ISO: ISO MoNJ and SandraNY: have new pressure cooker and wondered if you 2 have used your newer ones.
- Thread starter angak
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HA! Mine blew it's top... with black beans in it!!
I was using it about 2 weeks before we put the London apartment on the market - picture the white kichen, white walls, white ceiling, all ready to sell... and... kaboom!
Black bean spray all over everything...
I threw it away never to buy one again!!
I wish you well with yours!
I was using it about 2 weeks before we put the London apartment on the market - picture the white kichen, white walls, white ceiling, all ready to sell... and... kaboom!
Black bean spray all over everything...
I threw it away never to buy one again!!
I wish you well with yours!
I have a PC, but it's not new. I love it and use it at least twice a week. What do you
want to know? Even though it's not new (that's an understatement!), it works great and is very time-saving. Never had anything explode on it, although now I know not to cook apples in it - they clog up the vent.
want to know? Even though it's not new (that's an understatement!), it works great and is very time-saving. Never had anything explode on it, although now I know not to cook apples in it - they clog up the vent.
I use mine for a lot of things...wouldn't take for it!!
Mine will actually "pressure fry." It has an incredible sealing system. So..what do I cook in it...
Rice...in minutes rather than 20 or so.
Beans...You bet.
Roasted meats...anything you'd usually braise, it will cut the time down tremendously. You won't get quite the same texture as long, slow cooking, but it will achieve the tenderness very well.
Chile Verde...every time...and it takes no time at all.
Stews...chicken...the best pork roast we've had in ages...
I also use mine as a deep fryer. It's very heavy and conducts heat like a champ, so it's my favorite pan for deep frying. I don't usually put the lid on and fry under pressure, but I can. I could also "can" about 4 pints if I were of a mind to.
Mine isn't "new." But it's not handed down through the ages either. I think I've had it...maybe 6 years.
Mine will actually "pressure fry." It has an incredible sealing system. So..what do I cook in it...
Rice...in minutes rather than 20 or so.
Beans...You bet.
Roasted meats...anything you'd usually braise, it will cut the time down tremendously. You won't get quite the same texture as long, slow cooking, but it will achieve the tenderness very well.
Chile Verde...every time...and it takes no time at all.
Stews...chicken...the best pork roast we've had in ages...
I also use mine as a deep fryer. It's very heavy and conducts heat like a champ, so it's my favorite pan for deep frying. I don't usually put the lid on and fry under pressure, but I can. I could also "can" about 4 pints if I were of a mind to.
Mine isn't "new." But it's not handed down through the ages either. I think I've had it...maybe 6 years.
Potatoes cook in 10 minutes and they're almost as good as baked, and also
any vegetable that you'd normally boil. It's like superquick steaming. Broccoli - a minute, grean beans, less than a minute, cauliflour, a minute or two, and corn in the summer.
So, I guess maily vegetables, but I've also warmed up cooked chicken and pork when it's a cold and a little tough, and it comes out pretty good.
Tried to make applesauce in it once and the apples must've exploded inside, and sent all kinds of apple meat into the nooks and crannies. Guess they are just too mushy! Or a overfilled it, which certainly could be the case.
Thinking of you in all that cold, Ang.
(
any vegetable that you'd normally boil. It's like superquick steaming. Broccoli - a minute, grean beans, less than a minute, cauliflour, a minute or two, and corn in the summer.
So, I guess maily vegetables, but I've also warmed up cooked chicken and pork when it's a cold and a little tough, and it comes out pretty good.
Tried to make applesauce in it once and the apples must've exploded inside, and sent all kinds of apple meat into the nooks and crannies. Guess they are just too mushy! Or a overfilled it, which certainly could be the case.
Thinking of you in all that cold, Ang.
(