Pressure Cooking

[Brent Swain]

Originally Posted by DeepFrz

I don't often agree with Brent but I think he was talking about pressurizing the vessel, not with steam but with air.

No . I was talking about filling the cooker with water, to minimize the amount of air. The only air pressure would be in the fill line, a tiny amount, which can't expand very far. Under 150 PSI, there simply is not the volume there to expand very far.

[rover88]

Thanks for the egg info. I'll experiment a little. I've boiled eggs for many years but ask PC advice, as once I forgot I had some on in a regular pot. Hour later heard an explosion and went to the kitchen to find an "egg of mass destruction" situation. Took a week to clean up.

[Bergovoy]

please elaborate... what happened???

[unbusted67]

Originally Posted by Hannah on 'Rita T'

Stove broke and I cooked a meat loaf in the pressure cooker last night. I'll never cook one in the oven again. Brown the cold meatloaf in the pressure cooker, I used a 2 1/2 quart small one, then add tomato sauce, I didn't have tomato sauce so used canned tomatoes I junked up with herbs and Worcestershire. Twenty-five minutes at pressure and natural relese. Unbelievable, tend meatloaf with roasted tomatoes is the result.

Duuuude, Pressure cooker on a sailboat is a must. Anyone ever tried a loaf of bread?

[Bergovoy]

Originally Posted by unbusted67

Duuuude, Pressure cooker on a sailboat is a must. Anyone ever tried a loaf of bread?

dude,

half this thread/discussion is about bread, please go back a few pages...


ym

as for the meat loaf, and almost every other meat item... try using GOLDEN MUSHROOM SOUP, not the regular mushroom, although that is ok, but the GOLDEN mushroom is to die for.


meatloaf and rice with mushroom gravy.. omg!!!!!!

[SurferShane]

Originally Posted by MarkJ

I looked at some in a shop today. 4 quart (4 liter) for $48.
Alaminum so it will corrode with salt faster than SS.

I thought do I need to have another bit of junk in the kitchen? (thats the Galley to sailor-types).
Do I need to save on 2 microns of Propane gas?
Will it make my cooking better tasting?

So I left it on the shelf

As I think I stated above they can actually make food taste better by sealing in flavour. Hippies into macrobiotics also believe they help seal in vitamins and minerals, so the food not only tastes better, but is better for you.
If you do ever find one of stainless, although more expensive, it might be worth reconsidering the purchase?

[Minggat]

Originally Posted by MarkJ

Alaminum so it will corrode with salt faster than SS.

I thought do I need to have another bit of junk in the kitchen? (thats the Galley to sailor-types).

How much salt water are you planning to have in your galley? I think you may be thinking a little too much sailor type there.

And you might be surprised and what you can offload once you've figured out how/what to cook with it. A PC can do the job of a couple of other things already in your galley, so they can go away.

[QUester51]

Originally Posted by Uncle Bob

Bergovoy you cant possibly BELIEVE that!!

Rob

You should never have more than 15 lbs pressure in a cooker if you have more your pressure relief valve needs to be checked Stsinless won't expand at the normal pressure.

[GordMay]

Greetings and welcome aboard the CF, QUester51.

[Bergovoy]

Originally Posted by QUester51

You should never have more than 15 lbs pressure in a cooker if you have more your pressure relief valve needs to be checked Stsinless won't expand at the normal pressure.

Im fairly sure that everyone here understand that all things expand under heat, and then contract under cold, so why is it so hard to understand that a PC will expand, (first because it is hot), and they because of pressure?

Im not talking inches, or even quarter inches. ... milimeters, yea...

maybe as much as a centimeter or maybe close to a quarter inch... if the valve is close to release.

[reiner]

Originally Posted by Bergovoy

Im fairly sure that everyone here understand that all things expand under heat, and then contract under cold, so why is it so hard to understand that a PC will expand, (first because it is hot), and they because of pressure?

Im not talking inches, or even quarter inches. ... milimeters, yea...

maybe as much as a centimeter or maybe close to a quarter inch... if the valve is close to release.

I don't think that you understand how little pressure 15psi really is. If a stainless steel PC expands more than 1 millimetre I eat my hat.
And that would be uncooked too.

[Bergovoy]

i would be willing to eat whatever is cookin in the pot...

but seriously, i would buy ya' lunch.

now we gotta figure out a difinitieve way to get this tested...

hmmm

anyone with calipers big enuf to measure the outside of a pc?

I would want measurements around teh cirvumference and from top and bottom, before cooking at room/ambient temp, and then after reaching full pressure... (whatever that pressure is on the guage)

[boatman61]

LOL... only thing I ever had explode was a Christmas Pud in a tin... forgot it was on then we all nearly wet ourselves with the 'Bang'..... its amazing where puddings can go...

[reiner]

Originally Posted by Bergovoy

i would be willing to eat whatever is cookin in the pot...

but seriously, i would buy ya' lunch.

now we gotta figure out a difinitieve way to get this tested...

hmmm

anyone with calipers big enuf to measure the outside of a pc?

I would want measurements around teh cirvumference and from top and bottom, before cooking at room/ambient temp, and then after reaching full pressure... (whatever that pressure is on the guage)

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

[Bergovoy]

as stated a few times, i observed it... it was obvious/apparent most while in the sink with cold water running over the top... then pulling the weight...