In Praise of Pressure Cookers

[JanetGroene]

The other pressure cooker thread drifted so, for those of you who are still wavering about whether or not to get one, it's a quick cooking saucepan that, for many recipes, is faster than a microwave. (1 potato in a microwave, 4 minutes; 10 potatoes in a microwave, 40 minutes; one to 10 potatoes in a pressure cooker, 10 minutes.) A pressure cooker, used with or without pressure, also serves as a stovetop oven, canner and steamer. Underway, with the lid locked on, it won't leak even if capsized.

Look in old cookbooks and you'll find fascinating recipes for steamed puddings and breads. You can improvise a steamer ( like maybe a coffee can). I found a real one one in a junk shop, a little pot with a vented, lock-on lid for making steamed puddings. Try Boston Brown Bread, plum pudding etc. etc. In the old days these foods steamed for hours so you'll have to guess-and-gosh about times under pressure, altho some old pressure cooker cookbooks have recipes for steamed puddings. Never heard of Spotted Dick? Look it up.

[foggysail]

Janet--

You are a wise person! I have pressure cookers at home but not on our boat. I went with SS pots but that was just my choice. Heck, I even use the pot itself when making soups & stews with the cover latched but without the relief valve in place. The cooking process is fast even without the relief valve installed when I prefer not using pressure.

I am still salivating after reading your fine post!

Foggy

EDIT: Janet---I am so impressed with your post I am going to send the $10 for your recipes!!!

[zeehag]

i make my pozole in the pan part of mine and use the pressure part for stuff i like to hurry with --saves lots of propane.

[akio.kanemoto]

Howdy,

I'm just about to buy a pressure cooker and would like to use it for pretty much everything - including some canning as well - however am unsure about which to purchase.

I have a two burner propane stove and the pot holders stretch to say 12-13" diameter.

Having done a little research - it appears that the pressure regulation can be done via a spring or a little weight. I think the "little weight" option looks to be more robust and easier to clean.

Any thoughts on size/brand etc?

Thanks muchly.

[zeehag]

i use presto. works for me.

[akio.kanemoto]

Originally Posted by zeehag

i use presto. works for me.

Yep, I'm leaning towards a Presto or a Fagor Futuro.

...now if only I could find a place which ships Prestos internationally...

[sck5]

it isnt just the pressure cooking part that is useful. I had my one-pot dinner in the pressure cooker on a passage when the boat took an especially violent lee lurch and launched the pot across the cabin. It bounced off a crew member and smashed against the chart table before falling to the floor. After making sure the crew was OK all we had to do was put it back on the stove and finish heating it up because the locked-on top stayed put and nothing was spilled. Sometimes you really want to keep that stew contained.

[zeehag]

Originally Posted by sck5

it isnt just the pressure cooking part that is useful. I had my one-pot dinner in the pressure cooker on a passage when the boat took an especially violent lee lurch and launched the pot across the cabin. It bounced off a crew member and smashed against the chart table before falling to the floor. After making sure the crew was OK all we had to do was put it back on the stove and finish heating it up because the locked-on top stayed put and nothing was spilled. Sometimes you really want to keep that stew contained.

so funny--but reallly does happen..LOL

[mbianka]

Had used a 6 quart Fago and Presto on board. Now use 4 quart Presto takes up less room in storage and uses less water when I use it for pasta. I would not leave the dock without one on board.