On 6/30/13 5:29 PM, graham wrote:
> "j Burns" > wrote in message
> ...
>> I was using the model Presto presented at the 1939 World's Fair. The
>> handles were burnt from cooking on an oil stove. The bottom wasn't quite
>> flat, and the pressure valve didn't seal perfectly, but it functioned
>> pretty well. The problem was the seal. Because that model isn't listed,
>> selecting the right replacement was a hassle, and it was hard to stuff the
>> seal into place.
>>
>> So I bought a new Presto. I meant to order the 4-quart aluminum. I'm
>> glad I ordered the 6-quart by mistake. It's probably just as quick to
>> bring up to temperature, and it has more room to cook a chicken skeleton
>> for soup.
>>
>> What an improvement! The seal goes in easily and I should have no trouble
>> buying a replacement. It sits flat on the burner. The pressure weight
>> seals perfectly, which means less heat and humidity in the kitchen and I
>> can maintain the temperature at a lower burner setting. (I put a patch of
>> electrical tape on the side so I can check the temperature with an IR
>> thermometer.)
>>
>> My microwave failed a few years ago and I never replaced it. A pressure
>> cooker can be quicker and more efficient. The food is heated thoroughly,
>> which can prevent the most common kinds of food poisoning.
>>
>
> I used to own one and thought I'd try and make some pork cheese/head
> cheese/brawn in it. My mother used to make it simmering the meat and pigs'
> feet and hocks all day. Disaster. The higher temperature in the PC extracted
> a bitterness out of the bones (presumably) and the dish had to be chucked.
> Graham
>
>
I googled. I didn't find any cautions about pressure cooking. One cook
said you should simmer below a boil to avoid bitterness.

Otherwise, bitterness seems to be attributed to 3 things: cooking too
long, cooking too long with acid (such as vinegar) added, and cooking
too long with vegetables.

A pressure cooker would make it quicker to overcook bones. If they need
to be cooked cooler, I see a solution. When I heat leftovers, I put
them in my pressure cooker with a little water and give it medium heat.
I check the temperature of the electrical tape on the aluminum side
with an IR thermometer. When it's 212F, I figure the food is heated
through. My stove uses "analog" knobs for infinite adjustment of the
duty cycle of the burners, so I could use that method to simmer bones at
any temperature.

When I started using the 1939 cooker, I tried chicken. I didn't know
how long. After 45 minutes, it smelled done. The water had gone. It
was the best burnt chicken I ever had, much better than fried. If
you're going to burn your food, it's much tastier if burnt without
oxygen! Oh, and the pan cleaned up easily!