Ever use a pressure cooker?!
Ever use a pressure cooker?
Pressure cooked garbanzos leave the canned kind in the dust.
Additional Details2 months ago
New ones are very safe. They slobber up the stove but cannot explode. Beans may clog the valve but they still cook--must unclog valve with cleaning. Old bargain pressure cookers may not be as safe and often are warped and don't work well. I got mine a stainless steel Fagor for just $40 with free shipping. It's fanastic.
2 months ago
One thing about cooking legumes: they must be soaked overnight. Oh, you can pressure cook them dry and add extra time--trouble is they don't taste good. Many beans will clog your valve but soybeans always do. This is not a problem at least with my cooker. It has three safety devices, the simplest of which is the abilty of the gasket to blow out under excess pressure. This is messy but fool-proof. If you thresh the skins off the soaked beans (which takes patience) you solve the clogging problem and reduce the gassiness of the beans, according to reading. Soybeans alone are very tasteless. I added about 10 percent garbanzos and pureed the result adding only salt and it is delicious. Lasts a few days in the refrigerator but must be checked--it does go sour. I got into it when they jacked up the price of tofu. I hate being like a hostage.
Answers:
2 months ago
New ones are very safe. They slobber up the stove but cannot explode. Beans may clog the valve but they still cook--must unclog valve with cleaning. Old bargain pressure cookers may not be as safe and often are warped and don't work well. I got mine a stainless steel Fagor for just $40 with free shipping. It's fanastic.
2 months ago
One thing about cooking legumes: they must be soaked overnight. Oh, you can pressure cook them dry and add extra time--trouble is they don't taste good. Many beans will clog your valve but soybeans always do. This is not a problem at least with my cooker. It has three safety devices, the simplest of which is the abilty of the gasket to blow out under excess pressure. This is messy but fool-proof. If you thresh the skins off the soaked beans (which takes patience) you solve the clogging problem and reduce the gassiness of the beans, according to reading. Soybeans alone are very tasteless. I added about 10 percent garbanzos and pureed the result adding only salt and it is delicious. Lasts a few days in the refrigerator but must be checked--it does go sour. I got into it when they jacked up the price of tofu. I hate being like a hostage.
I use them all the time! I've even added another one to my 'inventory' recently. Pressure cooking soybeans prevents the grittiness that folks sometimes complain of and they're indispensable for canning.
The new ones have one drawback to the old ones. The older ones built up a LOT more pressure before the safety plug would blow out
I've used pressure cookers since the '60s and have never been able to get one to explode! I have come close a few times though (making TVP
Source(s):
Vegetarians do not eat fish. A fish eater is a Piscivore. Spread the correct word!
http://www.thefreedictionary.com/piscivo...
I am afraid of blowing up a pressure cooker...is it safe?
So you love yours, huh!? I just got a nice Rival one as a gift, but I haven't used it yet! My friend has one and she LOVES it...uses it all the time and swears by it! I don't think she has tried beans though...I will have to pass that on! Sorry I can't give you feedback on it, but you've inspired me to get mine unpacked and use it! Thanks!
i daily use a pressure cooker for cooking. It saves a lot of time, fuel and besides it has no risk factors attached. In India normally every family uses pressure cookers for cooking rice and pulses.