TotallyOz Posted January 19, 2013 Posted January 19, 2013 I just bought a new pressure cooker for my home in USA. I love it! I have wanted one for a few years but always worried about them. I started to do a bit of research and found these were much safer than many years back. So, I bit the bullet and purchased one. I also wanted one to have when I return to Thailand so the BF and I can cook a bit more. This is the one I purchased. Kuhn Rikon Duromatic Family Style Pressure Cooker Stockpot 8 Quart I have cooked some beans in it and it turned out yummy! I also cooked a veggie chili and it too was great. Using the pressure cooker really does cut the cooking time by leaps and bounds and the flavor is infused in. Does anyone else cook with these? Have any recipes to share? Quote
Rogie Posted January 19, 2013 Posted January 19, 2013 Someone in my family bought me a pressure cooker over 30 years ago and I used to use it a lot. I never ever worried it might be at all unsafe. I still have it but it's stuck in a dark cupboard, unloved and unmourned, so maybe it's time I dug it out and gave it another life. Sorry, no recipes! I wonder if pressure cookers are back in vogue. On the other hand, so many more kinds of food are sold pre-prepared, including vegetables in handy little packs, and those awful 'babies'. . . baby corn, baby leeks, baby carrots, so cute, and yet sooo expensive. For the past few years when I'm cooking veg I often use a steamer. The kind with 2 or 3 layers; bottom pan holds a small amount of water, and second and third pans which have small holes in the bottom, the veg. Plus a lid of course. That's just for veg I use that, pressure cookers can cook a lot more kinds of food I think. Quote
KhorTose Posted January 20, 2013 Posted January 20, 2013 Actually it is cooked in a pressure cooker as it allows the processor to heat the can to a set temperature for the period of time you need to sterilized the product (time and temp vary with the food inside) without bursting the can. In other words it is only partially cooked prior to being put into the can and sealed and then we pressure cook it in the can to achieve sterilization. Quote
Guest Posted January 20, 2013 Posted January 20, 2013 I use a pressure cooker every single time I cook rice, which means at least 5 times a week. Sometimes it gets used for pasta too. Pressure cooker advantages? Faster cooking, very little steam in the kitchen & lower gas consumption. Considering it has an almost idiot proof pressure relief valve, an overheat protection device and a seal that's supposed to blow out if the need arises, I see no safety issue at all. Quote
Rogie Posted January 20, 2013 Posted January 20, 2013 . . . and the flavor is infused in. Is there any evidence the contents of Koko's Campbells Hearty Beef & Ham is any more nutritious than an ordinary tin of soup or broth, or is it just a marketing tool? "The minimum quantity of water or liquid used in the recipe to keep the pressure cooker filled with steam is sufficient. Because of this, vitamins and minerals are not leached (dissolved) away by water, as they would be if food were boiled in large amounts of water. Due to the shorter cooking time, vitamins are preserved relatively well during pressure cooking." http://en.wikipedia.org/wiki/Pressure_cooking Here's an interesting article from the Telegraph: http://www.telegraph.co.uk/foodanddrink/9535231/The-pressure-cooker-convert.html and here's a link to the cookbook referred to in that article: http://www.eburypublishing.co.uk/viewbook.asp?isbn=0091945011&searchtxt=The Pressure Cooker Cookbook&searchopt= Mmm, I see you can cook Koko-food too . . . Boston Baked Beans no less! Quote
TotallyOz Posted January 20, 2013 Author Posted January 20, 2013 Vegetable Chili INGREDIENTS | SERVES 8 2 tablespoons olive or vegetable oil 1 large sweet onion, diced 3 cloves garlic, minced 1 15-ounce can pinto beans, rinsed and drained 1 15-ounce can kidney beans, rinsed and drained 1 15-ounce can cannellini or white beans, rinsed and drained 1 large green bell pepper, seeded and diced 2 cups zucchini, diced 1½ cups corn 1 28-ounce can diced tomatoes 2 cups Vegetable Stock (page 29) 2 tablespoons chili powder 1 teaspoon cumin 1 teaspoon dried oregano ¼ teaspoon freshly ground black pepper 1/8 teaspoon cayenne pepper Salt, to taste 8 ounces shredded Monterey jack cheese, or vegan Monterey jack cheese Bring the oil to temperature in the pressure cooker over medium heat. Add the onion; sauté for 3 minutes or until it begins to soften. Stir in the garlic; sauté for 30 seconds. Stir in the canned beans, green bell pepper, zucchini, corn, tomatoes, stock, chili powder, cumin, oregano, black pepper, and cayenne pepper. Stir to mix. Lock the lid into place and bring to high pressure; maintain pressure for 5 minutes. Remove from the heat and allow pressure to release naturally. Remove the lid, stir, and taste for seasoning. Add salt if desired. Serve topped with grated cheese. PER SERVING Calories: 370 | Fat: 14g | Protein: 20g | Sodium: 690mg | Carbohydrates: 47g | Fiber: 12g Quote
Rogie Posted January 20, 2013 Posted January 20, 2013 oh dear Yes, me too. As a carnivorous beasty I'd prefer to see something from an animal in my chilli. Quote
Guest timmberty Posted January 21, 2013 Posted January 21, 2013 no !!! my oh dear was for the recipe, not what was in it ... if i want cooking ill go to a chefs forum.... its not even a gay meal. Quote
