I'm checking out pressure cookers. The main reason I want a pressure
cooker is for cooking beans so I don't need a large one.
I'm leaning toward the Fagor 4qt.
https://www.amazon.com/918060242-Sta...ressure+cooker
or
http://tinyurl.com/grbfvtq

I haven't had, or used a pressure cooker for many years so any advice
would be appreciated.

I await your counsel.

koko

--

Food is our common ground, a universal experience
James Beard

On 11/22/2016 4:11 AM, koko wrote:
>
> I'm checking out pressure cookers. The main reason I want a pressure
> cooker is for cooking beans so I don't need a large one.
> I'm leaning toward the Fagor 4qt.
> https://www.amazon.com/918060242-Sta...ressure+cooker
> or
> http://tinyurl.com/grbfvtq
>
> I haven't had, or used a pressure cooker for many years so any advice
> would be appreciated.
>
> I await your counsel.
>
I'd suggest the 6l Fagor, not the 4l. Beans can foam up and clog the
mechanism, but using a larger-than-you-thought-you'd-need pot avoids
that problem.
Unless, of course, you will only ever be cooking _very_ small amounts of
beans.
I've had a Fagor 6l for years now, and I'm very pleased with it.

S Viemeister > wrote in
:

> On 11/22/2016 4:11 AM, koko wrote:
>>
>> I'm checking out pressure cookers. The main reason I want a pressure
>> cooker is for cooking beans so I don't need a large one.
>> I'm leaning toward the Fagor 4qt.
>> https://www.amazon.com/918060242-Sta...er-Cooking/dp/
>> B018LIA6DI/ref=sr_1_5?ie=UTF8&qid=1479786733&sr=8-5&keywords=fagor+4+q
>> uart+pressure+cooker or
>> http://tinyurl.com/grbfvtq
>>
>> I haven't had, or used a pressure cooker for many years so any advice
>> would be appreciated.
>>
>> I await your counsel.
>>
> I'd suggest the 6l Fagor, not the 4l. Beans can foam up and clog the
> mechanism, but using a larger-than-you-thought-you'd-need pot avoids
> that problem.
> Unless, of course, you will only ever be cooking _very_ small amounts
> of beans.
> I've had a Fagor 6l for years now, and I'm very pleased with it.
>
>

I don't have either of the models quoted but my last two pressure cookers
were both Fagors and I'm very happy with their quality.

On 2016-11-22, koko > wrote:
>
> I'm checking out pressure cookers. The main reason I want a pressure
> cooker is for cooking beans so I don't need a large one.

Two myths I'd love to dispel.

One: I also bought a pressure cooker to cook beans, although at 156 ft
above sea level (SFBA), I hardly needed one. Now that I reside at
about 8K ft, turns out I still don't like pressure cooked beans.
Despite not pre-soaking them over night, the bean pulp still came out
very "waxy" in texture and I've never used my pressure cooker fer
beans, ever again. This is weird, as I like canned beans and do not
understand why canned beans have a non-waxy texture. Maybe cuz canned
beans are usually made with fresh beans instead of dry beans.
Otherwise, canned beans are nothing but water, beans, and salt,
pressure cooked inside their own cans.

The 2nd myth: do NOT buy a 4qt/L cooker. Get at least a 5 qt/L
vessel. I have a Kuhn-Rikon 5 qt cooker and I love it. I use the
unpressurized vessel to cook all my beans and other dishes (soups,
pasta, etc). I sometimes wish I'd bought a larger vessel. It is my
personal opinion FIVE (qt/L) is the very smallest vessel you should
buy!

nb

On Mon, 21 Nov 2016 20:11:17 -0800, koko > wrote:

>
>I'm checking out pressure cookers. The main reason I want a pressure
>cooker is for cooking beans so I don't need a large one.
>I'm leaning toward the Fagor 4qt.
>https://www.amazon.com/918060242-Sta...ressure+cooker
>or
>http://tinyurl.com/grbfvtq
>
>I haven't had, or used a pressure cooker for many years so any advice
>would be appreciated.
>
>I await your counsel.
>
>koko

Buy canned beans, perfectly cooked, and purchased in larger cans cost
less than dried... gauranteed with a pressure processor you will ruin
a lot of beans (over/under cooked). The only time I use dried beans
anymore is for long slow cooking soups with ham hocks/bones, something
that can't be done with a pressure processor because it cooks way to
hot, ingredients can't be added in proper order, and can't be checked
for seasoning/doneness until it's too late. Dried beans should never
be boiled or you'll end up with slime and toenail skins, cook long and
slow at a bare simmer. Think it through.

