Pressure Cooking

[boatman61]

Originally Posted by reiner

you would have Callipers big enough.....wouldn't you?
without them how did you find out about the expanding PC in the first place?

Nah.... he's blagging for an invite to lunch....


Blagging....
To gain, usually entrance to a restricted area or club, or some material good, through confidence trickery or cheekiness. Lying is also acceptable.
I blagged my way into the VIP area.
I blagged some free CDs off the label. Urban Dictionary.

[Bergovoy]

hehehe, blagging, good word... i will try to remember it...

[sarafina]

In the absence of a trivet a bunch of canning rings, the rings that go over the lids on the self sealing mason jars, make a great trivet and can be adjusted for what ever size pot you are using.

I don't cook soups under pressure, but I can soups all the time under pressure with no problem.

[Brent Swain]

Tap pressure can often give you 80 psi. Anything which can take 80 PSI won't blow at 15.
I thought of a way to safely test at extremely high pressure.
If you build a frame for a hydraulic jack and build a piston
( shaft ) on the end, in a thick walled cylindre, then hook it up with whatever you want to test, then fill the works with water, eliminate all air, you can easily give the jack 20 tons PSI or more. As long as there is no air in the system , at the first crack, all pressure instantly drops to zero , making it perfectly safe.
Hydraulic hose to connect things up can take 5,000 psi. A pressure gauge in the system lets you keep track of pressure.
Not relevant for pressure cookers ,but may be for other things.

[feelsgood]

Good God you dont mean to say that there are boats out there without a pressure cooker> Heavens forbid what is the world coming to these days

[syoder]

Sarafina,
That's a great idea to use canning rings f you don't have a meat rack (trivet). The aforementioned cake cooling racks are a good idea too but what are the chances of finding one that fits inside the pressure cooker?
BTW to all you folks actually cooking in your PC: I read an article in Passagemaker magazine a few years ago about PCs. One of the author's main points was to use something besides water as the cooking liquid. His recipes mostly used beef broth, red wine and worcestershire sauce. I've adopted his strategy and the results are excellent when cooking beef-based dishes particularly. The resultant gravy is unbelievably rich and tasty.
-Steve

[jerrymc]

Originally Posted by syoder

Sarafina,
I read an article in Passagemaker magazine a few years ago about PCs. One of the author's main points was to use something besides water as the cooking liquid. His recipes mostly used beef broth, red wine and worcestershire sauce. I've adopted his strategy and the results are excellent when cooking beef-based dishes particularly. The resultant gravy is unbelievably rich and tasty.
-Steve

+1 on this idea. I made a beef brisket over the weekend, which called for 2 cups of water..substituted 1 cup red wine + 1 cup water. Finished off last 5 minutes with green beans & a handful of chopped mushrooms. The 'aus jus' was so good, I poured it off & saved it to use for French Dip sandwiches, later in the week. I regularly use chicken broth instead of plain water.

[feelsgood]

Originally Posted by sarafina

In the absence of a trivet a bunch of canning rings, the rings that go over the lids on the self sealing mason jars, make a great trivet and can be adjusted for what ever size pot you are using.

I don't cook soups under pressure, but I can soups all the time under pressure with no problem.

I know this is changing the subject but I once used a pressure cooker as an autoclave as I had to mautate 3 fingers from a ladies hand after she had put her hand on the mainsheet travler when she was coming on deck. so at least I had sterile instruments to work with. On the first aid front DONT sail with out a tin of Zam-Buk look it up on the net the best thing since antibiotics.

[harmonytek]

Hard boiled eggs work well and peel better for deviled eggs, 5 min at pressure. No real time saved. Some yoke may extrude into the air space when you relieve the pressure. Also try bring to pressure remove heat and natural pressure relief (let it cool down, not use cold water)

[GordMay]

Zam-Buk ointment contains Eucalyptus, Camphor, Thyme Oil, Sassafras Oil.
Nothing special there.

[feelsgood]

Originally Posted by GordMay

Zam-Buk ointment contains Eucalyptus, Camphor, Thyme Oil, Sassafras Oil.
Nothing special there.

No But I have used it on just about every sort of injury and it HEALS realy well even on gunshot wounds.Regards Pete

[Michael Conway-Brown]

Kuhn-Rikon of Switzerland offers s.s. pressure cookers that use a spring mechanism. I have a GSI pressure cooker of anodized aluminum that is small enough for our Sea-Swing stove (7 1/4").

[SaucySailoress]

I bought a pressure cooker!!! As a direct result of you guys and this thread, I bought one! We were in Oman, and I saw it, and I always like to bring a souvenir for the boat, so I bought it!!!! It is now my best friend in the kitchen. I love it so much, I need another for the boat (Although I bought it for the boat, I now can't spare it from the house)!

Thanks guys and gals, you changed my life!!!

[reiner]

Originally Posted by Saucy Sailoress

I bought a pressure cooker!!! As a direct result of you guys and this thread, I bought one! We were in Oman, and I saw it, and I always like to bring a souvenir for the boat, so I bought it!!!! It is now my best friend in the kitchen. I love it so much, I need another for the boat (Although I bought it for the boat, I now can't spare it from the house)!

Thanks guys and gals, you changed my life!!!

That's what pressure cookers do to you. Not that I know life without one. We have two at home and one in the boat. I have converted half my friends to pressure cooking.( working on the other half :-) Ebay is a good place to buy them. I bought a 8.5l WMF which costs here in Australia over $600 for $80 used twice. Have fun Saucy Sailoress

[Bergovoy]

dang you girls and your toys...