Does anyone here use a pressure cooker and if so, for what do you use it?

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On Friday, May 2, 2014 8:50:25 PM UTC+10, Ophelia wrote:
> Does anyone here use a pressure cooker and if so, for what do you use it?

Beans, if I want to cook dried beans quickly.

"Timo" > wrote in message
...
> On Friday, May 2, 2014 8:50:25 PM UTC+10, Ophelia wrote:
>> Does anyone here use a pressure cooker and if so, for what do you use it?
>
> Beans, if I want to cook dried beans quickly.

Thanks

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On 5/2/2014 6:50 AM, Ophelia wrote:
> Does anyone here use a pressure cooker and if so, for what do you use it?
>
Quick chicken stock.

Lentil or pea soup.

Stew.

On Fri, 2 May 2014 11:50:25 +0100, "Ophelia"
> wrote:

>Does anyone here use a pressure cooker and if so, for what do you use it?

I have like an 80qt big ole pressure cooker, yes. I bought it 35 years
ago to grow psilocybin mushrooms, to sterilize the mason jars full of
rye grains in which to grow them. I hardely ever use it anymore as a
pressure cooker, but rather just co cook big batches of stuff.

Great thing to have!

John Kuthe...

On Fri, 2 May 2014 03:53:47 -0700 (PDT), Timo >
wrote:

> On Friday, May 2, 2014 8:50:25 PM UTC+10, Ophelia wrote:
> > Does anyone here use a pressure cooker and if so, for what do you use it?
>
> Beans, if I want to cook dried beans quickly.

I tried beans twice in mine, over cooked them both times and gave up
on that idea.


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Good Memories.

On Fri, 02 May 2014 08:23:32 -0400, S Viemeister
> wrote:

> On 5/2/2014 6:50 AM, Ophelia wrote:
> > Does anyone here use a pressure cooker and if so, for what do you use it?
> >
> Quick chicken stock.
>
My exSIL used hers mainly for stock (usually beef) and soups like
oxtail.

> Lentil or pea soup.
>
> Stew.

Do you think pressure cooked stew is as flavorful as conventional
stovetop stew?


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On 5/2/2014 9:29 AM, sf wrote:

> Do you think pressure cooked stew is as flavorful as conventional
> stovetop stew?
>
I adapted a family-favourite recipe for beef burgundy to the pressure
cooker - it tasted just as good as the slow-cooked version.

On Fri, 02 May 2014 07:40:08 -0500, John Kuthe >
wrote:

> On Fri, 2 May 2014 11:50:25 +0100, "Ophelia"
> > wrote:
>
> >Does anyone here use a pressure cooker and if so, for what do you use it?
>
> I have like an 80qt big ole pressure cooker, yes. I bought it 35 years
> ago to grow psilocybin mushrooms, to sterilize the mason jars full of
> rye grains in which to grow them. I hardely ever use it anymore as a
> pressure cooker, but rather just co cook big batches of stuff.
>
> Great thing to have!
>

Holy cow! You're single, where do you store the volume you produce
with that thing?


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"S Viemeister" > wrote in message
...
> On 5/2/2014 9:29 AM, sf wrote:
>
>> Do you think pressure cooked stew is as flavorful as conventional
>> stovetop stew?
>>
> I adapted a family-favourite recipe for beef burgundy to the pressure
> cooker - it tasted just as good as the slow-cooked version.

Share you recipe please?

--
http://www.helpforheroes.org.uk/shop/

"S Viemeister" > wrote in message
...
> On 5/2/2014 6:50 AM, Ophelia wrote:
>> Does anyone here use a pressure cooker and if so, for what do you use it?
>>
> Quick chicken stock.
>
> Lentil or pea soup.
>
> Stew.

