Hi

I am looking for an electric pressure cooker.
Have any of you come across such a thing for sale in the UK?
They exist in the USA but I cant find anyone who will export one to me
in here in the UK.

Background
Basically I am looking for the fastest possible way of cooking my
lunch
without using a microwave oven. I have noticed that water in my
electric
hob boils about 5 times slower than does my kettle. So I figure an
electric
pressure cooker (with element built in) would cook very much faster
(and be better for the environment due to less wasted heat) than would
a passive tradition pressure cooker.

Conceivably I might even use the thing as a SLOW cooker too, whereby
I could set it running on slow when I leave for work and come back and
find my lunch ready.

- Any thoughts

Ship
Shiperton Henethe

"ship" > wrote in message
...
>
>
> Hi
>
> I am looking for an electric pressure cooker.
> Have any of you come across such a thing for sale in the UK?
> They exist in the USA but I cant find anyone who will export one to me
> in here in the UK.
>
> Background
> Basically I am looking for the fastest possible way of cooking my
> lunch
> without using a microwave oven. I have noticed that water in my
> electric
> hob boils about 5 times slower than does my kettle. So I figure an
> electric
> pressure cooker (with element built in) would cook very much faster
> (and be better for the environment due to less wasted heat) than would
> a passive tradition pressure cooker.
>
> Conceivably I might even use the thing as a SLOW cooker too, whereby
> I could set it running on slow when I leave for work and come back and
> find my lunch ready.
>
> - Any thoughts
>
> Ship
> Shiperton Henethe


What sorts of things do you envision cooking for lunch in a pressure cooker?

> >ShipertonHenethe
>
> What sorts of things do you envision cooking for lunch in a pressure cooker?- Hide quoted text -

Good question. Not sure yet. Rice? Potatoes? Stews? Root crops?
Even if it can save 3 or 4 minutes of overall cooking time that would
be worth having

Ship

"ship" > wrote in message
...
>> >ShipertonHenethe
>>
>> What sorts of things do you envision cooking for lunch in a pressure
>> cooker?- Hide quoted text -
>
> Good question. Not sure yet. Rice? Potatoes? Stews? Root crops?
> Even if it can save 3 or 4 minutes of overall cooking time that would
> be worth having
>
> Ship


I have not seen every pressure cooker in the universe, but the three I've
dealt with had design details (metal tabs, indentations) which made them
harder to clean than normal cooking pots. One had a surface texture that
seemed to defy cleaning efforts.

Suddenly, the time saving aspect is meaningless. Know what I mean?

On Feb 14, 2:31*pm, "JoeSpareBedroom" > wrote:
> "ship" > wrote in message
>
> ...
>
> >> >ShipertonHenethe
>
> >> What sorts of things do you envision cooking for lunch in a pressure
> >> cooker?- Hide quoted text -
>
> > Good question. Not sure yet. Rice? Potatoes? Stews? Root crops?
> > Even if it can save 3 or 4 minutes of overall cooking time that would
> > be worth having
>
> > Ship
>
> I have not seen every pressure cooker in the universe, but the three I've
> dealt with had design details (metal tabs, indentations) which made them
> harder to clean than normal cooking pots. One had a surface texture that
> seemed to defy cleaning efforts.
>
> Suddenly, the time saving aspect is meaningless. Know what I mean?

Hmm interesting. Maybe I'll just let it get a bit grubby.

Ship

ship > wrote:

> I am looking for an electric pressure cooker.

Be aware that not a few people in the know consider electric pressure
cookers to be inferior. See, for example,
<http://missvickie.com/library/electric.html> and
<http://fastcooking.ca/pressure_cooke...c_programmable
_pressure_cookers.php>.

The only real advantage of electric/electronic pressure cookers I can
think of, is electronic thermostat, which is bound to be more precise
and easier to set up than regulating the pressure by changing the
temperature of the stove burner. However, you forgo the quick-release
option, among some other things, which, to me at least, is more
important by far.

