In article >,
Christine Dabney > wrote:
> So, for those of you that have and love pressure cookers, which one(s)
> do you have? Do you recommend it? And for what reason?
>
> Christine

I have a 6-quart stainless Presto with a 15# psi weight. I use it for
cooking beef for stew, for making jelly (it's deep), and it's probably
20-25 years old. I can't justify the expense of a Fagor or Kuhn-Rikon
when this one works just fine.

I wouldn't buy anything smaller than a 6-quart capacity.
--
-Barb, Mother Superior, HOSSSPoJ
http://web.mac.com/barbschaller - chicken cacciatore-like

On Sun, 23 Nov 2008 23:32:56 -0600, Melba's Jammin'
> wrote:

>I have a 6-quart stainless Presto with a 15# psi weight. I use it for
>cooking beef for stew, for making jelly (it's deep),

Hmm..you make jelly in it? I didn't know you could do that with a
pressure cooker. Or do you just use it cause it is deep?

I am asking, cause I have these quinces...that I am contemplating
turning into jelly.

By the way, I order a Fagor from Amazon...
http://www.amazon.com/Fagor-Combi-5-...7506232&sr=1-3

This set came highly recommended from a pressure cooking/cooker site.
Along with the Kuhn-Rikons....

The set should be here on Wednesday. Might use it for some
Thanksgiving cooking on Wednesday night....

Christine

In article >,
notbob > wrote:

> I intend to try it with more water to see how it does for
> making stock.
>
> nb

I make all stocks in the PC. It works very well.
--
Peace! Om

"All People and things are interdependent. The world has become so small that no nation can solve its problems alone, in isolation from others. That is why I believe we must all cultivate a sense of responsibility based on love and compassion for each other." -- Dalai Lama

In article >,
sf > wrote:

> On Sun, 23 Nov 2008 22:56:54 GMT, notbob > wrote:
>
> >On 2008-11-23, Wayne Boatwright > wrote:
> >
> >> I think you’ll find it’s wonderful for making stock, nb, especially if
> >> you’re including bones in the mix. It really pulls the flavor out of them.
> >
> >I wondered about it. Do you cover meat in water? Do you finish up the
> >stock with a low simmer to scrape off scum?
> >
> Use bones, nb. I keep a bag in the freezer to gather up bones from
> chicken carcasses, steaks etc. The bones can have some meat sticking
> to them, but don't waste good meat. Chicken bones will lose all their
> stiffness if you cook them long enough, it's kinda weird. Oh, don't
> forget the mirepoix.
>
> Refrigerate and skim when the crud cools and hardens on top.

Yup!

Here is some pressure cooked ham scrap stock:

http://i10.tinypic.com/4tpx7vo.jpg

sf is right about cooked bones, especially chicken bones. The pressure
cooking cooks a lot of the minerals out of the bones so softens them.
This, of course, makes your stock high in minerals which is not a bad
thing. :-)
--
Peace! Om

"All People and things are interdependent. The world has become so small that no nation can solve its problems alone, in isolation from others. That is why I believe we must all cultivate a sense of responsibility based on love and compassion for each other." -- Dalai Lama

In article > ,
"Janet Bostwick" > wrote:

> notbob wrote:
> > On 2008-11-23, sf > wrote:
> >
> >> chicken carcasses, steaks etc. The bones can have some meat sticking
> >> to them, but don't waste good meat.
> >
> > Depends on how good you want your stock to be. Like Gary Danko says,
> > the gelatin is in the bones, but the flavor is in the meat.
> >
> > nb
>
> I bought a case of chuck recently from Costco and cut it all down to the
> sizes that I wanted. As I went along, I trimmed out silver skin etc., and
> some had very tiny amounts of meat attached. I'd say that I got 2 cups of
> trimmings from each of the 3 chuck. I put the 2 cups trimmings, celery and
> onion in the pc with enough water to almost cover. I cooked at 15 for 60
> minutes. That is the most intensly flavored and scented stock or broth that
> I have ever made. The flavor was almost 'sweet' with meat flavor. I don't
> know how else to describe it.
> Janet

If I'm doing long pressure times like for pigs feet or hocks, (45
minutes), I fill the pressure cooker 3/4 full of water. Some of it does
cook off.
--
Peace! Om

"All People and things are interdependent. The world has become so small that no nation can solve its problems alone, in isolation from others. That is why I believe we must all cultivate a sense of responsibility based on love and compassion for each other." -- Dalai Lama

On Mon, 24 Nov 2008 03:12:37 -0600, Omelet >
wrote:


>Here is some pressure cooked ham scrap stock:
>
>http://i10.tinypic.com/4tpx7vo.jpg

That looks marvelous!!!

