"OmManiPadmeOmelet" > wrote in message
news
> In article >,
> "elaine" > wrote:
>
>> "OmManiPadmeOmelet" > wrote in message
>> news
>> > In article >,
>> > "elaine" > wrote:
>> >
>> >> > I'd be happy to post pics of my pressure cooker stock to anyone that
>> >> > wants to see them again, and the cooking times involved. <G>
>> >> > --
>> >>
>> >> Could you post pics of your pressure cooker? I got a gift certificate
>> >> for
>> >> my birthday for Home Sense/Winners. Had a few minutes to spare the
>> >> other
>> >
>> > Be glad to! I'd taken one yesterday as part of the cheeky taco series I
>> > hope to post in the next week:
>> >
>> > http://home.centurytel.net/Katraslin...sureCooker.jpg
>> >
>> >
>> Thank you. Although it may have seemed like a stupid request, the one I
>> saw
>> in Winners the other day, had no labels etc. (and there was only one) -
>> I
>> wasn't sure. Now I am. Think I will go and buy it!
>>
>> Elaine
>
> There is no such thing as a stupid request luv. ;-)
> I have a digital camera for a reason... <lol>
>
> Coincidently, I had a pic on the camera already as I said above so it
> was easy. I just had to shrink it for posting!
>
> I'm glad I was able to help. Welcome to the ranks of Pressure cooker
> converts! It really is a wonderful tool IMHO. And a major money saver on
> energy costs.
>
> Considering my electric bills of late, that is a big selling point. You
> should see my meter when I'm running the stove, especially if I'm using
> the oven, or more than one burner. :-(
>
> 6 and 8 hour cooking times are just not affordable at the moment.
>
> BTW, see if it has a manual with it. Also, check the condition of the
> safety valve, (a rubber button that is part of the lid) and the gasket.
> The gasket is a removable rubber seal that goes around the inside of the
> lid.
>
> Both of those parts are replaceable and have to be replaced from time to
> time.
>
> A good pressure cooker should last a good 40 years or more. I replace
> rubber parts about every 3 to 5 years as needed depending on usage.

(laugh) - I'm really hoping I won't be here in 40 years. Thanks for the
advice about the manual though.

Elaine

In article >,
"elaine" > wrote:

> > A good pressure cooker should last a good 40 years or more. I replace
> > rubber parts about every 3 to 5 years as needed depending on usage.
>
> (laugh) - I'm really hoping I won't be here in 40 years. Thanks for the
> advice about the manual though.
>
> Elaine

You'll be passing the legacy on. ;-)

I still have my mom's original cooker (but it has a slightly convex
bottom) plus the new one that we bought together about 15 years ago.

Long before I lost her.......
--
Peace, Om

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"My mother never saw the irony in calling me a Son of a bitch" -- Jack Nicholson

One time on Usenet, OmManiPadmeOmelet > said:
> In article >,
> unge (Little Malice) wrote:

<snip>

> > I've only used my pressure cooker a few times, but it's an old
> > aluminum one, so maybe that's why I haven't needed the rack yet.
> > You've inspired me to try something new in it, Om. I've already
> > got the next week's menus planned out, but when I start on the
> > week after, I'll have to try something in the pressure cooker...

> Be sure to post results! :-)
> Pressure cookers are a seriously good way to save money on energy costs.

It took me a while, but I got around to trying a recipe that
I've had in my "must try" file for some time now -- Wayne posted
it back in 2004. We had it for dinner tonight -- very good! So
thanks Om and Wayne, for the inspiration:

Pressure Cooker Short Ribs - Wayne (RFC)

2 Tbsp shortening
1 onion, thinly sliced
3 lbs beef short ribs
1 tsp ginger
2 tsp dry mustard
2 Tbsp sugar
1 tsp salt
1/4 tsp pepper
1 clove garlic
2 Tbsp chopped parsley
2 Tbsp soy sauce
2 Tbsp white vinegar
1/2 cup water

Heat cooker add shortening. Saute onion lightly. Remove. Brown ribs
on all sides. Combine remaining ingredients and pour over ribs. Top
with onion. Close cover completely. Place regulator on vent pipe and
bring up to pressure. Cook with regulator gently rocking for 25 min.
Let pressure drop of its own accord.