Victor

Victor Sack wrote:

> The only real advantage of electric/electronic pressure cookers I can
> think of, is electronic thermostat, which is bound to be more precise
> and easier to set up than regulating the pressure by changing the
> temperature of the stove burner. However, you forgo the quick-release
> option, among some other things, which, to me at least, is more
> important by far.

I had a quick release feature on my Cuisinart pressure cooker. I didn't
think much of it. That cooker was stainless and everything stuck to the
bottom. When I lost it in a wreck I replaced it with a cheapie aluminum
one and I'm much happier with the cheap model. Made DH and I some stew
for dinner in it tonight.

--
Janet Wilder
Bad spelling. Bad punctuation
Good Friends. Good Life

In article >,
Janet Wilder > wrote:

> I had a quick release feature on my Cuisinart pressure cooker. I didn't
> think much of it. That cooker was stainless and everything stuck to the
> bottom. When I lost it in a wreck I replaced it with a cheapie aluminum
> one and I'm much happier with the cheap model. Made DH and I some stew
> for dinner in it tonight.

Did you use the meat rack in your cooker, Janet? When I cook meat for
stew, I always use the rack for just that reason.

--
-Barb, Mother Superior, HOSSSPoJ
http://www.jamlady.eboard.com;pics of my no-knead bread posted
Laissez les bons temps rouler!

Melba's Jammin' wrote:
> In article >,
> Janet Wilder > wrote:
>
>> I had a quick release feature on my Cuisinart pressure cooker. I didn't
>> think much of it. That cooker was stainless and everything stuck to the
>> bottom. When I lost it in a wreck I replaced it with a cheapie aluminum
>> one and I'm much happier with the cheap model. Made DH and I some stew
>> for dinner in it tonight.
>
> Did you use the meat rack in your cooker, Janet? When I cook meat for
> stew, I always use the rack for just that reason.
>

No. I want to cook the meat with the sauce and veggies all together. The
rack would create a problem. The old Prestos worked fine without a rack.
The new cheapie from WalMart works fine without a rack, too. I use
stainless cookware for everything else (Calphalon) but I like the
aluminum pressure cooker.

--
Janet Wilder
Bad spelling. Bad punctuation
Good Friends. Good Life

In article >,
Janet Wilder > wrote:

> Melba's Jammin' wrote:

> > Did you use the meat rack in your cooker, Janet? When I cook meat for
> > stew, I always use the rack for just that reason.
> >
>
> No. I want to cook the meat with the sauce and veggies all together.

Really? Don't the vegetables get overcooked from being under pressure
with the meat (which takes longer to cook)?

> The rack would create a problem.

Huh. Why's that?

--
-Barb, Mother Superior, HOSSSPoJ
http://www.jamlady.eboard.com;pics of my no-knead bread posted
Laissez les bons temps rouler!

In article >,
(Victor Sack) wrote:

> The only real advantage of electric/electronic pressure cookers I can
> think of, is electronic thermostat, which is bound to be more precise
> and easier to set up than regulating the pressure by changing the
> temperature of the stove burner. However, you forgo the quick-release
> option, among some other things, which, to me at least, is more
> important by far.
>
> Victor

I don't have an electric pressure cooker, Bubba Vic ‹ why can't the
quick-release (running cold water over the top of the hot cooker) be
done? Can't you simply disconnect the plug from the pan and put the pan
under the running water?

--
-Barb, Mother Superior, HOSSSPoJ
http://www.jamlady.eboard.com;pics of my no-knead bread posted
Laissez les bons temps rouler!

Melba's Jammin' > wrote:

> I don't have an electric pressure cooker, Bubba Vic ‹ why can't the
> quick-release (running cold water over the top of the hot cooker) be
> done?

Because the heating element takes time to cool down and, since it is
inside, cannot be cooled by running water over the top.