Thanks yes! I remember the stock and stew

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On Fri, 02 May 2014 06:47:10 -0700, sf > wrote:

>On Fri, 02 May 2014 07:40:08 -0500, John Kuthe >
>wrote:
>
>> On Fri, 2 May 2014 11:50:25 +0100, "Ophelia"
>> > wrote:
>>
>> >Does anyone here use a pressure cooker and if so, for what do you use it?
>>
>> I have like an 80qt big ole pressure cooker, yes. I bought it 35 years
>> ago to grow psilocybin mushrooms, to sterilize the mason jars full of
>> rye grains in which to grow them. I hardely ever use it anymore as a
>> pressure cooker, but rather just co cook big batches of stuff.
>>
>> Great thing to have!
>>
>
>Holy cow! You're single, where do you store the volume you produce
>with that thing?

In the freezer. I make up my "baked" beans in a 3.5 bag of dried beans
batch, freese 3/4 of the batch and use from the remaining 1/4.

John Kuthe...

On 5/2/2014 9:56 AM, Ophelia wrote:
>
>
> "S Viemeister" > wrote in message
> ...
>> On 5/2/2014 9:29 AM, sf wrote:
>>
>>> Do you think pressure cooked stew is as flavorful as conventional
>>> stovetop stew?
>>>
>> I adapted a family-favourite recipe for beef burgundy to the pressure
>> cooker - it tasted just as good as the slow-cooked version.
>
> Share you recipe please?
>
Check your email.

On 2014-05-02, Ophelia > wrote:
> Does anyone here use a pressure cooker and if so, for what do you use it?

I swear by mine, but then I'm at 8K ft alt, where the decreased air
pressure allows water to boil at almost 15°F lower than at sea
level. I bought it for cooking beans, but turns out I don't like
beans cooked in a p/c, so still takes me 3-4hrs to cook a lb of 'em.

OTOH, it's great for cooking meats for stew, pork roasts, corned beef, etc,
and long cooking veggies like squash, greens, etc. I use mine all the
time. My all time fave recipe came from the Wall Street Journal, of
all places:

----------

Pressure Cooker Boeuf Bourguignon

Total Time: 50 minutes Serves: 6
Ingredients

3 pounds lean stewing beef (rump roast, beef chuck, sirloin tip or top
round), cut into 2-inch cubes
1 tablespoon olive oil
6 ounces unsmoked bacon, cut into 1½-inch strips
1 teaspoon salt, plus more, to taste
¼ teaspoon freshly ground black pepper, plus more, to taste
2 tablespoons all-purpose flour
1 carrot, sliced
2 cups full-bodied red wine
1 onion, thinly sliced
1 cup beef stock (see recipe below)
1 tablespoon tomato paste
2 cloves garlic, mashed
½ teaspoon fresh thyme
1 bay leaf, crumbled
1 tablespoon butter
1 pound button mushrooms, quartered
18 to 24 brown-braised onions (see recipe below)
¼ cup parsley, chopped

What To Do

1. Thoroughly dry meat with paper towels. Set a wide sauté pan over
medium heat and add oil. Add bacon and cook until fat renders, about 3
minutes. Transfer bacon to a pressure cooker.

2. Add beef to sauté pan in batches and cook over high heat until
thoroughly browned on all sides, about 8 minutes per batch,
transferring beef to pressure cooker as you go. Set pressure cooker
over medium heat. Season beef with salt and pepper, then sprinkle with
flour and cook, tossing, until flour forms a crust on meat, about 8
minutes. Remove pressure cooker from heat.

3. To the sauté pan, add carrots and onions and sauté over medium heat
until soft, about 4 minutes. Transfer carrots to pressure cooker.

4. Increase heat to high and deglaze sauté pan with a small quantity
of the red wine (about ¼ cup), using a wooden spoon to scrape brown
bits from bottom of pan and stir. Pour resulting sauce into pressure
cooker.

5. Place pressure cooker over high heat. Add remaining wine, beef
stock, tomato paste, garlic, thyme and bay leaf and bring to a high
simmer. Close and seal lid of pressure cooker, bring to high pressure
(according to manufacturer's instructions) and cook 20 minutes,
adjusting heat as needed to maintain consistent pressure. When
finished, remove from heat and allow pressure to reduce naturally. (Do
not quick-release pressure cooker, which will result in tough, stringy
meat.)

