Can someone point me to good pressure cooker recipes?

thanks!

John Wyatt


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I know how to make porcupine meatballs and carp patties using one. Its essential for carp patties. Them things are nearly as boney as trout.

"John Wyatt" > wrote in
:

> Can someone point me to good pressure cooker recipes?
>
> thanks!
>
> John Wyatt
>
>

If you're looking for an actual paper and ink hold-it-in-my-hands cookbook,
take a look at 'Miss Vickie's Big Book of Pressure Cooker Recipes".

"Alan Holbrook" > wrote in message
. 30...
> "John Wyatt" > wrote in
> :
>
>> Can someone point me to good pressure cooker recipes?
>>
>> thanks!
>>
>> John Wyatt
>>
>>
>
> If you're looking for an actual paper and ink hold-it-in-my-hands
> cookbook,
> take a look at 'Miss Vickie's Big Book of Pressure Cooker Recipes".

Thanks for that I see there are free pdfs online too as well as a forum
for discussion and subscribing for free recipes Your Miss Vickie is more
famous than you know)





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"Ophelia" > wrote in message
...
>
>
> "Alan Holbrook" > wrote in message
> . 30...
>> "John Wyatt" > wrote in
>> :
>>
>>> Can someone point me to good pressure cooker recipes?
>>>
>>> thanks!
>>>
>>> John Wyatt
>>>
>>>
>>
>> If you're looking for an actual paper and ink hold-it-in-my-hands
>> cookbook,
>> take a look at 'Miss Vickie's Big Book of Pressure Cooker Recipes".
>
> Thanks for that I see there are free pdfs online too as well as a forum
> for discussion and subscribing for free recipes Your Miss Vickie is
> more famous than you know)

Ahh I can't subscribe, the list is full, but I will try again.

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On 5/13/2014 5:47 AM, Ophelia wrote:
>
>
> "Ophelia" > wrote in message
> ...
>>
>>
>> "Alan Holbrook" > wrote in message
>> . 30...
>>> "John Wyatt" > wrote in
>>> :
>>>
>>>> Can someone point me to good pressure cooker recipes?
>>>>
>>>> thanks!
>>>>
>>>> John Wyatt
>>>>
>>>>
>>>
>>> If you're looking for an actual paper and ink hold-it-in-my-hands
>>> cookbook,
>>> take a look at 'Miss Vickie's Big Book of Pressure Cooker Recipes".
>>
>> Thanks for that I see there are free pdfs online too as well as a
>> forum
>> for discussion and subscribing for free recipes Your Miss Vickie is
>> more famous than you know)
>
> Ahh I can't subscribe, the list is full, but I will try again.
>

Both of these have been around for a very long time, so you ought to
easily be able to get them used.

Some consider this a classic:

"Cooking Under Pressure" by Lorna J. Sass

Designed for the Presto line of "rocker" pressure cookers (which is what
I have):

"The Official Presto Pressure Cooker Cookbook" by National Presto
Industries Staff

"Travis McGee" > wrote in message
...
> On 5/13/2014 5:47 AM, Ophelia wrote:
>>
>>
>> "Ophelia" > wrote in message
>> ...
>>>
>>>
>>> "Alan Holbrook" > wrote in message
>>> . 30...
>>>> "John Wyatt" > wrote in
>>>> :
>>>>
>>>>> Can someone point me to good pressure cooker recipes?
>>>>>
>>>>> thanks!
>>>>>
>>>>> John Wyatt
>>>>>
>>>>>
>>>>
>>>> If you're looking for an actual paper and ink hold-it-in-my-hands
>>>> cookbook,
>>>> take a look at 'Miss Vickie's Big Book of Pressure Cooker Recipes".
>>>
>>> Thanks for that I see there are free pdfs online too as well as a
>>> forum
>>> for discussion and subscribing for free recipes Your Miss Vickie is
>>> more famous than you know)
>>
>> Ahh I can't subscribe, the list is full, but I will try again.
>>
>
> Both of these have been around for a very long time, so you ought to
> easily be able to get them used.
>
> Some consider this a classic:
>
> "Cooking Under Pressure" by Lorna J. Sass

Thanks, I'll have a look


> Designed for the Presto line of "rocker" pressure cookers (which is what I
> have):
>
> "The Official Presto Pressure Cooker Cookbook" by National Presto
> Industries Staff