--
"Little Malice" is Jani in WA
~ mom, Trollop, novice cook ~

In article >,
unge (Little Malice) wrote:

> It took me a while, but I got around to trying a recipe that
> I've had in my "must try" file for some time now -- Wayne posted
> it back in 2004. We had it for dinner tonight -- very good! So
> thanks Om and Wayne, for the inspiration:
>
> Pressure Cooker Short Ribs - Wayne (RFC)
>
> 2 Tbsp shortening
> 1 onion, thinly sliced
> 3 lbs beef short ribs
> 1 tsp ginger
> 2 tsp dry mustard
> 2 Tbsp sugar
> 1 tsp salt
> 1/4 tsp pepper
> 1 clove garlic
> 2 Tbsp chopped parsley
> 2 Tbsp soy sauce
> 2 Tbsp white vinegar
> 1/2 cup water
>
> Heat cooker add shortening. Saute onion lightly. Remove. Brown ribs
> on all sides. Combine remaining ingredients and pour over ribs. Top
> with onion. Close cover completely. Place regulator on vent pipe and
> bring up to pressure. Cook with regulator gently rocking for 25 min.
> Let pressure drop of its own accord.
>
> --
> "Little Malice"

Hey thanks for this!

D'you think it'd work with pork ribs if allowed to settle overnight for
defatting, then re-heated?
--
Peace, Om

Remove _ to validate e-mails.

"My mother never saw the irony in calling me a Son of a bitch" -- Jack Nicholson

One time on Usenet, Omelet > said:
> In article >,
> unge (Little Malice) wrote:
>
> > It took me a while, but I got around to trying a recipe that
> > I've had in my "must try" file for some time now -- Wayne posted
> > it back in 2004. We had it for dinner tonight -- very good! So
> > thanks Om and Wayne, for the inspiration:
> >
> > Pressure Cooker Short Ribs - Wayne (RFC)
> >
> > 2 Tbsp shortening
> > 1 onion, thinly sliced
> > 3 lbs beef short ribs
> > 1 tsp ginger
> > 2 tsp dry mustard
> > 2 Tbsp sugar
> > 1 tsp salt
> > 1/4 tsp pepper
> > 1 clove garlic
> > 2 Tbsp chopped parsley
> > 2 Tbsp soy sauce
> > 2 Tbsp white vinegar
> > 1/2 cup water
> >
> > Heat cooker add shortening. Saute onion lightly. Remove. Brown ribs
> > on all sides. Combine remaining ingredients and pour over ribs. Top
> > with onion. Close cover completely. Place regulator on vent pipe and
> > bring up to pressure. Cook with regulator gently rocking for 25 min.
> > Let pressure drop of its own accord.
> >
> > --
> > "Little Malice"
>
> Hey thanks for this!
>
> D'you think it'd work with pork ribs if allowed to settle overnight for
> defatting, then re-heated?

I don't know why not, but you're the expert... :-)

--
"Little Malice" is Jani in WA
~ mom, Trollop, novice cook ~

In article >,
unge (Little Malice) wrote:

> > Hey thanks for this!
> >
> > D'you think it'd work with pork ribs if allowed to settle overnight for
> > defatting, then re-heated?
>
> I don't know why not, but you're the expert... :-)
>
> --
> "Little Malice"

Heh! Not really...

I'm still learning just like everyone else! <G>
--
Peace, Om

Remove _ to validate e-mails.

"My mother never saw the irony in calling me a Son of a bitch" -- Jack Nicholson

wrote:
[..]
. .By the time it is
> safe enough to take the little knobby weight thing off a pressure
> cooker, and remove the lid, you could have cooked an entire dinner, ate
> it, and had the dishes washed and dried!

What happenned wasthat you just didn't like the thing. Wasn't it
obvious that when it was safe enough to take off the litle knbby, from
observation, it was when the pressure inside wasn't too much higher
than outside anymore and that reducing heat/temperature would
accomplish that? What's the fastest and easiet way to cool something
down other than other than running cold water on it?


