Okay, I think I am going to invest in a new pressure cooker. I have a
much older one, but parts are missing and I really want one of the
newer versions.

I am reading about the various ones on the web. I found a site that
has a lot about them and I just read about one brand that got a good
recommendation from Cook's Illustrated. Actually several did, but
this one (Fagor) got the best all around.

The website:
www.missvickies.com.

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

On Sat 22 Nov 2008 08:09:29p, Christine Dabney told us...

> Okay, I think I am going to invest in a new pressure cooker. I have a
> much older one, but parts are missing and I really want one of the
> newer versions.
>
> I am reading about the various ones on the web. I found a site that
> has a lot about them and I just read about one brand that got a good
> recommendation from Cook's Illustrated. Actually several did, but
> this one (Fagor) got the best all around.
>
> The website:
> www.missvickies.com.
>
> 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 only have an old one, Christine, but it is an electric model. Whatever
you choose, I would highly recommend an electric model for its ability to
automatically maintain ideal heat level to maintain preferred pressure. No
watching or adjusting.

--
Wayne Boatwright
(correct the spelling of "geemail" to reply)
************************************************** **********************
Date: Saturday, 11(XI)/22(XXII)/08(MMVIII)
************************************************** **********************
Countdown till U.S. Thanksgiving Day
4dys 3hrs 49mins
************************************************** **********************
Cats must turn on the toy train at 5:00 am and watch it.
************************************************** **********************

On Sun, 23 Nov 2008 03:13:40 GMT, Wayne Boatwright
> wrote:


>I only have an old one, Christine, but it is an electric model. Whatever
>you choose, I would highly recommend an electric model for its ability to
>automatically maintain ideal heat level to maintain preferred pressure. No
>watching or adjusting.

Yeah, but if the electricity goes off, I can't use it..LOL.

At least with the others, I could use it on a gas stove...

Christine

On Sat 22 Nov 2008 08:18:32p, Christine Dabney told us...

> On Sun, 23 Nov 2008 03:13:40 GMT, Wayne Boatwright
> > wrote:
>
>
>>I only have an old one, Christine, but it is an electric model.
>>Whatever you choose, I would highly recommend an electric model for its
>>ability to automatically maintain ideal heat level to maintain preferred
>>pressure. No watching or adjusting.
>
> Yeah, but if the electricity goes off, I can't use it..LOL.
>
> At least with the others, I could use it on a gas stove...
>
> Christine
>

I don’t think I’d be tempted to use a pressure cooker in the dark, or by
oil lamp or candle light.

--
Wayne Boatwright
(correct the spelling of "geemail" to reply)
************************************************** **********************
Date: Saturday, 11(XI)/22(XXII)/08(MMVIII)
************************************************** **********************
Countdown till U.S. Thanksgiving Day
4dys 3hrs 38mins
************************************************** **********************
Junk mail arrives the day it was sent. Sometimes the day before.
************************************************** **********************

Christine Dabney wrote:
> Okay, I think I am going to invest in a new pressure cooker. I have a
> much older one, but parts are missing and I really want one of the
> newer versions.
>
> I am reading about the various ones on the web. I found a site that
> has a lot about them and I just read about one brand that got a good
> recommendation from Cook's Illustrated. Actually several did, but
> this one (Fagor) got the best all around.
>
> The website:
> www.missvickies.com.
>
> 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

Me, I just have a cheapie that I got from Sears about 8 years ago. Paid
$40 and it works great. You really don;t need to spend big bucks.

Wayne Boatwright wrote:
> On Sat 22 Nov 2008 08:18:32p, Christine Dabney told us...
>
>> On Sun, 23 Nov 2008 03:13:40 GMT, Wayne Boatwright
>> > wrote:
>>
>>
>>> I only have an old one, Christine, but it is an electric model.
>>> Whatever you choose, I would highly recommend an electric model for
>>> its ability to automatically maintain ideal heat level to maintain
>>> preferred pressure. No watching or adjusting.
>>
>> Yeah, but if the electricity goes off, I can't use it..LOL.
>>
>> At least with the others, I could use it on a gas stove...
>>
>> Christine
>>
>
> I don't think I'd be tempted to use a pressure cooker in the dark, or
> by oil lamp or candle light.
>
> --
> Wayne Boatwright
I pressure cooked on a Coleman stove when the power was out. I've been
tempted by the electric models, but if the electric gizmo part fails you
have a useless pot.
Janet

On Sat 22 Nov 2008 11:10:34p, Janet Bostwick told us...

