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BS: Pressure Cooker Recipes

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Pete Jennings 16 Nov 11 - 09:48 AM
GUEST,999 16 Nov 11 - 10:13 AM
GUEST 16 Nov 11 - 02:07 PM
Richard Bridge 16 Nov 11 - 03:00 PM
GUEST,999 16 Nov 11 - 03:42 PM
Richard Bridge 16 Nov 11 - 06:00 PM
Acme 16 Nov 11 - 06:20 PM
GUEST,999 16 Nov 11 - 06:45 PM
Desert Dancer 16 Nov 11 - 08:11 PM
maire-aine 16 Nov 11 - 09:20 PM
Richard Bridge 16 Nov 11 - 10:34 PM
Richard Bridge 16 Nov 11 - 10:49 PM
Janie 17 Nov 11 - 12:05 AM
Acme 17 Nov 11 - 12:35 AM
Bert 17 Nov 11 - 05:51 AM
gnu 17 Nov 11 - 02:38 PM
Bert 17 Nov 11 - 03:02 PM
lefthanded guitar 17 Nov 11 - 03:09 PM
pdq 18 Nov 11 - 10:37 AM
Richard Bridge 18 Nov 11 - 01:34 PM
Richard Bridge 18 Nov 11 - 01:48 PM
open mike 19 Nov 11 - 01:07 AM

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Subject: BS: Pressure Cooker Recipes
From: Pete Jennings
Date: 16 Nov 11 - 09:48 AM

Remove all furniture etc from kitchen. Fill pressure cooker with good sized blobs of different coloured oil paint. Lay large stretched canvas on floor. Put pressure cooker on hob, leave for a few hours and, Hey Presto! your very own Jackson Pollock, with matching walls. Saved yourself about $50million.


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Subject: RE: BS: Pressure Cooker Recipes
From: GUEST,999
Date: 16 Nov 11 - 10:13 AM

Probably get you a pressure cooker for the mail cost. I understand Richard Bridge might have one he'd part with. All's ya gotta do is get the lid off.


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Subject: RE: BS: Pressure Cooker Recipes
From: GUEST
Date: 16 Nov 11 - 02:07 PM

We used to make a 'fridge' soup or stew in our pressure cooker.
Anything you had in the fridge went in- beans, bones, potatoes, squash, parsley and garlic, assorted veggies. Amazingly delicious-and I miss that old fashioned home cooked food.

And it didn't explode. Haven't used on or seen one in decades. Cooking in it was a breeze, but cleaning it was something else- it required a sink the size of Brazil a box of brillo, and three rinses- guess that's why they're not in fashion now.

Besides that hand grenade thing. ;D


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Subject: RE: BS: Pressure Cooker Recipes
From: Richard Bridge
Date: 16 Nov 11 - 03:00 PM

Hey Bruce, it's nearly working. I have pressure. I just don't know how much!

As for washing it - that's what dishwashers are for.

Mine is only 2.5 quart so will fit in a normal sink.


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Subject: RE: BS: Pressure Cooker Recipes
From: GUEST,999
Date: 16 Nov 11 - 03:42 PM

"Hey Bruce, it's nearly working. I have pressure. I just don't know how much!"

Richard, at our age that's a frequent worry.


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Subject: RE: BS: Pressure Cooker Recipes
From: Richard Bridge
Date: 16 Nov 11 - 06:00 PM

Hell, as you pointed out I look 90 but you only 40.

If I remember correctly.


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Subject: RE: BS: Pressure Cooker Recipes
From: Acme
Date: 16 Nov 11 - 06:20 PM

So where are the recipes mentioned in the thread title? Is this false advertising?

SRS


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Subject: RE: BS: Pressure Cooker Recipes
From: GUEST,999
Date: 16 Nov 11 - 06:45 PM

Richard, it was the other way 'round my son.

