Pressure cooking!

IHateFrasierCrane on 08/06/2015 - 15:59

Since the untimely demise of my beloved slow cooker (thank you darling wife for dropping the ceramic pot =( ) we have as of last week invested in a pressure/slow/rice cooker multi unit!

I've done some tests with the pressure cooker, the latest being cooking chicken last night which took about 10 minutes and turned out perfect :)

I'm wondering if you guys have any pressure cooking resources/cookbooks/sites you use though? It seems a pretty complicated thing, and obviously very different preparation of food to slow cooking.

Any tips would be welcome :)

Food & Grocery

Comments

  • spackbace on 08/06/2015 - 16:52
    +5

    Pressure cooker risotto is perfect! Our multi-function came with a mushroom risotto recipe that can be done inside 30mins (I'm talking from walking into kitchen, prepping, cooking, plating, walking out of kitchen with bowl) and tastes yummy, and can definitely beat any average restaurant stuff!

    Our recipe is similar to this but ours has white wine in it

  • stemcell on 08/06/2015 - 16:56

    Would you scan or take a photo of your recipe and post a link Spackbace, my electric pressure cooker came with a poorly translated booklet which has turned out to be useless.

  • bonezAU on 08/06/2015 - 16:56
    +3

    I started out with a cheapo $69 electric pressure cooker from Target when it was on sale, great unit. I decided I wanted a nice one, and some family members got together and bought me a really nice $200 p/c that can be used on gas/induction/electric - it's brilliant. Very different to the electric set and forget though, you have to babysit this type on the gas and adjust the heat as needed.

    Things that I cook in mine regularly are:

    Pea & ham soup
    Pumpkin soup
    Minestrone soup
    Chicken curry
    Beef curry
    Chicken stock (I paid $1.55 for 1 chicken frame and 5 necks at the market on the weekend and got 2 litres of heavenly stock out of it)

    I just bought some dried chick peas and red kidney beans (not the canned variety) on the weekend, I really don't know what exactly I'm going to do with them yet but I hear that there's no need to soak them overnight beforehand if you use a pressure cooker, it can just take 30-40 minutes to cook them from rock hard. I've heard only 7-9 minutes if you soak them though, so depends on how prepared I am the day I decide to cook them.

    I'm currently on the hunt for more recipes too if anyone has anything else to share please do :)

    • Davros on 09/06/2015 - 08:12

      "I started out with a cheapo $69 electric pressure cooker from Target when it was on sale, great unit. I decided I wanted a nice one, and some family members got together and bought me a really nice $200 p/c that can be used on gas/induction/electric - it's brilliant. Very different to the electric set and forget though, you have to babysit this type on the gas and adjust the heat as needed."

      So sounds like the $69 one is the better unit then.
      If its like mine its set and forget and go back to it when the alarm goes off.

      • bonezAU on 09/06/2015 - 09:55
        +1

        Not at all, if you do a bit of research into pressure cookers there are pros and cons for electric vs standard ones that go on hot plates. You won't often find electric ones in commercial kitchens, for good reason.

        Electric ones don't reach the same high pressure as conventional cookers, they also take a lot longer to get up to pressure and they use electricity which in most cases is more expensive than gas if that is an option for you.

        There was nothing wrong with my old electric one, but gave it to my parents when they bought a caravan - not a problem when they are staying in a caravan park and aren't paying the power bill, and it's nice and easy. It's quite a learning curve when you upgrade from an electric model to conventional as they both can produce quite different results until you are used to how they work, but to be honest it is worth it for the results.

        • Davros on 09/06/2015 - 12:03

          Electric ones don't require constant attention, you said so yourself so there is 1 reason why its better as I can do other things at the same time.

          It is $150 cheaper to buy than your gas fired version and that buys a lot of electricity

          As pressure cookers cook a lot faster than conventional methods the issue of power usage is a moot point.

        • bonezAU on 09/06/2015 - 13:31
          +9

          @Davros:

          I'm not going to argue with you about it, as I said before there are pros and cons for both. Google will give you the info if you care.

          Buy what you want, use what you want, I'm not here to decide what best suits your needs.

        • Davros on 09/06/2015 - 13:33

          @bonezAU: I have had both and now have one.
          Decision made using reasons given.

        • bonezAU on 09/06/2015 - 13:45
          +1

          @Davros:

          Good for you.