> Wayne Boatwright wrote:
>> On Sat 22 Nov 2008 08:18:32p, Christine Dabney told us...
>>
>>> On Sun, 23 Nov 2008 03:13:40 GMT, Wayne Boatwright
>>> > wrote:
>>>
>>>
>>>> I only have an old one, Christine, but it is an electric model.
>>>> Whatever you choose, I would highly recommend an electric model for
>>>> its ability to automatically maintain ideal heat level to maintain
>>>> preferred pressure. No watching or adjusting.
>>>
>>> Yeah, but if the electricity goes off, I can't use it..LOL.
>>>
>>> At least with the others, I could use it on a gas stove...
>>>
>>> Christine
>>>
>>
>> I don't think I'd be tempted to use a pressure cooker in the dark, or
>> by oil lamp or candle light.
>>
>> --
>> Wayne Boatwright
> I pressure cooked on a Coleman stove when the power was out. I've been
> tempted by the electric models, but if the electric gizmo part fails you
> have a useless pot.
> Janet

It’s a risk I’ll take. My electric pressure cooker was purchased in 1967
and still going strong. If my power goes out, you can bet I won’t be
staying at home, as we have an all-electric home and nothing will be
operable. I’ll be headed for the nearest motel that has power. I’m sure
not going to bother cooking on the gas grill or buying a Coleman stove to
do makeshift cooking. Not worth my time or effort.

--
Wayne Boatwright
(correct the spelling of "geemail" to reply)
************************************************** **********************
Date: Saturday, 11(XI)/22(XXII)/08(MMVIII)
************************************************** **********************
Countdown till U.S. Thanksgiving Day
4dys 47mins
************************************************** **********************
We're lost but we're making good time.
************************************************** **********************

On Sat, 22 Nov 2008 23:10:34 -0700, "Janet Bostwick"
> wrote:


>I pressure cooked on a Coleman stove when the power was out. I've been
>tempted by the electric models, but if the electric gizmo part fails you
>have a useless pot.
>Janet
>

Yeah, that was my thought, Janet. From what I have been reading, the
newer versions, especially the Kuhn-Rikon ones can come up to pressure
over a fairly low flame.

And I like the safety features listed for the newer versions.

I am waiting for Om to check in on this, as I know she has researched
it a lot, and uses a pressure cooker frequently.

Oh, another question. I am wondering what is the smallest size to
get? I think the one I had was 6 quarts, and sometimes that was
barely big enough. There are some sets being sold now, that have
both a bigger pot, and one that is about half the size of the bigger
pot. I am leaning towards one of those sets.

I am also hearing good things about two brands especially: Fagor and
Kuhn-Rikon. Kuhn Rikon is more expensive, but in the case of good
cookware, I think you often get what you pay for. I want good
quality, that I won't regret buying.

Christine

On Sun, 23 Nov 2008 06:18:16 GMT, Wayne Boatwright
> wrote:


My electric pressure cooker was purchased in 1967
>and still going strong.

Do you use it often, Wayne? And what kinds of things do you use it
for?

Christine

On Sat 22 Nov 2008 11:22:00p, Christine Dabney told us...

> On Sun, 23 Nov 2008 06:18:16 GMT, Wayne Boatwright
> > wrote:
>
>
> My electric pressure cooker was purchased in 1967
>>and still going strong.
>
> Do you use it often, Wayne? And what kinds of things do you use it
> for?
>
> Christine
>

I probably average 1-2 times a month, but it’s had a lot of use over the
years. I use it for stews, soups, the occasional tough roast, and for
canning in pint jars. It’s an 8-qt pot and will hold 7 pint jars.

I don’t bother using it for anything that ordinarily cooks quickly on its
own.

