Pressure Cooking: Why?

[Gail]

Okay. It's a stupid question.

Those of you who know me may remember that I'm sort of a gadget minimalist, so I've somehow managed to survive 54 years without having one of these jobbies. Before posting here, I dutifully reviewed posts going back to 2003 and learned that: (1) Some people couldn't live without their pressure cookers (2) Other people are scared to death of them (3) Pressure cookers can cook things very quickly (4) You can throw a frozen chicken in one and have it falling-apart tender in a ridiculously short time (45 minutes, was it? Have forgotten.) and (5) Sneezles does not soak her beans. (Neither do my sister's caregivers!)

I still can't say I'm going to buy one (even if it's a wonderful thing, I don't think I have the space to keep one) but I'm doing some research for a project I'm working on and I'm trying to understand the benefits of using a pressure cooker. I'm gathering you get similar results to crockpotting (a moist heat kind of cooking results) but in a fraction of time, so conceivably someone could make the same recipes in either?

Could you folks 'splain to poor, uneducated little me everything-I-ever-wanted-to-know-about-pressure-cookers-and-am-afraid-to ask as well as the sorts of things you use it for?

Thanks.

[mcgeiger]

Risotto without stirring. 'nough said

[testkitchen45]

Tender, flavorful roast in one hour instead of three.

Chicken breasts, precooked for another recipe, that are moist, not dry.

Vegetables that are still brightly colored and not mushy.

Home-cooked dinner even though I didn't get home till 5:30.

Explosion-proof pressure cookers that are safe to use, with a heavy disk on the bottom to prevent burning of food, at affordable prices.

Lorna Sass (cookbook author) and this great BB for pcooker recipes and help.

Want one now? (I'm shopping by proxy again. )

[Gail]

If you haven't yet posted it, feel free. I can't promise I can use it, but you never know who else may be reading and may benefit...

[greysangel]

I fall under #2. I remember my mom's cooker with the lid all rattling and I thought the pot and contents would just explode.

[sneezles]

and (5) Sneezles does not soak her beans. (Neither do my sister's caregivers!)


I'm gathering you get similar results to crockpotting (a moist heat kind of cooking results) but in a fraction of time, so conceivably someone could make "the same recipes in either?

"Could you folks 'splain to poor, uneducated little me everything-I-ever-wanted-to-know-about-pressure-cookers-and-am-afraid-to ask as well as the sorts of things you use it for?

Thanks.

Now you know that even if you do soak beans it's no guarantee that there won't be music later on so why waste time and water?

From Pressure Perfect by Lorna Sass:

"When the cooker is operating at high pressure (15 pounds PSI), water boils at 250 degrees Fahrenheit rather than the standard 212 degrees. Since the water is 38 degrees hotter than usual, food fibers break down and flavors mingle in one-third the standard cooking time. that's why a pot-roast becomes fork-tender in one hour instead of three, and split peas dissolve into a puree in twenty minutes rather than sixty."

Most pressure cookers only require 1 cup of liquid to cook. So as crockpots use less liquid than oven/stovetop methods the pressure cooker uses less than a crockpot. It requires little if any added fats so it's healthier in that regard. And you can actually cook an entire meal in just the one pot though with some recipes more prep is required...things that take longer to cook need to be cut up into smaller sizes so they cook more quickly, carrots being one example.

Of course, if you read all the threads then you know I'm very partial to my electric programmable cookers. Once it's programmed I don't have to do anything until the cooking time has expired.

[tea4one]

I have read the "horror stories" about the lid exploding off of it and all the other things that can go wrong with a pressure cooker and I still bought one! I did a beef roast in it not too long ago and it was so tender and delicious. Worth every penny I spent on the cooker. Next time I may do the meat separate from the meat though.
If you are worried about it being a "uni-tasker" you can use the thing as a regular pot, just use a lid you have in your cupboard that will fit it.