>
> Myrl Jeffcoat
> http://www.myrljeffcoat.com

"Amanda" > wrote in message
oups.com...
>
> wrote:
> [..]
> . .By the time it is
> > safe enough to take the little knobby weight thing off a pressure
> > cooker, and remove the lid, you could have cooked an entire dinner, ate
> > it, and had the dishes washed and dried!
>
> What happenned wasthat you just didn't like the thing. Wasn't it
> obvious that when it was safe enough to take off the litle knbby, from
> observation, it was when the pressure inside wasn't too much higher
> than outside anymore and that reducing heat/temperature would
> accomplish that? What's the fastest and easiet way to cool something
> down other than other than running cold water on it?
>
>
> >
> > Myrl Jeffcoat
> > http://www.myrljeffcoat.com
>

Most of them sold today have a pressure release valve mechanism built in,
which negates the need to allow them to cool off before opening.
Most people use them to cook things that usually require 2 to 4 hours of
braising time, not some Rachael Ray thirty min meal.
My favorite pressure cooked meat is venison. Whenever possible other than
deer heart and liver removed aforehand, at processing time we requested all
the steak cuts and had everything else cubed for pressure cooking. Then it
was canned in Ball canning jars. It makes the best shit on a shingle you'll
ever eat and a better way to preserve meat than your average flash frozen,
freezer burnt hunk of cow.

Rack, trivet, ain't they the same thing? It lifts the stuff off the
bottom.

Steve, In Maryland
Little Malice wrote:
> One time on Usenet, OmManiPadmeOmelet > said:
>
> <snip>
>
> > I don't cook white rice. Only brown or "wild" types. Red or Black from
> > the Oriental market.
> >
> > Those pressure for 15 to 20 minutes using stock to cook it instead of
> > water. Add heat up time to that (an additional 10 minutes).
> >
> > I just find it easier. It's walk away pretty much.
> > Once it comes up to pressure, note the clock time and time it from there.
> >
> > Remove from the stove and run cold water over the top of the cooker to
> > kill the pressure faster and it's done.
> >
> > I DO use a trivet to prevent any scorching. Rice seems to have that
> > issue sometimes. Not bad, just a bit at the center bottom......
>
> A trivet? Under the pot? Or do you mean the rack in the pot? I is
> confused... ;-)
>
> --
> "Little Malice" is Jani in WA
> ~ mom, Trollop, novice cook ~

One time on Usenet, Omelet > said:
> In article >,
> unge (Little Malice) wrote:

> > > Hey thanks for this!

> > > D'you think it'd work with pork ribs if allowed to settle overnight for
> > > defatting, then re-heated?

> > I don't know why not, but you're the expert... :-)

> Heh! Not really...
>
> I'm still learning just like everyone else! <G>

Well, compared to me you're the expert, how's that..? :-)

--
"Little Malice" is Jani in WA
~ mom, Trollop, novice cook ~

In article >,
unge (Little Malice) wrote:

> One time on Usenet, Omelet > said:
> > In article >,
> > unge (Little Malice) wrote:
>
> > > > Hey thanks for this!
>
> > > > D'you think it'd work with pork ribs if allowed to settle overnight for
> > > > defatting, then re-heated?
>
> > > I don't know why not, but you're the expert... :-)
>
> > Heh! Not really...
> >
> > I'm still learning just like everyone else! <G>
>
> Well, compared to me you're the expert, how's that..? :-)

<rolls eyes>

Okay, next time pork ribs are on sale, I'll try it and post results! ;-)
--
Peace, Om

Remove _ to validate e-mails.

"My mother never saw the irony in calling me a Son of a bitch" -- Jack Nicholson

One time on Usenet, Omelet > said:
> In article >,
> unge (Little Malice) wrote:
> > One time on Usenet, Omelet > said:
> > > In article >,
> > > unge (Little Malice) wrote:
> >
> > > > > Hey thanks for this!
> >
> > > > > D'you think it'd work with pork ribs if allowed to settle overnight
> for
> > > > > defatting, then re-heated?
> >
> > > > I don't know why not, but you're the expert... :-)
> >
> > > Heh! Not really...
> > >
> > > I'm still learning just like everyone else! <G>
> >
> > Well, compared to me you're the expert, how's that..? :-)
>
> <rolls eyes>

You are! I've only used mine maybe 10 times over the years.

