I picked up a pressure cooker this morning.

Fagor's Elite 10-quart

Got it at Macy's brick and mortar store.

I certainly could have gone smaller but as nb said, make sure the bottom
surface covers the burner, which none of the smaller sizes did. This p/c
bottom is 8.5" and the burner is 7.5" so that's why 10-quart.

No accessories. I have my old folding round trivet for steaming.

It has great safety features as far as I've gotten so far. It has a quick
pressure release that will expel all the pressurized steam in a safe
direction away from my hand.

Came with a cookbook which I haven't gone through yet but I'm guessing
they're "spot-on" as nb said.

First advice from missvickie.com is to test drive with just water to log
times and burner settings, etc.

I'll probably try a couple pork tenderloins for shredded pork and provolone
cheese with au jus hoagies for it's first go. I've waited around too long for
someone to roast a whole hog! I'll look through the recipe booklet since I
have no clue as to timing pork since I always bake them. I should probably
use just a pork loin for a little more fat for the au jus, but they've been
in the fridge for a week and it's musgovian time for them, pretty much.

All I can see on the inside of the lid is the pressure indicator floater
button and a hole through the pressure safety vent. I only hope I can clean
those tiny spaces. I have pipe cleaners which missvickie.com suggested.

I'll take it for a pork run tomorrow. I've got to RTFM, Om, and I'm suddenly
not so anxious to try my luck! <VBG>

Thanks very much you two and others I forgot to mention for your help!

Andy

On 2007-07-21, Andy <q> wrote:
>
> Thanks very much you two and others I forgot to mention for your help!

Glad to help. One thing about such a big PC, you'll be able to do
some canning with it. Fagor even has a canning kit and other handy
accessories for that model:

http://www.fagoramerica.com/fagor/accessories.htm

nb

On Sat, 21 Jul 2007 11:37:52 -0500, Andy <q> wrote:

>I picked up a pressure cooker this morning.
>
>Fagor's Elite 10-quart
>

which brings up gaskets.... are the only gasketless pressure thingies
for canning only or is such a things as a gasketless pressure cooker
too?


--

A husband is someone who takes out the trash and gives the impression he just cleaned the whole house.

In article >, Andy <q> wrote:

> I picked up a pressure cooker this morning.
>
> Fagor's Elite 10-quart
>
> Got it at Macy's brick and mortar store.
>
> I certainly could have gone smaller but as nb said, make sure the bottom
> surface covers the burner, which none of the smaller sizes did. This p/c
> bottom is 8.5" and the burner is 7.5" so that's why 10-quart.
>
> No accessories. I have my old folding round trivet for steaming.
>
> It has great safety features as far as I've gotten so far. It has a quick
> pressure release that will expel all the pressurized steam in a safe
> direction away from my hand.
>
> Came with a cookbook which I haven't gone through yet but I'm guessing
> they're "spot-on" as nb said.
>
> First advice from missvickie.com is to test drive with just water to log
> times and burner settings, etc.
>
> I'll probably try a couple pork tenderloins for shredded pork and provolone
> cheese with au jus hoagies for it's first go. I've waited around too long for
> someone to roast a whole hog! I'll look through the recipe booklet since I
> have no clue as to timing pork since I always bake them. I should probably
> use just a pork loin for a little more fat for the au jus, but they've been
> in the fridge for a week and it's musgovian time for them, pretty much.
>
> All I can see on the inside of the lid is the pressure indicator floater
> button and a hole through the pressure safety vent. I only hope I can clean
> those tiny spaces. I have pipe cleaners which missvickie.com suggested.
>
> I'll take it for a pork run tomorrow. I've got to RTFM, Om, and I'm suddenly
> not so anxious to try my luck! <VBG>
>
> Thanks very much you two and others I forgot to mention for your help!
>
> Andy

Best of luck with it. :-)

It is better for many things than an m-wave...
--
Peace, Om

Remove _ to validate e-mails.

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

notbob said...