Mine is an old Prestige but I don't think it matters which cooker, just the
method used ... ie pressure cooking )

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On 5/13/2014 7:50 AM, Ophelia wrote:
>
>
> "Travis McGee" > wrote in message
> ...
>> On 5/13/2014 5:47 AM, Ophelia wrote:
>>>
>>>
>>> "Ophelia" > wrote in message
>>> ...
>>>>
>>>>
>>>> "Alan Holbrook" > wrote in message
>>>> . 30...
>>>>> "John Wyatt" > wrote in
>>>>> :
>>>>>
>>>>>> Can someone point me to good pressure cooker recipes?
>>>>>>
>>>>>> thanks!
>>>>>>
>>>>>> John Wyatt
>>>>>>
>>>>>>
>>>>>
>>>>> If you're looking for an actual paper and ink hold-it-in-my-hands
>>>>> cookbook,
>>>>> take a look at 'Miss Vickie's Big Book of Pressure Cooker Recipes".
>>>>
>>>> Thanks for that I see there are free pdfs online too as well as a
>>>> forum
>>>> for discussion and subscribing for free recipes Your Miss Vickie is
>>>> more famous than you know)
>>>
>>> Ahh I can't subscribe, the list is full, but I will try again.
>>>
>>
>> Both of these have been around for a very long time, so you ought to
>> easily be able to get them used.
>>
>> Some consider this a classic:
>>
>> "Cooking Under Pressure" by Lorna J. Sass
>
> Thanks, I'll have a look
>
>
>> Designed for the Presto line of "rocker" pressure cookers (which is
>> what I have):
>>
>> "The Official Presto Pressure Cooker Cookbook" by National Presto
>> Industries Staff
>
> Mine is an old Prestige but I don't think it matters which cooker, just
> the method used ... ie pressure cooking )
>

I have only used the rocker type. My understanding is that the spring
type doesn't use up liquid as fast, so perhaps recipes for them would
call for less liquid. In any event, having too much liquid is better
than too little (too a point, at least), so the Presto recipes should be
ok for the spring type cookers.

On Tue, 13 May 2014 12:50:05 +0100, "Ophelia"
> wrote:

> Mine is an old Prestige but I don't think it matters which cooker, just the
> method used ... ie pressure cooking )

I found the Presto pressure cooker users guide online and a few
recipes are included.
http://www.gopresto.com/downloads/in...ions/01264.pdf


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Good Memories.

On 2014-05-13, Travis McGee > wrote:

> I have only used the rocker type. My understanding is that the spring
> type doesn't use up liquid as fast, so perhaps recipes for them would
> call for less liquid.

Good point! Here's another:

Way too many of today's meats contain extra water. Sometimes, a lot!
Make sure you take this into consideration when choosing a pressure
cooker vs dutch oven or a spring vs rocker type p/c. I say this
because I have cooked pork shoulders in my spring p/c and end up with
more liquid than I started with. I don't have this problem when doing
pork shoulders in my "big orange" d/o, where it's easier for liquids
to evaporate during the longer roasting times. Likewise, in rocker vs
spring p/c's, even when pressure is correct, the rocker type lets
steam escape. With a spring type, all liquid is retained unless the
p/c exceeds max cooking pressure and a safety valve releases steam.

For example, with my spring p/c, there is no steam release until it
reaches 17.5 psi, which is 2.5 psi above max cooking pressure. A 2nd
safety valve will release more steam at a few psi above that. That's
the only time liquid/steam is released. If pressure is kept within
recommended limits, no liquid will be released, but it will be
released from the meat. Hence, more liquid in p/c than when I
started.

nb

On 5/13/2014 10:32 AM, notbob wrote:
> On 2014-05-13, Travis McGee > wrote:
>
>> I have only used the rocker type. My understanding is that the spring
>> type doesn't use up liquid as fast, so perhaps recipes for them would
>> call for less liquid.
>
> Good point! Here's another:
>
> Way too many of today's meats contain extra water. Sometimes, a lot!
> Make sure you take this into consideration when choosing a pressure
> cooker vs dutch oven or a spring vs rocker type p/c. I say this
> because I have cooked pork shoulders in my spring p/c and end up with
> more liquid than I started with. I don't have this problem when doing
> pork shoulders in my "big orange" d/o, where it's easier for liquids
> to evaporate during the longer roasting times. Likewise, in rocker vs
> spring p/c's, even when pressure is correct, the rocker type lets
> steam escape. With a spring type, all liquid is retained unless the
> p/c exceeds max cooking pressure and a safety valve releases steam.
>
> For example, with my spring p/c, there is no steam release until it
> reaches 17.5 psi, which is 2.5 psi above max cooking pressure. A 2nd
> safety valve will release more steam at a few psi above that. That's
> the only time liquid/steam is released. If pressure is kept within
> recommended limits, no liquid will be released, but it will be
> released from the meat. Hence, more liquid in p/c than when I
> started.
>
> nb
>

