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Old 17-01-2011, 19:41   #106
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thx, and damn, that would need a damn big pressure cooker...
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Old 18-01-2011, 02:59   #107
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Originally Posted by whitneycrew View Post
Please send a recipe for bread in the pressure cooker! We are heading off-shore and can't spare the LPG for oven-cooked bread.
To my knowledge "pressure cooker" bread is a bit of a misnomer. The recipes I have seen have you take the rubber seal out of the lid and use the PC as a dutch oven of sorts. The baking time is what it is. Does the oven in your boat use more LPG than a cooktop-burner run for the same amount of time?

How much LPG do you carry and how far are you going? Most people are limited by water and diesel, not cooking fuel.
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Old 18-01-2011, 04:33   #108
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Your PC should have come with a metal disc that fits in the bottom. after you brown the meat, put this disc back in the pot. Add liquid and start timing once the rocker starts rocking. that way you don't burn the bottom!!!! Once the rocker starts turn down to a simmer. it doesn't take much of a flame to keep the pressure up.
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Old 18-01-2011, 04:58   #109
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no pics, but it DID happen... when I was 8 or so my mom over pressured her pressure cooker. It worked as it should and the entire contents of the pot, pea soup if I recall correctly, came SPEWING out the relief valve. We were cleaning green junk off the ceiling and walls for weeks. It went everywhere!

But the pot didn't explode... the pressure just blows the valve open, like your hot water heater can do if it gets too hot.

The contemporary pressure cookers seem much more fool proof to me and I have never had a problem with mine. I use a 6 qt for cooking and a 23 qt pressure canner for processing 7 quarts at a time.

Slide an old sock around the glass jars for boat storage. They are pretty heavy duty glass.
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Old 18-01-2011, 11:15   #110
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Originally Posted by whitneycrew View Post
Please send a recipe for bread in the pressure cooker! We are heading off-shore and can't spare the LPG for oven-cooked bread.

thanks!
It was over 35 years ago I popped the top off some Boston Brown Bread so have little left of the recipe except the name but courtesy of the www there's this:
Boston Brown Bread and other lowfat steamed breads for pressure cooker or crock pot/crockpot-- Ellen's Kitchen -- Recipebox
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Old 18-01-2011, 16:01   #111
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Pea soup will foam up and plug the rocker , unless you pour a bit of cooking oil on the top of the soup. Works well to keep brown rice from bubbling out the top as well.
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Old 18-01-2011, 17:11   #112
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i wouldnt use a pc for soups or beans, as they are best cooked with slow cooker/crock pot....kinda wonder if there is a dc version of a crock pot or how much power a crock pot takes...

but yea, i can see sups and split peas bettin stuck in the pressure release. that would be bad...
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Old 18-01-2011, 17:15   #113
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i wouldnt use a pc for soups or beans, as they are best cooked with slow cooker/crock pot....kinda wonder if there is a dc version of a crock pot or how much power a crock pot takes...

but yea, i can see sups and split peas bettin stuck in the pressure release. that would be bad...
Beans have been a good deal in a PC for me.

Crock pots and being off the grid are not a good match.
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Old 20-01-2011, 10:49   #114
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Your PC should have come with a metal disc that fits in the bottom. after you brown the meat, put this disc back in the pot. Add liquid and start timing once the rocker starts rocking. that way you don't burn the bottom!!!! Once the rocker starts turn down to a simmer. it doesn't take much of a flame to keep the pressure up.


I didn't get anything for the bottom of my pot...must be an "add on"...but I did a whole chicken last night on a lower heat, and it was AWESOME!!!

Thanks ya'll for sharing some wisdom!!
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Old 20-01-2011, 10:54   #115
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the presto brand cookers all come with what is called a trivet,l the round lil aluminum traylet with slots for cooking meats and breads, tamales, etc. is easy to overlook it or throw it out thinking is something not wanted or needed--- neighbor threw out mine-- i want his hide...ye just dont find trivets in thrift stores anymore......they seem to go to the recycling station.......should be easy to make one, however....
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Old 20-01-2011, 11:15   #116
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you can put anything that is heat tolerant in the bottom to basically lift the meat or food stuff off the actual surface of the pot.. but there are a couple types of 'trivets'. some are more 'solid' with holes to let the steam thru, some are just wire / screen with little bent wire to keep it off the bottom...
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Old 20-01-2011, 11:34   #117
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some of the wire ones are actually cake coolers-- mom uses those when she bakes me stuff. . they work great and are ancient...even older than i am...seems too many cakes and pies were disappearing off window sills long ago , so someone invented a way to cool the cakes and pies indoors instead of letting the neighbor kids have em anymore--- was a sad day for the neighbor kids, but a great day for aunties and grannies everywhere..LOL...
\ they DO make great supports for steaming home made tamales....and char siao bao (sho bao)(i am gringo--no spellee asianific--besides isnt in kat's vocabulary yet, so he doesnt know how to speel it)) white empanadas from filipines and therebouts..yummmmmy....
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Old 20-01-2011, 11:36   #118
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Miss Vickie on racks or trivets:
All About Pressure Cooker Racks and Trivets
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Old 20-01-2011, 11:58   #119
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i really wish i could search and post links like you guys.. i guess it is just a lazy gene or something...
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Old 20-01-2011, 12:16   #120
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I very rarely disagree with Brent, but his earlier statement that water does not expand when released from heat and pressure is incorrect and dangerous.
Water, when converting to steam expands 1700 to 1.
It is the basic principle behind water being used in firefighting. Atomized spray from the hose nozzles converts to steam, and absorbs the heat.
As a 20yr service, fire officer, and instructor, I taught this subject in depth.
Its also how steam engines operate.
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