> On 2007-07-21, Andy <q> wrote:
>>
>> Thanks very much you two and others I forgot to mention for your help!
>
> Glad to help. One thing about such a big PC, you'll be able to do
> some canning with it. Fagor even has a canning kit and other handy
> accessories for that model:
>
> http://www.fagoramerica.com/fagor/accessories.htm
>
> nb


nb,

I was actually taken by surprise by the smallness of them.

Andy

"Andy" <q> wrote in message ...
>I picked up a pressure cooker this morning.
>
> Fagor's Elite 10-quart
>
> Got it at Macy's brick and mortar store.
>
> I certainly could have gone smaller but as nb said, make sure the bottom
> surface covers the burner, which none of the smaller sizes did. This p/c
> bottom is 8.5" and the burner is 7.5" so that's why 10-quart.
snip> Andy

If you have an electric stove, you should probably get the larger, raised
burner sometimes called a canning burner. It allows air movement underneath
the pot.
Janet

Janet B. said...

>
> "Andy" <q> wrote in message ...
>>I picked up a pressure cooker this morning.
>>
>> Fagor's Elite 10-quart
>>
>> Got it at Macy's brick and mortar store.
>>
>> I certainly could have gone smaller but as nb said, make sure the
>> bottom surface covers the burner, which none of the smaller sizes did.
>> This p/c bottom is 8.5" and the burner is 7.5" so that's why 10-quart.
> snip> Andy
>
> If you have an electric stove, you should probably get the larger,
> raised burner sometimes called a canning burner. It allows air movement
> underneath the pot.
> Janet


Janet,

I can't worry about that. My cooktop is long since 1969, obsolete and I'm
not about to drag the maytag repairman in for service and parts, for an $80
p/c.

Andy

"Andy" <q> wrote in message ...
> Janet B. said...
>
>>
>> "Andy" <q> wrote in message ...
>>>I picked up a pressure cooker this morning.
>>>
>>> Fagor's Elite 10-quart
>>>
>>> Got it at Macy's brick and mortar store.
>>>
>>> I certainly could have gone smaller but as nb said, make sure the
>>> bottom surface covers the burner, which none of the smaller sizes did.
>>> This p/c bottom is 8.5" and the burner is 7.5" so that's why 10-quart.
>> snip> Andy
>>
>> If you have an electric stove, you should probably get the larger,
>> raised burner sometimes called a canning burner. It allows air movement
>> underneath the pot.
>> Janet
>
>
> Janet,
>
> I can't worry about that. My cooktop is long since 1969, obsolete and I'm
> not about to drag the maytag repairman in for service and parts, for an
> $80
> p/c.
>
> Andy
You install yourself, part is about $35. You pull the pronged burner out of
the receptor just like you do when you clean the stove and then push in the
new one. You just need the stove make and model. Appliance repair shops
carry them. Just a thought.
Janet

notbob said...

> On 2007-07-21, Andy <q> wrote:
>>
>> Thanks very much you two and others I forgot to mention for your help!
>
> Glad to help. One thing about such a big PC, you'll be able to do
> some canning with it. Fagor even has a canning kit and other handy
> accessories for that model:
>
> http://www.fagoramerica.com/fagor/accessories.htm
>
> nb


Here's another question that just dawned on me...

Can you pressure defrost/cook meat?

Andy

Janet B. wrote:

> You install yourself, part is about $35. You pull the pronged burner out of
> the receptor just like you do when you clean the stove and then push in the
> new one. You just need the stove make and model. Appliance repair shops
> carry them. Just a thought.
> Janet
>
>
He was supposed to clean the stove? Since when?

--
Posted via a free Usenet account from http://www.teranews.com

In article >, Andy <q> wrote:

> notbob said...
>
> > On 2007-07-21, Andy <q> wrote:
> >>
> >> Thanks very much you two and others I forgot to mention for your help!
> >
> > Glad to help. One thing about such a big PC, you'll be able to do
> > some canning with it. Fagor even has a canning kit and other handy
> > accessories for that model:
> >
> > http://www.fagoramerica.com/fagor/accessories.htm
> >
> > nb
>
>
> Here's another question that just dawned on me...
>
> Can you pressure defrost/cook meat?
>
> Andy

You can start meat from frozen, yes.
I don't change the time.
--
Peace, Om

Remove _ to validate e-mails.

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