6. While meat is cooking, heat butter in sauté pan over high heat
until bubbling. Add mushrooms and cook until soft.

7. When pressure has completely released (gauge will have dropped
completely), carefully open lid, avoiding steam. Use a slotted spoon
to remove meat and vegetables to a serving dish. Top with
brown-braised onions, mushrooms and all juices from sauté pan. Boil
remaining sauce until reduced to about 2½ cups, about 5 minutes. Pour
sauce over meat, season with salt and pepper to taste and garnish with
parsley.

Recipe copied from WSJ, which page seems to be unavailable, anymore.

----------

This is an excellent recipe and is good for learning about p/c
cooking. For example, if you use top round, cut in smaller pieces and
cook 20 mins longer, as it really is a tough cut of meat. Use a good
red wine. If you wouldn't drink it, don't cook with it.

enjoy =D
nb

On Fri, 02 May 2014 09:40:03 -0400, S Viemeister
> wrote:

> On 5/2/2014 9:29 AM, sf wrote:
>
> > Do you think pressure cooked stew is as flavorful as conventional
> > stovetop stew?
> >
> I adapted a family-favourite recipe for beef burgundy to the pressure
> cooker - it tasted just as good as the slow-cooked version.

Good to know, thanks. I've been too chicken to try beef stew in the
pressure cooker or the slow cooker for that matter.


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On Fri, 02 May 2014 10:15:12 -0400, S Viemeister
> wrote:

> On 5/2/2014 9:56 AM, Ophelia wrote:
> >
> >
> > "S Viemeister" > wrote in message
> > ...
> >> On 5/2/2014 9:29 AM, sf wrote:
> >>
> >>> Do you think pressure cooked stew is as flavorful as conventional
> >>> stovetop stew?
> >>>
> >> I adapted a family-favourite recipe for beef burgundy to the pressure
> >> cooker - it tasted just as good as the slow-cooked version.
> >
> > Share you recipe please?
> >
> Check your email.

Waaaa!


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On Fri, 02 May 2014 09:13:05 -0500, John Kuthe >
wrote:

> On Fri, 02 May 2014 06:47:10 -0700, sf > wrote:
>
> >On Fri, 02 May 2014 07:40:08 -0500, John Kuthe >
> >wrote:
> >
> >> On Fri, 2 May 2014 11:50:25 +0100, "Ophelia"
> >> > wrote:
> >>
> >> >Does anyone here use a pressure cooker and if so, for what do you use it?
> >>
> >> I have like an 80qt big ole pressure cooker, yes. I bought it 35 years
> >> ago to grow psilocybin mushrooms, to sterilize the mason jars full of
> >> rye grains in which to grow them. I hardely ever use it anymore as a
> >> pressure cooker, but rather just co cook big batches of stuff.
> >>
> >> Great thing to have!
> >>
> >
> >Holy cow! You're single, where do you store the volume you produce
> >with that thing?
>
> In the freezer. I make up my "baked" beans in a 3.5 bag of dried beans
> batch, freese 3/4 of the batch and use from the remaining 1/4.
>
How big is your freezer and is that all you put in it?



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On 5/2/2014 5:50 AM, Ophelia wrote:
> Does anyone here use a pressure cooker and if so, for what do you use it?
>

Soups and stews mostly. Once in a while a pot roast, but really prefer
the slow cooker for pot roast.

--
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Way-the-heck-south Texas
Spelling doesn't count. Cooking does.

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On 5/2/2014 8:29 AM, sf wrote:

>
> Do you think pressure cooked stew is as flavorful as conventional
> stovetop stew?
>

My DH prefers the stew from the pressure cooker to one made on the stove
top or in the slow cooker.


--
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Way-the-heck-south Texas
Spelling doesn't count. Cooking does.