On 22 Nov 2016 13:41:29 GMT, notbob > wrote:

>On 2016-11-22, koko > wrote:
>>
>> I'm checking out pressure cookers. The main reason I want a pressure
>> cooker is for cooking beans so I don't need a large one.
>
>Two myths I'd love to dispel.
>
>One: I also bought a pressure cooker to cook beans, although at 156 ft
>above sea level (SFBA), I hardly needed one. Now that I reside at
>about 8K ft, turns out I still don't like pressure cooked beans.
>Despite not pre-soaking them over night, the bean pulp still came out
>very "waxy" in texture and I've never used my pressure cooker fer
>beans, ever again. This is weird, as I like canned beans and do not
>understand why canned beans have a non-waxy texture. Maybe cuz canned
>beans are usually made with fresh beans instead of dry beans.
>Otherwise, canned beans are nothing but water, beans, and salt,
>pressure cooked inside their own cans.

Actually canned beans are dried beans slow cooked in huge vats to
completion, during canning only enough heat is applied for a short
duration to ensure a food safe seal.
When canned beans are purchased in larger cans they cost less than
dried (and save the cooking), and I don't mean #10 cans, there are
several intermediate sized cans... check the big box stores, some I
buy by the 1/2 case... I like them rinsed and added to cold salads,
very good marinated too.

I live 900 ft asl

wrote:
>
> I live 900 ft asl

That's a baby elevation. heheh

I live less than 20 ft above sea level.

On 11/22/2016 10:14 AM, Gary wrote:
> wrote:
>>
>> I live 900 ft asl
>
> That's a baby elevation. heheh
>
> I live less than 20 ft above sea level.
>
I'm at 17 ft

Jill

jmcquown wrote:
>
> On 11/22/2016 10:14 AM, Gary wrote:
> > wrote:
> >>
> >> I live 900 ft asl
> >
> > That's a baby elevation. heheh
> >
> > I live less than 20 ft above sea level.
> >
> I'm at 17 ft

I'm probably about the same as you. My local weather station (Oceana
Naval Air Station) is at 20 feet but I know I'm a bit lower than that.

http://forecast.weather.gov/MapClick.php?zoneid=VAZ098

:-D

In article >,
Brooklyn1 > wrote:

> On Mon, 21 Nov 2016 20:11:17 -0800, koko > wrote:
>
> >
> >I'm checking out pressure cookers. The main reason I want a pressure
> >cooker is for cooking beans so I don't need a large one.
> >I'm leaning toward the Fagor 4qt.
> >https://www.amazon.com/918060242-Sta...ing/dp/B018LIA
> >6DI/ref=sr_1_5?ie=UTF8&qid=1479786733&sr=8-5&keywords=fagor+4+quart+pressure+
> >cooker
> >or
> >http://tinyurl.com/grbfvtq
> >
> >I haven't had, or used a pressure cooker for many years so any advice
> >would be appreciated.
> >
> >I await your counsel.
> >
> >koko
>
> Buy canned beans, perfectly cooked, and purchased in larger cans cost
> less than dried... gauranteed with a pressure processor you will ruin
> a lot of beans (over/under cooked). The only time I use dried beans
> anymore is for long slow cooking soups with ham hocks/bones, something
> that can't be done with a pressure processor because it cooks way to
> hot, ingredients can't be added in proper order, and can't be checked
> for seasoning/doneness until it's too late. Dried beans should never
> be boiled or you'll end up with slime and toenail skins, cook long and
> slow at a bare simmer. Think it through.

The only low sodium beans I've been able to find locally are Eden
Organic. If that's a concern, pressure cooking can be cost effective and
convenient. Also, I once opened up a can of beans (not Eden Organic)
that had a large piece of kraft paper inside, probably from when they
dumped the beans into the vat to cook.

The downside to home cooked beans is picking through them to remove the
stones and other debris.