        • spackbace on 09/06/2015 - 13:47
          +24

          @bonezAU:

          Apparently this is a high pressure discussion…

        • bonezAU on 09/06/2015 - 13:52
          +16

          @Spackbace:

          It steams so.

        • IHateFrasierCrane on 09/06/2015 - 17:42

          Thanks for the insight. The one i'm using was just cheap (can't afford to much on a family of 4 budget!) but i'm very impressed. I think the set and forget aspect works for me with 2 young kids that take up all my time.

          Can't wait to try a corned beef in it.

        • Geewhizz on 10/06/2015 - 07:14

          @Davros:

          Electric ones don't require constant attention, you said so yourself so there is 1 reason why its better

          That doesn't necessarily make it better, simply different.

        • Davros on 10/06/2015 - 07:54

          @Geewhizz: OK, define for us how the non electric one is better.
          Surely there must be some feature or benefit that it has that outshines the other like…

        • Geewhizz on 10/06/2015 - 09:12

          I'm not here to argue the point. Just because it might be more suitable for your needs doesn't make it intrinsically better.

          A couple of points that others have not already mentioned though, if there's a power blackout, the non electic one is still usable, and it's never going to die from an electrical failure.

          It's really a matter of what suits the individual.

        • IHateFrasierCrane on 10/06/2015 - 09:35
          +1

          I'm going to interject here and say this…

          https://www.youtube.com/watch?v=Emutat3_IP0

        • momov3 on 10/06/2015 - 18:32

          @bonezAU: A topic which is causing some to vent their steam …..

        • roiboi123 on 10/06/2015 - 20:50

          @Davros: Capacity. Electrics will max out at 6.5 litres which is probably only enough for 1 meal for a family. Domestic gas versions usually go to 22L.

        • Davros on 10/06/2015 - 21:51
          +1

          @Geewhizz:A couple of points that others have not already mentioned though, if there's a power blackout, the non electic one is still usable, and it's never going to die from an electrical failure.

          And the electric one never runs out of gas
          And that was only one point, not a couple. (-;

        • Davros on 10/06/2015 - 21:52

          @roiboi123:Capacity. Electrics will max out at 6.5 litres which is probably only enough for 1 meal for a family.

          You must eat like pigs or have a very large family.
          Pulled pork or curries done in ours lasts for several nights.

        • ankor on 10/06/2015 - 22:13

          @Davros:

          It was already explained by bonezau. You just chose to ignore him.

        • Davros on 10/06/2015 - 23:19
          -1

          @ankor: Not at all
          I just believe paying $200+ more for a gas fired version is false economy when you still have to pay for gas as well as initial outlay of the device and electricity is so cheap.
          After all I have $200 extra to pay for that electricity which would be several lifetimes worth for one device.

          Its like people paying $40k for the diesel car saying that is more economical than my $5k commodore forgetting that I have $35,000 to buy fuel with.
          But hey, whatever makes you sleep better at night (;

        • dd721411 on 10/06/2015 - 23:25
          +1

          @Davros: Man, no need to use strong words like that. Even though I'm fond of using my electric pressure cooker, I don't feel the need to turn others down. Focus on the main question. Suggest some recipes that you think OP may love to start with.

          @IHateFrasierCrane: Here are some websites for you to look at: http://www.pressurecooker.com.au/recipes or http://www.pressurecookingtoday.com/. They look delicious but most of them are too foreign to my tongue. :p

          Cheers everyone!

        • Davros on 10/06/2015 - 23:39
          -5

          @721411: I don't feel the need to turn or put others down but I do feel the need to correct them on their false logic or reasoning. ;)

        • spackbace on 10/06/2015 - 23:51
          +4

          @Davros:

          Reread your comments, you seem to just want to argue an opinion, which there's really no need to do here, and you seem to be the only one really 'steamed up' about this.

          Take a breath before you post, seriously.

        • dd721411 on 10/06/2015 - 23:52
          +1

          @Davros: I understand that but if you guys keep on debating which types of pressure cookers are better than the rest, this thread will become your battlefield rather than OP's cooking heaven.

          Why don't we just stop and eat CURRY together?! Nom…nom…

          :)

        • Davros on 11/06/2015 - 06:37

          @Spackbace: It takes two or in this case several to argue champ.
          Obviously there are several other combatants that are as you say, "steamed up".

        • ferguscan on 11/06/2015 - 10:15
          +2

          @Davros: You don't need to pay $200 for a stove-top model. There was a bargain on here recently for a 6L stove-top model from Big-W for $40. I bought one and it works a treat.