[ADM]

Tender, flavorful roast in one hour instead of three.
Chicken breasts, precooked for another recipe, that are moist, not dry.
Vegetables that are still brightly colored and not mushy. Home-cooked dinner even though I didn't get home till 5:30.

I really have mixed emotions about using a pressure cooker. When my DH and I were first married I received a pressure cooker as a gift. At that time, I really *loved* it. DH was a newspaper reporter who had no control over his working hours. The quick cooking times really appealed to me/us and I also used the pressure cooker for small-jar pressure canning.

Yes, the roasts were tender, but they were steamed -- not roasted. I now cook brightly colored, and not mushy, vegetables on the stove top in much less time. I, always, simmer chicken breasts for another use. Now, I choose to plan ahead, so that I can take advantage of my slow cooker, for quicker meals when I get home at 5:30.

[Gail]

As long as ADM has opened the door, let's go with results, since I'd like to hear more on the subject. Susan says results have typically less liquid than when using the crockpot. So, would they not then necessarily be used for the same types of foods, then?

Admittedly, since I have been reading the past threads (all right, scanning, 'cause there are lots) I'm reading that most folks are really pleased with the results from the pressure cooker. Any other results which didn't please you?

PS, though tea4one may actually have been speaking to JeAnne, I do want to stress that I'm not comtemplating purchase of a pressure cooker, rather I'm asking you this because I'm researching and I knew I'd get good feedback from you folks here! I'm interested in hearing what sorts of things this baby can do or can't do.

PS Susan, if you happen to come back and read, may I e-mail you to pick your brain a bit more on the subject?

[ADM]

As long as ADM has opened the door, let's go with results, since I'd like to hear more on the subject.

My post was only a comment. I loved my pressure cooker, but I no longer use one. Period.

[lcc]

A couple of years ago I bought an electric pressure cooker and as soon as I got it I had buyers remorse. I think I must have been freaked out by it, but now I use it all the time (at leaset once a week) and it has become one of my favorite tools.

I pretty much use it in place of my crock pot. I like the texture of the beans that I cook in the pressure cooker better, they are not as mushy as when cooked in the crockpot and hold their shape better (I am a presoaker).

I make an awesome beef stew in it and I think my chili tastes better out of the pressure cooker then the crockpot. If I leave things in my crockpot all day while i am at work, they kind of get a little burnt along the top edge, but I can come home toss everything in the pressure cooker and go change and get my daughter started on her homework and dinner is done. I still haven't tried risotto in it because I keep forgetting that you can make risotto that way, I need to give that a shot.

I really like the electric feature, because you can set the timer and it also has a warming feature, for when you aren't quite ready to eat. It can brown meat in it too, but I find that to be a pain, because you have to do it in batches. I usually just brown the meat on the stove and add it to the pressure cooker.

[Gail]

My post was only a comment. I loved my pressure cooker, but I no longer use one. Period.

Have I misunderstood and somehow put you off? Your initial post seemed to suggest the results you got weren't necessarily your preference-- or at least that's what I got out of the comment about results being steamed, not roasted. I also wasn't sure if the next sentence was suggesting that veggies in the pressure cooker came out mushier than when cooked on stovetop.

I'm not trying to put you on the spot, nor am I trying to be contentious, simply trying to explore the pros and cons of this cooking method and get as rounded a view as possible. Yours was the only comment which seemed to suggest there might be any possible down side-- thus I was interested in hearing more.

In asking for more detail I seem to have shut you down, which was not my intent in the slightest.

---------

To the rest of you, I appreciate your input. Truly any and all comments about what you love or hate, the types of foods you prefer to use with it and what sorts of results it yielded are very helpful.

[chipotle]

I'm at a high altitude and I really couldn't cook dried beans without a pressure cooker. I think once I tried to cook soybeans on the stove and gave up after several days of cooking them and endlessly adding water. They just never softened. I need to double the pressure cooking time for dried beans for my altitude but they all come out great.