--
Wayne Boatwright
(correct the spelling of "geemail" to reply)
************************************************** **********************
Date: Saturday, 11(XI)/22(XXII)/08(MMVIII)
************************************************** **********************
Countdown till U.S. Thanksgiving Day
4dys 34mins
************************************************** **********************
If the phone doesn't ring, it's me.
************************************************** **********************

On Sun, 23 Nov 2008 06:29:11 GMT, Wayne Boatwright
> wrote:


>I probably average 1-2 times a month, but it’s had a lot of use over the
>years. I use it for stews, soups, the occasional tough roast, and for
>canning in pint jars. It’s an 8-qt pot and will hold 7 pint jars.

Hmm..so I could use it for canning as well? I was wondering about
that....

Christine

On Sat 22 Nov 2008 11:34:23p, Christine Dabney told us...

> On Sun, 23 Nov 2008 06:29:11 GMT, Wayne Boatwright
> > wrote:
>
>
>>I probably average 1-2 times a month, but it’s had a lot of use over the
>>years. I use it for stews, soups, the occasional tough roast, and for
>>canning in pint jars. It’s an 8-qt pot and will hold 7 pint jars.
>
> Hmm..so I could use it for canning as well? I was wondering about
> that....
>
> Christine
>

Yes, does a good job on small batches. I inherited a huge pressure canner,
but it wasn’t practical for my needs, so gave it to my cousin.

--
Wayne Boatwright
(correct the spelling of "geemail" to reply)
************************************************** **********************
Date: Saturday, 11(XI)/22(XXII)/08(MMVIII)
************************************************** **********************
Countdown till U.S. Thanksgiving Day
4dys 22mins
************************************************** **********************
The only way to amuse some people is to slip and fall on an icy
pavement.
************************************************** **********************

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?

I have a Fissler model like this one:
<http://www.fissler.net/Pressure_cooker+show=detail+detailID=fis_116010202 3_72_sw,jpg.9.0.html>,
and I recommend it highly, but such brands as Silit or WMF here in
Germany are at least as good. They are without doubt of at least as
good quality as anything that has ever appeared on the market anywhere.
They are indestructible and as safe as any pressure cookers anywhere.
If you can find them in the USA, consider them. Their only disadvantage
is their top pressure, which is a bit lower than that of some other
pressure cookers marketed in the USA.

Generally, the choice is between stovetop cookers and electric/electronic
ones. The big advantage of the latter 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 (running water over the cooker to cool
it fast), because the heating element in an electric cooker is inside.
This option may be crucial for some recipes. Having one cooker of each
kind would perhaps be the best choice in an ideal world...

In any case, I'd get the largest model available, as the cooker should
never be filled to more than 2/3 of its capacity (and to no more than
half with some ingredients) if the highest pressure is to be used. Also,
the cooker should have adjustable pressure (at least two settings).

Victor

In article >,
Christine Dabney > wrote:

> Okay, I think I am going to invest in a new pressure cooker. I have a
> much older one, but parts are missing and I really want one of the
> newer versions.
>
> I am reading about the various ones on the web. I found a site that
> has a lot about them and I just read about one brand that got a good
> recommendation from Cook's Illustrated. Actually several did, but
> this one (Fagor) got the best all around.
>
> The website:
> www.missvickies.com.
>
> 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

Presto.

Reasons? Works for me, worked for mom, is a common brand and affordable
in Stainless Steel so parts are always available. New gaskets and
pressure seals etc.

Even Wal-mart carries them.
--
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 0>,
Wayne Boatwright > wrote:

> On Sat 22 Nov 2008 08:18:32p, Christine Dabney told us...
>
> > On Sun, 23 Nov 2008 03:13:40 GMT, Wayne Boatwright
> > > wrote:
> >
> >
> >>I only have an old one, Christine, but it is an electric model.
> >>Whatever you choose, I would highly recommend an electric model for its
> >>ability to automatically maintain ideal heat level to maintain preferred
> >>pressure. No watching or adjusting.
> >
> > Yeah, but if the electricity goes off, I can't use it..LOL.
> >
> > At least with the others, I could use it on a gas stove...
> >
> > Christine
> >
>
> I don’t think I’d be tempted to use a pressure cooker in the dark, or by
> oil lamp or candle light.

Mom used to use hers on a campfire...

