"sf" > wrote in message
...
> On Sun, 30 Jun 2013 19:36:28 -0700, "Julie Bove"
> > wrote:
>
>> Assuming that you do use one. My mom used to have one but used it
>> rarely.
>> She was always afraid it would explode. And I've read countless old
>> timey
>> stories where they did explode. I gather that the new ones don't do
>> that.
>>
>> I can't remember what my mom used hers for. I think they are supposed to
>> be
>> good for beans and I do make a lot of beans but... They don't take long
>> to
>> cook on the stove.
>>
>> I probably won't get one because don't really need another large thing
>> taking up space that I don't have. But if the food would come out in
>> some
>> way as better tasting or better quality or something, I might consider
>> it.
>> For me, time isn't really a factor. There are plenty of quick meals I
>> can
>> fix if I need to. Like pasta or bean tacos.
>>
> I got one because I wanted to cook more beans from dry and remembered
> it taking hours for them to be tender on the stove... so I bought one
> and cooked them to mush twice. The second time, I merely brought the
> pressure cooker to the pressure point, turned the heat off and then
> let it cool down naturally. In the mean time, I guess ordinary
> generic packed at the grocery store are a lot fresher than they used
> to be and of course bulk beans at the natural food store are very
> fresh too.
>
> I'm still skeptical when people say it preserves flavor. I happen to
> love the flavor of a slow cooked stock and can't imagine how a
> pressure cooker could come close to duplicating it.

Yes. With the quick soak method, my beans are usually ready in about 2
hours. Certainly less than 3 even for big ones. 30 or 40 years ago I can
remember putting beans on before lunch to have them ready by dinner!