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Thread: Pressure Cooker

  1. #1
    Senior Member lvaughan's Avatar
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    I recently replaced my Jenn-Air downdraft with a Bosch Induction cooktop. I love cooking with induction. Since I had to replace all my cookware I decided to get a stainless steel pressure cooker, and have found several things I like to cook with pressure over traditional. One thing that cooks so much faster is steel cut oats, I used to make them in a rice-cooker but now they just take 5 minutes at pressure and then let pressure drop, they are perfect and so much faster. I have made Pinto beans several times, fast and tasty. Friday I decided to make some of those boxed Au Gratin potatoes with pressure, can't mess them up I thought so proceed. I chopped an onion added some pepper to the ingredients as directed on the box. I couldn't believe how much better they tasted, my hubby usually doesn't like the boxed potatoes and he even said he liked them.

    So, do you use a pressure cooker? What recipes do you make? Anything that's your favorite?

  2. #2
    Senior Member Cheri_J's Avatar
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    I love my pressure cooker. I am a soup snob. I love soup and eat it all year round. Canned soup tastes like dog food to me. So, I cook soups, stews and chowders. I very rarely use it for anything else. The infused flavors - OMG - make my soup taste like it comes from a fancy restuarant.

  3. #3
    Super Member Prism99's Avatar
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    Have often wondered if the higher-priced pressure cookers are worth the money? I'd like to start using a pressure cooker, but price usually stops me when I start looking online.

  4. #4
    Super Member dakotamaid's Avatar
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    I always heard you couldn't use a pressure cooker with a glass or ceramic top stove. Correct me if I'm wrong.

  5. #5
    Senior Member lvaughan's Avatar
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    Quote Originally Posted by Prism99
    Have often wondered if the higher-priced pressure cookers are worth the money? I'd like to start using a pressure cooker, but price usually stops me when I start looking online.
    Of course I had to find one that would work with induction so was limited to stainless steel, the aluminum is less expensive. I got the Fagor Duo Combi and really like them. I was unsure how often I would use the 4 qt. but have used it more often than the 8 qt. I got the set on sale for $116.00

    http://www.fagoramerica.com/cookware..._1_5_piece_set

  6. #6
    Senior Member lvaughan's Avatar
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    Quote Originally Posted by dakotamaid
    I always heard you couldn't use a pressure cooker with a glass or ceramic top stove. Correct me if I'm wrong.
    Here is the info on my cooktop, I didn't pay near what is listed.

    http://www.bosch-home.com/us/product...?source=browse

  7. #7
    Power Poster
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    What size pressure cooker do you have?

    I only have the 22 quart canning size - which doesn't seem feasible for "meal cooking"

  8. #8
    Senior Member lvaughan's Avatar
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    Quote Originally Posted by bearisgray
    What size pressure cooker do you have?

    I only have the 22 quart canning size - which doesn't seem feasible for "meal cooking"
    This set which includes the 4 qt and 8 qt.

    http://www.fagoramerica.com/cookware..._1_5_piece_set

  9. #9
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    I use my 8 qt. Presto Pressure ($39.95), on glasstop stove with no problesm. Cooking vegetables, stews and roast. About anything you can cook works in pressure cooker.
    Just be careful when releasing pressure.

  10. #10
    Super Member tutt's Avatar
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    My great grandmother's WWII red roast recipe is made in a pressure cooker. Any cut of roast will work, usually the cheapest is best and will come out very tender! Put the roast in the cooker and cook until just about done, then cut up one big onion on top, pour a thick coating of chili powder on top of the roast and onion! Dump a lot of chili powder to the point where you think it's ruined. Then pour about half a bottle or more of ketchup on top of everything! Put the top back on the pot and cook an additional half hour or so. The chili powder and ketchup make a red gravy that is to die for on top of mashed potatoes. If you want you can thicken the gravy with flour or cornstarch, but we like it as is. The roast will be so tender it will fall apart, due to the chili powder and vinegar in the ketchup. Any left overs are perfect soup stock for vegetable soup. I know it sounds weird but everyone who has ever tried it loves it!!

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