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On 5/2/2014 11:06 AM, sf wrote:
> > wrote:
>> On 5/2/2014 9:56 AM, Ophelia wrote:
>>> "S Viemeister" > wrote
>>>> On 5/2/2014 9:29 AM, sf wrote:
>>>>
>>>>> Do you think pressure cooked stew is as flavorful as conventional
>>>>> stovetop stew?
>>>>>
>>>> I adapted a family-favourite recipe for beef burgundy to the pressure
>>>> cooker - it tasted just as good as the slow-cooked version.
>>>
>>> Share you recipe please?
>>>
>> Check your email.
>
> Waaaa!
>
Would you like me to send you a copy?

"Ophelia" > wrote in message
...
> Does anyone here use a pressure cooker and if so, for what do you use it?
>
> --
> http://www.helpforheroes.org.uk/shop/

I do. I use it for many things that I want to cook quickly. Corned beef,
hominy (always in the old days) chicken, beef for stew etc.

Cheri

On Fri, 02 May 2014 11:32:29 -0400, S Viemeister
> wrote:

> On 5/2/2014 11:06 AM, sf wrote:
> > > wrote:
> >> On 5/2/2014 9:56 AM, Ophelia wrote:
> >>> "S Viemeister" > wrote
> >>>> On 5/2/2014 9:29 AM, sf wrote:
> >>>>
> >>>>> Do you think pressure cooked stew is as flavorful as conventional
> >>>>> stovetop stew?
> >>>>>
> >>>> I adapted a family-favourite recipe for beef burgundy to the pressure
> >>>> cooker - it tasted just as good as the slow-cooked version.
> >>>
> >>> Share you recipe please?
> >>>
> >> Check your email.
> >
> > Waaaa!
> >
> Would you like me to send you a copy?

Thanks! I'll message you through FB. Is there some reason why you
don't want to post it here? Wait a minute... silly me. Never mind.


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Good Friends.
Good Memories.

On Fri, 02 May 2014 10:27:20 -0500, Janet Wilder >
wrote:

> On 5/2/2014 8:29 AM, sf wrote:
>
> >
> > Do you think pressure cooked stew is as flavorful as conventional
> > stovetop stew?
> >
>
> My DH prefers the stew from the pressure cooker to one made on the stove
> top or in the slow cooker.

No kidding? Now I really DO need to try it! How big are your chunks
of meat?


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Good Memories.

On Fri, 02 May 2014 10:26:10 -0500, Janet Wilder >
wrote:

> On 5/2/2014 5:50 AM, Ophelia wrote:
> > Does anyone here use a pressure cooker and if so, for what do you use it?
> >
>
> Soups and stews mostly. Once in a while a pot roast, but really prefer
> the slow cooker for pot roast.

Looks like you're a good resource Janet! I'm making a mental note to
contact you when I have questions.


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Good Friends.
Good Memories.