          The biggest advantage of stove-top models is the higher pressure. Means shorter cooking times, and allows you to do things that are impossible in an electric model (like use baking soda to prompt the Maillard reaction during cooking).

        • roiboi123 on 11/06/2015 - 12:31

          @Davros: so what? not everyone has the same size family as you. People choose capacity based on their situation/lifestyle.

        • Jackson on 12/06/2015 - 00:22
          +2

          @Davros: I just wanted to join the hammering Davros party! :p

          On a serious note, the cooktop pressure cooker:

          -can go to higher pressures and therefore temperatures
          - can be used on a gas or induction cooktop which is more efficient or may cost less to run
          -doesn't have to cost more, mine actually cost less at 40 bucks
          -Can be sure merged when cleaning
          -takes less space in your cupboard
          -doesn't have a shitty Teflon coating
          -can double as an ordinary pot

          If that's not enough then I give up

        • Davros on 12/06/2015 - 06:31

          @Jackson:

          -doesn't have to cost more, mine actually cost less at 40 bucks
          Mine was actually given to me - Cost $0

          -Can be sure merged when cleaning
          Not sure what "sure" merged is, but the electric one can be submerged as the inner pot comes out

          -takes less space in your cupboard
          Marginally, but I have big cupboards not that it goes in them, it stays on the huge benchtops as it is used so often

          -can double as an ordinary pot
          So can the electric if you so desire, remember the inner pot comes out?
          But then I have those huge cupboards full of pots, I never run out.

          Sounds like your attempted hammering failed to me Jackson ;-)
          What else do you fail at?

        • Jackson on 12/06/2015 - 12:10
          +2

          @Davros: So out it in perspective, people aren't going to know you got one free, have bigger cupboards, like to leave it out, don't feel the need to clean the outside of the machine, have lots of other pots and don't need a spare. These are all personal attributes. The other point that you didn't addressed was the higher pressure/temperature leading to lower cooking times, but don't worry :-)

          If the one you have is best for you, then great, sound like a perfect fit. Be happy that you don't need to invest further.

        • [Deactivated] on 12/06/2015 - 18:59

          Haven't read futher yet so someone has probably said, but… As electrics operate at a lower pressure, they take longer to cook the same thing too - therefore use more electricty.

          And an electrical appliance will in most cases die long before a saucepan-type one does. Meaning another purchase.

          The set-and-forget benefit is largely negated by having the shorter cooking times. i.e If something takes 10 minutes to cook in an electric, it's going to take something like 7 minutes or less in a non-electric. What I'm getting at is, there's not many people who won't spend 7 minutes in the kitchen around meal time.

          If they don't, digital and novelty mechanical timers are cheap too. Get a $5 digital one and put in your pocket. Could also buy an induction hot plate with its own inbuilt timer, or run one without one through an external timer (from Bunnings, etc.). Lots of options.

          Finally, I don't pay much attention, but I'm pretty sure all the electrics I've seen are about 6L or less? You can get saucepan types quite large - I was looking at a brand a few weeks ago that was ~20L from memory. (Stainless steel too - not the cheap & nasty lower-pressure aluminium ones.) If it's bigger it doesn't matter - it still cooks food if it's 1/4 full. But of course impossible to make a smaller one (of any type) fit a bigger meal.

          BTW… The Kmart one I mentioned in another thread - that was marked "clearance" months ago… I noticed it's back stocked in Kmart again - and I pulled the pressure valve apart, and it's just as much a piece of silicion-accordian-type-junk as the first one was. I think it's about $49 atm. It is 6L (though of course like any pressure cooker doesn't actually hold that much as there has to be space). It has a high & low setting, and the high setting was about the correct pressure you want to get, if buying one. (If anyone's thinking of still buying that one.)

          Everyone chooses what they prefer though. I always buy the "manual" version of things if available. Because while I have enough of the 'skills' and tools required to fix most things - I've noticed the terrible decline in product quality over the years. Manual versions = less to break/fix. :-)

    • Shibuya on 09/06/2015 - 09:01

      Hey bonez,
      Are you able to share some of your recipes like the curries and chicken stock? Have been meaning to try cooking curry and making chicken stock.

      • bonezAU on 09/06/2015 - 09:59
        +1

        Curries I often cheat and buy packet mixes, one of my favourites is a Malay chicken curry, the brand is "Chilliz" and you can buy it at most Asian supermarkets. Comes in a sachet that is inside a cardboard box. I add my own additional lemongrass, lime leaves, ginger, galangal, chopped chillis etc.

