Assuming that you do use one. My mom used to have one but used it rarely.
She was always afraid it would explode. And I've read countless old timey
stories where they did explode. I gather that the new ones don't do that.

I can't remember what my mom used hers for. I think they are supposed to be
good for beans and I do make a lot of beans but... They don't take long to
cook on the stove.

I probably won't get one because don't really need another large thing
taking up space that I don't have. But if the food would come out in some
way as better tasting or better quality or something, I might consider it.
For me, time isn't really a factor. There are plenty of quick meals I can
fix if I need to. Like pasta or bean tacos.

Thanks!

On 6/30/13 10:36 PM, Julie Bove wrote:
> Assuming that you do use one. My mom used to have one but used it rarely.
> She was always afraid it would explode. And I've read countless old timey
> stories where they did explode. I gather that the new ones don't do that.
>
> I can't remember what my mom used hers for. I think they are supposed to be
> good for beans and I do make a lot of beans but... They don't take long to
> cook on the stove.
>
> I probably won't get one because don't really need another large thing
> taking up space that I don't have. But if the food would come out in some
> way as better tasting or better quality or something, I might consider it.
> For me, time isn't really a factor. There are plenty of quick meals I can
> fix if I need to. Like pasta or bean tacos.
>
> Thanks!
>
>
In the 1950s, my mother had a pressure cooker with a heavy aluminum pan
and a springy stainless-steel lid. Once spaghetti sauce ended up on the
ceiling. I think the whole lid flew off.

Beans is the biggest thing I cook. Often I cook them with brown rice.
Bring up to pressure, turn off the heat, wait an hour, then cook 3
minutes. Before the 3-minute part, I can add veggies, meat, or sauce I
want to cook with the beans. If I don't want them mixed, I can put a
rack on the beans.

Once when I was cooking beans and rice, the pressure valve stuck. The
safety plug is supposed to blow when that happens. Instead, the
pressure unstuck the valve and tossed it away. Steam shot up to the
ceiling, discoloring it. Since then, I've learned that when I cook
certain foods, I should add a little oil to prevent foaming, which can
clog a valve.

http://www.foodrenegade.com/pressure-cooking-healthy/
This page cites studies saying pressure-cooked food is the most
nutritious. Pressure cooking is also good at destroying some things in
beans that are bad to ingest.

A pressure cooker is helpful with chicken bones. Instead of gnawing the
meat off the bones, cut off servings and pressure cook the rest. That
makes the meat easy to remove and gets nutrients out of the bones.

"j Burns" > wrote in message
...
> On 6/30/13 10:36 PM, Julie Bove wrote:
>> Assuming that you do use one. My mom used to have one but used it
>> rarely.
>> She was always afraid it would explode. And I've read countless old
>> timey
>> stories where they did explode. I gather that the new ones don't do
>> that.
>>
>> I can't remember what my mom used hers for. I think they are supposed to
>> be
>> good for beans and I do make a lot of beans but... They don't take long
>> to
>> cook on the stove.
>>
>> I probably won't get one because don't really need another large thing
>> taking up space that I don't have. But if the food would come out in
>> some
>> way as better tasting or better quality or something, I might consider
>> it.
>> For me, time isn't really a factor. There are plenty of quick meals I
>> can
>> fix if I need to. Like pasta or bean tacos.
>>
>> Thanks!
>>
>>
> In the 1950s, my mother had a pressure cooker with a heavy aluminum pan
> and a springy stainless-steel lid. Once spaghetti sauce ended up on the
> ceiling. I think the whole lid flew off.
>
> Beans is the biggest thing I cook. Often I cook them with brown rice.
> Bring up to pressure, turn off the heat, wait an hour, then cook 3
> minutes. Before the 3-minute part, I can add veggies, meat, or sauce I
> want to cook with the beans. If I don't want them mixed, I can put a rack
> on the beans.
>
> Once when I was cooking beans and rice, the pressure valve stuck. The
> safety plug is supposed to blow when that happens. Instead, the pressure
> unstuck the valve and tossed it away. Steam shot up to the ceiling,
> discoloring it. Since then, I've learned that when I cook certain foods,
> I should add a little oil to prevent foaming, which can clog a valve.
>
> http://www.foodrenegade.com/pressure-cooking-healthy/
> This page cites studies saying pressure-cooked food is the most
> nutritious. Pressure cooking is also good at destroying some things in
> beans that are bad to ingest.
>
> A pressure cooker is helpful with chicken bones. Instead of gnawing the
> meat off the bones, cut off servings and pressure cook the rest. That
> makes the meat easy to remove and gets nutrients out of the bones.

Thanks!

On Sun, 30 Jun 2013 19:36:28 -0700, "Julie Bove"
> wrote:

> Assuming that you do use one. My mom used to have one but used it rarely.
> She was always afraid it would explode. And I've read countless old timey
> stories where they did explode. I gather that the new ones don't do that.
>
> I can't remember what my mom used hers for. I think they are supposed to be
> good for beans and I do make a lot of beans but... They don't take long to
> cook on the stove.
>
> I probably won't get one because don't really need another large thing
> taking up space that I don't have. But if the food would come out in some
> way as better tasting or better quality or something, I might consider it.
> For me, time isn't really a factor. There are plenty of quick meals I can
> fix if I need to. Like pasta or bean tacos.
>
I got one because I wanted to cook more beans from dry and remembered
it taking hours for them to be tender on the stove... so I bought one
and cooked them to mush twice. The second time, I merely brought the
pressure cooker to the pressure point, turned the heat off and then
let it cool down naturally. In the mean time, I guess ordinary
generic packed at the grocery store are a lot fresher than they used
to be and of course bulk beans at the natural food store are very
fresh too.

I'm still skeptical when people say it preserves flavor. I happen to
love the flavor of a slow cooked stock and can't imagine how a
pressure cooker could come close to duplicating it.

--
Food is an important part of a balanced diet.

With the exception of our main rice cooker, which is a pressure cooker, but which we only use for rice, I only use one for beans. I usually use canned beans, rather than dried, so it doesn't get much use. Even if I use dried beans, it's only necessary if I'm in a hurry.

