Pressure Cookers

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Karlynn

I have really been enjoying my electric pressure cooker lately. I go in spurts when I use it all the time and then not again for a while. (I have a T-fal model). Anyway - it's a very healthy way to cook. Last night I fixed a chicken stew, by browning 2 chicken breasts. placing them in the bottom of the cooker, I put in about 8 fingerling potatoes, 4 carrots cut into chunks, and some chopped onion, a few bay leaves, some curry seasoning and a bit of salt. I poured 2 cups of salt-free chicken broth over it and cooked it on high steam for 25 minutes

I drained the stock from the chicken and vegetables, poured it into the cast iron skillet I used to brown the breast, heated it up, added almost a cup of skim milk and thicken it with cornstarch. I then added the chicken breasts (shredded into chunks) and the veggies.

I also fix beef roast in the pressure cooker. Always brown the meat before cooking. A medium sized roast takes about 50 minutes and it comes out so tender.
 
Pressure cooker goes

kaboom.gif
 
The pressure cookers of old were dangerous. The new electric pressure cookers are much much more safe.
 
Karlynn said:
The pressure cookers of old were dangerous. The new electric pressure cookers are much much more safe.
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Yeah well lady, us rednecks are still using an old Presto Pressure Cooker, like late 40's early 50's maybe. :D

Heres the sticker and this is it.

midlandad1952.jpg
 
I have an old style one, so far so good. The secret is to keep the heat as low as possible while keeping the pressure up. It only needs to "jiggle" a few times per minute to keep pressure up.

I like the slow cooker too.
 
YUP, that's ours

YUP, that's ours

My wife just used the old Presto pressure cooker last night! Yummy beef stew....the cooker is just like the picture!
 
My mom once blew up dinner all over the kitchen ceiling! No one ever let her forget it! I've been a-skeered of the old-fashioned ones ever since. My new fangled one - I set it and forget it.
 
Karlynn said:
My mom once blew up dinner all over the kitchen ceiling! No one ever let her forget it! I've been a-skeered of the old-fashioned ones ever since. My new fangled one - I set it and forget it.
Click to expand...

I hear that! My brother-in-law had a brilliant idea once & decided he was going to cook the pinto beans in the pressure cooker!! :eek: I guess you know what happened --- he spent the rest of the evening unsticking the beans from the kitchen ceiling & trying to patch the stucco on the ceiling & the wall where the lid hit!! :eek:

He wasn't allowed near the kitchen after that!!! :) :D
 
I have the stove top kind, newer version. I use mine for pork ribs, cook under medium heat for 1/2 hour once the little yellow button pops up, when finished cooking, take the pot outside, release the pressure, bring it back in and drain, the meat falls off of the bones, lay in a 9 x 12 glass baking dish, smother with barbeque sauce, bake at 350 for 1/2 hour. If you have a convection oven, leave uncovered the last 15 minutes to form a glaze. Yummy in the winter when you can't grill outside.
 
I'm going to give that a try Louise - I love ribs! (Although not exactly heart healthy! - but sometimes you have to splurge!)
 
You're making me

You're making me

hungry! Pressure cookers have always scared me and I have never used one. I remember Mom telling us to "get back!!!!!" whenever she would be "canning."

Are the newer ones safer? I don't think I would trust myself with one. :eek:

Christina L
 
Mine is a Rapida, I bought it at JC Penney or Sears. The user manual has some cooking instructions inside. The lid twists on and locks (safety lock). I take it outside with potholders so as not to fill up my kitchen with steam, turn the knob to release pressure. Bring it back inside, release the lock, twist off the lid and this is where you have to be careful that you don't get burned by any leftover steam.

Karlynn, sometimes I'll cook the ribs for 45 minutes to make sure they fall off the bone. :D :D

I've been thinking barbeque myself! :p
 
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