On 2016-11-22 10:26 AM, Gary wrote:
> jmcquown wrote:
>>
>> On 11/22/2016 10:14 AM, Gary wrote:
>>> wrote:
>>>>
>>>> I live 900 ft asl
>>>
>>> That's a baby elevation. heheh
>>>
>>> I live less than 20 ft above sea level.
>>>
>> I'm at 17 ft
>
> I'm probably about the same as you. My local weather station (Oceana
> Naval Air Station) is at 20 feet but I know I'm a bit lower than that.
>

Because th planes fly over you?

Dave Smith wrote:
>
> On 2016-11-22 10:26 AM, Gary wrote:
> > jmcquown wrote:
> >>
> >> On 11/22/2016 10:14 AM, Gary wrote:
> >>> wrote:
> >>>>
> >>>> I live 900 ft asl
> >>>
> >>> That's a baby elevation. heheh
> >>>
> >>> I live less than 20 ft above sea level.
> >>>
> >> I'm at 17 ft
> >
> > I'm probably about the same as you. My local weather station (Oceana
> > Naval Air Station) is at 20 feet but I know I'm a bit lower than that.
> >
>
> Because th planes fly over you?

Navy jets constantly fly right over my house. I live right on the main
landing path for that airport. It's only about 2 miles or less (as the
crow flys). Anyway, the base is up higher than I am on a natural ridge
(Pungo Ridge) which is the highest natural place in VB.

On Monday, November 21, 2016 at 11:11:19 PM UTC-5, koko wrote:
> I'm checking out pressure cookers. The main reason I want a pressure
> cooker is for cooking beans so I don't need a large one.
> I'm leaning toward the Fagor 4qt.
> https://www.amazon.com/918060242-Sta...ressure+cooker
> or
> http://tinyurl.com/grbfvtq
>
> I haven't had, or used a pressure cooker for many years so any advice
> would be appreciated.
>
> I await your counsel.
>
> koko
>
> --
>
> Food is our common ground, a universal experience
> James Beard




I have a pressure canner I guess you could cook in and a real older pressure cooker with no gasket.

On Tue, 22 Nov 2016 05:39:13 +0000, S Viemeister
> wrote:

>On 11/22/2016 4:11 AM, koko wrote:
>>
>> I'm checking out pressure cookers. The main reason I want a pressure
>> cooker is for cooking beans so I don't need a large one.
>> I'm leaning toward the Fagor 4qt.
>> https://www.amazon.com/918060242-Sta...ressure+cooker
>> or
>> http://tinyurl.com/grbfvtq
>>
>> I haven't had, or used a pressure cooker for many years so any advice
>> would be appreciated.
>>
>> I await your counsel.
>>
>I'd suggest the 6l Fagor, not the 4l. Beans can foam up and clog the
>mechanism, but using a larger-than-you-thought-you'd-need pot avoids
>that problem.
>Unless, of course, you will only ever be cooking _very_ small amounts of
>beans.
>I've had a Fagor 6l for years now, and I'm very pleased with it.

Thank you, I was in Bed Bath and Beyond today and looked at the 6 qt
and agree with you, I can see where the 4 qt would be too small.

koko

--

Food is our common ground, a universal experience
James Beard

On Tue, 22 Nov 2016 01:31:31 -0600, Alan Holbrook >
wrote:

>S Viemeister > wrote in
:
>
>> On 11/22/2016 4:11 AM, koko wrote:
>>>
>>> I'm checking out pressure cookers. The main reason I want a pressure
>>> cooker is for cooking beans so I don't need a large one.
>>> I'm leaning toward the Fagor 4qt.
>>> https://www.amazon.com/918060242-Sta...er-Cooking/dp/
>>> B018LIA6DI/ref=sr_1_5?ie=UTF8&qid=1479786733&sr=8-5&keywords=fagor+4+q
>>> uart+pressure+cooker or
>>> http://tinyurl.com/grbfvtq
>>>
>>> I haven't had, or used a pressure cooker for many years so any advice
>>> would be appreciated.
>>>
>>> I await your counsel.
>>>
>> I'd suggest the 6l Fagor, not the 4l. Beans can foam up and clog the
>> mechanism, but using a larger-than-you-thought-you'd-need pot avoids
>> that problem.
>> Unless, of course, you will only ever be cooking _very_ small amounts
>> of beans.
>> I've had a Fagor 6l for years now, and I'm very pleased with it.
>>
>>
>
>I don't have either of the models quoted but my last two pressure cookers
>were both Fagors and I'm very happy with their quality.