My mother used to use hers for big chunks of beef. Worked OK. A slow cooker works too, but takes all night (or all day). IMO, a slow cooker is easier, but before there were reliable electric slow cookers, and you cooked on a wood-burning stove (or similar), a pressure cooker could be easier for those kinds of things. Especially in 30C+ summer, when you don't want the combustion stove on all day.

The suggestion up-thread for bones is good - doing bone soup on the stovetop is a long process, and might be worth trying in the pressure cooker.

"sf" > wrote in message
...
> On Sun, 30 Jun 2013 19:36:28 -0700, "Julie Bove"
> > wrote:
>
>> Assuming that you do use one. My mom used to have one but used it
>> rarely.
>> She was always afraid it would explode. And I've read countless old
>> timey
>> stories where they did explode. I gather that the new ones don't do
>> that.
>>
>> I can't remember what my mom used hers for. I think they are supposed to
>> be
>> good for beans and I do make a lot of beans but... They don't take long
>> to
>> cook on the stove.
>>
>> I probably won't get one because don't really need another large thing
>> taking up space that I don't have. But if the food would come out in
>> some
>> way as better tasting or better quality or something, I might consider
>> it.
>> For me, time isn't really a factor. There are plenty of quick meals I
>> can
>> fix if I need to. Like pasta or bean tacos.
>>
> I got one because I wanted to cook more beans from dry and remembered
> it taking hours for them to be tender on the stove... so I bought one
> and cooked them to mush twice. The second time, I merely brought the
> pressure cooker to the pressure point, turned the heat off and then
> let it cool down naturally. In the mean time, I guess ordinary
> generic packed at the grocery store are a lot fresher than they used
> to be and of course bulk beans at the natural food store are very
> fresh too.
>
> I'm still skeptical when people say it preserves flavor. I happen to
> love the flavor of a slow cooked stock and can't imagine how a
> pressure cooker could come close to duplicating it.

Yes. With the quick soak method, my beans are usually ready in about 2
hours. Certainly less than 3 even for big ones. 30 or 40 years ago I can
remember putting beans on before lunch to have them ready by dinner!

Timo wrote:
> With the exception of our main rice cooker, which is a pressure
> cooker, but which we only use for rice, I only use one for beans. I
> usually use canned beans, rather than dried, so it doesn't get much
> use. Even if I use dried beans, it's only necessary if I'm in a
> hurry.
>
> My mother used to use hers for big chunks of beef. Worked OK. A slow
> cooker works too, but takes all night (or all day). IMO, a slow
> cooker is easier, but before there were reliable electric slow
> cookers, and you cooked on a wood-burning stove (or similar), a
> pressure cooker could be easier for those kinds of things. Especially
> in 30C+ summer, when you don't want the combustion stove on all day.

Ah... Maybe that's why they seemed to be more popular in the old days. I
like using slow cookers sometimes.
>
> The suggestion up-thread for bones is good - doing bone soup on the
> stovetop is a long process, and might be worth trying in the pressure
> cooker.

In article >, says...
>
> Assuming that you do use one. My mom used to have one but used it rarely.
> She was always afraid it would explode. And I've read countless old timey
> stories where they did explode. I gather that the new ones don't do
that.

I don't know why pressure cookers have that "exploding" reputation in
the USA, because it just doesn't exist in the UK where they've been in
common domestic kitchen use for well over half a century. I've never
heard of one exploding. Until my generation, many mothers used them
daily for sterilising baby bottles. ISTR my MIL used hers for bottling
(canning) home grown fruit and veg.

I've had one for over 40 years, used for making casseroles, soups and
stocks, steaming sponge or suet puddings, and Christmas puddings.


Janet UK

On Mon, 1 Jul 2013 12:46:39 +0100, Janet > wrote:

>In article >, says...
>>
>> Assuming that you do use one. My mom used to have one but used it rarely.
>> She was always afraid it would explode. And I've read countless old timey
>> stories where they did explode. I gather that the new ones don't do
>that.
>
> I don't know why pressure cookers have that "exploding" reputation in
>the USA, because it just doesn't exist in the UK where they've been in
>common domestic kitchen use for well over half a century. I've never
>heard of one exploding. Until my generation, many mothers used them
>daily for sterilising baby bottles. ISTR my MIL used hers for bottling
>(canning) home grown fruit and veg.
>
> I've had one for over 40 years, used for making casseroles, soups and
>stocks, steaming sponge or suet puddings, and Christmas puddings.
>
>
> Janet UK
ditto. I think it is an urban myth.
Janet US

On 2013-07-01, Janet Bostwick > wrote:

> ditto. I think it is an urban myth.

It's not. I recall my mom painting the ceiling once with her rocking
weight p/c. OTOH, she was a master at blowing things up. Exploded
our O'Keefe and Merritt gas stove at least 3 times by time I was
seven. She claims it was a drunken plumber who blew up her home about
15 yrs ago, but I ain't buying it fer a second, not with her track
record.

My Kuhn-Rikon p/c claims 5 safety releases. I can only count 3, but
what the heck, I think I'm pretty safe. Besides, I don't let Mom
near it.

nb

On 1 Jul 2013 13:53:16 GMT, notbob > wrote:

>On 2013-07-01, Janet Bostwick > wrote:
>
>> ditto. I think it is an urban myth.
>
>It's not. I recall my mom painting the ceiling once with her rocking
>weight p/c. OTOH, she was a master at blowing things up. Exploded
>our O'Keefe and Merritt gas stove at least 3 times by time I was
>seven. She claims it was a drunken plumber who blew up her home about
>15 yrs ago, but I ain't buying it fer a second, not with her track
>record.
>
>My Kuhn-Rikon p/c claims 5 safety releases. I can only count 3, but
>what the heck, I think I'm pretty safe. Besides, I don't let Mom
>near it.
>
>nb
Is it electric or stove-top? I would consider a new PC, but don't
want an electric appliance. I grew up around PCs and got one
immediately after marriage. (it's the only way to cook those large
beets in this century) I like it especially for chicken stock. I do
beans. In a pinch, I will do pot roast or stew, but both those dishes
are something I enjoy having simmer away on the stove on a cold winter
day. My mother always did a garden vegetable soup with boiling beef
bits. I can't reproduce that darned soup no matter how I try and
whether I use a PC or not. I have no idea how we managed to eat soup
in a house with no AC in Wisconsin with matching temps and humidity.
Just tougher then, I guess
Janet US

