Pressure cooker anyone?

[vash]

That’s the plan. Sorta.

I got this.

[911_Dude]

GF made a banana bread in the Instant Pot yesterday, using the pressure cooker mode. Amazing loaf. Didnt know you could do that.

[stevej37]

Originally Posted by fintstone

We use one two or three times a week. Have a big one...and an even bigger one. Great tool. Tenderizes the toughest cuts of meat and cooks every bit off a bone.

I have used one of the presto 6 qt cookers with the jiggling relief valve on top, for at least 15 years.
Ribs are perfect with it. Half hour or less to cook them to fall-off-the-bone. Pull them out and throw them on the grill coated with bbq sauce to finish them...total time..an hour or so. Can't beat em.

[Danimal16]

I have had Fagors, Prestos, Mirrors and more, my favorite are the Fisslers. I also have an instant pot which is handy. Fisslers are a bit pricey but by far the most adoptable and versatile.

The flavor infusion is far superior (IMHO) than slow cookers.

[tabs]

Originally Posted by Danimal16

I have had Fagors, Prestos, Mirrors and more, my favorite are the Fisslers. I also have an instant pot which is handy. Fisslers are a bit pricey but by far the most adoptable and versatile.

The flavor infusion is far superior (IMHO) than slow cookers.

Have Fissler, Kuhn Rikon, 23 qt Presto, and 8l Fagor...pro select.

[Zeke]

I don't know any other way to cook artichokes.

[Deschodt]

75% of my cooking is in a pressure cooker... Soups, stews (meat and otherwise), veggies.. Even simple stuff like mashed potatoes made from scratch, 12 minutes under pressure... just takes something that might take hours down to 15 minutes...

[GH85Carrera]

We have a couple of favorite meals that are easy to make. One involves a lot of raw chicken. It is just weird to have fully cooked and super tender chicken in 20 minutes.

[dafischer]

We've got a Fagor 8l that's pretty much used for Pot Roast only. Easy to bleed off the pressure, without having to run it under cold water, by just turning the pressure control knob. Turns a 4 lb Chuck Roast into fall apart pot roast with potatoes, carrots, and gravy in about 1 1/4 hours.

[jyl]

Got a couple of Kuhn Rikons.

PCs are time machines. At high pressure, 15 min cooking in the PC is an hour's cooking normally. This allows you do to all sorts of things that you normally don't have time to do.

Example: start w/ fresh whole chicken and various veg. Cut breasts and legs off the chicken, throw skin and carcass in PC, add onion etc and boiling hot water from your electric kettle. Close PC and crank heat. Then cube the chicken meat and vegetables, season and sear the chicken cubes. When PC is hissing, reach over and lower heat. By the time you are done (15 min has passed in your kitchen), the PC has made chicken stock (1 hour has passed in the PC). Cool PC under running cold water, open PC, sieve out solids, retain liquid, add the cubed meat and veg, close PC and crank heat again. In 15 min you have chicken soup with freshly homemade stock. Total elapsed time about 45 min.

Or, come home w/ some beef short ribs, throw in PC with just enough red wine to cover, diced aromatics, salt, pepper, some beef stock (Better than Boullion etc). After 1 hour in the PC, cool and open PC and your short ribs are ready. Thicken liquid if you like.

Here's my quick ribs recipe. Ribs in PC with flavorful liquid of your choice, cook high pressure 1 hour. Remove ribs and cool in freezer until they aren't falling apart. Plenty of hot oil in deep pan, fry ribs until brown. Sauce and eat. Takes maybe 2 hours but only about 10 min of actual cooking activity.

[jyl]

Got a couple of Kuhn Rikons.

PCs are time machines. At high pressure, 15 min cooking in the PC is an hour's cooking normally. This allows you do to all sorts of things that you normally don't have time to do.

Example: start w/ fresh whole chicken and various veg. Cut breasts and legs off the chicken, throw skin and carcass in PC, add onion etc and boiling hot water from your electric kettle. Close PC and crank heat. Then cube the chicken meat and vegetables, season and sear the chicken cubes. When PC is hissing, reach over and lower heat. By the time you are done (15 min has passed in your kitchen), the PC has made chicken stock (1 hour has passed in the PC). Cool PC under running cold water, open PC, sieve out solids, retain liquid, add the cubed meat and veg, close PC and crank heat again. In 15 min you have chicken soup with freshly homemade stock. Total elapsed time about 45 min.

Or, come home w/ some beef short ribs, throw in PC with just enough red wine to cover, diced aromatics, salt, pepper, some beef stock (Better than Boullion etc). After 1 hour in the PC, cool and open PC and your short ribs are ready. Thicken liquid if you like.

Here's my quick ribs recipe. Ribs in PC with flavorful liquid of your choice, cook high pressure 1 hour. Remove ribs and cool in freezer until they aren't falling apart. Plenty of hot oil in deep pan, fry ribs until brown. Sauce and eat. Takes maybe 2 hours but only about 10 min of actual cooking activity.

[vash]

Holy crap! It works awesome! Scary at first.



I’m gonna make Pho Ga! Vietnamese chicken soup.

[wdfifteen]

Pressure cookers operate at between 10 and 15 psi. What is working on the food is the higher temperatures achieved at those pressures. This works especially well on cuts of meat with collagen, as it turns the collagen into tasty gravy.

[vash]

yea..i got the science down

the scary part was the actual tool. pretty scary when it is building up to pressure. i didnt know if the pressure indicator was stuck..or it wasnt enough pressure. i actually stopped, released the pressure and took the lid off to make sure i didnt miss one of those "remove before use" things holding the pressure knob still.

pretty simple device actually. i think an actually pressure gauge would be cool

[Evans, Marv]

Although the pressure seems scary, it's only two atmospheres.

[Fly Mach .86]

I remember some of the first underwater camera housings were made from pressure cookers.

[tabs]

I see a lot of pc's in thrift stores. Mostly prestos...but the first one I bought was a fissler made I w Germany.

[wdfifteen]

These are the ones we use. The big one will hold 8 pint jars for canning. The little one is a T-Fal that is for sissies, it has all kinds of fail safe stuff on it. It replaced a 50 year old Mirro that I couldn't buy a seal for anymore. All it had a weight to regulate pressure and a lead over temp plug that would blow out like a bullet if the thing got too hot.

[porsche4life]

Thuy uses and instapot to make Pho. Cuts the cook time more than in half.


We also use it for soups and stews, super tender meat in not much time. It’s a handy gadget, just have to hunt down recipes you like.

[vash]

Originally Posted by porsche4life

Thuy uses and instapot to make Pho. Cuts the cook time more than in half.


We also use it for soups and stews, super tender meat in not much time. It’s a handy gadget, just have to hunt down recipes you like.

i have a new binder full of crap i am gonna make.

Pho is leading the charge. RAMEN!!

i made a great pot of heirloom beans last night..super creamy beans with taut skin. vegan. in 15 minutes.

this chit is nuts!! i keep washing the pot and putting right back on the stove top. i havent even made cabinet space for it. mine is fairly gigantic. and heavy. very heavy.