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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
    Power Poster 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
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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!!

  11. #11
    Senior Member lvaughan's Avatar
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    Quote Originally Posted by tutt
    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!!
    Thank you for the recipe. Can you give me an idea of how much chili powder, LOL, I'm one of those people that has to have a number. Would you say 3, 4, 5 or 6 Tbsp?

    By the way, Tutt, where do you live in Arkansas? I lived just north of DeQueen until my family moved when I was 10. Sister lives in Greenwood, and still have family in Grannis. I love Arkansas, so pretty with the pine trees.

  12. #12
    Super Member May in Jersey's Avatar
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    I don't have a pressure cooker but my cousin Ann swears by the Presto ones, she said it's the only good one.

  13. #13
    Senior Member MissSandra's Avatar
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    i have a cusinart electric presure cooker and I love it, I do short ribs and stews frozen chicken in less than an hour, pork butt roasts what don't I do in it I also have one for the stove top, I use mine at least 3-4 times a week.

  14. #14
    Super Member tutt's Avatar
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    I live in Bryant, but am from Arkadelphia originally, not too far from DeQueen. The chili powder is more like a 1/2 cup to 2/3 cup, depends on the size of the roast!! Really, coat it. I don't have any exact measurements, nothing was ever written down. I just dump, and you do think you're ruining it, but you won't :)

  15. #15
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    If you don't have one, check the prices on HSN for the stainless ones. Got a great set, 4qt. & 8qt., there.

  16. #16
    Senior Member lvaughan's Avatar
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    Quote Originally Posted by tutt
    I live in Bryant, but am from Arkadelphia originally, not too far from DeQueen. The chili powder is more like a 1/2 cup to 2/3 cup, depends on the size of the roast!! Really, coat it. I don't have any exact measurements, nothing was ever written down. I just dump, and you do think you're ruining it, but you won't :)
    Thank You, I'm going to make your Great-grandmothers recipe. Will go with the lesser amount of 1/2 cup to start with.

  17. #17
    Super Member b.zang's Avatar
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    Cabbage rolls!! Baking them is such a waste of time, plus they can dry out. Done in a pressure cooker, they are always tender and moist.

  18. #18
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    I use my MIRRO 4qt Pressure Cooker at least once a week. This makes for a nice meal that is quick when I get home from work.

    The two that I use the most are a Chuck Roast with 1 cup Chicken Broth, one cubed onion, salt & pepper, which takes about 1 hour. If you want to add cut up potatoes and carrots, stop at about 45 min and cool, then add vegetables and cook about another 15 min.

    And one whole chicken, 1 cup water, one cubed onion, salt & pepper, and 3 bay leaves, which takes about 20-30 min.

    While that is cooking, I can get the rest of the meal prepared.

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