On 7/1/2013 7:51 AM, Mirror of TRVTH wrote:
> "Julie Bove" > wrote:
>
>> Assuming that you do use one. My mom used to have one but used it rarely.
>> She was always afraid it would explode. And I've read countless old timey
>> stories where they did explode. I gather that the new ones don't do that.
>>
>> I can't remember what my mom used hers for. I think they are supposed to be
>> good for beans and I do make a lot of beans but... They don't take long to
>> cook on the stove.
>>
>> I probably won't get one because don't really need another large thing
>> taking up space that I don't have. But if the food would come out in some
>> way as better tasting or better quality or something, I might consider it.
>> For me, time isn't really a factor. There are plenty of quick meals I can
>> fix if I need to. Like pasta or bean tacos.
>>
>> Thanks!
>
> Pressure cookers increase the boiling point of water, which
> cooks the food faster.
>
> At 15psi, boiling water is about 250°F (120°C).
>
> There is also some increased energy efficiency, probably not
> a lot.
>
> HTH.
>
Oh look, the auk troll morphs adroitly enough to provide real cooking
input...

On 2013-07-01, Janet Bostwick > wrote:

> Is it electric or stove-top? I would consider a new PC, but don't
> want an electric appliance.

My K-R is a stove-top, 5 qt SS. The more I learn about p/c'ing, the
more I use it. Mom had an electric, but I couldn't find the manual
nor figure it out, so tossed it.

I won't p/c beans even though that's why I purchased the p/c in the
first place and at 8K ft elev, beans really do need to be p/c'd.
Unfortunately, beans turn out with a gummy texture I jes do not like,
so I jes boil dried beans for 2-4 hrs and they come out perfect.

I really like to p/c meat. Comes out sooo tender and flavorful,
depending on the cut. I won't p/c chuck, too fatty. I won't p/c
center round. It NEVER! gets tender. Tri-tip is a great p/c cut for
beef bourguignon. It gets nice and tender and is very flavorful.
I've yet to try pork for carnitas, yet, but plan to.

nb

Pressure cookers are good for jack rabbits and carp patties.

Julie Bove wrote:
>
> Assuming that you do use one. My mom used to have one but used it rarely.
> She was always afraid it would explode. And I've read countless old timey
> stories where they did explode. I gather that the new ones don't do that.

Mostly to sterilize Petri dishes back
when I attempted to grow mushrooms.
It takes a full hour to sterilize a
starch agar -- 50 minutes ain't enough.

I cooked a raw chicken carcass in one,
after cutting off the desirable parts
of meat. It did a nice job of cooking
the remaining meat, so I could pick it
off and use it for other things.

"Mark Thorson" > wrote in message
...
> Julie Bove wrote:
>>
>> Assuming that you do use one. My mom used to have one but used it
>> rarely.
>> She was always afraid it would explode. And I've read countless old
>> timey
>> stories where they did explode. I gather that the new ones don't do
>> that.
>
> Mostly to sterilize Petri dishes back
> when I attempted to grow mushrooms.
> It takes a full hour to sterilize a
> starch agar -- 50 minutes ain't enough.
>
> I cooked a raw chicken carcass in one,
> after cutting off the desirable parts
> of meat. It did a nice job of cooking
> the remaining meat, so I could pick it
> off and use it for other things.

Thanks!

On Sunday, June 30, 2013 7:36:28 PM UTC-7, Julie Bove wrote:
> Assuming that you do use one. My mom used to have one but used it rarely.
>
> She was always afraid it would explode. And I've read countless old timey
>
> stories where they did explode. I gather that the new ones don't do that.
>

The previous generation (1950s) all had either Presto or Mirros, and none of them ever blew up. As long as the rocker kept rocking, steam was being released. But you had to sit within a room or two, so you could hear it.

The lids were equipped with overpressure safety devices, as well.

>
>
> I can't remember what my mom used hers for. I think they are supposed to be
>
> good for beans and I do make a lot of beans but... They don't take long to
>
> cook on the stove.
>
>
>
> I probably won't get one because don't really need another large thing
>
> taking up space that I don't have. But if the food would come out in some
>
> way as better tasting or better quality or something, I might consider it.
>
> For me, time isn't really a factor. There are plenty of quick meals I can
>
> fix if I need to. Like pasta or bean tacos.

We use ours mostly for giant artichokes, which we like to peel, dip, and eat. They can't be beat for cooking tongue, and my wife grew to love certain 50s recipes.

Beans I think you have to watch, in that they expand and possibly clog the rocker vent.

"bigwheel" > wrote in message
...
>
> 'Julie Bove[_2_ Wrote:
>> ;1844777']Assuming that you do use one. My mom used to have one but
>> used it rarely.
>> She was always afraid it would explode. And I've read countless old
>> timey
>> stories where they did explode. I gather that the new ones don't do
>> that.
>>
>> I can't remember what my mom used hers for. I think they are supposed
>> to be
>> good for beans and I do make a lot of beans but... They don't take long
>> to
>> cook on the stove.
>>
>> I probably won't get one because don't really need another large thing
>> taking up space that I don't have. But if the food would come out in
>> some
>> way as better tasting or better quality or something, I might consider
>> it.
>> For me, time isn't really a factor. There are plenty of quick meals I
>> can
>> fix if I need to. Like pasta or bean tacos.
>>
>> Thanks!
>
> Pressure cookers are good for jack rabbits and carp patties.

Well, we don't eat those here!