Thank you, I'm leaning toward the Fagor and appreciate your input.

koko

--

Food is our common ground, a universal experience
James Beard

On 22 Nov 2016 13:41:29 GMT, notbob > wrote:

>On 2016-11-22, koko > wrote:
>>
>> I'm checking out pressure cookers. The main reason I want a pressure
>> cooker is for cooking beans so I don't need a large one.
>
>Two myths I'd love to dispel.
>
>One: I also bought a pressure cooker to cook beans, although at 156 ft
>above sea level (SFBA), I hardly needed one. Now that I reside at
>about 8K ft, turns out I still don't like pressure cooked beans.
>Despite not pre-soaking them over night, the bean pulp still came out
>very "waxy" in texture and I've never used my pressure cooker fer
>beans, ever again. This is weird, as I like canned beans and do not
>understand why canned beans have a non-waxy texture. Maybe cuz canned
>beans are usually made with fresh beans instead of dry beans.
>Otherwise, canned beans are nothing but water, beans, and salt,
>pressure cooked inside their own cans.
>
>The 2nd myth: do NOT buy a 4qt/L cooker. Get at least a 5 qt/L
>vessel. I have a Kuhn-Rikon 5 qt cooker and I love it. I use the
>unpressurized vessel to cook all my beans and other dishes (soups,
>pasta, etc). I sometimes wish I'd bought a larger vessel. It is my
>personal opinion FIVE (qt/L) is the very smallest vessel you should
>buy!
>
>nb
>
Thank you nb. I never thought of the texture of the beans, that's nice
to know. I'm fortunate that I have access to fresh beans so I'll be
experimenting with them.

koko

--

Food is our common ground, a universal experience
James Beard

On 2016-11-23, koko > wrote:

> I'm fortunate that I have access to fresh beans so I'll be
> experimenting with them.

Keep us posted about yer results. I, for one, would be very
interested in learning if that "waxy" phenomena is due to using dry
beans in place of fresh beans.

BTW, I jes made a pot of Red Beans (dry Safeway Red Kidney Beans)
--sans rice!-- in my 5 qt pressure cooker, minus the lid. To get the
beans to the doneness I prefer, I hadda leave the beans on the stove
fer at least 6 hrs. No kidding. 8|

nb

On 23 Nov 2016 14:33:45 GMT, notbob > wrote:

>On 2016-11-23, koko > wrote:
>
>> I'm fortunate that I have access to fresh beans so I'll be
>> experimenting with them.
>
>Keep us posted about yer results. I, for one, would be very
>interested in learning if that "waxy" phenomena is due to using dry
>beans in place of fresh beans.
>
>BTW, I jes made a pot of Red Beans (dry Safeway Red Kidney Beans)
>--sans rice!-- in my 5 qt pressure cooker, minus the lid. To get the
>beans to the doneness I prefer, I hadda leave the beans on the stove
>fer at least 6 hrs. No kidding. 8|
>
>nb

I remember those days from when I lived in Santa Fe N.M. that's when
I started using a pressure cooker but haven't use one since, and that
was many, many, years ago.
I want to use a pressure cooker mainly for beans because I read that
pressure cooking beans reduces the phytic acid.
Right now I"m soaking them for 4 days before cooking to reduce the
phytic acid so I wouldn't mind being able to cook them at a moments
notice.

koko

--

Food is our common ground, a universal experience
James Beard

On Tuesday, November 22, 2016 at 7:41:33 AM UTC-6, notbob wrote:
> On 2016-11-22, koko > wrote:
> >
> > I'm checking out pressure cookers. The main reason I want a pressure
> > cooker is for cooking beans so I don't need a large one.
>
> Two myths I'd love to dispel.
>
> One: I also bought a pressure cooker to cook beans, although at 156 ft
> above sea level (SFBA), I hardly needed one. Now that I reside at
> about 8K ft, turns out I still don't like pressure cooked beans.
> Despite not pre-soaking them over night, the bean pulp still came out
> very "waxy" in texture and I've never used my pressure cooker fer
> beans, ever again. This is weird, as I like canned beans and do not
> understand why canned beans have a non-waxy texture. Maybe cuz canned
> beans are usually made with fresh beans instead of dry beans.
> Otherwise, canned beans are nothing but water, beans, and salt,
> pressure cooked inside their own cans.
>
> The 2nd myth: do NOT buy a 4qt/L cooker. Get at least a 5 qt/L
> vessel. I have a Kuhn-Rikon 5 qt cooker and I love it. I use the
> unpressurized vessel to cook all my beans and other dishes (soups,
> pasta, etc). I sometimes wish I'd bought a larger vessel. It is my
> personal opinion FIVE (qt/L) is the very smallest vessel you should
> buy!
>
> nb