I'm not kidding.
--
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 7>,
Wayne Boatwright > wrote:

> On Sat 22 Nov 2008 11:10:34p, Janet Bostwick told us...
>
> > Wayne Boatwright wrote:
> >> On Sat 22 Nov 2008 08:18:32p, Christine Dabney told us...
> >>
> >>> On Sun, 23 Nov 2008 03:13:40 GMT, Wayne Boatwright
> >>> > wrote:
> >>>
> >>>
> >>>> I only have an old one, Christine, but it is an electric model.
> >>>> Whatever you choose, I would highly recommend an electric model for
> >>>> its ability to automatically maintain ideal heat level to maintain
> >>>> preferred pressure. No watching or adjusting.
> >>>
> >>> Yeah, but if the electricity goes off, I can't use it..LOL.
> >>>
> >>> At least with the others, I could use it on a gas stove...
> >>>
> >>> Christine
> >>>
> >>
> >> I don't think I'd be tempted to use a pressure cooker in the dark, or
> >> by oil lamp or candle light.
> >>
> >> --
> >> Wayne Boatwright
> > I pressure cooked on a Coleman stove when the power was out. I've been
> > tempted by the electric models, but if the electric gizmo part fails you
> > have a useless pot.
> > Janet
>
> It’s a risk I’ll take. My electric pressure cooker was purchased in 1967
> and still going strong. If my power goes out, you can bet I won’t be
> staying at home, as we have an all-electric home and nothing will be
> operable. I’ll be headed for the nearest motel that has power. I’m sure
> not going to bother cooking on the gas grill or buying a Coleman stove to
> do makeshift cooking. Not worth my time or effort.

But what will you do during Armageddon.... <g>
--
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 Sat, 22 Nov 2008 23:10:34 -0700, "Janet Bostwick"
> > wrote:
>
>
> >I pressure cooked on a Coleman stove when the power was out. I've been
> >tempted by the electric models, but if the electric gizmo part fails you
> >have a useless pot.
> >Janet
> >
>
> Yeah, that was my thought, Janet. From what I have been reading, the
> newer versions, especially the Kuhn-Rikon ones can come up to pressure
> over a fairly low flame.
>
> And I like the safety features listed for the newer versions.
>
> I am waiting for Om to check in on this, as I know she has researched
> it a lot, and uses a pressure cooker frequently.

Very frequently. :-) Stainless Presto is what I use. They run about 50
bucks last I checked.

>
> Oh, another question. I am wondering what is the smallest size to
> get? I think the one I had was 6 quarts, and sometimes that was
> barely big enough. There are some sets being sold now, that have
> both a bigger pot, and one that is about half the size of the bigger
> pot. I am leaning towards one of those sets.

I actually have two. The smaller 4 quart has it's uses but I mostly use
the 6 quart. The only advantage to the smaller one is that it comes up
to pressure faster. I only have it 'cause mom bought it for me when I
was in college. I've not used it in years.

>
> I am also hearing good things about two brands especially: Fagor and
> Kuhn-Rikon. Kuhn Rikon is more expensive, but in the case of good
> cookware, I think you often get what you pay for. I want good
> quality, that I won't regret buying.
>
> Christine

You don't always get what you pay for. Common is not a bad thing as it
makes parts replacement easier.
--
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 06:29:11 GMT, Wayne Boatwright
> > wrote:
>
>
> >I probably average 1-2 times a month, but it’s had a lot of use over the
> >years. I use it for stews, soups, the occasional tough roast, and for
> >canning in pint jars. It’s an 8-qt pot and will hold 7 pint jars.
>
> Hmm..so I could use it for canning as well? I was wondering about
> that....
>
> Christine

Oh yes!

But, mom bought a large pressure canner with an actual pressure gauge
for that chore. :-) It held more jars.
--
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 Sat, 22 Nov 2008 20:09:29 -0700, Christine Dabney
> wrote:

>Okay, I think I am going to invest in a new pressure cooker. I have a
>much older one, but parts are missing and I really want one of the
>newer versions.
>
>I am reading about the various ones on the web. I found a site that
>has a lot about them and I just read about one brand that got a good
>recommendation from Cook's Illustrated. Actually several did, but
>this one (Fagor) got the best all around.
>
>The website:
>www.missvickies.com.
>
>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


Check out Amazon for the 101/2 quart All American pressure
cooker/canner. It is heavy cast aluminum. I got one this fall and I
will probably get rid of my smaller cookers. It has no gasket, metal
to metal seal.