Bubba Vic

Elmo P. Shagnasty > wrote:

> (Victor Sack) wrote:
>
> > Because the heating element takes time to cool down and, since it is
> > inside, cannot be cooled by running water over the top.
>
> That doesn't change the fact that running cold water over the cooker
> will bring the inside temp down faster than just letting it cool down
> with air convection.

Sure, but with the heating element remaining hot and continuing to heat
the contents, it will take quite a bit longer than would be the case
with a conventional pressure cooker.

Victor

On Feb 13, 10:55*pm, (Victor Sack) wrote:
> ship > wrote:
> > I am looking for an electric pressure cooker.
>
> Be aware that not a few people in the know consider electric pressure
> cookers to be inferior. *See, for example,
> <http://missvickie.com/library/electric.html> and
> <http://fastcooking.ca/pressure_cooke...c_programmable
> _pressure_cookers.php>.
>
> The only real advantage of electric/electronic pressure cookers I can
> think of, is electronic thermostat, which is bound to be more precise
> and easier to set up than regulating the pressure by changing the
> temperature of the stove burner. *However, you forgo the quick-release
> option, among some other things, which, to me at least, is more
> important by far.
>
> Victor

You miss the point - the main advantage is MUCH faster heating.
My electric stove brings stuff to the boil 4 times slower than my
kettle
and I am very much hoping the same will be true of an electric
pressure cooker.
I am going home to cook lunch every day and I have a short lunch
break.
Seconds count! (But I refuse to use microwave for ideological
reasons).

But tell me about quick release. How exactly does this work and/or not
work?
Is there something about electric pressure cookers that make this
impossible?
Cant we just run it under cold water to cool it down.

Also do these things ever get stress-fractures if you keep cooling
them fast
blow up?


Ship

ship wrote:
> Seconds count! (But I refuse to use microwave for ideological
> reasons).

If you're paranoid enough to believe
the twaddle about emissions from domestic
microwave ovens being dangerous,
I'm surprised you'd consider cooking
in an aluminium container.

BugBear

ship > wrote:

> On Feb 13, 10:55*pm, (Victor Sack) wrote:
> >
> > Be aware that not a few people in the know consider electric pressure
> > cookers to be inferior. *See, for example,
> > <http://missvickie.com/library/electric.html> and
> > <http://fastcooking.ca/pressure_cooke...c_programmable
> > _pressure_cookers.php>.
>
> You miss the point - the main advantage is MUCH faster heating.

You didn't follow the links I posted? Miss Vickie's site is probably
the best regarded pressure cooker one on the net. It appears electric
cookers take more time both to heat up and cool down.

> I am going home to cook lunch every day and I have a short lunch
> break.
> Seconds count! (But I refuse to use microwave for ideological
> reasons).

You are almost bound to be disappointed in the pressure cooker, then.
You seem to labouring under the illusion that pressure cooking is a fast
cooking method. It is, but only in relative terms. In absolute terms,
it is not. The cooker takes its sweet time getting up to pressure and
to cool down, no matter what depressurising/release method you employ.
Unless you are hell-bent on pressure-cooking something that would
otherwise take at least an hour with a conventional method, you are not
likely to save any time, on the contrary. Depending on the food wanted,
there are way faster methods, including normal stovetop boiling or
(stir-)frying.

> Cant we just run it under cold water to cool it down.

Read it all on the sites I posted. You cannot cool down the inside
heating element by running water over the top.

> Also do these things ever get stress-fractures if you keep cooling
> them fast blow up?

With all the safety features working, the slightly higher temperatures
at which household pressure cookers operate do not really make them all
that different from just any pot. Would you be afraid of running cold
water over the pot in which water has been boiling?

Victor

On Feb 14, 4:30*pm, "Elmo P. Shagnasty" >
wrote:
> In article
> >,
>
> *ship > wrote:
> > Seconds count! (But I refuse to use microwave for ideological
> > reasons).
>
> yeah, that whole "heating food" thing is ideologically abominable, don't
> you think?
>
> I mean, why bother to, say, cook bacon in the microwave--one of the
> foods that actually excels in the microwave, cooks better than on the
> stove, cooks faster, uses a ton less energy, and gets rid of the grease
> better?
>
> Nah. *Better to eat it raw. *Wouldn't want to violate those ideals.