"notbob" > wrote in message
...
> On 2014-05-02, Ophelia > wrote:
>> Does anyone here use a pressure cooker and if so, for what do you use it?
>
> I swear by mine, but then I'm at 8K ft alt, where the decreased air
> pressure allows water to boil at almost 15°F lower than at sea
> level. I bought it for cooking beans, but turns out I don't like
> beans cooked in a p/c, so still takes me 3-4hrs to cook a lb of 'em.
>
> OTOH, it's great for cooking meats for stew, pork roasts, corned beef,
> etc,
> and long cooking veggies like squash, greens, etc. I use mine all the
> time. My all time fave recipe came from the Wall Street Journal, of
> all places:
>
> ----------
>
> Pressure Cooker Boeuf Bourguignon
>
> Total Time: 50 minutes Serves: 6
> Ingredients
>
> 3 pounds lean stewing beef (rump roast, beef chuck, sirloin tip or top
> round), cut into 2-inch cubes
> 1 tablespoon olive oil
> 6 ounces unsmoked bacon, cut into 1½-inch strips
> 1 teaspoon salt, plus more, to taste
> ¼ teaspoon freshly ground black pepper, plus more, to taste
> 2 tablespoons all-purpose flour
> 1 carrot, sliced
> 2 cups full-bodied red wine
> 1 onion, thinly sliced
> 1 cup beef stock (see recipe below)
> 1 tablespoon tomato paste
> 2 cloves garlic, mashed
> ½ teaspoon fresh thyme
> 1 bay leaf, crumbled
> 1 tablespoon butter
> 1 pound button mushrooms, quartered
> 18 to 24 brown-braised onions (see recipe below)
> ¼ cup parsley, chopped
>
> What To Do
>
> 1. Thoroughly dry meat with paper towels. Set a wide sauté pan over
> medium heat and add oil. Add bacon and cook until fat renders, about 3
> minutes. Transfer bacon to a pressure cooker.
>
> 2. Add beef to sauté pan in batches and cook over high heat until
> thoroughly browned on all sides, about 8 minutes per batch,
> transferring beef to pressure cooker as you go. Set pressure cooker
> over medium heat. Season beef with salt and pepper, then sprinkle with
> flour and cook, tossing, until flour forms a crust on meat, about 8
> minutes. Remove pressure cooker from heat.
>
> 3. To the sauté pan, add carrots and onions and sauté over medium heat
> until soft, about 4 minutes. Transfer carrots to pressure cooker.
>
> 4. Increase heat to high and deglaze sauté pan with a small quantity
> of the red wine (about ¼ cup), using a wooden spoon to scrape brown
> bits from bottom of pan and stir. Pour resulting sauce into pressure
> cooker.
>
> 5. Place pressure cooker over high heat. Add remaining wine, beef
> stock, tomato paste, garlic, thyme and bay leaf and bring to a high
> simmer. Close and seal lid of pressure cooker, bring to high pressure
> (according to manufacturer's instructions) and cook 20 minutes,
> adjusting heat as needed to maintain consistent pressure. When
> finished, remove from heat and allow pressure to reduce naturally. (Do
> not quick-release pressure cooker, which will result in tough, stringy
> meat.)
>
> 6. While meat is cooking, heat butter in sauté pan over high heat
> until bubbling. Add mushrooms and cook until soft.
>
> 7. When pressure has completely released (gauge will have dropped
> completely), carefully open lid, avoiding steam. Use a slotted spoon
> to remove meat and vegetables to a serving dish. Top with
> brown-braised onions, mushrooms and all juices from sauté pan. Boil
> remaining sauce until reduced to about 2½ cups, about 5 minutes. Pour
> sauce over meat, season with salt and pepper to taste and garnish with
> parsley.
>
> Recipe copied from WSJ, which page seems to be unavailable, anymore.
>
> ----------
>
> This is an excellent recipe and is good for learning about p/c
> cooking. For example, if you use top round, cut in smaller pieces and
> cook 20 mins longer, as it really is a tough cut of meat. Use a good
> red wine. If you wouldn't drink it, don't cook with it.
>
> enjoy =D

Thanks very much nb) All printed off !!!!!


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"S Viemeister" > wrote in message
...
> On 5/2/2014 9:56 AM, Ophelia wrote:
>>
>>
>> "S Viemeister" > wrote in message
>> ...
>>> On 5/2/2014 9:29 AM, sf wrote:
>>>
>>>> Do you think pressure cooked stew is as flavorful as conventional
>>>> stovetop stew?
>>>>
>>> I adapted a family-favourite recipe for beef burgundy to the pressure
>>> cooker - it tasted just as good as the slow-cooked version.
>>
>> Share you recipe please?
>>
> Check your email.

Done!

Thanks)



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"Janet Wilder" > wrote in message
eb.com...
> On 5/2/2014 5:50 AM, Ophelia wrote:
>> Does anyone here use a pressure cooker and if so, for what do you use it?
>>
>
> Soups and stews mostly. Once in a while a pot roast, but really prefer the
> slow cooker for pot roast.

I prefer my slow cooker for a lot of meat too, so I am interested in other
ideas with the pressure cooker


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"Cheri" > wrote in message
...
>
> "Ophelia" > wrote in message
> ...
>> Does anyone here use a pressure cooker and if so, for what do you use it?
>>
>> --
>> http://www.helpforheroes.org.uk/shop/
>
> I do. I use it for many things that I want to cook quickly. Corned beef,
> hominy (always in the old days) chicken, beef for stew etc.

