Electric Pressure Cooker - Page 2
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  1. #16
    Registered User earlybird's Avatar
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    LOL SD - i know some people stupider than myself also. I thought they were set it and forget it items. Thanks for the info. I probably wouldnt use it after the thrill wore off.

  2. #17
    Registered User Spirit Deer's Avatar
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    The electronic ones are pretty much set and forget. The stovetop ones need a babysitter.

  3. #18
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    I want to try beans, I would like to add more beans into my meals.
    I remember my aunt's kitchen ceiling - a bean-explosion makes quite a mess. That was back in the 1940s, pressure cookers were a trend for awhile. But they had a weight that sat on a tube to regulate pressure, not the nifty (& safe) regs of today. By adding about 15 psi to the pot, the boiling point of water is increased to 250F degrees (about the same as the radiator on modern cars, many have 15 psi radiator caps).
    It reduces the cooking time to about 1/3. Not too useful when you consider the added time build up the heat/pressure. But they are very useful if you live in the mountains, eg, in Flagstaff (7000 feet) it takes forever to cook, water boils at about 198 degrees, takes about 50% longer to cook.

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  5. #19
    Registered User NikoSan999's Avatar
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    I remember my sister having a Salsa covered ceiling and walls. She'd been canning or whatever for a long time.
    My grandmother and mother canned etc all the time.

    Me... not happening. Not afraid of saying I'm afraid.
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  6. #20
    Registered User Spirit Deer's Avatar
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    Beans and rice and starchy/foamy foods seem to be the culprits that clog up the vent stem.

  7. #21
    Registered User Winkie's Avatar
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    So, SD, how did you blow the lid off an electric one?

  8. #22
    Registered User Spirit Deer's Avatar
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    I'm not sure. I think maybe it wasn't latched quite right. It popped off and spewed liquid all over the kitchen island but didn't bounce off the ceiling or anything, just sat there on top the pot. It scared me though. The over-pressure plugs didn't blow, so that's what makes me think the lid wasn't on right.

  9. #23
    Registered User Winkie's Avatar
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    Glad it didn't go into orbit or anything! Lol! I am feeling ok with the electric cooker, but always steered clear of the stove top models. However, I do have a pressure canner I have used with success. I haven't used it a lot, but no problems when I did use it.

  10. #24
    Registered User Spirit Deer's Avatar
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    I'm not concerned about using my electric pressure cooker. I'm just more careful to make sure the lid is on right. My biggest problem is overcooking things. We hate mushy food so I need more practice with it to prevent that.

    I like my stovetop cookers but don't use them very much either, same reason, mushy food. But that's operator error.

    I'm not confident making rice, beans, or starchy stuff in any of them though.

  11. #25
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    Quote Originally Posted by Spirit Deer View Post
    Beans and rice and starchy/foamy foods seem to be the culprits that clog up the vent stem.
    Yeah, the instructions for these things get pretty specific explaining that.

  12. #26
    Registered User Spirit Deer's Avatar
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    Yeah, that's why I avoid cooking that stuff in a pressure cooker. Although from what I've read it's less of a problem if you use an extra big cooker so there's plenty of space for the foam, and use oil to help keep the foam from forming in the first place.

  13. #27
    Registered User OOwl's Avatar
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    Winkie, mine is a Fagor brand. I read the instructions, I watched safety videos, but I'm still just not comfortable using it. I didn't grow up with my mom using one so I don't really have experience with them. I don't even know why I got it. I had a gift card and thought quick beans would be kind of nice. The meals I'm reading about sound delicious but I can do those with traditional methods, so I think I'm going to find mine a new home. It's taking up too much space in my pantry. Good luck to everyone working with his or hers.

  14. #28
    Registered User Spirit Deer's Avatar
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    I had the opposite problem. My mom used cookers and canners all the time and I had it drummed into my head how dangerous they were. It scared me to death to think about using one for years and years.

  15. #29
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    I have always wondered about using them but they scare me to much. Can get absent minded sometimes so definately not an item I will purchase. And I do love kitchen items!!

  16. #30
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    I love my electric pressure cooker! It has been trial and error but I'm getting better at not overcooking our meals. Meals are ready so quickly which is wonderful on evenings we get home late from work. It keeps us from going out to eat. I used to use our crock pot a lot but our power goes out so much that we came home to no dinner and going out to eat.

    Red beans and rice with kielbasa was ready in 8 minutes. All I did was mix everything from the box and add frozen kielbasa on top. Set if for 8 minutes.

    One pot cabbage casserole: (I only used 1lb of ground beef and an entire head of cabbage instead of 3 handfuls) After sautéing the ground beef and onion I drained the grease, added the rest of the ingredients, then set the pressure cooker for 20 minutes.

    Ingredients
    •2 lbs. ground beef
    •Salt and pepper or creole seasoning
    •1 onion, chopped
    •1 cup rice, uncooked
    •3 large handfuls of roughly chopped cabbage
    •1 8 oz. can tomato sauce
    •2 cups of water (I just use the tomato sauce can twice)
    •1 14 oz. can diced tomatoes, undrained
    •1 cup shredded cheese (I used Colby Jack)



    Instructions
    1.Season and brown ground beef and onions. Drain off grease.
    2.Once onions are clear, add rice, cabbage, tomato sauce, 2 cups of water (or use tomato sauce cans) and diced tomatoes. Stir.
    3.Let it come to a boil and then reduce heat to medium low and cover to simmer for about 20 to 30 minutes or until rice is done and cabbage is soft. Do not lift lid before 20 minutes to make sure rice cooks well.
    4.Once cooked, top with cheese and cover with lid to melt a few minutes
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