        Works best with meat on the bone such as chicken drumsticks. It's ok with diced thigh or breast but it can dry out a bit too much if you aren't careful. I have also made beef rendang once from scratch, but I just threw things in as I went along and didn't write down the recipe.

        As for chicken stock, get some cheap cuts like chicken frames, necks, feet etc, throw them in with 1 large roughly chopped onion, 2 carrots, 2 sticks of celery, a bay leaf, some salt, pepper and 2-3L of water, depending on how much chick you have. Bring to pressure and cook for about 45 minutes, then allow the steam to release naturally (which usually takes 5-15 minutes).

        Strain it and discard the vegetables, put all of the liquid in a big bowl and refrigerate over night. Remove from the fridge and scrape the disgusting layer of fat from the top of it and throw it away.

        You can then keep the stock for ~3 days in the fridge or freeze it.

        • Shibuya on 09/06/2015 - 10:50

          Thanks Bonez, I actually use the same curry paste too but never cooked it in my pc. I will give the chicken stock a go this weekend.

        • IHateFrasierCrane on 09/06/2015 - 12:46

          What difference does it make between venting on its own, or a quick pressure vent using the release valve?

        • bonezAU on 09/06/2015 - 13:32

          @IHateFrasierCrane:

          You use quick release when you want to stop the cooking process. If you let the steam escape naturally the food will continue to cook inside, for example turning your potatoes or pumpkin from holding shape into mushy slop.

        • IHateFrasierCrane on 09/06/2015 - 17:40

          @bonezAU: Ahh ok. So ideally great for some things, but not for others.

        • momov3 on 09/06/2015 - 20:15

          @IHateFrasierCrane: Venting on its own requires patience and time, at least 15 more minutes of cool down and I find if you moved the cooker to sit on another burner (cold one) and not the hot one it was cooking on, might cut down cool down time. The release valve? Gives me the creeps. It's not like you can just set it to release and walk away. The pressure is still so high then everything hisses out (esp soup) into the air and shoots out anyway. You have to hold the release valve in your finger in such a way it's releasing but not full steam and stay there with your finger on the valve until all the pressure eases off. If you want instant cool down without waiting, carry the pot to the sink. and run cold water all along the sides for a few minutes, the pressure eases almost instantly. I don't do it because the pot is too heavy and I don't mind waiting.

        • bonezAU on 09/06/2015 - 22:42

          @momov3:

          If you want instant cool down without waiting, carry the pot to the sink. and run cold water all along the sides for a few minutes

          You can't do this with electric pressure cookers, it's a massive safety issue running an electric appliance under water. I've also never had anything but steam come out the top of my conventional cooker when manually releasing, are you filling your cooker more than 3/4 full by any chance?

        • momov3 on 09/06/2015 - 23:20

          @bonezAU: I see, I didn't read properly that it was electric, which of course means no no where water is concerned. Mine is a heavy aluminium one that sits on an open (fire)gas stove and therefore we can run it in water for 4 minutes and almost immediately open the lid. That is if I can get someone to help lift the boiling pot and carry to sink!

        • Davros on 10/06/2015 - 07:56
          -1

          @momov3: Mine is electric.
          You dont need to anything so cave-man as carry it a sink and run water over it.
          It has a pressure release valve on top, flick that and about one minute later pressure is off and lid can be opened
          Simple.

        • dd721411 on 10/06/2015 - 18:15
          +3

          @Shibuya: Just one question: How can you cook using your PC? Remove its fans and let the heat do the job? ;)

          OK, no kidding now. I have an electric pressure cooker and I love cooking with it.

          I don't make chicken stock because I always use veggies instead. They are sweet enough so I put a little bit sea salt in to get the most extract out of the veggies, no need to put extra sugar. Then I enjoy the broth and veggies themselves. Don't waste anything because the veggies are full of fibers that make you feel full so you don't overeat.