I still don't get your corned beef. The only ones we know are in cans. We
don't get beef prepared for 'corned beef' cooking.

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On Fri, 2 May 2014 14:56:38 +0100, "Ophelia"
> wrote:

>
>
>"S Viemeister" > wrote in message
...
>> On 5/2/2014 9:29 AM, sf wrote:
>>
>>> Do you think pressure cooked stew is as flavorful as conventional
>>> stovetop stew?
>>>
>> I adapted a family-favourite recipe for beef burgundy to the pressure
>> cooker - it tasted just as good as the slow-cooked version.
>
>Share you recipe please?

I think red wine ruins any braised meat, even stains it a funny
color... for braised beef try beer/ale.

On 5/2/2014 3:27 AM, sf wrote:
> On Fri, 2 May 2014 03:53:47 -0700 (PDT), Timo >
> wrote:
>
>> On Friday, May 2, 2014 8:50:25 PM UTC+10, Ophelia wrote:
>>> Does anyone here use a pressure cooker and if so, for what do you use it?
>>
>> Beans, if I want to cook dried beans quickly.
>
> I tried beans twice in mine, over cooked them both times and gave up
> on that idea.
>
>

I have much flight time with pressure cooking. My experience with beans
were the same as yours. What a mess.

On 5/2/2014 11:23 AM, sf wrote:
> On Fri, 02 May 2014 10:27:20 -0500, Janet Wilder >
> wrote:
>
>> On 5/2/2014 8:29 AM, sf wrote:
>>
>>>
>>> Do you think pressure cooked stew is as flavorful as conventional
>>> stovetop stew?
>>>
>>
>> My DH prefers the stew from the pressure cooker to one made on the stove
>> top or in the slow cooker.
>
> No kidding? Now I really DO need to try it! How big are your chunks
> of meat?
>
>

Chunks are about an inch around. We don't like big chunks.

He prefers his stew with a tomato base, so I put meat, carrots, cut up
potato,celery, onions, garlic into the PC and brown them together. I
add a small can of tomato sauce (no-salt) and a can full of red wine.
Seasonings are thyme, marjoram and bay leaf, plus black pepper.

Cover and cook under pressure for 20 minutes.

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Spelling doesn't count. Cooking does.

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On 5/2/2014 11:25 AM, sf wrote:
> On Fri, 02 May 2014 10:26:10 -0500, Janet Wilder >
> wrote:
>
>> On 5/2/2014 5:50 AM, Ophelia wrote:
>>> Does anyone here use a pressure cooker and if so, for what do you use it?
>>>
>>
>> Soups and stews mostly. Once in a while a pot roast, but really prefer
>> the slow cooker for pot roast.
>
> Looks like you're a good resource Janet! I'm making a mental note to
> contact you when I have questions.
>
>
Any time! I learned to use a PC when I was 11 years old. So far
(spitting over my left shoulder, chanting poo, poo, poo, kinna hurra and
knocking on the closest piece of wood) I have not had any accidents. :-)

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Spelling doesn't count. Cooking does.

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On 5/2/2014 12:06 PM, Brooklyn1 wrote:
> On Fri, 2 May 2014 14:56:38 +0100, "Ophelia"
> > wrote:
>
>>
>>
>> "S Viemeister" > wrote in message
>> ...
>>> On 5/2/2014 9:29 AM, sf wrote:
>>>
>>>> Do you think pressure cooked stew is as flavorful as conventional
>>>> stovetop stew?
>>>>
>>> I adapted a family-favourite recipe for beef burgundy to the pressure
>>> cooker - it tasted just as good as the slow-cooked version.
>>
>> Share you recipe please?
>
> I think red wine ruins any braised meat, even stains it a funny
> color... for braised beef try beer/ale.
>
I like red wine in a braise. Maybe the Boons Farm "wine" you are using
has funny coloring. :-)

--
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Way-the-heck-south Texas
Spelling doesn't count. Cooking does.