On 7/1/13 9:53 AM, notbob wrote:
> On 2013-07-01, Janet Bostwick > wrote:
>
>> ditto. I think it is an urban myth.
>
> It's not. I recall my mom painting the ceiling once with her rocking
> weight p/c. OTOH, she was a master at blowing things up. Exploded
> our O'Keefe and Merritt gas stove at least 3 times by time I was
> seven. She claims it was a drunken plumber who blew up her home about
> 15 yrs ago, but I ain't buying it fer a second, not with her track
> record.
>
> My Kuhn-Rikon p/c claims 5 safety releases. I can only count 3, but
> what the heck, I think I'm pretty safe. Besides, I don't let Mom
> near it.
>
> nb
>
After WWII in America, a lot of manufacturers went with designs that
were not tried and true. I don't know how the spaghetti sauce got on
our ceiling about 1960. Maybe the lid wasn't properly clamped, maybe my
mother flipped the lock without realizing there was pressure, or maybe
blowing the lid was a "safety feature" of that model.

Shortly after I started using the antique Presto, I forgot to look at
the indicator valve. The lid was hard to open. I thought there was no
pressure, but apparently there was a fraction of a pound. It was
harmless, but I learned my lesson.

I seem to recall having the safety plug blow as I cooked lentils in my
brother's cooker in 1980. I cooled the cooker in the sink, cleaned the
pressure valve, replaced the plug, and continued cooking.

In recent years, when steam lifted the pressure valve off my antique
Presto, the pressure was probably not much above normal. Normal
pressure will lift it slightly. After the valve stuck from cooking
beans and rice without oil, there was enough steam to lift it clear of
the spindle. The safety plug was in good shape, and it didn't blow.

Now I cook beans so fast that there's no need to leave the kitchen. If
I didn't hear hissing, I could tap the valve and, that failing, cool the
cooker with water.

Youtube has a video from Venezuela with pork spattered all over the
kitchen and 3 people. The cooker is on the floor, upright with the lid
on. They say it blew up when the seal broke, and don't buy a Fagor.
Are strings of pork going to fly in all directions with the lid on? I
suspect they posted the video to blackmail Fagor to replace a damaged
cooker.

Another video shows a cooker with a badly bent lid. There's yellow
stuff like squash spattered around. The woman says it blew up when she
left the kitchen as lentils cooked. I wonder why the safety plug didn't
blow. I don't know why the woman would lie (she doesn't mention the
brand), but I've never seen yellow lentils. Maybe the video was a
reenactment, and they didn't have lentils handy.

On 7/1/13 11:20 PM, barbie gee wrote:
>
>
> On Mon, 1 Jul 2013, wrote:
>
>
>>
>> Beans I think you have to watch, in that they expand and possibly clog
>> the rocker vent.
>>
>
> Adding some oil to the beans is supposed to keep that from happening.

I think I managed to plug a valve with lentils in 1980, but I've never
had debris in a valve in hundreds of times cooking beans. Beans seem to
stay put as long as I don't overfill the cooker.

If I cooked rice with beans, I would get black deposits on the lid below
the pressure valve. I think that was from the starch in the rice
foaming. I kept watch to be sure it didn't glue the valve.

A tablespoon of oil stopped the foaming. That was a 10 psi cooker. At
15 psi, beans cook much faster. Presto says 1-3 minutes. It seems
beans are better after heat destroys certain chemicals, and it happens
much quicker at the higher temperature.
>
> I have a Cuisinart Electric, plus a small, medium and large one!
>
> I like doing beans in them. Fast way to cook pot roast, ox tails, even
> chicken. You can cook multiple items in them, with for example, veggies
> in a foil packet or rice along with your entree when cooked with a
> "pot-in-a-pot" technique.
>
> Really good when you're in a hurry, really good for meats that normally
> need to cook for endless hours otherwise.
>
>
Regular pans, no matter how expensive, are hottest at the bottom. I
like the way the steam molecules distribute the heat in a pressure
cooker. I like the way the steam drives out the air. I think cooking
in the presence of oxygen can cause deterioration.

"barbie gee" > wrote in message
crg.pbz...
>
>
> On Mon, 1 Jul 2013, wrote:
>
>> On Sunday, June 30, 2013 7:36:28 PM UTC-7, Julie Bove wrote:
>>> Assuming that you do use one. My mom used to have one but used it
>>> rarely.
>>>
>>> She was always afraid it would explode. And I've read countless old
>>> timey
>>>
>>> stories where they did explode. I gather that the new ones don't do
>>> that.
>>>
>>
>> The previous generation (1950s) all had either Presto or Mirros, and none
>> of them ever blew up. As long as the rocker kept rocking, steam was being
>> released. But you had to sit within a room or two, so you could hear it.
>>
>> The lids were equipped with overpressure safety devices, as well.
>>
>>>
>>>
>>> I can't remember what my mom used hers for. I think they are supposed
>>> to be
>>>
>>> good for beans and I do make a lot of beans but... They don't take long
>>> to
>>>
>>> cook on the stove.
>>>
>>>
>>>
>>> I probably won't get one because don't really need another large thing
>>>
>>> taking up space that I don't have. But if the food would come out in
>>> some
>>>
>>> way as better tasting or better quality or something, I might consider
>>> it.
>>>
>>> For me, time isn't really a factor. There are plenty of quick meals I
>>> can
>>>
>>> fix if I need to. Like pasta or bean tacos.
>>
>> We use ours mostly for giant artichokes, which we like to peel, dip, and
>> eat. They can't be beat for cooking tongue, and my wife grew to love
>> certain 50s recipes.
>>
>> Beans I think you have to watch, in that they expand and possibly clog
>> the rocker vent.
>>
>
> Adding some oil to the beans is supposed to keep that from happening.
>
> I have a Cuisinart Electric, plus a small, medium and large one!
>
> I like doing beans in them. Fast way to cook pot roast, ox tails, even
> chicken. You can cook multiple items in them, with for example, veggies
> in a foil packet or rice along with your entree when cooked with a
> "pot-in-a-pot" technique.
>
> Really good when you're in a hurry, really good for meats that normally
> need to cook for endless hours otherwise.

