Franfogel wrote:
>
I haven't tried lentils
> ot anything like that--should I change my way of cooking for those foods?
>
> Fran

I'd say no, and cooking times for beans are in one of the two big
volumes (Cooking under Pressure, and, AFAIR, Vegetarian Cooking Under
Pressure...sorry my books are in a room with a toddler just down for the
count, and you couldn't pay me to go in there). As I recall, the beans
are in the Veggie volume and veggies in the first book. Beware of beans
that shed skins and block holes. Consider a T of oil in the water.
blacksalt

Franfogel wrote:
>
I haven't tried lentils
> ot anything like that--should I change my way of cooking for those foods?
>
> Fran

I'd say no, and cooking times for beans are in one of the two big
volumes (Cooking under Pressure, and, AFAIR, Vegetarian Cooking Under
Pressure...sorry my books are in a room with a toddler just down for the
count, and you couldn't pay me to go in there). As I recall, the beans
are in the Veggie volume and veggies in the first book. Beware of beans
that shed skins and block holes. Consider a T of oil in the water.
blacksalt

I read the previous posts on pressure cookers with interest. I have an
Aeternum (made in Italy) that has no psi settings (in fact I'm not really sure
what that is). I just bring it to the point where the weighted valve jiggles
and emits steam, then turn the heat down for the required number of minutes in
the recipe. The valve then jiggles every few minutes. I haven't tried lentils
ot anything like that--should I change my way of cooking for those foods?

Fran

(Franfogel) wrote in
:

> I read the previous posts on pressure cookers with interest. I have
> an Aeternum (made in Italy) that has no psi settings (in fact I'm not
> really sure what that is). I just bring it to the point where the
> weighted valve jiggles and emits steam, then turn the heat down for
> the required number of minutes in the recipe. The valve then jiggles
> every few minutes. I haven't tried lentils ot anything like
> that--should I change my way of cooking for those foods?
>
> Fran

After just a brief Google search I wasn't able to find the psi settings
for the Aeternum pressure cookers. (psi means pounds of pressure per
square inch) Some of their ads, however, indicate that some of their
cookers come with a second weight valve (jiggler) for cooking at a lower
pressure. This would lead me to guess that your cooker achieves 15 psi.
The second valve could be 10, 7.5, or 5 psi.

Dried peas, beans, etc., should cook fine without any particular
modifications, but as with all dried products like that, the cooker
shouldn't be filled over 1/3 full. This prevents the foam produced in
cooking these products from clogging the vent(s).

I have read in early pressure cooker cookbooks, however, that a lower
pressure and longer cooking time is desirable for these types of foods
because it yields a better texture. Others here have said it doesn't
matter.

--
Wayne in Phoenix

unmunge as w-e-b

*If there's a nit to pick, some nitwit will pick it.
*A mind is a terrible thing to lose.

>(Franfogel)
>
>I read the previous posts on pressure cookers with interest. I have an
>Aeternum (made in Italy) that has no psi settings (in fact I'm not really
>sure
>what that is). I just bring it to the point where the weighted valve jiggles
>and emits steam, then turn the heat down for the required number of minutes
>in
>the recipe. The valve then jiggles every few minutes. I haven't tried
>lentils
>ot anything like that--should I change my way of cooking for those foods?

Lentils cooked ordinarilly on the stove top require no more than 25 minutes...
why would any normal brained person want to risk overcooking something just to
save a couple minutes. I've occasionally considered the home pressure cooker
but have yet to discover even one single positive aspect of owning own...
offers no more utility than an electric knife... well, I take that back...
didja ever try ****ing in an electric knife.