I also have the 14 and 21 quart canners.

On Sun, 23 Nov 2008 08:09:41 -0500, The Cook >
wrote:


>Check out Amazon for the 101/2 quart All American pressure
>cooker/canner. It is heavy cast aluminum. I got one this fall and I
>will probably get rid of my smaller cookers. It has no gasket, metal
>to metal seal.
>
>I also have the 14 and 21 quart canners.

I don't want aluminum. I know I want stainless steel.

Christine

In article >,
Christine Dabney > wrote:

> On Sun, 23 Nov 2008 08:09:41 -0500, The Cook >
> wrote:
>
>
> >Check out Amazon for the 101/2 quart All American pressure
> >cooker/canner. It is heavy cast aluminum. I got one this fall and I
> >will probably get rid of my smaller cookers. It has no gasket, metal
> >to metal seal.
> >
> >I also have the 14 and 21 quart canners.
>
> I don't want aluminum. I know I want stainless steel.
>
> Christine

Smart move. <g>
For one thing, it'll last a good 30 years.
--
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 06:29:11 GMT, Wayne Boatwright
> > wrote:
>
>
> >I probably average 1-2 times a month, but it’s had a lot of use over the
> >years. I use it for stews, soups, the occasional tough roast, and for
> >canning in pint jars. It’s an 8-qt pot and will hold 7 pint jars.
>
> Hmm..so I could use it for canning as well? I was wondering about
> that....
>
> Christine

Depends on the size you get. Nothing smaller than an 8-quart pot is
suitable for steam pressure canning. Has to do with cool-down time that
is part of the whole process.

--
-Barb, Mother Superior, HOSSSPoJ
http://web.mac.com/barbschaller - chicken cacciatore-like

Christine Dabney said...

> Okay, I think I am going to invest in a new pressure cooker. I have a
> much older one, but parts are missing and I really want one of the
> newer versions.
>
> I am reading about the various ones on the web. I found a site that
> has a lot about them and I just read about one brand that got a good
> recommendation from Cook's Illustrated. Actually several did, but
> this one (Fagor) got the best all around.
>
> The website:
> www.missvickies.com.
>
> 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


Christine,

We loved Mom's pressure cooking talent and last year or two ago, I bought
one (Fagor 10-quart) but have yet to use it. The old built-in fear we were
cautioned about has prevented me from using it. It's nice and bright and
shiny in it's box in a closet.

But one day I WILL step up to the plate and explode the kitchen with it,
like Mom promised us we could!!! ;D

Best,

Andy

Christine Dabney wrote:
> On Sat, 22 Nov 2008 23:10:34 -0700, "Janet Bostwick"
> > wrote:
>
>
>> I pressure cooked on a Coleman stove when the power was out. I've
>> been tempted by the electric models, but if the electric gizmo part
>> fails you have a useless pot.
>> Janet
>>
>
> Yeah, that was my thought, Janet. From what I have been reading, the
> newer versions, especially the Kuhn-Rikon ones can come up to pressure
> over a fairly low flame.
>
> And I like the safety features listed for the newer versions.
>
> I am waiting for Om to check in on this, as I know she has researched
> it a lot, and uses a pressure cooker frequently.
>
> Oh, another question. I am wondering what is the smallest size to
> get? I think the one I had was 6 quarts, and sometimes that was
> barely big enough. There are some sets being sold now, that have
> both a bigger pot, and one that is about half the size of the bigger
> pot. I am leaning towards one of those sets.
>
> I am also hearing good things about two brands especially: Fagor and
> Kuhn-Rikon. Kuhn Rikon is more expensive, but in the case of good
> cookware, I think you often get what you pay for. I want good
> quality, that I won't regret buying.
>
> Christine

I've been hemming and hawing on this for about 2 years. My 6-quart isn't
really roomy enough. But . . . here's the big but. What I want is more
floor space (square inches on the bottom of the pan). Larger pressure
cookers have the same footprint but go higher. I wanted to be able to brown
larger hunks or quantities in the pot prior to pressure cooking. The
electrics also will take up more room to store. I think that I have decided
not to get electric. Then there's the China issue. Most all brands, except
the two you mentioned, have electrics made in China and I haven't had good
experience with anything electric that has been made in China. The heat
varies a lot.
Janet