Thanks!

Julie Bove wrote:

> I probably won't get one because don't really need another large thing
> taking up space that I don't have. But if the food would come out
> in some way as better tasting or better quality or something, I might
> consider it. For me, time isn't really a factor. There are plenty of
> quick meals I can fix if I need to. Like pasta or bean tacos.

Mom used it a lot for polenta: it would always stick to the bottom but it
didn't give any burnt flavor or smell to polenta as long as we just scooped
out the rest and leave that half-burned part on the bottom. When the pot
gets cold fill it with water and wash it the next day. This way one cooks
regular polenta, not the instant or wuick ones, without having to stir so
many times along 45 minutes. The tricks are to mix it well and make it a
little watery than usual before closing the lid.
--
"Un pasto senza vino e' come un giorno senza sole"
Anthelme Brillat Savarin

"ViLco" > wrote in message
...
> Julie Bove wrote:
>
>> I probably won't get one because don't really need another large thing
>> taking up space that I don't have. But if the food would come out
>> in some way as better tasting or better quality or something, I might
>> consider it. For me, time isn't really a factor. There are plenty of
>> quick meals I can fix if I need to. Like pasta or bean tacos.
>
> Mom used it a lot for polenta: it would always stick to the bottom but it
> didn't give any burnt flavor or smell to polenta as long as we just
> scooped out the rest and leave that half-burned part on the bottom. When
> the pot gets cold fill it with water and wash it the next day. This way
> one cooks regular polenta, not the instant or wuick ones, without having
> to stir so many times along 45 minutes. The tricks are to mix it well and
> make it a little watery than usual before closing the lid.

Interesting! Thanks! I usually buy polenta in a tube and the other day I
found grits in a tube! Haven't tried them yet.

On 7/2/13 5:02 AM, Julie Bove wrote:
> "ViLco" > wrote in message
> ...
>> Julie Bove wrote:
>>
>>> I probably won't get one because don't really need another large thing
>>> taking up space that I don't have. But if the food would come out
>>> in some way as better tasting or better quality or something, I might
>>> consider it. For me, time isn't really a factor. There are plenty of
>>> quick meals I can fix if I need to. Like pasta or bean tacos.
>>
>> Mom used it a lot for polenta: it would always stick to the bottom but it
>> didn't give any burnt flavor or smell to polenta as long as we just
>> scooped out the rest and leave that half-burned part on the bottom. When
>> the pot gets cold fill it with water and wash it the next day. This way
>> one cooks regular polenta, not the instant or wuick ones, without having
>> to stir so many times along 45 minutes. The tricks are to mix it well and
>> make it a little watery than usual before closing the lid.
>
> Interesting! Thanks! I usually buy polenta in a tube and the other day I
> found grits in a tube! Haven't tried them yet.
>
>
My new Presto book recommends cooking grains in a bowl covered with foil
within the pressure cooker, to prevent foaming. The pressure cooker
serves as a steam oven. I haven't tried grain that way, but it sounds
like just the thing to keep polenta from sticking to the bottom. The
rack could be used to keep the bowl off the bottom.

"j Burns" > wrote in message
...
> On 7/2/13 5:02 AM, Julie Bove wrote:
>> "ViLco" > wrote in message
>> ...
>>> Julie Bove wrote:
>>>
>>>> I probably won't get one because don't really need another large thing
>>>> taking up space that I don't have. But if the food would come out
>>>> in some way as better tasting or better quality or something, I might
>>>> consider it. For me, time isn't really a factor. There are plenty of
>>>> quick meals I can fix if I need to. Like pasta or bean tacos.
>>>
>>> Mom used it a lot for polenta: it would always stick to the bottom but
>>> it
>>> didn't give any burnt flavor or smell to polenta as long as we just
>>> scooped out the rest and leave that half-burned part on the bottom. When
>>> the pot gets cold fill it with water and wash it the next day. This way
>>> one cooks regular polenta, not the instant or wuick ones, without having
>>> to stir so many times along 45 minutes. The tricks are to mix it well
>>> and
>>> make it a little watery than usual before closing the lid.
>>
>> Interesting! Thanks! I usually buy polenta in a tube and the other day
>> I
>> found grits in a tube! Haven't tried them yet.
>>
>>
> My new Presto book recommends cooking grains in a bowl covered with foil
> within the pressure cooker, to prevent foaming. The pressure cooker
> serves as a steam oven. I haven't tried grain that way, but it sounds
> like just the thing to keep polenta from sticking to the bottom. The rack
> could be used to keep the bowl off the bottom.

Well that sounds like a pain! I ordered a bunch of stuff for my Crockpot.
The baking pan, the rack. Wound up being too fussy for me.

My Cook's Essential electric pressure cooker from QVC is a combination pressure cooker, browner, steamer, crockpot, etc. First I brown the onions and meat with the browning setting, then add the veggies and broth, then the pressure cooker setting, and when it's done it stays hot up to 8 hours. The soup turns out great. I use it the same way for stews, pot roasts, etc. I can spend just a few minutes in the morning getting things prepped, then leave the house for the day and return to a hot meal for supper. I don't worry about leaving raw meat and veggies in a crockpot and hoping they're done, the pressure cooker gets everything done in a hurry, infuses the veggies and meat with the spiced broth, then keeps it all at the ideal serving temp all day. I still have my older pressure cooker which I still love. My mom blew up hers in the 1950s, beets all over our while tin ceiling.

In article >,
"Julie Bove" > wrote:

> Assuming that you do use one. My mom used to have one but used it rarely.
> She was always afraid it would explode. And I've read countless old timey
> stories where they did explode. I gather that the new ones don't do that.
>
> I can't remember what my mom used hers for. I think they are supposed to be
> good for beans and I do make a lot of beans but... They don't take long to
> cook on the stove.
>
> I probably won't get one because don't really need another large thing
> taking up space that I don't have. But if the food would come out in some
> way as better tasting or better quality or something, I might consider it.
> For me, time isn't really a factor. There are plenty of quick meals I can
> fix if I need to. Like pasta or bean tacos.
>
> Thanks!