TotallyOz Posted January 21, 2013 Author Posted January 21, 2013 no !!! my oh dear was for the recipe, not what was in it ... if i want cooking ill go to a chefs forum.... its not even a gay meal. This is a general topic forum. I guess you got lost in finding it. If you think a veggie chili is not a gay meal, you haven't been hanging around with too many younger gay yuppies. Quote
Guest timmberty Posted January 21, 2013 Posted January 21, 2013 i wish i had taken a different door for sure.. do you take your pressure cooker to the bars to help with getting an off? its nice and shiney. Quote
TotallyOz Posted January 21, 2013 Author Posted January 21, 2013 i wish i had taken a different door for sure.. There are so many choices to choose from! Rogie and ChristianPFC 2 Quote
Rogie Posted January 21, 2013 Posted January 21, 2013 As Jim Morrison might have said: "That's a heavy scene man". For some reason the big door with the blue sky beyond reminds me of the Truman Show. I can almost sense Timmberty climbing those steps and . . . will he or won't he? Quote
Guest Posted January 21, 2013 Posted January 21, 2013 Right now, I see Michael's new avatar. Below it, 1628 posts and above it "Newbie". Exactly how many posts does it need to escape Newbie status these days? Or does that just appear if the Avatar is new? Quote
Rogie Posted January 22, 2013 Posted January 22, 2013 Unless it is some sort of inverted snobbery, and done deliberately, I have no idea why. It's not the avatar, as Michael had newbie status before he changed it. You CAN change it deliberately. I did that to mine a long time ago. I changed it just for a larf as I'm no connoisseur. Quote
kokopelli Posted January 22, 2013 Posted January 22, 2013 Yes, me too. As a carnivorous beasty I'd prefer to see something from an animal in my chilli. Oh deer is an excellent addition to chili; of course if a Brit a bit of horsey will suffice. Quote
kokopelli Posted January 22, 2013 Posted January 22, 2013 Right now, I see Michael's new avatar. Below it, 1628 posts and above it "Newbie". Exactly how many posts does it need to escape Newbie status these days? Or does that just appear if the Avatar is new? I have changed my avatar frequently and still retain conasaur status. Rogie 1 Quote
Rogie Posted January 22, 2013 Posted January 22, 2013 Venison is popular but traditionally seen as an upper-class treat. A deer chilli sounds delicious. I enjoyed your witty reference to horsemeat khun Koko. We Brits say nay to it, and most would bridle at the idea. Few, if any, Brits eat horsemeant by preference and I would have no idea how one would go about finding it on sale. I think if I asked my local butcher he'd send me away with a flea in my ear. The thought of consuming horsemeat would make me feel rather queasy. Despite that, horsemeat has found its way into beefburgers sold in some British stores. How it got there is a mystery. It seems this little racket may have been going on for several years. Our Princess Anne and her horsey friends can be none too pleased. Quote
TotallyOz Posted January 22, 2013 Author Posted January 22, 2013 I changed my avatar only as I didn't want to keep looking at the same guy over and over. I do this periodically. I didn't change the word newbie but I do know that it can be changed. I'll try to figure out how. I'll call myself "Oldie" Rogie 1 Quote
firecat69 Posted January 22, 2013 Posted January 22, 2013 Sure you are using a pressure cooker in the Holiday INN. I doubt it. I'm still waiting for the cornbread you were going to make in Thailand. You cooking something is a little like the restaurant you took us to in Rio that doesn't serve food!!LOL TotallyOz 1 Quote
TotallyOz Posted January 22, 2013 Author Posted January 22, 2013 Nope, not using it at the hotel but the hotel I was at in Vegas last week had a full kitchen in it. I did make this recipe again this week and it was great. I doubled the ingredients and froze several containers for future use to just warm up in microwave. It really is a yummy recipe. I'll post more when I have time to test them. Quote
Guest timmberty Posted January 22, 2013 Posted January 22, 2013 As Jim Morrison might have said: "That's a heavy scene man". For some reason the big door with the blue sky beyond reminds me of the Truman Show. I can almost sense Timmberty climbing those steps and . . . will he or won't he? i will if michael is behind me brandishing his shiny pot ?? as for the horse meat burgers this video is so so funny ... if you watch it you have to listen to what the *horse* is saying !!! Quote
Rogie Posted January 22, 2013 Posted January 22, 2013 as for the horse meat burgers this video is so so funny ... if you watch it you have to listen to what the *horse* is saying !!! That's a pretty shod-y vdo! It was shoutin' itself hoarse and I worry the dickens it hay've been a wee bit unstable. Quote
Rogie Posted January 22, 2013 Posted January 22, 2013 I feel guilty of unseating this thread - it seems I thought I was under starter's orders and clearly was a trifle skittish. Firecat doesn't like threads being derailed - I confess I may be on the rails, which is a serious handicap, but I promise to make a serious attempt to re-join the chase, albeit my hoofing it may see me turfed out. Ah yes, where were we? By the way, what's Las Vegas and Rio got to do with all this? As for cornbread, that doesn't sound like something you can cook in a P/C. Can you make it in a bread machine? kokopelli 1 Quote