Christine

In article >,
Christine Dabney > wrote:

> On Mon, 24 Nov 2008 03:12:37 -0600, Omelet >
> wrote:
>
>
> >Here is some pressure cooked ham scrap stock:
> >
> >http://i10.tinypic.com/4tpx7vo.jpg
>
> That looks marvelous!!!
>
> Christine

Made a great batch of beans. :-)
--
Peace! Om

"All People and things are interdependent. The world has become so small that no nation can solve its problems alone, in isolation from others. That is why I believe we must all cultivate a sense of responsibility based on love and compassion for each other." -- Dalai Lama

In article >,
Christine Dabney > wrote:

> On Sun, 23 Nov 2008 23:32:56 -0600, Melba's Jammin'
> > wrote:
>
> >I have a 6-quart stainless Presto with a 15# psi weight. I use it for
> >cooking beef for stew, for making jelly (it's deep),
>
> Hmm..you make jelly in it? I didn't know you could do that with a
> pressure cooker. Or do you just use it cause it is deep?
> Christine


Sorry. I see that my writing was not clear. I use the pan for cooking
my jelly. I do not process the filled jars under pressure. I cook the
beef chunks under pressure.

Very specifically, I use that pan because of its capacity (5-6 quarts is
a minimum size for making jelly [not jam] in order to allow for a hard,
full boil without spilling over), and because of its design and
construction: it has a 'saucepan' handle and, opposite, a helper handle
that makes the physical act of pouring from pan to jar relatively easy
and generally very neatly.

You boil jelly and you simmer jam (unless your recipe tells you
otherwise).

I have a 6-7 quart dutch oven with two handles opposite. It would be
nigh unto impossible to pour jelly neatly from that kettle into the
waiting jars.

I hope that's clearer. If not, email me.
--
-Barb, Mother Superior, HOSSSPoJ
http://web.mac.com/barbschaller - chicken cacciatore-like

In article >,
Christine Dabney > wrote:

> The set should be here on Wednesday. Might use it for some
> Thanksgiving cooking on Wednesday night....
>
> Christine

I don't remember if you have experience with pressure cooking. If not,
cook some water (don't fill the pan more than 2/3 full -- my Presto has a
'don't fill past here' line) to get a feel for it. Be sure the burner
you put it on is at least 10" diameter if the pan has a 12" diameter
base.

It's a good way to prepare oxtails, too.
--
-Barb, Mother Superior, HOSSSPoJ
http://web.mac.com/barbschaller - chicken cacciatore-like

"notbob" > wrote in message
...
> On 2008-11-23, Christine Dabney > wrote:
>
>> Do you use yours a lot?
>
> Not always for p/c cooking, but I do use the vessel part a lot, it being a
> handy 5L model. I'd recommend you buy a p/c no smaller than 5 l/qt,
> despite
> K-R having an 3.5L (3.6qt) annaversary model discounted for about $140.
>
> I would probably use the p/c more often if I liked it for dry beans, but I
> don't. I do like it for lentils and split peas. Beans seem to come out
> cooked OK, but have a more gummy, less pithy, texture than beans just
> cooked
> at rolling boil on stove top. I don't know why.

Interesting. This hasn't been my experience. I cook beans in the PC more
than any other item.

> There can be no doubt it speeds cooking times. Root veggies like carrots,
> turnips, etc, and tough veggies like cabbage cook in mere mins and you
> must
> be carefull to not overcook.

Artichokes are great in the PC as well.