Pinto beans.
Chuck roast cut into pieces for stew or other. I cook the chunks and
divide them, some for stew, some for the freezer. I believe the texture
and tenderness of the meat is superior to being cooked without pressure.

I have a Fagor Duo - a 6-quart pan and a 4-quart pan. I like them and
use them often because they are compatible with my induction burner. I
also like the colander-type basket that came with it; it makes draining
pasta very simple.
--
Barb,
http://www.barbschaller.com, as of April 8, 2013.

On 7/2/2013 10:31 AM, Mirror of TRVTH wrote:
> casa bona > wrote:
>
>> On 7/1/2013 7:51 AM, Mirror of TRVTH wrote:
>>> "Julie Bove" > wrote:
>>>
>>>> Assuming that you do use one. My mom used to have one but used it rarely.
>>>> She was always afraid it would explode. And I've read countless old timey
>>>> stories where they did explode. I gather that the new ones don't do that.
>>>>
>>>> I can't remember what my mom used hers for. I think they are supposed to be
>>>> good for beans and I do make a lot of beans but... They don't take long to
>>>> cook on the stove.
>>>>
>>>> I probably won't get one because don't really need another large thing
>>>> taking up space that I don't have. But if the food would come out in some
>>>> way as better tasting or better quality or something, I might consider it.
>>>> For me, time isn't really a factor. There are plenty of quick meals I can
>>>> fix if I need to. Like pasta or bean tacos.
>>>>
>>>> Thanks!
>>>
>>> Pressure cookers increase the boiling point of water, which
>>> cooks the food faster.
>>>
>>> At 15psi, boiling water is about 250°F (120°C).
>>>
>>> There is also some increased energy efficiency, probably not
>>> a lot.
>>>
>>> HTH.
>>>
>> Oh look, the auk troll morphs adroitly enough to provide real cooking
>> input...
>
> Please stop trolling rfc. Nobody here wants to hear it.
>
Please go back to stalking the old man who lives in a bus.

It really has defined who you are over the years.

On 7/2/13 7:06 AM, Julie Bove wrote:
> "j Burns" > wrote in message

>>>
>>>
>> My new Presto book recommends cooking grains in a bowl covered with foil
>> within the pressure cooker, to prevent foaming. The pressure cooker
>> serves as a steam oven. I haven't tried grain that way, but it sounds
>> like just the thing to keep polenta from sticking to the bottom. The rack
>> could be used to keep the bowl off the bottom.
>
> Well that sounds like a pain! I ordered a bunch of stuff for my Crockpot.
> The baking pan, the rack. Wound up being too fussy for me.
>
>
I think it's a pain to put on rubber gloves to knead dough, but it's
easier than the alternative. I've read online that cleanup is a cinch
when you use an inner bowl. The book says any bowl that will stand the
heat, will work.

I have some plastic bowls with snap-on lids for microwaving. I've
browned the insides "roasting" pecans in a microwave, so I guess they'd
stand the heat of a pressure cooker. I could probably remove them from
the cooker without pot holders, and I wouldn't have to fool with foil.

On 7/2/13 3:19 PM, j Burns wrote:

> I have some plastic bowls with snap-on lids for microwaving. I've
> browned the insides "roasting" pecans in a microwave, so I guess they'd
> stand the heat of a pressure cooker. I could probably remove them from
> the cooker without pot holders, and I wouldn't have to fool with foil.

Pecans! Cooking can make them delicious, but they have a lot of
monounsaturated and polyunsaturated oils. Heating those oils in the
presence of oxygen produces free radicals, I'm told. I'm looking
forward to cooking some in a bowl in a pressure cooker!

j Burns wrote:
> On 7/2/13 7:06 AM, Julie Bove wrote:
>> "j Burns" > wrote in message
>
>>>>
>>>>
>>> My new Presto book recommends cooking grains in a bowl covered with
>>> foil within the pressure cooker, to prevent foaming. The pressure
>>> cooker serves as a steam oven. I haven't tried grain that way, but
>>> it sounds like just the thing to keep polenta from sticking to the
>>> bottom. The rack could be used to keep the bowl off the bottom.
>>
>> Well that sounds like a pain! I ordered a bunch of stuff for my
>> Crockpot. The baking pan, the rack. Wound up being too fussy for me.
>>
>>
> I think it's a pain to put on rubber gloves to knead dough, but it's
> easier than the alternative. I've read online that cleanup is a cinch
> when you use an inner bowl. The book says any bowl that will stand
> the heat, will work.

What alternative? I never used rubber gloves and I have kneaded tons of
dough. And what's an inner bowl?
>
> I have some plastic bowls with snap-on lids for microwaving. I've
> browned the insides "roasting" pecans in a microwave, so I guess
> they'd stand the heat of a pressure cooker. I could probably remove
> them from the cooker without pot holders, and I wouldn't have to fool
> with foil.

Oh. Hmmm...

j Burns wrote:
> On 7/2/13 3:19 PM, j Burns wrote:
>
>> I have some plastic bowls with snap-on lids for microwaving. I've
>> browned the insides "roasting" pecans in a microwave, so I guess
>> they'd stand the heat of a pressure cooker. I could probably remove
>> them from the cooker without pot holders, and I wouldn't have to
>> fool with foil.
>
> Pecans! Cooking can make them delicious, but they have a lot of
> monounsaturated and polyunsaturated oils. Heating those oils in the
> presence of oxygen produces free radicals, I'm told. I'm looking
> forward to cooking some in a bowl in a pressure cooker!