> Okay, next time pork ribs are on sale, I'll try it and post results! ;-)

Do! Now, I have a question for you -- does your pressure cooker
book tell you to heat the pan to high (so that water sizzles on
the edges when touched), then add fat, then add meat to brown?
Mine does, but it's from the 1950's, so I thought maybe that had
changed. I don't know the reason for it, and it's actually a pain
in the ass to cook that hot, gotta keep moving so it won't burn.
It was especially irritating when the smoke alarm system went off;
five of the little *******s all screaming at us! Mind you, the
meat and onions were nicely browned, but I just don't see the
reasoning for it. Seems one could crank up the heat *after*
browning, adding the liquid, and putting on the lid, to get it
up to pressure...

--
"Little Malice" is Jani in WA
~ mom, Trollop, novice cook ~

In article >,
unge (Little Malice) wrote:

> > Okay, next time pork ribs are on sale, I'll try it and post results! ;-)
>
> Do! Now, I have a question for you -- does your pressure cooker
> book tell you to heat the pan to high (so that water sizzles on
> the edges when touched), then add fat, then add meat to brown?

I must confess, I've never RTFM'd.
Mom used it a lot while I was growing up so I learned how to use it from
her.

She just used it like any other stainless steel pot for browning pot
roast. Heat up the pot without the lid, add some oil and the meat and
sear it a bit. Let it cool, add the trivet and other ingredients, lid it
and go from there.

Unless it's feet or shanks (or some other TOUGH meat), I time it for 20
minutes. Most veggies are well done by then as are any added grains. Mom
used to add a lot of barley to stews and potroasts.

Pork Shanks and chicken feet get 40 minutes, pigs feet get one hour.

> Mine does, but it's from the 1950's, so I thought maybe that had
> changed. I don't know the reason for it, and it's actually a pain
> in the ass to cook that hot, gotta keep moving so it won't burn.

I personally really don't like to sear in the pressure cooker. Too
damned hard to clean afterwards and I like to use that internal trivet
for final pressuring.

I sear/brown in a cast iron skillet first and then add it to the pot.
Yeah I know it dirties two pans but......

> It was especially irritating when the smoke alarm system went off;
> five of the little *******s all screaming at us! Mind you, the
> meat and onions were nicely browned, but I just don't see the
> reasoning for it. Seems one could crank up the heat *after*
> browning, adding the liquid, and putting on the lid, to get it
> up to pressure...

It's not the same.
Searing/browning to get that yummy malliard reaction requires high
_direct_ heat. I've never set my smoke alarms off tho'?

Try some Grape seed oil. It has a higher smoke point. So does Peanut and
Sunflower oil.

>
> --
> "Little Malice"
--
Peace, Om

Remove _ to validate e-mails.

"My mother never saw the irony in calling me a Son of a bitch" -- Jack Nicholson

One time on Usenet, Omelet > said:
> In article >,
> unge (Little Malice) wrote:
>
> > > Okay, next time pork ribs are on sale, I'll try it and post results! ;-)
> >
> > Do! Now, I have a question for you -- does your pressure cooker
> > book tell you to heat the pan to high (so that water sizzles on
> > the edges when touched), then add fat, then add meat to brown?
>
> I must confess, I've never RTFM'd.
> Mom used it a lot while I was growing up so I learned how to use it from
> her.
>
> She just used it like any other stainless steel pot for browning pot
> roast. Heat up the pot without the lid, add some oil and the meat and
> sear it a bit. Let it cool, add the trivet and other ingredients, lid it
> and go from there.
>
> Unless it's feet or shanks (or some other TOUGH meat), I time it for 20
> minutes. Most veggies are well done by then as are any added grains. Mom
> used to add a lot of barley to stews and potroasts.
>
> Pork Shanks and chicken feet get 40 minutes, pigs feet get one hour.