<snip>

TammyM

On Sun, 23 Nov 2008 22:58:52 -0700, Christine Dabney
> wrote:

snippage
>
>By the way, I order a Fagor from Amazon...
>http://www.amazon.com/Fagor-Combi-5-...7506232&sr=1-3
>
>This set came highly recommended from a pressure cooking/cooker site.
>Along with the Kuhn-Rikons....
>
>The set should be here on Wednesday. Might use it for some
>Thanksgiving cooking on Wednesday night....
>
>Christine

Dang, that looks great. I love the two different sized pots.

koko
There is no love more sincere than the love of food
George Bernard Shaw
www.kokoscorner.typepad.com
updated 11/23

On Sun, 23 Nov 2008 23:23:43 GMT, notbob > wrote:

>On 2008-11-23, sf > wrote:
>
>> chicken carcasses, steaks etc. The bones can have some meat sticking
>> to them, but don't waste good meat.
>
>Depends on how good you want your stock to be. Like Gary Danko says, the
>gelatin is in the bones, but the flavor is in the meat.
>

Good ol' Gary can't beat my stock. He probably does the quick kind.
I brown my bones and vegetables in the oven before cooking them on low
overnight.

I absolutely hate waking up to the smell of simmering stock, but
that's the drill. It's very rich and absolutely delicious. In fact,
you've never had a decent "french" onion soup until you've had it made
with my soup stock.


--
I never worry about diets. The only carrots that
interest me are the number of carats in a diamond.

Mae West

On Mon 24 Nov 2008 08:07:18p, sf told us...

> On Sun, 23 Nov 2008 23:23:43 GMT, notbob > wrote:
>
>>On 2008-11-23, sf > wrote:
>>
>>> chicken carcasses, steaks etc. The bones can have some meat sticking
>>> to them, but don't waste good meat.
>>
>>Depends on how good you want your stock to be. Like Gary Danko says, the
>>gelatin is in the bones, but the flavor is in the meat.
>>
>
> Good ol' Gary can't beat my stock. He probably does the quick kind.
> I brown my bones and vegetables in the oven before cooking them on low
> overnight.
>
> I absolutely hate waking up to the smell of simmering stock, but
> that's the drill. It's very rich and absolutely delicious. In fact,
> you've never had a decent "french" onion soup until you've had it made
> with my soup stock.

And your recipe is…?

TIA


--
Wayne Boatwright
(correct the spelling of "geemail" to reply)
************************************************** **********************
Date: Monday, 11(XI)/24(XXIV)/08(MMVIII)
************************************************** **********************
Countdown till U.S. Thanksgiving Day
2dys 3hrs 45mins
************************************************** **********************
I... have become... comfortably numb
************************************************** **********************

On 2008-11-25, sf > wrote:

> Good ol' Gary can't beat my stock. He probably does the quick kind.

Hardly. I attended his veal stock class at Draeger's. He starts with a
$170 rack of roasted veal ribs. We didn't see the stock being made, as it
takes two days, we just ate the results. Sublime.

nb

On Tue, 25 Nov 2008 03:16:11 GMT, Wayne Boatwright
> wrote:

>On Mon 24 Nov 2008 08:07:18p, sf told us...
>
>> On Sun, 23 Nov 2008 23:23:43 GMT, notbob > wrote:
>>
>>>On 2008-11-23, sf > wrote:
>>>
>>>> chicken carcasses, steaks etc. The bones can have some meat sticking
>>>> to them, but don't waste good meat.
>>>
>>>Depends on how good you want your stock to be. Like Gary Danko says, the
>>>gelatin is in the bones, but the flavor is in the meat.
>>>
>>
>> Good ol' Gary can't beat my stock. He probably does the quick kind.
>> I brown my bones and vegetables in the oven before cooking them on low
>> overnight.
>>
>> I absolutely hate waking up to the smell of simmering stock, but
>> that's the drill. It's very rich and absolutely delicious. In fact,
>> you've never had a decent "french" onion soup until you've had it made
>> with my soup stock.
>
>And your recipe is…?
>
No real recipe, Wayne. I wing it. Take a 17 qt. stock pot, fill it
half way with roasted bones and vegetables (including tomato), cover
with water and simmer for at least 8 hours. The bones are mixed, veal
(if I can find them) beef and chicken. I'll throw in a few pork bones
too if we've had bone-in pork chops.


--
I never worry about diets. The only carrots that
interest me are the number of carats in a diamond.