---= BOYCOTT FRANCE (belgium) GERMANY--SPAIN =---
---= Move UNITED NATIONS To Paris =---
*********
"Life would be devoid of all meaning were it without tribulation."
Sheldon
````````````

(PENMART01) wrote in
:

> well, I take that back...
> didja ever try ****ing in an electric knife.
>

No, but I did **** on a electric fence...just the once.

--
Last year's nuts must go.
- Michael Odom

(PENMART01) wrote in
:

> well, I take that back...
> didja ever try ****ing in an electric knife.
>

No, but I did **** on a electric fence...just the once.

--
Last year's nuts must go.
- Michael Odom

PENMART01 wrote:

> Lentils cooked ordinarilly on the stove top require no more than 25
minutes...
> why would any normal brained person want to risk overcooking something
just to
> save a couple minutes. I've occasionally considered the home pressure
cooker
> but have yet to discover even one single positive aspect of owning own...
> offers no more utility than an electric knife... well, I take that back...
> didja ever try ****ing in an electric knife.


Yup..it's true...cooking legumes on the stove top does not take any more
than a coupla hours at most...lentils take less...

I don't get all the hoo - ha about cooking beans from the dried state...it's
not rocket science...and it does not take days or many hours to do...

The very basic method is to put the rinsed beans in a pot on the stove (LOTS
of water or broth), then bring to a roiling boil. Turn off the fire, then
let sit for an hour or two or so...then bring the pot up to a simmer for an
hour + or so...natcherly adjust for your preferences, etcetera. And I've
never had to cook dried lentils for more than an hour. Using a pressure
cooker is definite overkill...unless you want them all mooshed out...

Easy as pie...of course there are times when it's easier to just use canned
beans for whatever purpose...y'all have to be the judge...frex I'm not gonna
fix a bunch of black beans or chickpeas from the dried state for just a
salad or to add to a stew or whatever...canned cooked beans are pretty cheap
and a great convenience.

--
Best
Greg

PENMART01 wrote:

> Lentils cooked ordinarilly on the stove top require no more than 25
minutes...
> why would any normal brained person want to risk overcooking something
just to
> save a couple minutes. I've occasionally considered the home pressure
cooker
> but have yet to discover even one single positive aspect of owning own...
> offers no more utility than an electric knife... well, I take that back...
> didja ever try ****ing in an electric knife.


Yup..it's true...cooking legumes on the stove top does not take any more
than a coupla hours at most...lentils take less...

I don't get all the hoo - ha about cooking beans from the dried state...it's
not rocket science...and it does not take days or many hours to do...

The very basic method is to put the rinsed beans in a pot on the stove (LOTS
of water or broth), then bring to a roiling boil. Turn off the fire, then
let sit for an hour or two or so...then bring the pot up to a simmer for an
hour + or so...natcherly adjust for your preferences, etcetera. And I've
never had to cook dried lentils for more than an hour. Using a pressure
cooker is definite overkill...unless you want them all mooshed out...

Easy as pie...of course there are times when it's easier to just use canned
beans for whatever purpose...y'all have to be the judge...frex I'm not gonna
fix a bunch of black beans or chickpeas from the dried state for just a
salad or to add to a stew or whatever...canned cooked beans are pretty cheap
and a great convenience.

--
Best
Greg

Alan_B wrote:
> (PENMART01) wrote in
> :
>
>
>>well, I take that back...
>>didja ever try ****ing in an electric knife.
>>
>
>
> No, but I did **** on a electric fence...just the once.
>

You too?!? Wakes ya right up don't it? ;-)

--
Steve

Experience is a wonderful thing. It enables you to recognize a mistake
when you make it again.

In article . net>,
"Gregory Morrow" > wrote:
(opinions about using a pressure cooker to cook dried beans snipped)
> Easy as pie...of course there are times when it's easier to just use
> canned beans for whatever purpose...y'all have to be the judge...frex
> I'm not gonna fix a bunch of black beans or chickpeas from the dried
