new to pressure cooking

[Red Charlotte]

Current update from her Facebook page:

The technical problems with the domain name appear to be worse.. for the moment, please bookmark and access the website using this address:
hip pressure cooking - pressure cooker recipes and tips!

[Matt Johnson]

Thanks- ill keep an eye on it now.

[wingNwing]

+1 on Hip Pressure Cooking site - fabulous recipes there, and very boat-friendly!

[Cyndimarcus]

TU just bookmarked site!

Cyndi

[Auspicious]

Originally Posted by Red Charlotte

It takes awhile to learn the pressure cooker. Tell hubby to chill and be happy that you are trying to learn a new skill.

Tell hubby it's his turn to cook. *grin*

[Amapola]

My Fagor is too large to fit the burners on my 3 burner stove so I had to get a smaller one. I use it frequently on the boat.

[careka]

here is also a way to do it. and save a lot of gas. doing so.
Mr Ds Cookware

and here is also a lot
GalleySwap.com

[WebWench]

I just bought a pro selections fagor set (4 and 8 quart) at the boat show">Annapolis boat show. I have been trying some of the recipes in the books and am really enjoying this cooking method.

It is a learning curve though. I cooked a roast that was tough but realized I may not have had it set hot enough. Put it back in and cooked it a few more minutes and then it was perfect.

Made a turkey breast today. It was almost seven lbs.....defrosted it and then seared it in oil. Removed it and added some chopped onion....brown that. Then add the turkey breast and four cups of hot water. I kept it at pressure 45 minutes but it was a little overdone. Will go 3o next time and then open it and add a few potatoes, onions and carrots....close it back up and get back to pressure for six more minutes. Should yield a great one pot meal. Then can use the extra turkey for sandwiches and turkey pot pie!

[JanetGroene]

It's important to know the difference between quick cooling when cooking very delicate items (such as asparagus) and letting the cooker normalize on its own. I don't do anything in the pressure cooker that requires quick cooling under cold, running water. A pressure cooker's chief talent is to save fuel, save time, save water and continue to cook after you take the cooker over the burner, thus freeing a burner to cook something else.

Here's how I improvise a rice steamer. Put a couple of inches of water in the cooker. Form a crude bowl out of aluminum foil (it needn't be very strong but allow room for the rice to double in bulk). In the foil put one part rice to one part water. (Rice gets its remaining moisture from the steam.) Raise full pressure for 1 minute for white rice and about 5 minutes for brown rice. Take cooker off heat and let pressure normalize on its own. Carefully lift out the foil and you have steamed rice The pan remains clean, containing only clean, hot water.

[OceansFive]

Conventional wisdom is that rice can't be cooked in a pressure cooker because it will foam and block the vent.

But this spring in Newfoundland I was shown the secret of how it can be done safely.

Use the trivet in the bottom of the pressure cooker,
add about 1 inch of water,
put the rice in an oven-proof bowl (eg glass)
add water to the bowl - about 1/2 volume of the rice
put the bowl on the trivet and close up
Cook for about 15 minutes - brown rice takes longer, minute rice much less.

Not a whole lot of saving in cooking time or fuel, but no water to drain out, no burnt rice stuck to the bottom of a pan.

Useful if you're cooking something else at the same time. One pot cooking.

Keep an eye on the vent the first time you try this method to be sure you have the proportions right, that the rice doesn't start foaming which could block the vent.

Dennison

[Auzzee]

I used a pressure cooker on my last boat and will buy another for the new one. Anyone who loves corned beef cannot afford to be without a pressure cooker..

Damn...I'm drooling!