If I were in the market for a cooker right now, I might consider the
spring type, because of the fact that it conserves liquid. With the
rocker type I have to be careful to make sure that it doesn't get so dry
that it burns on the bottom. I imagine too that the spring type, in not
releasing steam, probably does not heat the kitchen up as much, which is
an issue where I live.

Something I like about the Presto is that I can use it as a regular pot
on the stove. Presto sells a glass lid for it for that purpose. They
also sell a pasta-straining lid, which can also be very convenient. It
locks to the top, so you don't have to worry about trying to hold the
lid while straining the pasta.

The glass lid is also good for cooking vegetables after the pressure
cooking is done. I just remove the meat, dump the veggies in, and, using
the glass lid, boil the veggies briefly until the desired doneness. It's
easier to avoid mushy vegetables this way.

One thing I like about the Presto, besides

On 2014-05-13, Travis McGee > wrote:

> Something I like about the Presto is that I can use it as a regular pot
> on the stove.

I use mine as a 5 qt pot all the time. Great for beans, which I don't
pressure cook, pastas, and tagines. Never use a lid, so don't need
one, but I can use the p/c lid as such, if I jes don't lock it or
if I remove the gasket.

nb

"Travis McGee" > wrote in message
...
> On 5/13/2014 7:50 AM, Ophelia wrote:
>>
>>
>> "Travis McGee" > wrote in message
>> ...
>>> On 5/13/2014 5:47 AM, Ophelia wrote:
>>>>
>>>>
>>>> "Ophelia" > wrote in message
>>>> ...
>>>>>
>>>>>
>>>>> "Alan Holbrook" > wrote in message
>>>>> . 30...
>>>>>> "John Wyatt" > wrote in
>>>>>> :
>>>>>>
>>>>>>> Can someone point me to good pressure cooker recipes?
>>>>>>>
>>>>>>> thanks!
>>>>>>>
>>>>>>> John Wyatt
>>>>>>>
>>>>>>>
>>>>>>
>>>>>> If you're looking for an actual paper and ink hold-it-in-my-hands
>>>>>> cookbook,
>>>>>> take a look at 'Miss Vickie's Big Book of Pressure Cooker Recipes".
>>>>>
>>>>> Thanks for that I see there are free pdfs online too as well as a
>>>>> forum
>>>>> for discussion and subscribing for free recipes Your Miss Vickie is
>>>>> more famous than you know)
>>>>
>>>> Ahh I can't subscribe, the list is full, but I will try again.
>>>>
>>>
>>> Both of these have been around for a very long time, so you ought to
>>> easily be able to get them used.
>>>
>>> Some consider this a classic:
>>>
>>> "Cooking Under Pressure" by Lorna J. Sass
>>
>> Thanks, I'll have a look
>>
>>
>>> Designed for the Presto line of "rocker" pressure cookers (which is
>>> what I have):
>>>
>>> "The Official Presto Pressure Cooker Cookbook" by National Presto
>>> Industries Staff
>>
>> Mine is an old Prestige but I don't think it matters which cooker, just
>> the method used ... ie pressure cooking )
>>
>
> I have only used the rocker type. My understanding is that the spring type
> doesn't use up liquid as fast, so perhaps recipes for them would call for
> less liquid. In any event, having too much liquid is better than too
> little (too a point, at least), so the Presto recipes should be ok for the
> spring type cookers.

So long as it works for you

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"sf" > wrote in message
...
> On Tue, 13 May 2014 12:50:05 +0100, "Ophelia"
> > wrote:
>
>> Mine is an old Prestige but I don't think it matters which cooker, just
>> the
>> method used ... ie pressure cooking )
>
> I found the Presto pressure cooker users guide online and a few
> recipes are included.
> http://www.gopresto.com/downloads/in...ions/01264.pdf

Cool) thanks)


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