Not a bad plan. Full of vitamins and enzymes.
Very tasty too if you like fresh tapeworm eggs.

Ship

ship > wrote:

> On Feb 14, 4:30ÿpm, "Elmo P. Shagnasty" >
> wrote:
>>
>> I mean, why bother to, say, cook bacon in the microwave--one of the
>> foods that actually excels in the microwave, cooks better than on the
>> stove, cooks faster, uses a ton less energy, and gets rid of the grease
>> better?
>>
>> Nah. ÿBetter to eat it raw. ÿWouldn't want to violate those ideals.
>
> Not a bad plan. Full of vitamins and enzymes.
> Very tasty too if you like fresh tapeworm eggs.
>
I don't know where you buy your bacon, but I expect if it has any tapeworm
eggs there will be some health inspectors would very much like to know.

I had a chat some time back with a local producer of pork and bacon: they
said they only sell cooked ham (because that is where most of the demand
is), but some of their customers buy their dry-cured bacon and just thinly
slice it for raw ham.

I must admit though I've never thought of cooking bacon in a microwave.
Given how little time it takes to cook anyway I can't see it will save much
time or energy, but does it really brown and crisp up?

Following up to Duncan Booth > wrote:

>I must admit though I've never thought of cooking bacon in a microwave.
>Given how little time it takes to cook anyway I can't see it will save much
>time or energy, but does it really brown and crisp up?

does anything caramelise in a microwave?
--
Mike
Remove clothing to email

ship wrote:
>
> Hi
>
> I am looking for an electric pressure cooker.
> Have any of you come across such a thing for sale in the UK?
> They exist in the USA but I cant find anyone who will export one to me
> in here in the UK.
>
> Background
> Basically I am looking for the fastest possible way of cooking my
> lunch
> without using a microwave oven. I have noticed that water in my
> electric
> hob boils about 5 times slower than does my kettle. So I figure an
> electric
> pressure cooker (with element built in) would cook very much faster
> (and be better for the environment due to less wasted heat) than would
> a passive tradition pressure cooker.
>
> Conceivably I might even use the thing as a SLOW cooker too, whereby
> I could set it running on slow when I leave for work and come back and
> find my lunch ready.
>
> - Any thoughts
>
> Ship
> Shiperton Henethe

Check John Lewis (or your local equivalent), Comet, Argos or your local
restaurant supply place.

A normal pressure cooker works perfectly well on an electric hob
however.

> Check John Lewis (or your local equivalent), Comet, Argos or your local
> restaurant supply place.

John Lewis - dont stock electric pressure cookers (in their shops)
Comet - dont supply ANY pressure cookers (on their website)
Argos - supply 8 pressure cookers, but none are electric.


> A normal pressure cooker works perfectly well on an electric hob
> however.

You miss the point, which is SPEED. I am cooking my lunch at home
under
extremely tight time pressure. My electric hob takes about 4-5 times
longer
to boil than does my kettle. And not doubt getting the heat to get
through
the thick walls of a pressure cooker would take even longer to heat
than
a normal pan.

Ship

ship wrote:
>
> > Check John Lewis (or your local equivalent), Comet, Argos or your local
> > restaurant supply place.
>
> John Lewis - dont stock electric pressure cookers (in their shops)
> Comet - dont supply ANY pressure cookers (on their website)
> Argos - supply 8 pressure cookers, but none are electric.

And restaurant suppliers?

>
> > A normal pressure cooker works perfectly well on an electric hob
> > however.
>
> You miss the point, which is SPEED. I am cooking my lunch at home
> under
> extremely tight time pressure. My electric hob takes about 4-5 times
> longer
> to boil than does my kettle. And not doubt getting the heat to get
> through
> the thick walls of a pressure cooker would take even longer to heat
> than
> a normal pan.
>
> Ship


Then get a microwave. Faster than a pressure cooker for lunch stuff in
any case.