Mae West

On Mon 24 Nov 2008 09:51:20p, sf told us...

> On Tue, 25 Nov 2008 03:16:11 GMT, Wayne Boatwright
> > wrote:
>
>>On Mon 24 Nov 2008 08:07:18p, sf told us...
>>
>>> On Sun, 23 Nov 2008 23:23:43 GMT, notbob > wrote:
>>>
>>>>On 2008-11-23, sf > wrote:
>>>>
>>>>> chicken carcasses, steaks etc. The bones can have some meat sticking
>>>>> to them, but don't waste good meat.
>>>>
>>>>Depends on how good you want your stock to be. Like Gary Danko says,
the
>>>>gelatin is in the bones, but the flavor is in the meat.
>>>>
>>>
>>> Good ol' Gary can't beat my stock. He probably does the quick kind.
>>> I brown my bones and vegetables in the oven before cooking them on low
>>> overnight.
>>>
>>> I absolutely hate waking up to the smell of simmering stock, but
>>> that's the drill. It's very rich and absolutely delicious. In fact,
>>> you've never had a decent "french" onion soup until you've had it made
>>> with my soup stock.
>>
>>And your recipe is…?
>>
> No real recipe, Wayne. I wing it. Take a 17 qt. stock pot, fill it
> half way with roasted bones and vegetables (including tomato), cover
> with water and simmer for at least 8 hours. The bones are mixed, veal
> (if I can find them) beef and chicken. I'll throw in a few pork bones
> too if we've had bone-in pork chops.

Okay, that’s a start. I’m assuming onion, celery, and carrot, too. Any
particular seasonings? I tend to use whole black peppercorns, a few whole
allspice berries, a few whole coriander seeds, a bay leaf or two, etc.

After the holidays I want to put up some stocks in the freezer. Probably
won’t have time before then.

Thanks!

--
Wayne Boatwright
(correct the spelling of "geemail" to reply)
************************************************** **********************
Date: Monday, 11(XI)/24(XXIV)/08(MMVIII)
************************************************** **********************
Countdown till U.S. Thanksgiving Day
2dys 2hrs 7mins
************************************************** **********************
What does ignorant mean?
************************************************** **********************

On Tue, 25 Nov 2008 04:56:36 GMT, Wayne Boatwright
> wrote:

>Okay, that’s a start. I’m assuming onion, celery, and carrot, too.

Like I said before... "don't forget the mirepoix" - carrot, onion,
celery. No garlic, no parsley and absolutely no bay.

>Any particular seasonings? I tend to use whole black peppercorns, a few whole
>allspice berries, a few whole coriander seeds, a bay leaf or two, etc.

I don't season stock - I don't even put in peppercorns. I wait until
I use it, then I season it in accord with the recipe.


--
I never worry about diets. The only carrots that
interest me are the number of carats in a diamond.

Mae West

"sf" ha scritto nel messaggio , Wayne Boatwright> wrote:
>
>>Okay, that's a start. I'm assuming onion, celery, and carrot, too.
>
> Like I said before... "don't forget the mirepoix" - carrot, onion,
> celery. No garlic, no parsley and absolutely no bay.
>
>>Any particular seasonings? I tend to use whole black peppercorns, a few
>>whole
>>allspice berries, a few whole coriander seeds, a bay leaf or two, etc.
>
> I don't season stock - I don't even put in peppercorns. I wait until
> I use it, then I season it in accord with the recipe.

Abslutely because you will really regret any of those things if you reduce
it for various uses.

On Tue 25 Nov 2008 12:09:32a, sf told us...

> On Tue, 25 Nov 2008 04:56:36 GMT, Wayne Boatwright
> > wrote:
>
>>Okay, that’s a start. I’m assuming onion, celery, and carrot, too.
>
> Like I said before... "don't forget the mirepoix" - carrot, onion,
> celery. No garlic, no parsley and absolutely no bay.

I missed that. Sorry.

>>Any particular seasonings? I tend to use whole black peppercorns, a few
>>whole allspice berries, a few whole coriander seeds, a bay leaf or two,
>>etc.
>
> I don't season stock - I don't even put in peppercorns. I wait until
> I use it, then I season it in accord with the recipe.