          About curry stuff, I often make it my own style. Procedure:
          - Choosing meat (chicken with bones or fatty beef), veggies (sweet potatoes, carrots, onions, peas), lemongrass, coconut milk or Greek style yogurt, of course, good curry powder and other spices you like.
          - Chop the meat into decent-sized pieces
          - Marinate them with curry powder, sea salt, (sugar, fish sauce, peppercorn and other spices: optional). Mix them well and then leave in the fridge for at least 1 hour.
          - Chop veggies into cubes or any size and shape you like. I don't peel sweet potatoes or carrots because I want to keep all the good stuff.
          - Quick fry sweet potato and carrot cubes until they're firm and a bit brown on the outside. Put them aside.
          - Saute' the meat until firm and brown.
          - Mix veggies with meat.
          - Coconut milk and other spices you want. (DON'T PUT YOGURT IN. YOGURT IS MEANT TO EAT WHEN IT'S COOL!!!)
          - Close the pressure cooker lid, set the timer to the recommended time on the manual. Time also depends on how big in size and how much in weight all the stuff are.
          - Then forget about it and do your stuff. The cooker does its job wonderfully.

          • Curry can be serve with steamed rice, bread, rice noodles, etc. If you want, you can eat it with YOGURT or lime, lemon.
          • Don't forget hot chilies. Curry is nothing without chilies (and of course curry smell).

          If veggies are too soft, you can cook the meat half-way then put the veggies in later on. It took me many times to be able to make a proper curry dish. But then I'm satisfied eating them. YUMMY!

          Here are some pics:

          http://files.ozbargain.com.au/upload/146478/31127/20150601_1…

          http://files.ozbargain.com.au/upload/146478/31128/20150602_1…

        • momov3 on 10/06/2015 - 18:29

          @Davros:

          https://www.itvsn.com.au/include/oecgi2.php/product?product=…

          Too late now, bought this recently. It serves its purpose well especially on an open fire stove.Cooks fast. I must figure out how not to be afraid about the hiss when I release the valve after the 15 minute cooktime. It's quite terrifying and last time I tried, there was soup shooting out into the air. Now I adjust the valve to open partway and leave my finger on the valve in that position for as long as it takes for the hissing to subside. Unless of course we run cold water on the outside or wait for it to cool down by itself. Anyone has the same cooker and is able to release the steam valve without problem, please add your feedback!

        • Davros on 10/06/2015 - 18:35

          @momov3: This is mine and I got it for a lot less than that :)
          http://www.harveynorman.com.au/tefal-l-minut-electric-pressu…

          Flick the valve and once past half way it locks
          I use whatever is nearby to flick it, spoon, fork, whatever
          Nothing but a huge rush of steam comes out of the top though when I first used it I did have liquid.
          Then I read the instructions and found I had overfilled it.

        • momov3 on 10/06/2015 - 18:43

          @Davros: I shall try not filling too high that could be the reason. We never considered electric although that would have been very viable. This is because we always had an open burner stove top. Old habits die hard - for 25 years we used our faithful Namco on an open fire, so we just migrated to another non-electric one. Interesting thought for the next time replacement. (Since when kids move out, they do take with them a considerable number of household items belonging to parents!)

        • Davros on 10/06/2015 - 19:33

          @momov3: (Since when kids move out, they do take with them a considerable number of household items belonging to parents!)

          Only if you let them.

        • momov3 on 10/06/2015 - 19:43

          @Davros: But you must - all the more excuse to buy new replacement gadgets for yourself. Have you ever wished that 10 year old crockery set would just break by itself? You love it too much to replace and while it's there it keeps being used and yet you know it's high time for a change.

        • [Deactivated] on 10/06/2015 - 22:06

          @721411: Is that spaghetti from a can in the first photo?

        • dd721411 on 10/06/2015 - 23:13

          @voolish: Lol, no! That's a can of coconut milk. As far as I can remember, I've never ever eaten pasta with curry. Maybe I'll try some time later?

          As I am not familiar with Western cuisines, I don't know much about cooking with dairy products and pasta.

        • Shibuya on 11/06/2015 - 10:03
          +1

          @721411: Hey 721411, that curry looks awesome! Thanks for your recipe, that's more what I am after.

        • [Deactivated] on 12/06/2015 - 22:25

          @bonezAU: I have read somewhere that certain foods just cause 'foaming' - rice is one I believe.

      • ferguscan on 11/06/2015 - 10:19
        +1

        Stock here: https://www.youtube.com/watch?v=M3j62ImOYak

    • mboks on 11/06/2015 - 07:17
      +1

      If you couldn't be bothered soaking overnight, just soak for about an hour/45 minutes in just boiling water. Recipes for both red kidney beans and chickpeas are fairly simple.if you can get a 'family circle' cookbook even from the library.have tried a lot of their recipes and each of them is really good and I've tried a lot of recipes from elsewhere with mixed results.they seem to test their recipes first before publishing.a rare thing with most recipe sources

  • PurchaseAnxiety on 08/06/2015 - 17:53
    +1

    I would also love some recipes. We got one for xmas which we've used it a few times, but everything so far has turned out a bit meh. I get the feeling I'm not using it exactly right, but I've had a lot of trouble finding some decent recipes/information online.