If you are under such time pressure than eat sandwiches and save the
cooking for dinner time.

ship wrote:
>
> Hi
>
> I am looking for an electric pressure cooker.
> Have any of you come across such a thing for sale in the UK?
> They exist in the USA but I cant find anyone who will export one to me
> in here in the UK.
>
> Background
> Basically I am looking for the fastest possible way of cooking my
> lunch
> without using a microwave oven.

Get a panini press. Hot sandwiches in three or four minutes.

Matthew

--
"All you need to start an asylum is an empty room and the right kind of
people". Alexander Bullock ("My Man Godfrey" 1936):

"ship" > wrote in message
...
>
>
> Hi
>
> I am looking for an electric pressure cooker.
> Have any of you come across such a thing for sale in the UK?
> They exist in the USA but I cant find anyone who will export one to me
> in here in the UK.
>
> Background
> Basically I am looking for the fastest possible way of cooking my
> lunch
> without using a microwave oven. I have noticed that water in my
> electric
> hob boils about 5 times slower than does my kettle. So I figure an
> electric
> pressure cooker (with element built in) would cook very much faster
> (and be better for the environment due to less wasted heat) than would
> a passive tradition pressure cooker.
>
> Conceivably I might even use the thing as a SLOW cooker too, whereby
> I could set it running on slow when I leave for work and come back and
> find my lunch ready.
>
> - Any thoughts
>
> Ship
> Shiperton Henethe
>
>
>
>
>http://www.germanpool.com/eng/products/p_ge_myc601.html

Tonia

On Feb 13, 9:33*pm, "Michael \"Dog3\"" > wrote:
> ship > dropped this news:428a8f6a-ad96-489b-b89f-
> : in rec.food.cooking
>
>
>
> > Hi
>
> > I am looking for an electric pressure cooker.
> > Have any of you come across such a thing for sale in the UK?
> > They exist in the USA but I cant find anyone who will export one to me
> > in here in the UK.
>
> I just bought this one athttp://www.americanharvest.com/products/?
> category=1500&id=295 (they have other models at different prices) and
> their shipping policy includes a blurb about international shipping:
>
> "Can Nesco® ship internationally? *
>
> YES!! Shipping fees vary from country to country.
>
> Canadian Customers: Canadian GST and shipping/customs charges will be
> added to your order. A flat fee of $17.50 will be added for orders up to
> $200. Orders over $200 will be assessed the same fees as outlined on the
> US rate chart.
>
> Outside of the Continental US: You will be charged the actual shipping
> fees, based on weight and destination, plus handling fee.
>
> International, Alaska, and Hawaii: You will be charged the actual
> shipping fees, based on weight and destination, plus handling fee.
> Customers requesting international delivery will be emailed with the
> appropriate charges after the order process is complete. You will still
> be able to cancel your order simply by replying to the e-mail. You can
> also place your order by calling us at 1-800-288-4545."
>
> The shipping page is at:
>
> http://www.americanharvest.com/custo.../shipping_faq/
>
> Michael

Excellent! - 1500watts too - that must get things up to pressure
pretty fast.
I'm guessing but that must be about the speed of an electric kettle,
no?
Either way certainly MUCH faster then sitting on my stupid slow
electric stove!
10 Quarts - that's quite a large capacity.
What do you actually use if for ?

My other problem is that I presume I'll have to do something about the
UK voltage
(220volts).

With thanks


Ship

"ship" wrote

> > I am looking for an electric pressure cooker.
> > Have any of you come across such a thing for sale in the UK?
> > They exist in the USA but I cant find anyone who will export one to me
> > in here in the UK.

>My other problem is that I presume I'll have to do something about the
>UK voltage (220volts).

I was about to mention that <g>. Thats why USA/Canada ones arent optimal
for you.