I have a 23 qt Presto pressure cooker canner I bought back in high school to try and grow psilocybin mushrooms. Now I use it not as a pressure cooker to cook my home made "baked" beans!

John Kuthe...

On Tuesday, November 22, 2016 at 8:03:30 AM UTC-6, Brooklyn1 wrote:
> On Mon, 21 Nov 2016 20:11:17 -0800, koko > wrote:
>
> >
> >I'm checking out pressure cookers. The main reason I want a pressure
> >cooker is for cooking beans so I don't need a large one.
> >I'm leaning toward the Fagor 4qt.
> >https://www.amazon.com/918060242-Sta...ressure+cooker
> >or
> >http://tinyurl.com/grbfvtq
> >
> >I haven't had, or used a pressure cooker for many years so any advice
> >would be appreciated.
> >
> >I await your counsel.
> >
> >koko
>
> Buy canned beans, perfectly cooked, and purchased in larger cans cost
> less than dried... gauranteed with a pressure processor you will ruin
> a lot of beans (over/under cooked). The only time I use dried beans
> anymore is for long slow cooking soups with ham hocks/bones, something
> that can't be done with a pressure processor because it cooks way to
> hot, ingredients can't be added in proper order, and can't be checked
> for seasoning/doneness until it's too late. Dried beans should never
> be boiled or you'll end up with slime and toenail skins, cook long and
> slow at a bare simmer. Think it through.

Canned beans are NOT perfectly cooked, they are cooked to MUSH!

I like my beans slightly al dente and canned are far from that!

John Kuthe...

My canner is a 12 qt Mirro, it could can 7 quarts or 10 pints. It has a high domed lid, I think it's the same size as a 15 qt Presto. Canned beans are pressured in the can.

On 2016-11-24, koko > wrote:

> Right now I"m soaking them for 4 days before cooking to reduce the
> phytic acid so I wouldn't mind being able to cook them at a moments
> notice.

I specifically do NOT soak beans, but that's more of a skin texture
issue than a chemical one. Never heard of the phytic acid thing. 8|

nb

On Thursday, November 24, 2016 at 8:31:49 AM UTC-5, notbob wrote:
> On 2016-11-24, koko > wrote:
>
> > Right now I"m soaking them for 4 days before cooking to reduce the
> > phytic acid so I wouldn't mind being able to cook them at a moments
> > notice.
>
> I specifically do NOT soak beans, but that's more of a skin texture
> issue than a chemical one. Never heard of the phytic acid thing. 8|

Yeah. Phytic acid looks like a good guy rather than a bad guy, at
least for anybody who's not already nearly starving to death.

Cindy Hamilton

In some areas they used to can things in metal cans, they had to do it at some community center where they had a thing to put the lids on the cans, then they pressured them just like they would jars.

On Mon, 21 Nov 2016 20:11:17 -0800, koko > wrote:

>
>I'm checking out pressure cookers. The main reason I want a pressure
>cooker is for cooking beans so I don't need a large one.
>I'm leaning toward the Fagor 4qt.
>https://www.amazon.com/918060242-Sta...ressure+cooker
>or
>http://tinyurl.com/grbfvtq
>
>I haven't had, or used a pressure cooker for many years so any advice
>would be appreciated.
>
>I await your counsel.
>
>koko

I would go for the 6 quart. You may only want to do a few beans now.
But should you ever decide to so stock with all your frozen bits and
pieces or want some stock pronto from a whole frozen chicken, you will
find that those awkward shapes won't fit into a 4 quart. My examples
may not apply to you, but think about awkward shapes that you do --
ham bone? beef bones?
Janet US

On 11/23/2016 9:58 PM, John Kuthe wrote:
> Canned beans are NOT perfectly cooked, they are cooked to MUSH!