    • IHateFrasierCrane on 09/06/2015 - 17:45

      I agree, the few tests i've done have been hit and miss, and I feel i'm not doing things perfect.

      I consider myself an excellent cook (in fact, it's how I relax after work!) and got this for convenience and ease. I'm also an absolute perfectionist, and so want to perfect this style of cooking.

  • Davros on 09/06/2015 - 08:10

    Pressure cookers are so easy, not sure if its just the model (Tefal minute cook) I have which incidentally, has a recipe book with it not that its needed if you know how to cook to start with.

    Pulled pork, curries and lamb shanks are my specialties.

    Plenty of free recipe books are available online

  • cvas on 10/06/2015 - 17:20

    Octopus turns out magnificent in the pressure cooker. Stinks your house out during the process though. I bring a lot of freshly caught octopus to the old man and he uses the pressure cooker to make salads or pickle the chunks of tentacle. It really does turn out quite delicious!

    • momov3 on 10/06/2015 - 18:30

      Can imagine how chewable and tender pressure cooking makes octopus into

  • surm on 10/06/2015 - 18:21

    OP, what is the pressure/slow cooker you bought? Could I ask the price as well?

  • momov3 on 10/06/2015 - 18:35

    Anyone ventured roasting whole chicken in it? It's possible so it seems but not sure about the crispy bits. Will cook in 20 minutes (so they say) and fill the cooker to the minimum only required amount of water.

    • [Deactivated] on 12/06/2015 - 22:48

      I've been thinking about this very thing recently. (Doing 'roast' chicken in a PC.)

      When you do a lump of beef in a PC, you turn it over on each face first to brown it - with the lid off - then lock the lid on to cook - and it comes out brilliant. So why not that same first step with 'roast' chicken.

      Second, when doing fried chicken, it goes in the oven on a low heat to crisp up the skin.

      Also, I've been looking at Asian receipe books, videos recently… To make "Crispy Skin Chicken", they basically do something like boil a chicken, then hang it above a pot of hot oil, and use a large spoon to ladel oil over the top of chicken, so it runs back into the saucepan below. All this means the meat is really soft but the skin is crispy.

      So I've been thinking… If you put a whole chicken in a very hot oven, or, turn it over a few times in the bottom of the PC to give it some colour… then into the PC with the lid locked on to cook the meat through (but up on a trivet so it's out of the stock/water) - then take it out and either pour hot oil over it ala asian crispy-skin chicken - or into an oven just till the skin dries…

      It should cut cooking time considerably and give an excellent taste.

      You could also do the American thing and just drop the whole chicken into a huge pot of oil. I've only seen these here once - in a BCF or Bunnings catalogue I believe. I think they're called something like "Turkey Fryers" in the USA.

      Haven't tried any of this yet though.

  • momov3 on 10/06/2015 - 19:22
    +1

    Pressure cookers are great for anything mushy, gooey, soft, soupy and liquid. Even when I try to make a thick gravy dish, the end result seems to be more liquid and watery than preferred. There is a lot of condensation and the pressure extracts every bit of liquid from every piece that's in the pot. Always have to stir in cornflour mixture to thicken it after.

    • dd721411 on 10/06/2015 - 19:32

      Because pressure cookers are meant to cook with their lids securely closed so they can retain most of moisture and nutrient inside the food. As a student, I find them very useful to cook with. Prepare all your ingredients, throw them in the cooker, set timer and do ya thang. Come back later and enjoy the food. Did I ever mention that the pots are non-stick and very easy to clean.

      I don't roast or stir-fry food with my pressure cooker though. I use a wok or a deep pan on a hot plate for stir-fries and an oven for roasting.

      • momov3 on 10/06/2015 - 19:38

        My pot is aluminium with a steel base, not non-stick but easy enough to scrub the hell out of (not using an abrasive steelwool though!) BTW, eversince pressure cookers became popular, the slow cooker has waned a bit. I have not purchased one because I am too impatient to wait 6 hours for a stewy meal that can be made in 20 minutes.