I see lots of them in China retail, but have know some pretty bad luck mail
ordering from China. Try searching 'electric pressure cooker 200W' and you
will see many pages.

"ship" > ha scritto nel messaggio
...

Excellent! - 1500watts too - that must get things up to pressure
pretty fast.
I'm guessing but that must be about the speed of an electric kettle,
no?
Either way certainly MUCH faster then sitting on my stupid slow
electric stove!
10 Quarts - that's quite a large capacity.
What do you actually use if for ?

My other problem is that I presume I'll have to do something about the
UK voltage
(220volts).

With thanks
Ship

My 500 watt transformer is about 6" X 5" X 8" and weighs in at a whopping
7.5 pounds, so I expect the 2000 watt one you'll need will be about the size
of a microwave.

In article >,
ship > wrote:

>Excellent! - 1500watts too - that must get things up to pressure
>pretty fast.
>I'm guessing but that must be about the speed of an electric kettle,
>no?

A good electric kettle is 3kW.

-- Richard
--
:wq

On Feb 13, 9:33*pm, "Michael \"Dog3\"" > wrote:
> ship > dropped this news:428a8f6a-ad96-489b-b89f-
> : in rec.food.cooking
>
>
>
> > Hi
>
> > I am looking for an electric pressure cooker.
> > Have any of you come across such a thing for sale in the UK?
> > They exist in the USA but I cant find anyone who will export one to me
> > in here in the UK.
>
> I just bought this one athttp://www.americanharvest.com/products/?
> category=1500&id=295 (they have other models at different prices) and
> their shipping policy includes a blurb about international shipping:
>
> "Can Nesco® ship internationally? *
>
> YES!! Shipping fees vary from country to country.
>
> Canadian Customers: Canadian GST and shipping/customs charges will be
> added to your order. A flat fee of $17.50 will be added for orders up to
> $200. Orders over $200 will be assessed the same fees as outlined on the
> US rate chart.
>
> Outside of the Continental US: You will be charged the actual shipping
> fees, based on weight and destination, plus handling fee.
>
> International, Alaska, and Hawaii: You will be charged the actual
> shipping fees, based on weight and destination, plus handling fee.
> Customers requesting international delivery will be emailed with the
> appropriate charges after the order process is complete. You will still
> be able to cancel your order simply by replying to the e-mail. You can
> also place your order by calling us at 1-800-288-4545."
>
> The shipping page is at:
>
> http://www.americanharvest.com/custo.../shipping_faq/
>
> Michael
>
> --
> Check out our newest addition to the household... This is 'Bitz. *She is
> a baby we rescued from a shelter in Clanton Alabama.
>
> http://tinypic.com/view.php?pic=2e51ibt&s=3
>
> To email - michael at lonergan dot us dot com

I can only find one review of that model... and it's not a favourable
one!
http://www.amazon.com/Nesco-American...2991928&sr=8-3
My big question is how quickly can you cool these things down?
Can you run them under cold water or will that attack the electrics?
(!!)
OR is there some way of doing a quick release?
Failing all that, I guess you just have to WAIT for it to cool down.
But for how long?

Like I say the entire reason for buying this thing is purely down to
trying to speed up the cooking of my lunch when I go home during
my lunch hour...

Ship

"ship" > ha scritto nel messaggio
...
My big question is how quickly can you cool these things down?
Can you run them under cold water or will that attack the electrics?
(!!)
OR is there some way of doing a quick release?
Failing all that, I guess you just have to WAIT for it to cool down.
But for how long?

Like I say the entire reason for buying this thing is purely down to
trying to speed up the cooking of my lunch when I go home during
my lunch hour...

Ship


You are missing the point. NONE of us are pressure cooker engineers and we
don't know. I think you must use the search engine of your choice and
cleverly phrase your terms to get this information. Yesterday it was a slow
cooker and today a fast cooker.
I don't think of microwaves and ideology together and I assume you have some
misinformation that associates them for you. In reality a microwave does
what you want.