Bullshit lie - Kuners are perfect!

You just have to not OVERCOOK them yourself.

On Thursday, November 24, 2016 at 8:49:55 AM UTC-6, Sqwerts wrote:
> On 11/23/2016 9:58 PM, John Kuthe wrote:
> > Canned beans are NOT perfectly cooked, they are cooked to MUSH!
>
> Bullshit lie - Kuners are perfect!
>
> You just have to not OVERCOOK them yourself.

Never tried them, they may be. But every canned bean I ever tried was mush!

John Kuthe...

On 11/24/2016 8:50 AM, John Kuthe wrote:
> On Thursday, November 24, 2016 at 8:49:55 AM UTC-6, Sqwerts wrote:
>> On 11/23/2016 9:58 PM, John Kuthe wrote:
>>> Canned beans are NOT perfectly cooked, they are cooked to MUSH!
>>
>> Bullshit lie - Kuners are perfect!
>>
>> You just have to not OVERCOOK them yourself.
>
> Never tried them, they may be. But every canned bean I ever tried was mush!
>
> John Kuthe...
>

Do yourself a favor then please, try:

http://www.kunersfoods.com/product/b...no-salt-added/

or

http://www.kunersfoods.com/product/p...no-salt-added/

I promise you that you will not be disappointed.

If they're not in your stores Amazon will ship.

On Thu, 24 Nov 2016 07:47:55 -0700, U.S. Janet B. >
wrote:

>On Mon, 21 Nov 2016 20:11:17 -0800, koko > wrote:
>
>>
>>I'm checking out pressure cookers. The main reason I want a pressure
>>cooker is for cooking beans so I don't need a large one.
>>I'm leaning toward the Fagor 4qt.
>>https://www.amazon.com/918060242-Sta...ressure+cooker
>>or
>>http://tinyurl.com/grbfvtq
>>
>>I haven't had, or used a pressure cooker for many years so any advice
>>would be appreciated.
>>
>>I await your counsel.
>>
>>koko
>
>I would go for the 6 quart. You may only want to do a few beans now.
>But should you ever decide to so stock with all your frozen bits and
>pieces or want some stock pronto from a whole frozen chicken, you will
>find that those awkward shapes won't fit into a 4 quart. My examples
>may not apply to you, but think about awkward shapes that you do --
>ham bone? beef bones?
>Janet US

Yes, I think the 6 qt would be better. Never thought of stock, I'm so
used to simmering it on the stove, pressure cooking it would be great.
Thanks for your input.

koko

--

Food is our common ground, a universal experience
James Beard

John Kuthe wrote:
>
> But every canned bean I ever tried was mush!

Ever buy canned black beans for burritoes?
Ever try to mash them? It's hard to do.

On 11/24/2016 10:37 AM, Gary wrote:
> John Kuthe wrote:
>>
>> But every canned bean I ever tried was mush!
>
> Ever buy canned black beans for burritoes?
> Ever try to mash them? It's hard to do.
>
+1

You might also like:

http://www.goya.com/english/recipes/moros-y-cristianos

3 tsp. GOYA® Extra Virgin Olive Oil
1 small onion, finely chopped (about ¾ cup)
½ cup green bell pepper, finely chopped (about ½ cup)
2 tsp. GOYA® Minced Garlic or 4 cloves garlic, minced
1 tsp. GOYA® Adobo with Pepper
1 tsp. sugar
½ tsp. GOYA® Oregano Leaf
1 can (15.5 oz.) GOYA® Black Beans
1 GOYA® Bay Leaf
1 cup CANILLA® Extra Long Grain Rice
1 tsp. GOYA® White Distilled Vinegar
Directions
1. Heat 2 tsp. oil in medium pot over medium-high heat. Add onions and
peppers; cook until soft, about 10 minutes. Add garlic, adobo, sugar and
oregano, cook until fragrant, about 1 minute more.
2. Transfer liquid from can black beans to measuring cup; add enough
water to measure 2 cups. Add liquid and bay leaf to pot; bring liquid to
boil. Stir in black beans and rice. Bring rice mixture to boil. Reduce
heat to medium-low. Simmer, covered, until rice absorbs water, about 25
minutes. Add vinegar; stir to combine.
3. Remove rice from heat; let sit until rice is tender, about 5 minutes
more.
4. Evenly divide rice among serving bowls; drizzle with 1 tsp. olive oil.