> state for just a salad or to add to a stew or whatever...canned
> cooked beans are pretty cheap and a great convenience.

I haven't made this, but I've eaten it. Dang, it was good.


* Exported from MasterCook Mac *

Chicken Chili

Recipe By : Posted by Barb Schaller to r.f.cooking 9-17-2004
Serving Size : 6 Preparation Time :30:00
Categories : Entrees

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 pounds boneless chicken breast
cold water
1 tablespoon olive oil
2 medium chopped onions
4 garlic cloves
2 cans chopped green chilies -- 4 oz. each
2 teaspoons ground cumin
1/4 teaspoon cayenne pepper
3 cans cooked great northern beans -- 1# each
4 cups chicken stock or broth
20 oz. monterey jack cheese (grated)
sour cream
jalapeno peppers -- chopped

1. Put chicken in large saucepan. Add cold water. Bring to a simmer.
Cook until tender.

2. Remove chicken, discard water. In the same pan heat olive oil over
medium heat. Add onions, cook until translucent. Stir in garlic,
chilies, cumin, and cayenne pepper. Sauté for 2 to 3 minutes.

3. Shred chicken by hand and combine with beans, stock, and 12 ounces of
cheese. Simmer 15 minutes.

4. Ladle into large bowls. Top with one ounce of cheese. Serve with a
side of sour cream and chopped jalapeno peppers.


- - - - - - - - - - - - - - - - - -


Per serving (excluding unknown items): 149 Calories; 3g Fat (17%
calories from fat); 8g Protein; 24g Carbohydrate; 0mg Cholesterol; 5mg
Sodium
Food Exchanges: 1 1/2 Starch/Bread; 1/2 Lean Meat; 1/2 Vegetable; 1/2 Fat

NOTES : Dave Syke's recipe from 2001 FoodShare Chili Contest

_____
--
-Barb, <www.jamlady.eboard.com> An update on 9/11/04; check the Hello
tab for Fire Muster pics.

Gregory Morrow wrote:
>
> PENMART01 wrote:
>
> > Lentils cooked ordinarilly on the stove top require no more than 25
> minutes...
> > why would any normal brained person want to risk overcooking something
> just to
> > save a couple minutes. I've occasionally considered the home pressure
> cooker
> > but have yet to discover even one single positive aspect of owning own...
> > offers no more utility than an electric knife... well, I take that back...
> > didja ever try ****ing in an electric knife.
>
> Yup..it's true...cooking legumes on the stove top does not take any more
> than a coupla hours at most...lentils take less...
>
> I don't get all the hoo - ha about cooking beans from the dried state...it's
> not rocket science...and it does not take days or many hours to do...
>
> The very basic method is to put the rinsed beans in a pot on the stove (LOTS
> of water or broth), then bring to a roiling boil. Turn off the fire, then
> let sit for an hour or two or so...then bring the pot up to a simmer for an
> hour + or so...natcherly adjust for your preferences, etcetera. And I've
> never had to cook dried lentils for more than an hour. Using a pressure
> cooker is definite overkill...unless you want them all mooshed out...
>
> Easy as pie...of course there are times when it's easier to just use canned
> beans for whatever purpose...y'all have to be the judge...frex I'm not gonna
> fix a bunch of black beans or chickpeas from the dried state for just a
> salad or to add to a stew or whatever...canned cooked beans are pretty cheap
> and a great convenience.
>
> --
> Best
> Greg

LOL you don't live at high altitude do you? Pressure cookers are very
popular here in the Rockies. Otherwise that pot of pinto beans could
cook for three or four hours and still be al dente.

Gregory Morrow wrote:
>
> PENMART01 wrote:
>
> > Lentils cooked ordinarilly on the stove top require no more than 25
> minutes...
> > why would any normal brained person want to risk overcooking something
> just to
> > save a couple minutes. I've occasionally considered the home pressure
> cooker
> > but have yet to discover even one single positive aspect of owning own...
> > offers no more utility than an electric knife... well, I take that back...
> > didja ever try ****ing in an electric knife.
>
> Yup..it's true...cooking legumes on the stove top does not take any more
> than a coupla hours at most...lentils take less...
>
> I don't get all the hoo - ha about cooking beans from the dried state...it's
> not rocket science...and it does not take days or many hours to do...
>