        • dd721411 on 10/06/2015 - 23:30
          +1

          Lol. I used to cook with my DIY solar ovens and they always took me 1 - 1.5 hours for 2 cups of brown rice on sunny days. I could also cook meat and root veggies with them. But then, I was too busy and couldn't wait too long for my meals to be sun-cooked so I decided on using a pressure cooker.

          Still miss them then! ;(

        • [Deactivated] on 12/06/2015 - 22:57

          We used to own a slow cooker. It worked ok but the problem with it was when you returned home, the food at the very top was always dried out. If you were home you could just keep lifting the lid and stirring it under. But the only real way to solve it was obviously to have less solid food and more liquid covering it. So we tried that. The problem with THAT though, is you're tossing food out - and - the liquid evaporated, so it still happened anyway - just with less food to go around!

          We sold the slow cooker in a garage sale.

          Then bought a PC at a ridiculously marked-down price - making us wish we'd bought one years earlier.

    • BewareOfThe Dog on 13/06/2015 - 10:37

      Cornflour helps.

  • [Deactivated] on 10/06/2015 - 20:37

    I'm surprised that there is no mention of KFC yet…… This is the only reason why I would think of a pressure cooker…. Wife don't trust me in the kitchen.

    • bonezAU on 10/06/2015 - 23:21
      +2

      Domestic pressure cookers like the ones being discussed in this thread aren't designed to pressure cook food in oil and if used like that can have dangerous consequences, only in other liquids like water. Probably why nobody has mentioned it yet.

    • StewBalls on 10/06/2015 - 23:33
      +1

      Wife don't trust me in the kitchen.

      Smart lady that wife of yours… ;)

      • [Deactivated] on 11/06/2015 - 02:27
        +1

        Yep managed to put myself into a bad to severe case of food poisioning, wife dodged the bullet or I took one for the team, which ever way you take it I was out of action for 4 days.
        Lol….

        Anyway back to the KFC idea I am certain someone here was going about it by using water or a very very small amount of oil.
        I think the recipe was the key issue but was almost getting it right.

        • StewBalls on 11/06/2015 - 18:05
          +1

          Yep managed to put myself into a bad to severe case of food poisioning

          LOL, yes I think we've all been there at some point! ;)

    • ferguscan on 11/06/2015 - 10:18
      +2

      Do not pressure-fry in a standard pressure cooker. Unless you want to die.

  • zappy32 on 11/06/2015 - 02:11

    I can't offer any recipes but I remember my host in Morocco cooking me the most amazing tagine in a pressure cooker(not the traditional way but it tasted amazing!).

    My stomach is churning just remembering it - must remember next time there is a delivery hero bargain to check for Moroccan food!

    • [Deactivated] on 12/06/2015 - 23:07

      I've been thinking any slow cooker recipe should work in a PC, the caveat maybe being, to reduce the herbs/spices - because a PC can produce more intense flavours. Been planning to test this theory one day.

      It should be easy to check though. Just find two recipes for the same thing - one for a slow cooker - one for a PC. Example: Curried chicken. Then compare the ingredients list. First the two recipes would have to use similar ingredients of course - but then you take note if the spice amounts change. If they don't - use the slow cooker recipe in a PC and taste-test it. If they are different, estimate the difference - is it a quarter, half, two-thirds less… and apply that same percentage of adjustment to any slow cooker recipe.

  • Nost-dc on 11/06/2015 - 09:51

    I made pulled pork in mine last week, but i dont know if it will work in one of those multi do hickey ones, mine is stovetop

    • bonezAU on 11/06/2015 - 12:39

      Do you care to share your method/recipe? I'm hanging out to try pulled pork, it seems to be the new fad these days but I've never cooked it. Tried it once at a cafe and it was pretty good.

      • Brouw3r on 12/06/2015 - 17:38

        ~2kg pork shoulder/forequarter roast, bone in or out doesn't matter, leave skin on. Fry it in oil to seal it, throw in something to cook it (deep oven tray if you're using oven, slow cooker, pressure cooker) add a few onion, carrots, bay leaves, half a bottle of coke, a bottle of decent BBQ sauce (I used Bourbon and Brown sugar BBQ last time which was good) and make sure it's covered by adding water (or coke if you're not too fussed if it turns out a bit sweet). Cook until it's literally falling to pieces (~4 hours at 150C in oven, 6+ hours in slow cooker, 1.5 hours in pressure cooker). Let it cool in the sauce, strain sauce and reduce some of it until it is thick like golden syrup, season to taste (although it should be pretty close, all mine needed was a little vinegar). Take the skin off the pork and pull the cooled pork apart and re-heat it in the thickened sauce when you want to eat it. I had mine last time with an apple, cabbage and carrot slaw with sriracha mayonaise and it was divine.

