my surprise kitchen favorite. my pressure cooker.

[berettafan]

Originally Posted by greglepore

Stovetop pressure cookers are the bomb for risotto. 10 min, mostly hands off....
I have an Instapot and only use it to make stock.

very cool thanks for posting that!

[masraum]

Originally Posted by jyl

I use my pressure cookers a lot.

Think of them as time machines. 15 min at high pressure = 1 hour normal cooking.

Typical uses:

1. Stock. Bones, carcass, veg, water. I PC it for 2 hours (8 hours). Then release pressure, and cook uncovered a while to reduce a bit. Every last bit of flavor extracted.

2. Soup. Brown stuff in the cooker, then add stock and PC for 15 min.

3. Ribs. Stock and ribs, PC 1 hour. Save the now super-stock, chill ribs in fridge, then wok fry with sauce. For even better, insert a deep fry step before the wok fry.

I have three stovetop PCs and one electric PC.

I'll have to try the PC for making chili. I normally make LARGE batches that wouldn't fit in the instapot that we have and they end up cooking for ~3hrs, but if it's quicker and easier, maybe I could go back to a smaller batch made more frequently.

[vash]

BTW. i find beans too foamy..it gets all up in the pressure relief port on my pot. that cant be a good thing.

i do beans old school. dutch oven, and the oven.

[masraum]

Originally Posted by vash

BTW. i find beans too foamy..it gets all up in the pressure relief port on my pot. that cant be a good thing.

i do beans old school. dutch oven, and the oven.

Good to know!

[zakthor]

I was cooking lentils in pressure cooker for 15 years - so convenient. But I never liked the taste of my curry. A few years ago I started simmering lentils on low and they seem to be softer and sweeter. I cook the red beans separate because they cook so much longer and same deal they get a velvet texture where pressure cooker leaves them frazzled and bitter.

Anyone heard of this? Some foods don’t like being cooked hot and fast? I’d love to know why.

Pretty much stopped us8ng my beloved iinsta pot.

[Shaun @ Tru6]

Originally Posted by zakthor

I was cooking lentils in pressure cooker for 15 years - so convenient. But I never liked the taste of my curry. A few years ago I started simmering lentils on low and they seem to be softer and sweeter. I cook the red beans separate because they cook so much longer and same deal they get a velvet texture where pressure cooker leaves them frazzled and bitter.

Anyone heard of this? Some foods don’t like being cooked hot and fast? I’d love to know why.

Pretty much stopped us8ng my beloved iinsta pot.

Things like this were always my suspicion.

[masraum]

Originally Posted by zakthor

I was cooking lentils in pressure cooker for 15 years - so convenient. But I never liked the taste of my curry. A few years ago I started simmering lentils on low and they seem to be softer and sweeter. I cook the red beans separate because they cook so much longer and same deal they get a velvet texture where pressure cooker leaves them frazzled and bitter.

Anyone heard of this? Some foods don’t like being cooked hot and fast? I’d love to know why.

Pretty much stopped us8ng my beloved iinsta pot.

And the interesting thing about that is that if you pull up recipes for Indian good with lentils, chickpeas, etc..., they almost all recommend the use of a pressure cooker.

[TimT]

My antique pressure cooker on my antique stove...Both work, but I use my instant pot more often as I don't lose a burner on the stove and it is more than just a pressure cooker..



15 psi = about 250deg F

[Bob Kontak]

Edit: oopsie on the duplicate mirro-matic info. Noisy but so many good meals

I do corn on the cob, ribs, rice and a few other things in the Instant Pot. You can Youtube what ever you want for recipes.

My mom had a mirro-matic with a jiggler pressure relief set-up. But it had TimT's patina not shiny.

5-10-15 psi.