> The very basic method is to put the rinsed beans in a pot on the stove (LOTS
> of water or broth), then bring to a roiling boil. Turn off the fire, then
> let sit for an hour or two or so...then bring the pot up to a simmer for an
> hour + or so...natcherly adjust for your preferences, etcetera. And I've
> never had to cook dried lentils for more than an hour. Using a pressure
> cooker is definite overkill...unless you want them all mooshed out...
>
> Easy as pie...of course there are times when it's easier to just use canned
> beans for whatever purpose...y'all have to be the judge...frex I'm not gonna
> fix a bunch of black beans or chickpeas from the dried state for just a
> salad or to add to a stew or whatever...canned cooked beans are pretty cheap
> and a great convenience.
>
> --
> Best
> Greg

LOL you don't live at high altitude do you? Pressure cookers are very
popular here in the Rockies. Otherwise that pot of pinto beans could
cook for three or four hours and still be al dente.

>Arri London writes:
>Gregory Morrow wrote:
>> PENMART01 wrote:
>>
>> > Lentils cooked ordinarilly on the stove top require no more than 25
>> minutes...
>> > why would any normal brained person want to risk overcooking something
>> just to
>> > save a couple minutes. I've occasionally considered the home pressure
>> cooker
>> > but have yet to discover even one single positive aspect of owning own...
>> > offers no more utility than an electric knife... well, I take that
>back...
>> > didja ever try ****ing in an electric knife.
>>
>> Yup..it's true...cooking legumes on the stove top does not take any more
>> than a coupla hours at most...lentils take less...
>>
>> I don't get all the hoo - ha about cooking beans from the dried
>state...it's
>> not rocket science...and it does not take days or many hours to do...
>>
>> The very basic method is to put the rinsed beans in a pot on the stove
>(LOTS
>> of water or broth), then bring to a roiling boil. Turn off the fire, then
>> let sit for an hour or two or so...then bring the pot up to a simmer for an
>> hour + or so...natcherly adjust for your preferences, etcetera. And I've
>> never had to cook dried lentils for more than an hour. Using a pressure
>> cooker is definite overkill...unless you want them all mooshed out...
>>
>> Easy as pie...of course there are times when it's easier to just use canned
>> beans for whatever purpose...y'all have to be the judge...frex I'm not
>gonna
>> fix a bunch of black beans or chickpeas from the dried state for just a
>> salad or to add to a stew or whatever...canned cooked beans are pretty
>cheap
>> and a great convenience.
>
>LOL you don't live at high altitude do you? Pressure cookers are very
>popular here in the Rockies. Otherwise that pot of pinto beans could
>cook for three or four hours and still be al dente.

So what... it's not like you gotta stand there staring at the pot... I guess
you're one of those who's happy to have a lotta two minute affairs.

Home cookin' in the Rockies must really suck. Any food cooked in a pressure
cooker is not truly cooked, it's *processed*, no different from canned. Once
latched down and up to temp, that's it, no tasting, no additions, no
adjustments whatsover... tough shit if ten minutes later you noticed the garlic
and parsley are still setting on the counter. And a lotta hope 'n prayer it
doesn't process three minutes extra and become mush... I can imagine pressure
cooked stews and soups, I'd rather rely on Dinty Moore and Campbells.

So, whaddaya do if when you finally shut down the pressure cooker and lift its
lid you find the beans are still crisp, and worse, they're paste... a lota
folks in the Rockies have Insinkerators...

When I cook, I COOK! Means I get to lift the lid, a lot... means I get to add
stuff in sequence determined by how long each ingredient needs to reach it's
full potential but not a moment more... means I get to constantly adjust
seasonings, not to mention adjusting the heat.

A gal thinks pressure cookery is cooking also thinks pleasureable nookery is
the Energizer Bunny stirring her pot.


---= BOYCOTT FRANCE (belgium) GERMANY--SPAIN =---
---= Move UNITED NATIONS To Paris =---
*********
"Life would be devoid of all meaning were it without tribulation."
Sheldon
````````````

