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Old pressure cooker?

cfile said:
Mine is similar to Courtney's.. Courtney, remember when we had the conversation re the pressure cooker and the lamb shanks? :) You gave me courage :)
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Wahoo! It really does cook amazing.
Honestly, one of the things I love about mine is it has 3 failsafes so I shouldn't end up with potatoes or spaghetti sauce all over the place!
 
cookingmylife said:
She didn't can but I did once Dick showed me how to use the pressure cooker. Then I got tired of the work involved including making sure I got a big supply of canning tomatoes
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I love my pressure cooker for canning because it makes 5-8 jars depending on the size. It's perfect for small batches for my little family! I hear you about the work though. I made peaches this summer.
Chicken is super easy and not much work though.
 
I use mine a lot, is great as it more than halfs the time of cooking beans, which in Brazilian culinary is a staple.
If you want, I ll get you recipes!!!!!
 
MrsPeel said:
I use mine a lot, is great as it more than halfs the time of cooking beans, which in Brazilian culinary is a staple.
If you want, I ll get you recipes!!!!!
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Sounds good! I thought about beans, but then I cook mine in a small crock pot before using them. It takes only 1-1/2 hours that way. I put them on after breakfast and by lunch I've remembered about them and they're all set to use.
 
Ya'll are making me want to keep mine for a bit and experiment, especially if it cooks dried beans fast!
 
QuiltyMom said:
Sounds good! I thought about beans, but then I cook mine in a small crock pot before using them. It takes only 1-1/2 hours that way. I put them on after breakfast and by lunch I've remembered about them and they're all set to use.
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how much beans and w3hat kind, Jan? I do black beans or brown ones, we call them mulatoes, in Rio is the black ones, when you go northeast is the brown ones, the black take longer but in the pressure cooker on the stove , 250/300g take me half hour.....
I ll get you recipes as soon as I have dealt with the BYOC :heartlub:heartlub:heartlub by the way, ladies, there is soooooooo muych gorgeousness...and I am so slow, I'm already crying I wont be able to scrap it all!!!!!!
 
MrsPeel said:
how much beans and w3hat kind, Jan? I do black beans or brown ones, we call them mulatoes, in Rio is the black ones, when you go northeast is the brown ones, the black take longer but in the pressure cooker on the stove , 250/300g take me half hour.....
I ll get you recipes as soon as I have dealt with the BYOC :heartlub:heartlub:heartlub by the way, ladies, there is soooooooo muych gorgeousness...and I am so slow, I'm already crying I wont be able to scrap it all!!!!!!
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Since I am a pescatarian I eat a LOT of beans: beans and rice, in soup, by itself, fixed up, mashed up ... whatever. I just don't like limas or favas for they are too dry. Some lentils can be that way, too. I can't eat gluten, dairy, soy, nuts or eggs either, which makes recipe finding a chore. I can adapt most anything, but I can also make something for the boys and something separate for me.
 
we eat a lot of fish and we are trying gluten free as I seem to get better when we do, plus I cant do salt, sugar or fats ...basically, nothing LOL no now seriously, I have recipes to adapt for you & for Sidney, will get it together soon!!!
Can you do brown or green lentils? they call them continental here, because the lentil they use the most if that tiny red ones....
 
QuiltyMom said:
Sounds good! I thought about beans, but then I cook mine in a small crock pot before using them. It takes only 1-1/2 hours that way. I put them on after breakfast and by lunch I've remembered about them and they're all set to use.
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From dry? Or from soaked?
I usually cook mine from dry in under 1 hour. No soaking.

I still say though: Will you really use it? Or do you just like the idea of using it?
 
Oh! and rice. I love to do rice in the pressure cooker. I throw in the rice, the water, bring it to pressure and let it cook for 5 minutes (basmati), then release pressure for 10 minutes and voila! perfect rice, with no babysitting.
Brown rice takes longer, 20 minutes to the consistency we like around here.
 
bestcee said:
From dry? Or from soaked?
I usually cook mine from dry in under 1 hour. No soaking.

I still say though: Will you really use it? Or do you just like the idea of using it?
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bestcee said:
Oh! and rice. I love to do rice in the pressure cooker. I throw in the rice, the water, bring it to pressure and let it cook for 5 minutes (basmati), then release pressure for 10 minutes and voila! perfect rice, with no babysitting.
Brown rice takes longer, 20 minutes to the consistency we like around here.
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Gaah! I don’t know the answer if I like the thought of it or not! I’m thinking that I should at least try using it before I make a decision. It’s in immaculate condition, too.

I cook my beans from dry (love the cost savings and no can to recycle). There have been times I wish I had a faster way to cook them because I’ve forgotten to pre-soak. I have an amazing mini-rice cooker for my rice that I use just about every day, so I probably wouldn’t use it for that.

Decisions decisions!! :cornfused
 
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