On 17-Jul-2005, Wayne Mitchell > wrote:

> (AlleyGator) wrote:
>
> >I'm pretty sure I don't have ADD <G> but i do have a problem with
> >keeping track of things sometimes. I'm glad you have things under
> >control, but I really don't trust myself all that much. I usually
> >have about a hundred things going on at once (yes, I'm a moron) so I
> >think I'll invest in a new one for my own safety.

I do have ADD, but I'm not stupid. I use timers to trigger my
attention to events.

>
> Even with a newer model, the rule still holds. You *can't* have
> other things going on that you have to attend to. If you can't
> clear the decks and pay strict attention, better not to try
> using a pressure cooker at all.

What a bullshit statement. You make it sound like you have to
set a chair in front of the stove and not take your eyes off of it
for a second. That doesn't mean you can go outside and cut
the grass or wash the car. You can however proceed to put
the rest of the meal together and or catch your favorite soap
while waiting for the alarm to go off.

Pressure cooking is pretty much like stovetop cooking, except
faster. If you can't smell it yet, it isn't done. When it smells
real good, turn the heat off and wait until the pressure dies
naturally. It can take up to a half hour to cool down.

>
> > BTW, have you
> >cooked dried beans of any kind (navy, pinto, whatever) and I wonder
> >what your experience has been. I've been told you can cook dried
> >beans of any kind in nothing flat, so I just wonder if you've tried
> >that.
>

A year ago, I pressure cooked dried beans as a matter of course. I
didn't do them any other way. It takes 20 to 40 minutes depending
on how done you want them. Light them off and from the time the
thingy starts jiggling until you can smell the beans should be about
thirty minutes. I have time on my hands now so I soak them and simmer.
I expect that slow produces a better product if you have the time to
mess with it. Pressure cooked is pretty damned nice and a whole lot
quicker. People trying to scare you off are full of it. Worst accident
I ever heard of redecorated the kitchen ceiling when the safety plug
blew due to lack of water. They DO NOT blow up and are not a
safety hazard.

The individual talking about plugging the vent had obviously over-
filled his cooker. If you follow the instructions that does not
happen. I cook Lima, Great Northern, Navy, kidney and Pinto
beans in my cooker with no problems whatever. YOU CANNOT
FILL A PRESSURE COOKER TO 3/4 FULL AND EXPECT TO
GET AWAY WITH IT. Read the manufacturers instructions. It's
just possible that they know what they are doing.

>
> I don't do a lot of dry beans nowadays, but I have done in the
> past. They do tend to clog the safety openings of pressure
> cookers, but as long as you're right on deck you can bring them
> down, clear out the openings, and re-start them. It's a hassle,
> but worth it because of the time savings. A tablespoon of oil
> added to the cooking water helps reduce the likelihood of
> plugging.
>
> --
>
> Wayne M.

I don't see any hassle whatever with using a pressure cooker. In
my forty years or more of using a pressure cooker, I have never
encountered a plugged vent. I can't imagine what the hassle is.
Of course, I have been careful to follow the manufacturers
recommendations to not overfill the cooker.

--
The Brick said that (Don't bother to agree with me, I have already changed
my mind.)

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