot for cooking and do a great job!. The good thing too,, is you can make a broth and add potatoes and veggies and the flavors all infuse into each other!.!. they are truly worth having around!.Www@FoodAQ@Com
I'll bet there hasn't been a pressure cooker explosion in forty years!. My mom used to tell me the same thing, but I've never heard of it actually happening!. Just follow the manufacturers recommendations and any commercially made cooker should be fine!.Www@FoodAQ@Com
If you decide to get one!. make sure it has a pressure release valve!.
So it does not blow up in your face!. They are good as long as you know there limitations !.Www@FoodAQ@Com
So it does not blow up in your face!. They are good as long as you know there limitations !.Www@FoodAQ@Com