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"Brooklyn1" > wrote in message
...
> On Fri, 2 May 2014 14:56:38 +0100, "Ophelia"
> > wrote:
>
>>
>>
>>"S Viemeister" > wrote in message
...
>>> On 5/2/2014 9:29 AM, sf wrote:
>>>
>>>> Do you think pressure cooked stew is as flavorful as conventional
>>>> stovetop stew?
>>>>
>>> I adapted a family-favourite recipe for beef burgundy to the pressure
>>> cooker - it tasted just as good as the slow-cooked version.
>>
>>Share you recipe please?
>
> I think red wine ruins any braised meat, even stains it a funny
> color... for braised beef try beer/ale.

But I like red wine with braised meat.


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On Fri, 02 May 2014 07:14:53 -1000, dsi1
> wrote:

>On 5/2/2014 3:27 AM, sf wrote:
>> On Fri, 2 May 2014 03:53:47 -0700 (PDT), Timo >
>> wrote:
>>
>>> On Friday, May 2, 2014 8:50:25 PM UTC+10, Ophelia wrote:
>>>> Does anyone here use a pressure cooker and if so, for what do you use it?
>>>
>>> Beans, if I want to cook dried beans quickly.
>>
>> I tried beans twice in mine, over cooked them both times and gave up
>> on that idea.
>
>I have much flight time with pressure cooking. My experience with beans
>were the same as yours. What a mess.

The best method for beans quickly is to use a can opener... canned
beans actually cost less than cooking dried beans, just buy the larger
cans... I buy beans in 40 ounce cans, costs less than a pound of
dried, I don't need to cook them, and I've yet to open a can that the
beans weren't cooked perfectly. Buy #10 cans and save even more. I
rarely futz with dried beans anymore.

On 5/2/2014 12:00 PM, Ophelia wrote:
>
>
> "Cheri" > wrote in message
> ...
>>
>> "Ophelia" > wrote in message
>> ...
>>> Does anyone here use a pressure cooker and if so, for what do you use
>>> it?
>>>
>>> --
>>> http://www.helpforheroes.org.uk/shop/
>>
>> I do. I use it for many things that I want to cook quickly. Corned
>> beef, hominy (always in the old days) chicken, beef for stew etc.
>
> I still don't get your corned beef. The only ones we know are in cans.
> We don't get beef prepared for 'corned beef' cooking.
>

It's cured beef. In some parts of Canada they call it "salt beef"

--
Janet Wilder
Way-the-heck-south Texas
Spelling doesn't count. Cooking does.

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On 5/2/2014 1:41 PM, Brooklyn1 wrote:
> On Fri, 02 May 2014 07:14:53 -1000, dsi1
> > wrote:
>
>> On 5/2/2014 3:27 AM, sf wrote:
>>> On Fri, 2 May 2014 03:53:47 -0700 (PDT), Timo >
>>> wrote:
>>>
>>>> On Friday, May 2, 2014 8:50:25 PM UTC+10, Ophelia wrote:
>>>>> Does anyone here use a pressure cooker and if so, for what do you use it?
>>>>
>>>> Beans, if I want to cook dried beans quickly.
>>>
>>> I tried beans twice in mine, over cooked them both times and gave up
>>> on that idea.
>>
>> I have much flight time with pressure cooking. My experience with beans
>> were the same as yours. What a mess.
>
> The best method for beans quickly is to use a can opener... canned
> beans actually cost less than cooking dried beans, just buy the larger
> cans... I buy beans in 40 ounce cans, costs less than a pound of
> dried, I don't need to cook them, and I've yet to open a can that the
> beans weren't cooked perfectly. Buy #10 cans and save even more. I
> rarely futz with dried beans anymore.
>

I rinse them thoroughly and heat them in a pot of fresh water then drain
them again. It seems to take the canned taste out of them. This
especially works with garbanzo beans if you are making hummus with them.

--
Janet Wilder
Way-the-heck-south Texas
Spelling doesn't count. Cooking does.