Christine Dabney wrote:
> I am also hearing good things about two brands especially: Fagor and
> Kuhn-Rikon. Kuhn Rikon is more expensive, but in the case of good
> cookware, I think you often get what you pay for. I want good
> quality, that I won't regret buying.
>
> Christine
>

One of mine is a Mirro, the other is a Presto. I have two because I
sometimes us both at the same time. The Mirro was my mother's and it is
at least 40 years old. I am pleased with both of them and neither were
expensive.

Good luck finding what you are looking for, Christine.

Becca

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?

I have been using a pressure cooker since I was 12 years old. My mom
used only Presto brand so that's what I used when I set up housekeeping
on my own. They worked great on the natural gas range.

When we were getting ready to sell our house and move into the RV, I was
buying smaller-sized pots and appliances for a couple of years in
advance and I found a Cuisineart stainless steel one at a great price. I
used it on the propane range and was never happy with it because stuff
would always stick to it where I never had that problem with the
aluminum Prestos.

I lost the Cuisineart one in our wreck in 2005 and needed a replacement.
I got an inexpensive aluminum one from WalMart and I am as pleased as
punch with it, even on the ceramic-glass top electric range.

I make soups and stews in it mostly, but have also used it for beans
(being careful as to how it's loaded because beans foam). I much prefer
it for beef stew than any other cooking method. It's fast and the food
tastes good.

I also use it for making stuffed cabbage and stuffed peppers and for
steaming certain veggies. I think cabbage is less gassy if cooked in the
pressure cooker.

It's a learning curve if you have never used one. If you follow the
directions, they are safe.



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

Christine Dabney wrote:
> On Sun, 23 Nov 2008 08:09:41 -0500, The Cook >
> wrote:
>
>
>> Check out Amazon for the 101/2 quart All American pressure
>> cooker/canner. It is heavy cast aluminum. I got one this fall and I
>> will probably get rid of my smaller cookers. It has no gasket, metal
>> to metal seal.
>>
>> I also have the 14 and 21 quart canners.
>
> I don't want aluminum. I know I want stainless steel.
>
> Christine

I found that the stainless steel was not as good. No matter what I did,
food stuck to the stainless steel Cuisineart. I never had that problem
with any of the aluminum ones I've used for 50 years. JMTCW

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

In article >,
Janet Wilder > wrote:

> Christine Dabney wrote:
> > On Sun, 23 Nov 2008 08:09:41 -0500, The Cook >
> > wrote:
> >
> >
> >> Check out Amazon for the 101/2 quart All American pressure
> >> cooker/canner. It is heavy cast aluminum. I got one this fall and I
> >> will probably get rid of my smaller cookers. It has no gasket, metal
> >> to metal seal.
> >>
> >> I also have the 14 and 21 quart canners.
> >
> > I don't want aluminum. I know I want stainless steel.
> >
> > Christine
>
> I found that the stainless steel was not as good. No matter what I did,
> food stuck to the stainless steel Cuisineart. I never had that problem
> with any of the aluminum ones I've used for 50 years. JMTCW

A little bleach takes care of that.
--
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 2008-11-23, Christine Dabney > wrote:
> Okay, I think I am going to invest in a new pressure cooker. I have a

> 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?

I recommend Kuhn-Rikon, but then, I'm predjudiced cuz I have one.

I grant you, they are the most expensive p/c around, but I think the price
is worth it. I was fortunate in that I got mine for almost 1/3 off, a huge
discount, but now that I have one, I think I would pay full price. The
product is not only the Mercedes of p/c's, it's a thing of beauty and a work
of art. They have three separate safety devices to prevent over-pressure,
down to and including the actual lid seal that will blow out if pressures
becomes critical.