My Mom only used her pressure cooker (a big one) for canning. And
I didn't pay enough attention to Gramma's cooking (this is hers);
wish I had.

> > Mine does, but it's from the 1950's, so I thought maybe that had
> > changed. I don't know the reason for it, and it's actually a pain
> > in the ass to cook that hot, gotta keep moving so it won't burn.
>
> I personally really don't like to sear in the pressure cooker. Too
> damned hard to clean afterwards and I like to use that internal trivet
> for final pressuring.
>
> I sear/brown in a cast iron skillet first and then add it to the pot.
> Yeah I know it dirties two pans but......

No, it actually sounds like a good way to go.

> > It was especially irritating when the smoke alarm system went off;
> > five of the little *******s all screaming at us! Mind you, the
> > meat and onions were nicely browned, but I just don't see the
> > reasoning for it. Seems one could crank up the heat *after*
> > browning, adding the liquid, and putting on the lid, to get it
> > up to pressure...
>
> It's not the same.
> Searing/browning to get that yummy malliard reaction requires high
> _direct_ heat. I've never set my smoke alarms off tho'?

Right, but in my experience, it shouldn't have to be as high as
my book recommends. Weird!

> Try some Grape seed oil. It has a higher smoke point. So does
> Peanut and Sunflower oil.

Well, I just did what I should have done -- I checked Presto's
web site:

http://www.presto-net.com/downloads/instructions/01751.
pdf?PHPSESSID=76d44eb31c68ca1dc1d6858e5bc52c94

On page 15, under "How to Pressure Cook Foods", it says "Preheat
canner with lid off. A medium setting is adequate for most range
burners.". This is vastly different from my old book. Perhaps
the reason is that the my old manual assumes one has a gas stove
(on one page they have "electric range" disclaimers). I dunno, but
at least now I know I need to change how I do it. That makes me
more likely to cook with it. Thanks for your input, Kat... :-)

--
"Little Malice" is Jani in WA
~ mom, Trollop, novice cook ~

In article >,
unge (Little Malice) wrote:

> My Mom only used her pressure cooker (a big one) for canning. And
> I didn't pay enough attention to Gramma's cooking (this is hers);
> wish I had.

We all have our regrets... <sigh>
I'm regretting not paying more attention when mom tried to teach me
canning. I remember the basics, but not the details.

I know I can google them but it's not the same.

>
> > > Mine does, but it's from the 1950's, so I thought maybe that had
> > > changed. I don't know the reason for it, and it's actually a pain
> > > in the ass to cook that hot, gotta keep moving so it won't burn.
> >
> > I personally really don't like to sear in the pressure cooker. Too
> > damned hard to clean afterwards and I like to use that internal trivet
> > for final pressuring.
> >
> > I sear/brown in a cast iron skillet first and then add it to the pot.
> > Yeah I know it dirties two pans but......
>
> No, it actually sounds like a good way to go.

It's easier, I know that from experience. <G>

>
> > > It was especially irritating when the smoke alarm system went off;
> > > five of the little *******s all screaming at us! Mind you, the
> > > meat and onions were nicely browned, but I just don't see the
> > > reasoning for it. Seems one could crank up the heat *after*
> > > browning, adding the liquid, and putting on the lid, to get it
> > > up to pressure...
> >
> > It's not the same.
> > Searing/browning to get that yummy malliard reaction requires high
> > _direct_ heat. I've never set my smoke alarms off tho'?
>
> Right, but in my experience, it shouldn't have to be as high as
> my book recommends. Weird!

<shrugs> Cooking, even with PC's, has a lot to do with experience and
instincts. I go with what works.

If I fail, I learn from it. And I'll share. There is no shame imho.

I'm still learning....... Granted, I've not had a failure in awhile but
that does not mean I'm immune!

I learned, for instance, to cut winter squash pressuring to 10
minutes.<G> More delicate than one would think!

