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| Pressure Cooker | |
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| Topic Started: Apr 19 2012, 01:03 AM (97 Views) | |
| Durgan | Apr 19 2012, 01:03 AM Post #1 |
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Veteran Member
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http://www.durgan.org/URL/?BDUGG 18 April 2012 Pressure Cooker Pressure cookers have got a bad name, since when cooking items like peas and beans the rocker hole can get plugged from small particles like skins bubbling up blocking the exit, pressure builds up and the safety valve blows and scares people away. When the safety valve blows there is as miserable mess to clean up, usually from the ceiling of the kitchen. To eliminate the blocking problem, I use a calendar with the handles knocked off. Handles are knocked off with a sharp blow from a hammer, since they are only spot welded. When inserted into the pressure cooker, there is about two to three inches for the water, which doesn't touch any food placed in the calendar, hence the items are steam cooked, and no bubbling occurs. My calendar has been in operation for over 20 years. I have also used the all steel butterfly steam device with feet. It is equally as effective. The gasket should last for the life of the pressure cooker if a film of vegetable oil is applied to the metal surface, where the gasket sits prior to use. Also the lid should never be used loose to cover the pot, since heat builds up and destroyes the gasket. The pressure cooker may be used as a boiling pot, but never use the gasketed lid as a cover. The best cooker on the market is the Presto, since it has a dead simple effective closing mechanism. Some of the new types now on the market are complicated with silly elaborate safety devices which are a recipe for trouble down the line, and serve no real purpose. One more caveat. The bottom of the pot can get warped if placed on high heat with no water, or the water gets all evaporated. If this occurs the pot will not sit flat on the heating surface. There is a bulge. To finish off a roast or some other products, I do the cooking in the pressure cooker and add any condiments or whatever in another pot to complete the cooking process. In other words all the pressure cooker contains is the product and water for steam cooking. When beginning the cooking process, let all the air out of the cooker by operating for five or ten minutes without the rocker in place, then apply and rocker for the appropriate cooking time. Air inside the cooker will create an insulation and uneven cooking. I have experienced all the problems mentioned at one time in my life, so my comments are from very practical experience. |
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| margrace | Apr 19 2012, 01:06 AM Post #2 |
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Gold Star Member
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Durgan I have a pressure canner, can I use that for cooking ordinary food loose in it or is that impractical. It holds quite a few jars. |
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| Durgan | Apr 19 2012, 01:16 AM Post #3 |
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Veteran Member
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I also have the same. It is fine, but a bit large so I have the smaller one for ordinary use. I like the Pressure cooker, since with practice one can prepare a complete meal in very short time, and with practice is as good as using other cooking methods. |
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| campy | Apr 19 2012, 02:40 AM Post #4 |
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Handyman Extraordinaire
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Durgan I think you mean colander? not calendar? |
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| Durgan | Apr 19 2012, 02:43 AM Post #5 |
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Veteran Member
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Close. |
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| wildie | Apr 19 2012, 03:57 AM Post #6 |
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Veteran Member
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This reminds me of an incident that happened to my Aunt. She had a pressure cooker that had two short handles on the lid. The lid was placed on top and then rotated to lock it down. Now my Aunt had many redeeming qualities, but mechanics weren't one of them. She failed to rotate the lid far enough to lock it down. As pressure built up, the small bite on the locking surface gave way and the lid went flying upwards. It went with such force, that it smashed the plaster in the ceiling, leaving a crater the size of the lid, in the ceiling! Edited by wildie, Apr 19 2012, 03:58 AM.
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| Darcie | Apr 19 2012, 04:12 AM Post #7 |
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Skeptic
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I remember my ex cooking tomato sauce in the pressure cooker, there was a big bang and he yelled. When I went in the kitchen he was covered in what I thought was blood. He cleaned up OK but they had to remove some of the gyproc ceiling as the red stain kept coming through the paint. I have no idea where that pressure cooker went. |
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| Trotsky | Apr 20 2012, 03:27 AM Post #8 |
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Big City Boy
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My father came home drunk one afternoon long long ago and checked to see what was cooking. He forced open the lid and found out...it was a Tomato Ragu, enough to cover him and the entire kitchen ceiling. He spent two weeks in the hospital. Fortunately the lid hit him in the face before the superheated sauce did. He did that only ONCE. Now they have that steel pin that pops down locking the pressurized lid. As much as I LOVE pressure cooking, there still remains that nagging fear of an exploding pot. Edited by Trotsky, Apr 20 2012, 03:34 AM.
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