I wish I could eat them but I can't. I usually prefer my nuts raw though.

wrote:
> My Cook's Essential electric pressure cooker from QVC is a
> combination pressure cooker, browner, steamer, crockpot, etc. First
> I brown the onions and meat with the browning setting, then add the
> veggies and broth, then the pressure cooker setting, and when it's
> done it stays hot up to 8 hours. The soup turns out great. I use it
> the same way for stews, pot roasts, etc. I can spend just a few
> minutes in the morning getting things prepped, then leave the house
> for the day and return to a hot meal for supper. I don't worry about
> leaving raw meat and veggies in a crockpot and hoping they're done,
> the pressure cooker gets everything done in a hurry, infuses the
> veggies and meat with the spiced broth, then keeps it all at the
> ideal serving temp all day. I still have my older pressure cooker
> which I still love. My mom blew up hers in the 1950s, beets all over
> our while tin ceiling.

Thanks!

Melba's Jammin' wrote:
> In article >,
> "Julie Bove" > wrote:
>
>> Assuming that you do use one. My mom used to have one but used it
>> rarely. She was always afraid it would explode. And I've read
>> countless old timey stories where they did explode. I gather that
>> the new ones don't do that.
>>
>> I can't remember what my mom used hers for. I think they are
>> supposed to be good for beans and I do make a lot of beans but...
>> They don't take long to cook on the stove.
>>
>> I probably won't get one because don't really need another large
>> thing taking up space that I don't have. But if the food would
>> come out in some way as better tasting or better quality or
>> something, I might consider it. For me, time isn't really a factor.
>> There are plenty of quick meals I can fix if I need to. Like pasta
>> or bean tacos.
>>
>> Thanks!
>
> Pinto beans.
> Chuck roast cut into pieces for stew or other. I cook the chunks and
> divide them, some for stew, some for the freezer. I believe the
> texture and tenderness of the meat is superior to being cooked
> without pressure.
>
> I have a Fagor Duo - a 6-quart pan and a 4-quart pan. I like them and
> use them often because they are compatible with my induction burner.
> I also like the colander-type basket that came with it; it makes
> draining pasta very simple.

Thanks!

Bones are a great source of calcium. Wise up here..lol.

On 7/2/13 4:30 PM, Julie Bove wrote:
> j Burns wrote:
>> On 7/2/13 7:06 AM, Julie Bove wrote:
>>> "j Burns" > wrote in message
>>

>> I think it's a pain to put on rubber gloves to knead dough, but it's
>> easier than the alternative. I've read online that cleanup is a cinch
>> when you use an inner bowl. The book says any bowl that will stand
>> the heat, will work.
>
> What alternative? I never used rubber gloves and I have kneaded tons of
> dough. And what's an inner bowl?

The alternative would be to knead with my bare hands. For one thing,
whatever's under my nails will end up in the dough. (I've read that the
microbes under the nails protect one's health.) For another thing, what
if I have to answer the phone or turn a dial while I'm kneading? It's
easy to slide gloves off.

For me, gloves make kneading more convenient. According to some, a bowl
in a pressure cooker can make cleanup more convenient.

I started using gloves to cut up chicken for freezing. I'd slip them
off to put trays of chicken in the freezer and back on to handle the
chicken. Afterwards, it was much easier to wash my hands with gloves on
than without gloves. Dough doesn't wash off gloves as easily as
chicken. Maybe I'll try a scrub brush.
>>
>> I have some plastic bowls with snap-on lids for microwaving. I've
>> browned the insides "roasting" pecans in a microwave, so I guess
>> they'd stand the heat of a pressure cooker. I could probably remove
>> them from the cooker without pot holders, and I wouldn't have to fool
>> with foil.
>
> Oh. Hmmm...
>
>

On Wed, 3 Jul 2013 01:04:03 +0100, bigwheel
> wrote:

>
>'Julie Bove[_2_ Wrote:
>> ;1845182']"bigwheel" wrote in
>> message
>> ...-
>>
>> 'Julie Bove[_2_ Wrote:-
>> ;1844777']Assuming that you do use one. My mom used to have one but
>> used it rarely.
>> She was always afraid it would explode. And I've read countless old
>> timey
>> stories where they did explode. I gather that the new ones don't do
>> that.
>>
>> I can't remember what my mom used hers for. I think they are supposed
>> to be
>> good for beans and I do make a lot of beans but... They don't take
>> long
>> to
>> cook on the stove.
>>
>> I probably won't get one because don't really need another large thing
>> taking up space that I don't have. But if the food would come out in
>> some
>> way as better tasting or better quality or something, I might consider
>> it.
>> For me, time isn't really a factor. There are plenty of quick meals I
>> can
>> fix if I need to. Like pasta or bean tacos.
>>
>> Thanks!-
>>
>> Pressure cookers are good for jack rabbits and carp patties.-
>>
>> Well, we don't eat those here!
>
>Bones are a great source of calcium. Wise up here..lol.

I had heard a long time ago, that if you threw a bit of lemon into the
stock pot, it would help remove the minerals from the bone.
Janet US

On Tue, 02 Jul 2013 15:19:10 -0400, j Burns >
wrote:

>On 7/2/13 7:06 AM, Julie Bove wrote:
>> "j Burns" > wrote in message
>
>>>>
>>>>
>>> My new Presto book recommends cooking grains in a bowl covered with foil
>>> within the pressure cooker, to prevent foaming. The pressure cooker
>>> serves as a steam oven. I haven't tried grain that way, but it sounds
>>> like just the thing to keep polenta from sticking to the bottom. The rack
>>> could be used to keep the bowl off the bottom.
>>
>> Well that sounds like a pain! I ordered a bunch of stuff for my Crockpot.
>> The baking pan, the rack. Wound up being too fussy for me.
>>
>>
>I think it's a pain to put on rubber gloves to knead dough, but it's
>easier than the alternative. I've read online that cleanup is a cinch
>when you use an inner bowl. The book says any bowl that will stand the
>heat, will work.
>
>I have some plastic bowls with snap-on lids for microwaving. I've
>browned the insides "roasting" pecans in a microwave, so I guess they'd
>stand the heat of a pressure cooker. I could probably remove them from
>the cooker without pot holders, and I wouldn't have to fool with foil.

