I know this may sound like an extravagant spending item, but I have saved a lot of money in the long run with a stainless steel pressure cooker. Why? I can cook up to 1/4 the time it would conventionally. I find I save water, too. Just don't put more food or liquid than the recommended amount.
REAL pearl barley that takes up to an hour to cook, takes only 20 minutes. Just add 1/2 cup more water than the barley.
Rice is a cinch; SAME AMOUNTS of water and rice. If You have two cups of rice, you cook for only 2 minutes (and etc.) after the pressure gauge begins to jiggle or signals it is reaching the pressure point of cooking. There is no over boil to deal with either!
Pinto beans that may take up to 4 hours to boil tender or done in 30 minutes!
Even tough meat can be tenderized in a pressure cooker. I just marinade it and the flavor gets soaked in record time. I don't soak it, just put it in, and begin cooking! Depending on the amount and the way it is cut, it will take from 15-30 minutes.
I have seen STAINLESS STEEL pressure cookers starting as low as $30. It will definitely be worth the cost even if it costs $70 initially. Aluminum burns easily and has been thought to be a probable cause of Alzheimer's disease.
So what do you do if there are burns on the bottom? I put the pressure lid back on the pan and let it set. That alone usually loosens the burns.
By Tim from Science Hill
I have an 8-qt pressure cooker with no user manual (Mirror 92080 model). I have never used a pressure cooker in my life. Could someone give me some guidance?
By LFP
Here's a link to a PDF version of your user manual, hope it helps:
www.uncledavesenterprise.com/
I have an 8-qt pressure cooker with no user manual (Mirror 92080 model). I have never used a pressure cooker in my life. Could someone give me some guidance?
By LFP
I have an 8-qt pressure cooker with no user manual (Mirror 92080 model). I have never used a pressure cooker in my life. Could someone give me some guidance?
By LFP
What is the time for canning string beans with a pressure canner?
By Jim
Here's a site for pressure canning:
www.greenbeansnmore.com/
Is a pressure cooker worth the investment? How does it differ from a crock pot?
Sara from Missouri
I have both and use both..The pressure cooker will have a roast done in about 45 min...but sometimes I use the crock pot and let it simmer all day while I'm at work..The pressure cooker makes the cooking time wayyy less :0)
I have a pressure cooker that was used one time after I bought it about 5 years ago. It is like new, even the gasket. However, I lost the pressure gauge and had to buy another one. Unfortunately, the brand is discontinued (Innova), but I was told by another company that they could send one that would work. I am not familiar with these cookers and have lost the manual as well (can't replace it). Can anyone tell me, is the pressure gauge supposed to snap on the lid?
Problem solving here--- my giant canning pressure cooker has the gauge that just "sits" on the ?? outlet... it is heavy and that is part of the "works". Try a small amount of water, the rack and a potato in your pressure cooker-- let the steam ecape the outlet at a pretty fast speed, then sit the guage on the outlet. When the guage starts to intermittently jiggle and let steam ecape, turn the fire down to where the jiggle and psst is present but not fast... give it 5 minutes or so-- cool the cooker ( mother used running water in the sink-- when the psst stops-- lift the guage with a fork-- should be no steam escaping in a rush-- and it works. Check your potato for doneness. Assuming the outlet isn't blocked with something-----
I read your previous post and disagree with her directions. There should be a round "post"that sticks up in the middle of your lid to hold the gauge. The gauge has 3 different Pressures depending on what you are cooking. You are to put the gauge on immediately and heat until the gauge starts to jiggle. Turn the heat down until it only jiggles two or three times a minute.
Continue cooking according to the time specified in the recipe.Next cool for 5 minutes then run cold water over the lid until the steam stops.Lift the guage off with a 2 prong fork.
I've cooked with a pressure cooker many times and I do remember the recipe book saying that you can use running water to remove the pressure, but it also stated that there are some foods that need to cool on their own as this extra time is part of the cooking process. I always used running water over the lid, making sure to not hit the gauge - the pressure will cool with a hiss and then the "gauge" can be removed. Now there are different kinds of "gauges." A pressure cooker for canning is usually larger and its gauge is marked - maybe with temps.
Now, after googling Innova pressure cookers, I notice that the "regulator" as they call it is adjustable for 5-10-15 lbs of pressure. You might want to google your brand and order exactly what came with your cooker - even though your model might be discontinued, there are probably parts still available.
Can you use a pressure cooker on a smooth surface stove, is it safe?
Debbie from Gainesville, GA
I use it on mine with no problem.
I also use my pressure cooker on glass top surface and have never had a problem.
The book for my oven does not recommend it but I have done it the last two years with no problem.
Any one know how to get presser cooker top off? it's a large one that can be used for canning, It was closed after it was washed by mistake, We tried running hot & cold water over it. I sure would like you help. Thanks Sharry
my husband said try heating it up on the stove.
try standing it upside down and putting a little oil on the rubber seal, then give it a good hard twist after a few minutes. Don't leave the oil on too long... it may damage the seal after time. Wash well and good luck
Maybe your cooker has pulled a vacuum. Try poking a thin wire, such as a twist-tie wire down the vent tube. It may be clogged.
This happened to me years ago!
I had canned a batch of food and couldn't get it off. Wellllll----I took the canner to my car dealer and had them take it off! It took them an hour to get it off. Even with all their tools. I think they used a torch to heat it, and 2 guys to unscrew it. And remember I had a load of jars canned in it too. I complained to the company and they sent me a new canner and I sent them back the one that did this. I hope you get a good laugh about this-- I did.
The other story I have to tell is that I went and bought a new stainless steel 6 quart one, 15 years ago. It was a popular brand and expensive at that time. Now I have had about 4 presure cookers in the past, but this one was an ornery one with a sealing ring to cuss at. Thinking that the ring was a problem, I bought a new one. That one was just as bad! I left it alone for 10 years then since the popularity of them came back and I had loved my first one that was electric, I decided to try again. I went on line and emailed the company about my problem cooker and seal. They emailed me back that I didn't know what I was doing and I should send the lid to me and they would install the seal for me. That made me verrrry verrrrrry angry. Needless to say their customer service @#^$@&*#@ !!!!! I figured when I went to wash it I would have to send it to them to get it clean?
Both of these were different brands and some of the best you could buy at the time.
I've been thinking of buying another sealing ring and trying again. But then I've lived this long without any and wonder if I want to risk the hassel.
Best,
CHML
When this happens to my canner, I take a flat head screw driver and pry upwards where the lid screws down. Once it pops, the seal is released and I can unscrew and remove lid normally. My canner doesn't have a ring but I don't know if that would make a difference.
I know this is unrelated; but could anyone tell me if they have heard that or have a site with information on whether or not cooking food with a pressure cooking causes cancer or not?