##############################################


The History of the Pressure Cooker

The invention of the pressure cooker is credited to Denis Papin, a French physicist. Perhaps this partially explains why nearly every household in France has a pressure cooker. Papin demonstrated his "steam digestor" in May of 1679 in London, England to the Royal Society by cooking bones with it. He "found that food cooked rapidly, requiring less fuel, and that even old meat became tender, with much nourishment extracted from the softened bones, advantages which he considered would be of considerable value..." [1]

The term pressure cooker first appeared in print in 1915 in the Journal of Home Economics [2]. The first commercial saucepan-style pressure cooker debuted in the United States at the New York World's Fair in 1939. This aluminum pressure cooker was made by the National Pressure Cooker Company which, since 1953, has been called National Presto Industries [3]. Presto's designs haven't changed significantly since that time. Development of the modern new generation pressure cooker was continued by European pressure cooker manufacturers after World War II to the present.

References:

1. Anita McConnell, 'Papin, Denis (1647-1712?)', Oxford Dictionary of National Biography, Oxford University Press, 2004.

2. The Oxford English Dictionary, Second Edition, Clarendon Press, 1989.

3. National Presto Industries, Inc. website.

from the www

###############################################

SRS:

1) Put food in the pressure cooker
2) Cook it
3) Get in touch with Richard when you can't get the top off it
4) Call a pizza place that delivers
5) Bon appétit


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Subject: RE: BS: Pressure Cooker Recipes
From: Desert Dancer
Date: 16 Nov 11 - 08:11 PM

I never saw a pressure cooker with an actual gauge. You just went by the amount of jiggling of the pressure regulator weight.

Much more info (and recipes!)here, with some pressure specifics here
~ Becky in Tucson
whose mother used one a lot pre-microwave
I used one some, but never got in the habit


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Subject: RE: BS: Pressure Cooker Recipes
From: maire-aine
Date: 16 Nov 11 - 09:20 PM

Here's the link to a pressure-cooking-blog the I follow on FB. Lots of good ideas. One of their links gave instructions for cooking brown rice, so that's the only method I use now.


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Subject: RE: BS: Pressure Cooker Recipes
From: Richard Bridge
Date: 16 Nov 11 - 10:34 PM

Here's an example of a similar but different indicator weight.

http://shopping.yahoo.com/789923598-pressure-cooker-09914-pressure-tru-indicator-regulator-weight-9914/

The little dum in the middle rises as pressure increases, revealing alternating black and white stripes. One white stripe - 5 psi. 2 - 10 psi. 3 - 15 psi "cooking range".


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Subject: RE: BS: Pressure Cooker Recipes
From: Richard Bridge
Date: 16 Nov 11 - 10:49 PM

Here's a picture of a different model with an indicator weight much more like mine showing the stripes:

http://news.google.com/newspapers?nid=1144&dat=19460714&id=rAkeAAAAIBAJ&sjid=zkwEAAAAIBAJ&pg=3622,5211502


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Subject: RE: BS: Pressure Cooker Recipes
From: Janie
Date: 17 Nov 11 - 12:05 AM

These days, I think the smaller pressure cookers simply have the rocker while pressure canners have a pressure gauge. Back in the 50's maybe all of them had gauges.

I'm on my 3rd Presto pressure cooker. The first was aluminum. Got dropped and one of the flanges on the body got slightly bent. Was able to make due with it for a long time, but as the hands got more arthritic couldn't reliably force it opened or closed over the bend. The 2nd, stainless steel, went with hubby in the divorce. third, also stainless, gets used often in fall and winter, when we tend to eat more meat and heartier dishes.

I love my pressure cooker. Use it much more than the slow cooker - seems like most slow cooker recipes call for 6-8 hours. Between long work hours and a long commute, I'm gone from home 10-14 hours and most recipes get over-cooked.

The little Presto recipe book that comes with the cooker is quite good. However, if you don't like veggies in stews or pot roasts cooked to mush, revise the recipe. For example, the recipe for beef stew for less cooked veggies says to quick cool after cooking the meat, add veggies and cook at pressure for another 3 minutes, then quick cool.   The potatoes and carrots are still over-done if I do this, so I heat it back up to pressure just until the rocker makes a few good rotations then quick cool.