Melba's Jammin' wrote:

> I haven't made this, but I've eaten it. Dang, it was good.
>
>
> * Exported from MasterCook Mac *
>
> Chicken Chili


[...]

Hmmm...sounds good. I'll be making a lot of chili for the coming football
season. We have a bunch of vegetarians in our group so this could be pretty
easily altered to be meat - free (or not)...thanks! Always looking for new
chili idears....

--
Best
Greg

Melba's Jammin' wrote:

> I haven't made this, but I've eaten it. Dang, it was good.
>
>
> * Exported from MasterCook Mac *
>
> Chicken Chili


[...]

Hmmm...sounds good. I'll be making a lot of chili for the coming football
season. We have a bunch of vegetarians in our group so this could be pretty
easily altered to be meat - free (or not)...thanks! Always looking for new
chili idears....

--
Best
Greg

Arri London wrote:

> LOL you don't live at high altitude do you? Pressure cookers are very
> popular here in the Rockies. Otherwise that pot of pinto beans could
> cook for three or four hours and still be al dente.


Nope. Chicawgo is I believe around 600' elevation :-)

Now if I were cooking at sub - sea level (Death Valley, Sea of Gallilee, New
Orleans...) what would be the effect on pressure - cooking a pot 'o beanz I
wonder...???

--
Best
Greg ;---)

Arri London wrote:

> LOL you don't live at high altitude do you? Pressure cookers are very
> popular here in the Rockies. Otherwise that pot of pinto beans could
> cook for three or four hours and still be al dente.


Nope. Chicawgo is I believe around 600' elevation :-)

Now if I were cooking at sub - sea level (Death Valley, Sea of Gallilee, New
Orleans...) what would be the effect on pressure - cooking a pot 'o beanz I
wonder...???

--
Best
Greg ;---)

Gregory Morrow wrote:
>
> Arri London wrote:
>
> > LOL you don't live at high altitude do you? Pressure cookers are very
> > popular here in the Rockies. Otherwise that pot of pinto beans could
> > cook for three or four hours and still be al dente.
>
> Nope. Chicawgo is I believe around 600' elevation :-)
>
> Now if I were cooking at sub - sea level (Death Valley, Sea of Gallilee, New
> Orleans...) what would be the effect on pressure - cooking a pot 'o beanz I
> wonder...???
>
> --
> Best
> Greg ;---)

LOL it would need to be just a bit farther under sea level before an
effect is seen in the kitchen. But in theory the beans would take less
time to cook, as water would boil at a higher temp than at sea level.

"Gregory Morrow" >
wrote:

>Hmmm...sounds good. I'll be making a lot of chili for the coming football
>season. We have a bunch of vegetarians in our group so this could be pretty
>easily altered to be meat - free (or not)...thanks! Always looking for new
>chili idears....

I'm a confirmed carnivore but, I have a bunch of grandkids who've been
lured or coerced into vegetarianism by PETA (or is that PITA)
presentations at high school.
When they visit, one of the staples is chili made in the usual way
with the exception that TVP is substituted for the meat. I still
prefer my chili made with meat but, I have to admit that the TVP stuff
tastes quite good.

Ross.
To email, remove the obvious from my address.

"Gregory Morrow" >
wrote:

>Hmmm...sounds good. I'll be making a lot of chili for the coming football
>season. We have a bunch of vegetarians in our group so this could be pretty
>easily altered to be meat - free (or not)...thanks! Always looking for new
>chili idears....

I'm a confirmed carnivore but, I have a bunch of grandkids who've been
lured or coerced into vegetarianism by PETA (or is that PITA)
presentations at high school.
When they visit, one of the staples is chili made in the usual way
with the exception that TVP is substituted for the meat. I still
prefer my chili made with meat but, I have to admit that the TVP stuff
tastes quite good.

Ross.
To email, remove the obvious from my address.