On Feb 14, 12:57*pm, "Giusi" > wrote:
> "ship" > ha scritto nel ...
> My big question is how quickly can you cool these things down?
> Can you run them under cold water or will that attack the electrics?
> (!!)
> OR is there some way of doing a quick release?
> Failing all that, I guess you just have to WAIT for it to cool down.
> But for how long?
>
> Like I say the entire reason for buying this thing is purely down to
> trying to speed up the cooking of my lunch when I go home during
> my lunch hour...
>
> Ship
>
> You are missing the point. *NONE of us are pressure cooker engineers and we
> don't know. *I think you must use the search engine of your choice and
> cleverly phrase your terms to get this information.

Okay I know you arent pressure cooker engineers(!) but I just wondered
it you knew
from personal experience how long it takes to open the cooker (i.e. to
cool off
a cooker if necessary first and if so whether the instructions allow
you to accelerate
the process with cold water).

> Yesterday it was a slow cooker and today a fast cooker.
The common thread is speeding up my lunchtime (and supper) cooking.
Either I set it running before I leave work, or I cook at high speed
during my
lunch break.
Also slow cooked food often tastes very different (unsurprisingly).

> I don't think of microwaves and ideology together and I assume you have some
> misinformation that associates them for you. In reality a microwave does
> what you want.
I have a degree in Biological Science.
I call my belief ideology because it fairly unscientific. But there is
SOME evidence
that living tissue has bioenergic fields - and that these field become
disrupted
by microwave radiation. Either way zapping food with rays rather than
the more
'natural' process of cooking with temperature/pressure feels better to
me.
Plus SOME rays may well be escaping even the best designed microwave
cookers.
Personally I am happy to use microwaves occassionally but not for
everyday.
Like I say it is arguably a pretty irrational view-point, hence I call
it "ideological".

Microwaves cook in a very specific way too. e.g. (strictly speaking)
irrelevant Bread goes rock hard.
Baked potatoes are sort of different - hard in places...

Either way, It's a free country, and it's my money... so I can do as I
choose.
Irrational or not!

Happy?


Ship

"Giusi" > wrote in message
...
>
>
> "ship" > ha scritto nel messaggio
> ...
> My big question is how quickly can you cool these things down?
> Can you run them under cold water or will that attack the electrics?
> (!!)
> OR is there some way of doing a quick release?
> Failing all that, I guess you just have to WAIT for it to cool down.
> But for how long?
>
> Like I say the entire reason for buying this thing is purely down to
> trying to speed up the cooking of my lunch when I go home during
> my lunch hour...
>
> Ship
>
>
> You are missing the point. NONE of us are pressure cooker engineers and
> we don't know. I think you must use the search engine of your choice and
> cleverly phrase your terms to get this information. Yesterday it was a
> slow cooker and today a fast cooker.


Ship was a nuisance on the bird group a while ago trying to find binoculars
to suit. Despite many helpful posts that ran into the hundreds nothing
would be quite what he wanted, so be aware that no slow cooker or fast
cooker will suit him either. I suggest that beyond giving guidance at
first you ignore him.

Tina

Christina Websell wrote:
>
> Ship was a nuisance on the bird group a while ago trying to find binoculars
> to suit. Despite many helpful posts that ran into the hundreds nothing
> would be quite what he wanted, so be aware that no slow cooker or fast
> cooker will suit him either. I suggest that beyond giving guidance at
> first you ignore him.

Ship (or sometimes "alec") has been doing this for years,
in various forums.

Google groups search is your friend.

BugBear

On Thu, 14 Feb 2008 04:29:56 -0800 (PST), ship >
wrote:

>Like I say the entire reason for buying this thing is purely down to
>trying to speed up the cooking of my lunch when I go home during
>my lunch hour...

What's stopping you from cooking up a big batch of stew or soup or
some casserole over the weekend and then just reheating what you want
in a dish for lunch in the microwave? I can't imagine anything being
faster than that.