>
> > Try some Grape seed oil. It has a higher smoke point. So does
> > Peanut and Sunflower oil.
>
> Well, I just did what I should have done -- I checked Presto's
> web site:
>
> http://www.presto-net.com/downloads/instructions/01751.
> pdf?PHPSESSID=76d44eb31c68ca1dc1d6858e5bc52c94
>
> On page 15, under "How to Pressure Cook Foods", it says "Preheat
> canner with lid off. A medium setting is adequate for most range
> burners.". This is vastly different from my old book. Perhaps
> the reason is that the my old manual assumes one has a gas stove
> (on one page they have "electric range" disclaimers). I dunno, but
> at least now I know I need to change how I do it. That makes me
> more likely to cook with it. Thanks for your input, Kat... :-)

Cheers! :-)

I grew up with gas up to about age 19.
After that, mom and I had to learn to cook electric.

There really is a difference!

I'm so used to electric now, I'm not sure how I'd learn to go back.......

>
> --
> "Little Malice" is Jani in WA
> ~ mom, Trollop, novice cook ~
--
Peace, Om

Remove _ to validate e-mails.

"My mother never saw the irony in calling me a Son of a bitch" -- Jack Nicholson

I'm a pressure cooker nut. I think it cooks everything well, and a lot
of things better than open pots. Actually that's not true. Everything
in a pressure cooker is braised, steamed or boiled, so things that
aren't good that way should be cooked by traditional means.

Pressure cookers save energy. Shorter cooking times
Pressure cookers save time. See above
Pressure cookers make good stocks in very little time. You can get a
stock in about 45 minutes. Just put the same stuff in that you'd
regularly use.

Pressure cookers are just tools. You brown stuff the same way as
usual.

Pressure cookers that are more than 20 years old may not be terribly
safe. The safety valves have improved a great deal, as have the
pressure regulators. Older pots may be dented on the rims, and squirt
out very hot steam.

Pressure cookers are pretty expensive. $75-$300 are possible. Unless
you know what you're looking at, don't buy them at yard sales or second
hand stores: see safety notes above.

I recommend that anyone interested in buying or using a pressure
cooker, whether or not you're familiar with them, check out Miss
Vickie's Pressure Cooker site for a comprehensive discussion of
economic, cooking, and safety issues. She also discusses accessories
and tips and tricks.

http://missvickie.com/

Steve, In Maryland

In article .com>,
" > wrote:

> Pressure cookers are pretty expensive. $75-$300 are possible. Unless
> you know what you're looking at, don't buy them at yard sales or second
> hand stores: see safety notes above.

New Presto brand pressure cookers at Wal-mart are around $50.00.
They are more than adequate imho.

Om -> making turkey stock out of turkey necks ahead of time for T-day...
The house smells really nice right now with the fresh herbs from the
herb garden.

T-day needs sage........ ;-d
--
Peace, Om

Remove _ to validate e-mails.

"My mother never saw the irony in calling me a Son of a bitch" -- Jack Nicholson

Omelet wrote:

> Om -> making turkey stock out of turkey necks ahead of time for
> T-day... The house smells really nice right now with the fresh herbs
> from the herb garden.
>
> T-day needs sage........ ;-d

Ohhhhh, yeah :-)

--
Dave
www.davebbq.com

In article >,
"Dave Bugg" > wrote:

> Omelet wrote:
>
> > Om -> making turkey stock out of turkey necks ahead of time for
> > T-day... The house smells really nice right now with the fresh herbs
> > from the herb garden.
> >
> > T-day needs sage........ ;-d
>
> Ohhhhh, yeah :-)

My dwarf sage finally bit the dust, but the broad leaf sage is still
alive..... I will probably look for more sage plants in the spring and
put more in.

Also added fresh rosemary sprigs, thyme and mexican oregano.
--
Peace, Om

Remove _ to validate e-mails.

"My mother never saw the irony in calling me a Son of a bitch" -- Jack Nicholson

One time on Usenet, Omelet > said:

<snip>

> I grew up with gas up to about age 19.

Sounds painful! ;-)

> After that, mom and I had to learn to cook electric.
>
> There really is a difference!
>
> I'm so used to electric now, I'm not sure how I'd learn to go back.......

My Gramma had a gas stove, back when I was very young (7-8)
and I loved it! Miguel keeps saying we're going to get one, onc of
these days...

--
"Little Malice" is Jani in WA
~ mom, Trollop, novice cook ~