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Subject: RE: BS: Pressure Cooker Recipes
From: Acme
Date: 17 Nov 11 - 12:35 AM

Modern pressure cookers with a rocker only are calibrated at 5 lbs, according to a friend of mine (canning guru Dean Crabtree, who runs a canning blog on Yahoo.) They're fine for food, but not enough for canning (that needs to be around 10#, I think).

I have the book from my mother's 50-year-old pressure cooker, where it talks about pounds on the gauge. And I remember talking to mom about this - she couldn't understand how modern cookers didn't have a pressure gauge. It's because they are standardized.

I have gotten the hang of braised meat, which is slow cooking in low liquid in a covered pan. Pressure comes close, but isn't the same, so pressure cooking is for those times when you don't have several hours for the meat to be perfect.

SRS


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Subject: RE: BS: Pressure Cooker Recipes
From: Bert
Date: 17 Nov 11 - 05:51 AM

OK SRS,

1. When you are going to roast a chicken, Cook it for ten minutes is your pressure cooker, then take it out and pop it in the oven. Takes less time to cook and tastes great.

2. Smoking, get a piece of aluminum foil and put a teabag and some sawdust in it, place it in your pressure cooker on the bottom. Put your meat or fish on a rack and bring the cooker up to pressure. Cooking time will vary on degree of smokyness you like, so experiment.

3. Be very careful when cooking pulses as they foam and can clog the vent resulting in Richard Bridges scenario in the first post.


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Subject: RE: BS: Pressure Cooker Recipes
From: gnu
Date: 17 Nov 11 - 02:38 PM

Pressure Smoker


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Subject: RE: BS: Pressure Cooker Recipes
From: Bert
Date: 17 Nov 11 - 03:02 PM

Nice appliance, but at $250 I think I'll stick with aluminum foil.


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Subject: RE: BS: Pressure Cooker Recipes
From: lefthanded guitar
Date: 17 Nov 11 - 03:09 PM

that was me with the 'fridge soup'-To the person who mentioned a dishwasher; I am SURE the outsized steel bound mammoth thing my family cooked with would destroy one.

I'm staying with the aluminum foil myself lately- I actually made a lovely stew in the oven- easy goes it these days.


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Subject: RE: BS: Pressure Cooker Recipes
From: pdq
Date: 18 Nov 11 - 10:37 AM

A pressure cooker will save a lot of time when you have a pot roast, corned beef or a whole chicken to cook.

With pot roast, pre-cook in pressure cooker, transfer to a dutch oven and add the vegetables and cook for another 40 minutes, adding vegetables in order of required cooking time.

A whole chicken can be pre-cooked for 20 minutes in pressure cooker, then roasted in an oven, with a major improvement in flavor.

Chicken stock, beef stock and curry base take 40-60 minutes rather than the 3 hours as with conventional cooking methods.


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Subject: RE: BS: Pressure Cooker Recipes
From: Richard Bridge
Date: 18 Nov 11 - 01:34 PM

Here's an interesting one for fish stock.

That would be handy if I prepared a job lot and froze it in say pints in tupperware, for when I want to make a paella.

Now I need a tupperware party.

Damn, I must be changing sex or something.

Oh, yes, the recipe: -

http://fastcooking.ca/pressure_cookers/soups_stocks_recipes_pressure_cookers.htm#fish_stock


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Subject: RE: BS: Pressure Cooker Recipes
From: Richard Bridge
Date: 18 Nov 11 - 01:48 PM

This duck sounds nice: -

http://www.guardian.co.uk/lifeandstyle/2011/may/01/nigel-slater-pressure-cooker-recipes


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Subject: RE: BS: Pressure Cooker Recipes
From: open mike
Date: 19 Nov 11 - 01:07 AM

Boston Brown Bread. Pressure Cooker Recipe

http://www.ellenskitchen.com/recipebox/baked/steambrd.html
http://www.breadexperience.com/steamed-bread.html
http://pressurecookerkitchen.com/recipes/grains/boston-brown-bread


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