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On Friday, May 2, 2014 8:41:26 AM UTC-10, Brooklyn1 wrote:
> On Fri, 02 May 2014 07:14:53 -1000, dsi1
>
> > wrote:
>
>
>
> >On 5/2/2014 3:27 AM, sf wrote:
>
> >> On Fri, 2 May 2014 03:53:47 -0700 (PDT), Timo >
>
> >> wrote:
>
> >>
>
> >>> On Friday, May 2, 2014 8:50:25 PM UTC+10, Ophelia wrote:
>
> >>>> Does anyone here use a pressure cooker and if so, for what do you use it?
>
> >>>
>
> >>> Beans, if I want to cook dried beans quickly.
>
> >>
>
> >> I tried beans twice in mine, over cooked them both times and gave up
>
> >> on that idea.
>
> >
>
> >I have much flight time with pressure cooking. My experience with beans
>
> >were the same as yours. What a mess.
>
>
>
> The best method for beans quickly is to use a can opener... canned
>
> beans actually cost less than cooking dried beans, just buy the larger
>
> cans... I buy beans in 40 ounce cans, costs less than a pound of
>
> dried, I don't need to cook them, and I've yet to open a can that the
>
> beans weren't cooked perfectly. Buy #10 cans and save even more. I
>
> rarely futz with dried beans anymore.

I make a great pot of beans from canned or dried. Unfortunately, I only make one flavor of beans. A sweet tomato/onion/vinegar type. It's great though.

"Janet Wilder" > wrote in message
eb.com...
> On 5/2/2014 12:00 PM, Ophelia wrote:
>>
>>
>> "Cheri" > wrote in message
>> ...
>>>
>>> "Ophelia" > wrote in message
>>> ...
>>>> Does anyone here use a pressure cooker and if so, for what do you use
>>>> it?
>>>>
>>>> --
>>>> http://www.helpforheroes.org.uk/shop/
>>>
>>> I do. I use it for many things that I want to cook quickly. Corned
>>> beef, hominy (always in the old days) chicken, beef for stew etc.
>>
>> I still don't get your corned beef. The only ones we know are in cans.
>> We don't get beef prepared for 'corned beef' cooking.
>>
>
> It's cured beef. In some parts of Canada they call it "salt beef"

Thanks! So, you buy 'salt beef' and cook it?

--
http://www.helpforheroes.org.uk/shop/

On 5/2/2014 2:18 PM, dsi1 wrote:
> On Friday, May 2, 2014 8:41:26 AM UTC-10, Brooklyn1 wrote:
>> On Fri, 02 May 2014 07:14:53 -1000, dsi1
>>
>> > wrote:
>>
>>
>>
>>> On 5/2/2014 3:27 AM, sf wrote:
>>
>>>> On Fri, 2 May 2014 03:53:47 -0700 (PDT), Timo >
>>
>>>> wrote:
>>
>>>>
>>
>>>>> On Friday, May 2, 2014 8:50:25 PM UTC+10, Ophelia wrote:
>>
>>>>>> Does anyone here use a pressure cooker and if so, for what do you use it?
>>
>>>>>
>>
>>>>> Beans, if I want to cook dried beans quickly.
>>
>>>>
>>
>>>> I tried beans twice in mine, over cooked them both times and gave up
>>
>>>> on that idea.
>>
>>>
>>
>>> I have much flight time with pressure cooking. My experience with beans
>>
>>> were the same as yours. What a mess.
>>
>>
>>
>> The best method for beans quickly is to use a can opener... canned
>>
>> beans actually cost less than cooking dried beans, just buy the larger
>>
>> cans... I buy beans in 40 ounce cans, costs less than a pound of
>>
>> dried, I don't need to cook them, and I've yet to open a can that the
>>
>> beans weren't cooked perfectly. Buy #10 cans and save even more. I
>>
>> rarely futz with dried beans anymore.
>
> I make a great pot of beans from canned or dried. Unfortunately, I only make one flavor of beans. A sweet tomato/onion/vinegar type. It's great though.
>
Those are my favorites for cookouts.

--
Janet Wilder
Way-the-heck-south Texas
Spelling doesn't count. Cooking does.

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