Oh, okay. Depends on what my intentions are for the stock.

Thanks, Barbara.

--
Wayne Boatwright
(correct the spelling of "geemail" to reply)
************************************************** **********************
Date: Tuesday, 11(XI)/25(XXV)/08(MMVIII)
************************************************** **********************
Countdown till U.S. Thanksgiving Day
1dys 18hrs 43mins
************************************************** **********************
If Cthulhu calls... let the machine pick it up.
************************************************** **********************

On Tue, 25 Nov 2008 03:49:19 GMT, notbob > wrote:

>On 2008-11-25, sf > wrote:
>
>> Good ol' Gary can't beat my stock. He probably does the quick kind.
>
>Hardly. I attended his veal stock class at Draeger's. He starts with a
>$170 rack of roasted veal ribs. We didn't see the stock being made, as it
>takes two days, we just ate the results. Sublime.
>
>nb

Madeline Kamman was his teacher, and if his is like hers, then it is
very long cooked. And the bones are roasted before hand. I have made
Kamman's and it is marvelous. In fact, I have some in my freezer
now...

Christine

On 2008-11-25, Christine Dabney > wrote:

> Madeline Kamman was his teacher, and if his is like hers, then it is
> very long cooked. And the bones are roasted before hand. I have made
> Kamman's and it is marvelous. In fact, I have some in my freezer
> now...

Killer!

I posted his recipe in rfc once before.

http://makeashorterlink.com/?V6C821FFC

I forgot I also posted his shorter pressure cooker veal stock (scroll down):

http://tinyurl.com/5uu96b

.....which would no doubt, with some slight modifications, work with any
number of meats/stocks.

enjoy =D
nb



nb

On Tue, 25 Nov 2008 12:18:25 GMT, Wayne Boatwright
> wrote:

>Oh, okay. Depends on what my intentions are for the stock.
>
>Thanks, Barbara.

Hey, you're a much better cook than I am - according to what I've read
here. I was just standing up for myself in my own little way.




--
I never worry about diets. The only carrots that
interest me are the number of carats in a diamond.

Mae West

On Tue, 25 Nov 2008 17:26:43 GMT, notbob > wrote:

>On 2008-11-25, Christine Dabney > wrote:
>
>> Madeline Kamman was his teacher, and if his is like hers, then it is
>> very long cooked. And the bones are roasted before hand. I have made
>> Kamman's and it is marvelous. In fact, I have some in my freezer
>> now...
>
>Killer!
>
>I posted his recipe in rfc once before.
>
>http://makeashorterlink.com/?V6C821FFC
>
>I forgot I also posted his shorter pressure cooker veal stock (scroll down):
>
>http://tinyurl.com/5uu96b
>
>....which would no doubt, with some slight modifications, work with any
>number of meats/stocks.
>

Veal stock? Leeks? Geeze nb. Get off your high horse. With "slight
modifications" it's just like what I posted.


--
I never worry about diets. The only carrots that
interest me are the number of carats in a diamond.

Mae West

On Tue 25 Nov 2008 08:56:36p, sf told us...

> On Tue, 25 Nov 2008 12:18:25 GMT, Wayne Boatwright
> > wrote:
>
>>Oh, okay. Depends on what my intentions are for the stock.
>>
>>Thanks, Barbara.
>
> Hey, you're a much better cook than I am - according to what I've read
> here. I was just standing up for myself in my own little way.
>
>

Barbara, I hold you right up there at the top. Each of has something that
they do better than someone else.


--
Wayne Boatwright
(correct the spelling of "geemail" to reply)
************************************************** **********************
Date: Tuesday, 11(XI)/25(XXV)/08(MMVIII)
************************************************** **********************
Countdown till U.S. Thanksgiving Day
1dys 2hrs 34mins
************************************************** **********************
If at first you don't succeed, change the rules.
************************************************** **********************

On 2008-11-26, sf > wrote:

> Veal stock? Leeks? Geeze nb. Get off your high horse. With "slight
> modifications" it's just like what I posted.

You posted? I didn't see a post for veal stock. Besides, you're the one
who turned down this my-stock-is-better road, like your the only one who can
make a good stock cuz you simmer it over night. Codswallop!

nb