        I used a slow cooker for what it's worth and left it all day to cook while I was at work.

  • Nioliluu on 11/06/2015 - 12:11

    I also purchased pressure cooker from Target but it was $89, absolutely love it, got the same one for my mum and sister who took it back to New Zealand :) . My family loves my asian beef stew and makes great soup for a cold day.

  • retiredfeline on 11/06/2015 - 12:35

    When I first saw the title I imagined cooking under mum's watchful eye: "That's not the way to do it!" Man, that's pressure. :)

    • momov3 on 11/06/2015 - 12:43

      When I first saw the title I imagined cooking under mum's watchful eye

      And that too…….

  • momov3 on 11/06/2015 - 12:42

    LOL. I purchased my pressure cooker because it was the only red one in the market. I wanted red to match everything else red in my kitchen. It helped that it was a stove top one with 7 litre capacity since I have a gas burner. I didn't look so much at price but functionality and color!! I try to avoid electric use as it costs more than gas (where I am, at least). So the same for heating and hot water, it's all gas. It didn't matter before, but now with the cost of electricity soaring, it does matter. I do think electric pressure cookers take longer to heat but the pros are you can take them with you anywhere, like to a holiday place, or apartment accommodation interstate since electricity is always available.

    • bonezAU on 11/06/2015 - 12:44

      Baccarat easy twist, right? I have the red one too. How have you found it? The manual is pretty useless but once you get the hang of how it works I've found it to be pretty good.

      • momov3 on 11/06/2015 - 12:53

        I love love love it. After handling heavy cumbersome but faithful Namco for 20 years like I mentioned before, this is lightweight in my opinion. The manual was hopeless but really, there isn't much to learn about pressure cookers right? Basic rules about heating until the white line appears, and then turning to minimum low for 20 minutes, then turn off and let it cool. Are you able to immediately turn the steam vent to full release without high pressure liquids hissing into the air? Pl let me know. This is one feature I am still afraid of. I usually wait it out or control the vent opening with my finger until a safe time when the hissing has subsided considerably.

        • bonezAU on 11/06/2015 - 13:36

          Absolutely, I do manual pressure releases all the time. The trick is to make sure you never fill your cooker more than 3/4 full, (I think the manuals for all models say this anyway).

          Compared to my old electric one, the Baccarat certainly lets off a higher pressure steam so you have to be careful when opening the valve. I've found it best to use a tea towel folded into 4 or something of equivalent thickness and quickly flick the nozzle and stand back while the steam comes out. It can be very hot on your hand if you aren't quick enough. I've never had any more than a tiny amount of liquid come squirting out (other than the steam, duh). Certainly nowhere near enough liquid to make a mess or burn myself, anyway - not enough for me to ever be concerned or scared of it.

        • momov3 on 11/06/2015 - 13:58

          @bonezAU: thank you, I will try this. Do this only when the white line has subsided right? you're not doing this while the white line is still visible, I take it. I must attempt again, I know the last time I released the steam valve even when white line had sunk down, there was broth splattering out, I did not wait to see what happened, I just shut the vent back quickly. It takes guts to use a pressure cooker and I know some people who will still not have one in their kitchen. The old ones used to hiss the house down and could be alarming.

        • bonezAU on 11/06/2015 - 14:29

          @momov3:

          Yeah, I definitely wait until the blue button with the white line has gone completely down, usually even wait until the other little valve thing has gone at least half way down before releasing. It only takes 2-3 minutes max once you have turned off the heat. It helps if you also move it from the hot gas burner onto a cold one while waiting.

          Give it a go and see how you go, at first it will hiss loudly but don't be scared of it, the modern ones have lots of built in safety features and nothing is likely to go wrong. I just try to position mine as close to being under the kitchen exhaust fan, open the valve and stand right back as quickly as possible just in case any liquid does come out. Never had a problem. Good luck :)

  • BewareOfThe Dog on 11/06/2015 - 15:32
    +1

    Here's a free book on Amazon. Get in quick before it goes up.

    • bonezAU on 11/06/2015 - 15:34

      Thanks!

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