"KLS" > wrote in message
...
> On Thu, 14 Feb 2008 04:29:56 -0800 (PST), ship >
> wrote:
>
>>Like I say the entire reason for buying this thing is purely down to
>>trying to speed up the cooking of my lunch when I go home during
>>my lunch hour...
>
> What's stopping you from cooking up a big batch of stew or soup or
> some casserole over the weekend and then just reheating what you want
> in a dish for lunch in the microwave? I can't imagine anything being
> faster than that.


He claims that microwaving would disturb the ying/yang energy aura of the
food, or some such nonsense. And, reheating in a pot might take all of two
minutes, so that's no good either. :-)

"Elmo P. Shagnasty" > wrote in message
...
> In article
> >,
> ship > wrote:
>
>> Like I say the entire reason for buying this thing is purely down to
>> trying to speed up the cooking of my lunch when I go home during
>> my lunch hour...
>
> And cooking your lunch BEFOREHAND isn't an option?
>
> What the **** kind of world do you live in, anyway?
>


For some people, microwaving leftovers requires a visit to the library to do
research first.

Elmo P. Shagnasty > wrote:

> In article
> >,
> ship > wrote:
>
> > Like I say the entire reason for buying this thing is purely down to
> > trying to speed up the cooking of my lunch when I go home during
> > my lunch hour...
>
> And cooking your lunch BEFOREHAND isn't an option?
>
> What the **** kind of world do you live in, anyway?

What a nice group this has become since all the crossposting started...

--
(*) of the royal duchy of city south and deansgate -www.davidhorne.net
(email address on website) "If people think God is interesting, the
onus is on them to show that there is anything there to talk about.
Otherwise they should just shut up about it." -Richard Dawkins

On Feb 14, 4:36*pm, (David Horne, _the_ chancellor
(*)) wrote:
> Elmo P. Shagnasty > wrote:
>
> > In article
> > >,
> > *ship > wrote:
>
> > > Like I say the entire reason for buying this thing is purely down to
> > > trying to speed up the cooking of my lunch when I go home during
> > > my lunch hour...
>
> > And cooking your lunch BEFOREHAND isn't an option?
>
> > What the **** kind of world do you live in, anyway?
>
> What a nice group this has become since all the crossposting started...

My apologies David. Mea culpa for the cross posting.
Damn yes and I'm afraid I did use the F work back.
Probably not helpful.

The joys of *cross* posting heh?


Ship

On Feb 14, 4:30*pm, "Elmo P. Shagnasty" >
wrote:
> In article
> >,
>
> *ship > wrote:
> > Like I say the entire reason for buying this thing is purely down to
> > trying to speed up the cooking of my lunch when I go home during
> > my lunch hour...
>
> And cooking your lunch BEFOREHAND isn't an option?
>
> What the **** kind of world do you live in, anyway?

Cold food is an option I agree. I do so regurlaly.
But I eat a lot of veggies. Have you ever tried eating cold
broccoli? I had some today as it happens. Not recommended

I live the **** in a world where my time is precious to me and I seem
to spend most of it doing domestics such as waiting for food to cook.
In a previous century I suppose I would have got a housewife to do all
that for me
but they are much more expensive to run than a few kitchen gadgets.


Ship

"Elmo P. Shagnasty" > wrote in message
...
> In article
> >,
> ship > wrote:
>
>> > And cooking your lunch BEFOREHAND isn't an option?
>> >
>> > What the **** kind of world do you live in, anyway?
>>
>> Cold food is an option I agree. I do so regurlaly.
>> But I eat a lot of veggies. Have you ever tried eating cold
>> broccoli? I had some today as it happens. Not recommended
>>
>> I live the **** in a world where my time is precious to me and I seem
>> to spend most of it doing domestics such as waiting for food to cook.
>
> Cook and reheat.
>
> Eat cold sandwiches.
>
> You aren't owed a hot gourmet meal in 3 minutes at lunchtime, and the
> laws of physics won't be repealed to grant that.
>

I so want this to be your real name.