The vessel itself is a SS/alum/SS laminate for excellent heat distribution
and I'm always using the 5 qt pan alone for soups. So, we also have
multitasking. Lifetime warranty, near universal parts availabilty, family
heirloom reliability. Like good knives, sometimes it just pays to invest
in quality.

nb

Christine Dabney > wrote in
:

> Okay, I think I am going to invest in a new pressure cooker.
> I have a much older one, but parts are missing and I really
> want one of the newer versions.
>
> I am reading about the various ones on the web. I found a
> site that has a lot about them and I just read about one brand
> that got a good recommendation from Cook's Illustrated.
> Actually several did, but this one (Fagor) got the best all
> around.
>
> The website:
> www.missvickies.com.
>
> 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

Presto. Sold everywhere (I believe) and parts easy to get if EVER
needed. I have a 40 + yr old Presto and Mirro and like them both,

[..]
>
> Me, I just have a cheapie that I got from Sears about 8 years ago. Paid
> $40 and it works great. You really don;t need to spend big bucks

I bought mien from Sear too; unfortunately, when I couldn't find the
weight piece (assuming that it would turn up) all that time, it was
sitting on one of the gas stove top and the plastic part at the tipe
burned. I did smell something when I used that stove top (low heat)
but thought some left over food was giving that smell.

I don't know whether the company would sell that replacement piece
"for that particular size one"; they do sell a few other things like
insert, etc. for the smaller size.

On Sun, 23 Nov 2008 17:36:39 GMT, notbob > wrote:


>The vessel itself is a SS/alum/SS laminate for excellent heat distribution
>and I'm always using the 5 qt pan alone for soups. So, we also have
>multitasking. Lifetime warranty, near universal parts availabilty, family
>heirloom reliability. Like good knives, sometimes it just pays to invest
>in quality.
>
>nb

Yes, this is why I was leaning towards either the Kuhn-Rikon or the
Fagor. I believe that for some things, you get what you pay for. And
from what I have been reading in researching this, these two seem to
be the best all around. Some others, like the one Victor recommended,
(or maybe it was someone else) they are great, but they seem to have
their downsides as well.

Both the Kuhn-Rikon and Fagor are used in countries that use pressure
cookers a lot more than we do.

The Kuhn-Rikon is expensive, and they don't have sizes I want in a
dual unit selection. The Fagor does.

Do you use yours a lot?

Christine

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.

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. The other advantage is cooking meats like
corned beef and ham hocks in 1/3 the time. Also, if one is going to do a
pot roast, less beef flavor will be lost to the water as you are really
steaming. I typically use only a half inch of water and the bottom shield
with a few carrots and celery sticks which keeps the meat pretty much out of
the liquid. I intend to try it with more water to see how it does for
making stock.

nb

On Sun 23 Nov 2008 03:47:56p, notbob told us...

> 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.
>
> 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. The other advantage is
> cooking meats like corned beef and ham hocks in 1/3 the time. Also, if
> one is going to do a pot roast, less beef flavor will be lost to the
> water as you are really steaming. I typically use only a half inch of
> water and the bottom shield with a few carrots and celery sticks which
> keeps the meat pretty much out of the liquid. I intend to try it with
> more water to see how it does for making stock.
>
> nb

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.

--
Wayne Boatwright
(correct the spelling of "geemail" to reply)
************************************************** **********************
Date: Sunday, 11(XI)/23(XXIII)/08(MMVIII)
************************************************** **********************
Countdown till U.S. Thanksgiving Day
3dys 8hrs 10mins
************************************************** **********************
I live in my own world... Peaceful visitors welcome.
************************************************** **********************

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?

nb

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.


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

Mae West

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

On Sun 23 Nov 2008 03:56:54p, notbob told us...

> 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?
>
> nb

Yes, I do cover it, just as I would in a stock pot. Actually, I bring it
to a first boil before putting on the lid, them skim off the scum. After
all the cooking is done there usually isn’t any skum.

Don’t forget the bones.

--
Wayne Boatwright
(correct the spelling of "geemail" to reply)
************************************************** **********************
Date: Sunday, 11(XI)/23(XXIII)/08(MMVIII)
************************************************** **********************
Countdown till U.S. Thanksgiving Day
3dys 7hrs 18mins
************************************************** **********************
Every absurdity has a champion to defend it.
************************************************** **********************

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

On Sun, 23 Nov 2008 19:12:52 -0700, "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
>
From your description I can taste and see the broth. I understand
'sweet' with meat flavor. You have some danged good broth there.

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