Pressure Cookers - Again!

[Molli526]

Ok, I have decided I really want a pressure cooker for Christmas :o I know it is early, but when I am forced to think of gift ideas, I usually forget.

I have waded through the many threads on pressure cookers, and this is the low down I have gotten....

Kuhn Rikon is the Benz, Fagor is a Honda both will do the job

At least a 6Q (We will have more than the 2 of us in a few years)

I want a Quick Release Button, Steamer Basket, Rack, & Trivet(s)

It should be stainless steal

Lorna Sass & Tom Lacalamita have some good cookbooks


Have I forgotten anything?

Any pieces of wisdom you'd like to share? :)

Thanks!

[sneezles]

Only to say that I'm the rebel here with my electric Faberware pressure cooker. Browns, Steams, High or Low pressure cooking, Warms, Delay cooking, no loss of a burner on the stove, no having to adjust the burner when it reaches pressure. In other words it's pretty much a no brainer!

[Gilgamesh37]

Okay, those of you who have been on the BB a long time or who have recently reviewed the threads--if I wade through all the pressure cooker threads, will there be one that will convince me to stop being SCARED TO DEATH of them? After growing up listening to my grandmother talk about her one friend who was blind in one eye after a pressure cooker explosion, and the other friend who blew off 3 fingers from her right hand?

Really, I'm not a wimp in other ways, but the words pressure cooker make me want to go hide under a bed in the basement......

[wallycat]

Yes, keep reading all the threads....Have no more fear!!!
They're not made like the old ones and won't blow! (as far as I know :D ;) )

[gertdog]

Originally posted by Molli526
Ok, I have decided I really want a pressure cooker for Christmas :o I know it is early, but when I am forced to think of gift ideas, I usually forget.

I have waded through the many threads on pressure cookers, and this is the low down I have gotten....

Kuhn Rikon is the Benz, Fagor is a Honda both will do the job

Thanks!

I have the Honda. :p I like it very much. It does, however, seem to lose a lot of water during cooking, so I have learned to adjust recipes to take account of this. This is a problem I've heard that you won't have with the Kuhn-Rikon.

[Little Bit]

I'm gonna make trouble here and mention that when I was in France I saw a REALLY cool one that was OVAL! (Just big enough to hold a chicken!) I want one!! Didn't buy it then, have never seen another. Didn't manage to catch the brand name either, though it was nothing I recognized. *sigh*

I lived with a French family, and they used theirs ALL THE TIME. It was one of the more modern design, and seemed much easier to use than the ancient Presto my mom used to have.

[Dyanne]

I have a beautiful burgundy T-Fal model, but I think it was discontinued. It has a little window in the cover through which you can see some interesting water droplets and not much else. :rolleyes:

They are absolutely safe now and almost all models (except the $20 el-cheapo scare machine my in-laws recently bought -- yet ANOTHER reason to scratch my head over them) have at least three fail-safe backup systems to keep accidents from happening. The wobbly thing on top of the vent is gone, which used to scare the bejezus out of me when I was a kid.

You won't be disappointed EXCEPT in that there are very few recipes in magazines and books except for the pressure-cooker-SPECIFIC books. My two favorites for variety and reasonableness of recipes: Cooking under pressure by Lorna Sass and Express Cooking by Barry Bluestein and Kevin Morrissey. Search the old threads -- I entered a recipe somewhere that is one of my favorites, no matter what the cooking method: Risotto with Sun-dried Tomatoes and Smoked Mozzarella.

In other words, don't expect to constantly be finding new and innovative recipes, unless you're a good experimenter, or know someone who is. And if that's the case, let all of US know the recipes you find! :D

Dyanne

[Wendy w]

Gilgamesh37, I understand your fear. Growing up, my Grandma used the old fashioned type of pressure cooker. It was loud and scary. She also encouraged me to be afraid of it. So I never wanted one. One of my family's favorite recipes (Italian style stuffed artichokes)was made in the pressure cooker. I always left that up to Mom & Grandma to make.

Fast forward several years later...I took a cooking class where the instructor made chicken stock in 20 minutes.:) At this time, I decided to get over my fear of them. I had a T-fal one for 6 years and then found the deal of a lifetime on a "Benz"-which I just love. I find that I use it more in cooler months. Keep reading the pressure cooker threads as they have a wealth of information in them.