Rubber gloves aren't needed to knead dough. Mix the dough roughly
with a large spoon so that everything is shaggy damp. Cover the bowl
and walk away for 20 minutes. During this time, the flour continues
to hydrate and the gluten begins to form all by itself. When you come
back you will find that doing a few turns on the bread board with a
dough blade will be all you need to get past the sticky point. From
there on, just knead until the dough is tacky.
Janet US

On 7/2/13 11:04 PM, Janet Bostwick wrote:
> On Tue, 02 Jul 2013 15:19:10 -0400, j Burns >
> wrote:
>
>> On 7/2/13 7:06 AM, Julie Bove wrote:
>>> "j Burns" > wrote in message
>>
>>>>>
>>>>>
>>>> My new Presto book recommends cooking grains in a bowl covered with foil
>>>> within the pressure cooker, to prevent foaming. The pressure cooker
>>>> serves as a steam oven. I haven't tried grain that way, but it sounds
>>>> like just the thing to keep polenta from sticking to the bottom. The rack
>>>> could be used to keep the bowl off the bottom.
>>>
>>> Well that sounds like a pain! I ordered a bunch of stuff for my Crockpot.
>>> The baking pan, the rack. Wound up being too fussy for me.
>>>
>>>
>> I think it's a pain to put on rubber gloves to knead dough, but it's
>> easier than the alternative. I've read online that cleanup is a cinch
>> when you use an inner bowl. The book says any bowl that will stand the
>> heat, will work.
>>
>> I have some plastic bowls with snap-on lids for microwaving. I've
>> browned the insides "roasting" pecans in a microwave, so I guess they'd
>> stand the heat of a pressure cooker. I could probably remove them from
>> the cooker without pot holders, and I wouldn't have to fool with foil.
>
> Rubber gloves aren't needed to knead dough. Mix the dough roughly
> with a large spoon so that everything is shaggy damp. Cover the bowl
> and walk away for 20 minutes. During this time, the flour continues
> to hydrate and the gluten begins to form all by itself. When you come
> back you will find that doing a few turns on the bread board with a
> dough blade will be all you need to get past the sticky point. From
> there on, just knead until the dough is tacky.
> Janet US
>
I didn't know that. I'd understood it took kneading to get the dough
sticky enough to rise high and to make bread that wouldn't crumble.

I inherited a $300 mixer that would knead. The conductors for the
switch buttons, printed on flexible plastic, went bad. I found that
hand kneading was simpler and made better dough, so I discarded the
machine instead of fixing it.

Here's how I've been doing it. I put the sugar, salt, oil, yeast, and
about 2/3 of the flour in a bowl, weigh the water, heat it to a little
over 125F, stir with a spoon, and put it in an oven at 100-125F. I
don't know if yeast is mobile in dough, but I figure the wet mixture
gives it a chance to spread and multiply.

When it rises, I dump in the rest of the four and mash it in with a
potato masher and spoon. Then I put on the gloves and knead. If I'm
careful, not much dough sticks to the gloves.

I have a flexible plastic cutting board that could serve as a bread
board. I can imagine that the greater surface area would help me get
the four into the dough.

On Tue, 02 Jul 2013 23:38:18 -0400, j Burns >
wrote:

>On 7/2/13 11:04 PM, Janet Bostwick wrote:
>> On Tue, 02 Jul 2013 15:19:10 -0400, j Burns >
>> wrote:
>>
>>> On 7/2/13 7:06 AM, Julie Bove wrote:
>>>> "j Burns" > wrote in message
>>>
>>>>>>
>>>>>>
>>>>> My new Presto book recommends cooking grains in a bowl covered with foil
>>>>> within the pressure cooker, to prevent foaming. The pressure cooker
>>>>> serves as a steam oven. I haven't tried grain that way, but it sounds
>>>>> like just the thing to keep polenta from sticking to the bottom. The rack
>>>>> could be used to keep the bowl off the bottom.
>>>>
>>>> Well that sounds like a pain! I ordered a bunch of stuff for my Crockpot.
>>>> The baking pan, the rack. Wound up being too fussy for me.
>>>>
>>>>
>>> I think it's a pain to put on rubber gloves to knead dough, but it's
>>> easier than the alternative. I've read online that cleanup is a cinch
>>> when you use an inner bowl. The book says any bowl that will stand the
>>> heat, will work.
>>>
>>> I have some plastic bowls with snap-on lids for microwaving. I've
>>> browned the insides "roasting" pecans in a microwave, so I guess they'd
>>> stand the heat of a pressure cooker. I could probably remove them from
>>> the cooker without pot holders, and I wouldn't have to fool with foil.
>>
>> Rubber gloves aren't needed to knead dough. Mix the dough roughly
>> with a large spoon so that everything is shaggy damp. Cover the bowl
>> and walk away for 20 minutes. During this time, the flour continues
>> to hydrate and the gluten begins to form all by itself. When you come
>> back you will find that doing a few turns on the bread board with a
>> dough blade will be all you need to get past the sticky point. From
>> there on, just knead until the dough is tacky.
>> Janet US
>>
>I didn't know that. I'd understood it took kneading to get the dough
>sticky enough to rise high and to make bread that wouldn't crumble.
>
>I inherited a $300 mixer that would knead. The conductors for the
>switch buttons, printed on flexible plastic, went bad. I found that
>hand kneading was simpler and made better dough, so I discarded the
>machine instead of fixing it.
>
>Here's how I've been doing it. I put the sugar, salt, oil, yeast, and
>about 2/3 of the flour in a bowl, weigh the water, heat it to a little
>over 125F, stir with a spoon, and put it in an oven at 100-125F. I
>don't know if yeast is mobile in dough, but I figure the wet mixture
>gives it a chance to spread and multiply.
>
>When it rises, I dump in the rest of the four and mash it in with a
>potato masher and spoon. Then I put on the gloves and knead. If I'm
>careful, not much dough sticks to the gloves.
>
>I have a flexible plastic cutting board that could serve as a bread
>board. I can imagine that the greater surface area would help me get
>the four into the dough.

125F is too high. No higher than 110F. The oven is too warm. When
you finish kneading the dough, the dough temperature should be 80F.
Lots of reasons why, too tired right now to go into it.
Janet US