On 11/23/2016 9:56 PM, John Kuthe wrote:

>
> I have a 23 qt Presto pressure cooker canner I bought back in high school to try and grow psilocybin mushrooms. Now I use it not as a pressure cooker to cook my home made "baked" beans!
>
> John Kuthe...
>
I occasionally look at Craigslist and Kijiji for a large pressure canner
but I want to use it as a vacuum chamber to impregnate soft wood with
epoxy resin.
Graham

On 2016-11-24, graham > wrote:

> but I want to use it as a vacuum chamber to impregnate soft wood with
> epoxy resin.

How does that work?

nb

notbob wrote:

> On 2016-11-24, graham > wrote:
>
> > but I want to use it as a vacuum chamber to impregnate soft wood with
> > epoxy resin.
>
> How does that work?


Ask Kuthe, lol...


--
Best
Greg

On 11/24/2016 8:35 AM, graham wrote:
> On 11/23/2016 9:56 PM, John Kuthe wrote:
>
>>
>> I have a 23 qt Presto pressure cooker canner I bought back in high
>> school to try and grow psilocybin mushrooms. Now I use it not as a
>> pressure cooker to cook my home made "baked" beans!
>>
>> John Kuthe...
>>
> I occasionally look at Craigslist and Kijiji for a large pressure canner
> but I want to use it as a vacuum chamber to impregnate soft wood with
> epoxy resin.
> Graham
>

That's very cool. How about treating a spruce guitar top with epoxy? It
probably won't sound like a spruce top but it may allow lighter or no
bracing.

On 2016-11-24, notbob > wrote:

> On 2016-11-24, graham > wrote:

>> but I want to use it as a vacuum chamber to impregnate soft wood with
>> epoxy resin.

> How does that work?

Nevermind. I see:

https://www.youtube.com/watch?v=vQxtHxfqbeQ

I was a bit confused, as I worked with high vacuum fer 25 yrs. How
can a negativey pressure treat wood? I now see the wood is de-gassed and
the resin allowed to impregnate the now de-gassed wood in what amounts
to a positive pressure system.

nb

On 11/24/2016 1:30 PM, notbob wrote:
> On 2016-11-24, notbob > wrote:
>
>> On 2016-11-24, graham > wrote:
>
>>> but I want to use it as a vacuum chamber to impregnate soft wood with
>>> epoxy resin.
>
>> How does that work?
>
> Nevermind. I see:
>
> https://www.youtube.com/watch?v=vQxtHxfqbeQ
>
> I was a bit confused, as I worked with high vacuum fer 25 yrs. How
> can a negativey pressure treat wood? I now see the wood is de-gassed and
> the resin allowed to impregnate the now de-gassed wood in what amounts
> to a positive pressure system.
>
> nb
>
Exactly! Note that I used the term "soft wood" not "softwood" as in pine
and spruce. I often come across wood in the early stages of decay with
spectacular colour or figure. On the lathe, this tears badly so
impregnating with epoxy would stabilise it.
Graham

On Monday, November 21, 2016 at 11:11:19 PM UTC-5, koko wrote:
> I'm checking out pressure cookers. The main reason I want a pressure
> cooker is for cooking beans so I don't need a large one.
> I'm leaning toward the Fagor 4qt.
> https://www.amazon.com/918060242-Sta...ressure+cooker
> or
> http://tinyurl.com/grbfvtq
>
> I haven't had, or used a pressure cooker for many years so any advice
> would be appreciated.
>
> I await your counsel.
>
> koko
>
> --
>
> Food is our common ground, a universal experience
> James Beard



I think the bigger a pressure canner is the longer it takes it to reach pressure and also longer for the pressure to go down.

On 2016-11-24, graham > wrote:

> spectacular colour or figure. On the lathe, this tears badly so
> impregnating with epoxy would stabilise it.

I see now. Makes sense that pen/knife makers would jump on this
technique. Did you note the vac chamber links? I don't have a wood
lathe, but I do have a vacuum pump.

nb