Dyanne, I bought Express Cooking a few months ago and haven't gotten around to making anything from it yet. Do you have any recommendations? :rolleyes:

[Jewel]

I'm totally, emphatically, without a doubt head over heels in love with mine. It's a Honda! :D I begged DH for mine for Christmas last year and even took him by the hand to the store to show it to him. I paid $79 on sale, but I think the average price is $90 or $100.

http://www.viecokitchen.com/graphics/fagduo4.gif

I have the Fagor Duo 6 qt (or is it 7 qt? :confused: ) Pressure Cooker. It has every feature you are looking for including the rack. It's a 'duo' because it has a low pressure (8 lbs I believe for softer grains and such) and the most-used high pressure of 15 lbs. That dial you see above the handle is a three notch dial. Far right is high pressure, middle is low, and the far left is the Quick Release. The Quick Release feature is a lifesaver, partly because of speed and partly because it saves me from having to carry a hot cooker to the sink to run cold water over it! ;) The yellow button on the handle is the lock. It's big enough for soups, stews, potroasts, beans and stock, but it's small enough to do two thick pork chops in 15 minutes or risotto...and oh, that six minute risotto! :D

And Gilgamesh, there is no reason to be afraid of these bad boys anymore. They are virtually explode proof. No little jiggly thing to get knocked off, no carting it to the sink. I was terrified the first time I used it, and now I know I couldn't exist without it. I just bought three Pressure Cooker cookbooks on Amazon to supplement my two Lorna Sass books! :p Pressure cooking rocks!

[karen w]

I never owned or used a pressure cooker until this summer. I bought an 8 quart oval "no brainer" electric one from QVC. After making my first batch of chicken broth from a dollars worth of chicken scraps(neck, back, wings etc....) I am sold for life...even if I never use it for anything else but soup stock. In 30 min. I had the richest most flavorful broth. I have used it for a few other things like beans and grains(barley, wheat berries etc...). I love that mine is a no brainer....just program it and forget about it. No electric stovetop to tie up or deal with temperature insensitivities. Give it a try. You won't be dissappointed.

Karen

[sneezles]

Originally posted by karen w
8 quart oval "no brainer" electric one from QVC.

Thank goodness, there is another soul who loves their electric no-brainer! I truly thought I was the Lone Ranger here!!:D :D :D

[luv2run]

Originally posted by sneezles
Only to say that I'm the rebel here with my electric Faberware pressure cooker. Browns, Steams, High or Low pressure cooking, Warms, Delay cooking, no loss of a burner on the stove, no having to adjust the burner when it reaches pressure. In other words it's pretty much a no brainer!
Thanks, Sneezles! I just bought an electric Farberware for a steal (I think-:rolleyes: ) on ebay. Can't wait for it to get here!

Debbie :cool:

[phantomcg]

Originally posted by sneezles


Thank goodness, there is another soul who loves their electric no-brainer! I truly thought I was the Lone Ranger here!!:D :D :D

I do have a stovetop presure cooker, but it is a huge one that I only use for canning. I have the QVC Cook's Essentials electric pressure cooker and love it. I've only had it for a few months and haven't used it for much other than risotto - but I'm learning. I also like the fact that I don't have to take over a burner on my stovetop to use it.


Cheryl

[Deanna]

You mean I can make CHICKEN STOCK as well as COOK BEANS in the pressure cooker? I'm sold! At nearly $1 a can for Swanson's broth, and the money I'll save on canned beans, those two items alone will nearly pay for it in a year.

Glad to see this thread!

d

[breadmama]

I have the Fagor 6 qt., and really like it. This is the season to use it more, for sure. In fact, I think I'll try using it for turkey stock to get that whole process over with quickly.

My faves:

Lorna Sass' books
Rice pudding with cherries
Hoppin" John with ham and chipotles
mushroom barley soup
split pea soup
custard (major comfort food)
cooking beans and grains so much more quickly

Laurie :)

[cinnabun]

Kuhn Rikon is the Benz, Fagor is a Honda

Ok If this is the case where do the Ultrex brand stand? I ordered a "low" pressure one online and returned it because it just wasn't quick enough. I did chicken breasts in the pressure cooker and seemed like it took forever to cook them. Haven't ordered another one yet but would like one that I can choose either 5-10-or 15 pounds of pressure. I am interested in finding out more about the Kuhn Rikon.

[phantomcg]

Originally posted by me2


Ok If this is the case where do the Ultrex brand stand? I ordered a "low" pressure one online and returned it because it just wasn't quick enough. I did chicken breasts in the pressure cooker and seemed like it took forever to cook them. Haven't ordered another one yet but would like one that I can choose either 5-10-or 15 pounds of pressure. I am interested in finding out more about the Kuhn Rikon.

I don't know if this gives you what you are looking for, but, the Ultrex electric pressure cooker has "high" and "low" pressure settings. I'm at work right now, but I'll try to remember to look at my owners manuel when I get home and see if it gives actual pounds of pressure for each setting.

Cheryl

[Curleytop]

When I had those old presto cookers, you could use the different amounts of pressure by removing a ring in the control. I NEVER USED IT at less than 15#s. My cooktop is right next to my sink, so I don't care about the instant pressure release. I was told by a cookware store, that this feature is really not needed. Just take the pot of the stove, place it in the sink, turn on the cold water for a minute, and you can open the pot.
I have had my 2 Fagor for 3 years (gave my son the old Prestos). I didn't buy the duo, I have a 4 and a 6 qt each with its own lid. I frequently use the two pots at the same time.

[cinnabun]

I never really looked into the electric ultrex ones. I thought if I had the one that goes on top of the stove I would use it more than the elctric one I have(bought at qvc.com). I have to start using mine more and experimenting with it as far as different recipes and learning how to time them right with the pressure cooker.