I also use it for effortless risotto but that's about it. I have an old Cuisinart pressure cooker. Years before, I did manage to explode an old Presto pressure cooker once while cooking beans. It sounded like someone shot a gun in the kitchen. You really haven't lived until you've cleaned off steaming hot bean puree from all over your ceiling. LOL

[dneilson]

Hi Gail...NOT a stupid question at all

As sneezles "mentioned" Pressure Perfect, Lorna Sass is an authority on the subject of pressure cooking and her books have delicous reliable recipes. If you went to your local library and checked out her books, Lorna answers all your questions and more. "Pressure Perfect" is a wonderful cookbook. 'Cept I could not recall reading the part about beans not requiring soaking -- curiousity brought me to page 235 where Lorna writes, "If beans are to be cooked with tomatoes or other acidic ingredients, soak them overnight and cut the cooking time in half. Unsoaked beans don't become fully tender when cooked in an acidic broth. Even when using presoaked beans, it's best to keep acidic ingredients to a minimum." That would explain why my beans were "harder" when I had barbecue sauces and vinegar based sauces as part of the liquid. I thought soaking time was to prevent skins from shriveling up and creating mushy beans. Pressure cooking is 100% safe with second-generation cookers. I believe there are 5 safety backups!! I started pressure cooking a few months ago-- no turning back now!!

take care,
Dolores

[lindrusso]

Those of you who know me may remember that I'm sort of a gadget minimalist, so I've somehow managed to survive 54 years without having one of these jobbies.

Hi Gail. I love gadgets - for the most part, as long as they are not too one-dimensional - and I still don't have a pressure cooker. I'm glad you started this thread - it's very interesting. I had no idea you could use a pressure cooker for so many things. Maybe I'd better quit reading..............

[sneezles]

Gail,
Feel free to email me.

Dolores,
Normally when I do beans in the pc it's only the beans and water and they're done in about 45 minutes. The beans then get the addition of bacon, garlic, onion, tomatoes, salt and other seasonings. I do transfer to another pot since there's isn't any room in the pc.
When the recipes calls for dried beans it's usually a fairly small amount (CL's New Mexico Pork Stew comes to mind) and I do usually have to add time though only about 10 minutes or sub unseasoned canned beans. It's also wise not to quick release when using beans as it will tend to shrivel the skins on the beans.

Unlike crockpots the liquid will remain the same or more likely increase (from veggies like onions, celery and mushrooms). Today's crockpots tend to cook at a much higher temp causing foods to be overcooked or scorched.

I'm not much of a planner so the last minute option of a pressure cooker works great for me!

[ADM]

Have I misunderstood and somehow put you off? Your initial post seemed to suggest the results you got weren't necessarily your preference-- or at least that's what I got out of the comment about results being steamed, not roasted.

Not at all. I just was trying to say that I don't feel qualified to discuss the newer pressure cookers. I had a Presto cooker and as I said, I loved it and used it constantly. I never used it for cooking vegetables, so I don't know the answer to the mushy question. There IS a difference between a steamed roast and an oven-browned roast, but both work.

In the same era, our apartment stove had no oven thermostat. (If you could hold your hand in the oven 5 seconds, that was 350 degree temperature for baking your cake. Or, buy a portable oven termometer.) My parents gave us an electric roasting oven with a thermostat control. I always used that for roasting our Thanksgiving turkey. Finally, I realized I was steaming the turkey and never had a beautifully browned bird like other people served. Same difference.

[testkitchen45]

Gail, I think that the pc appeals to someone who either is too busy to get a crockpot meal done by midmorning (which is me, on many days), or to someone who wants little prep time in the evening for whatever reason. I don't think it's a pc vs. crockpot issue; I think that each day's challenges push us to whatever appliances will help. Once I got over the fear of using a pc, it became a vital tool for me in my menu planning. I still love "regular" cooking, but the fast-cook and slow-cook appliances help on days that are too busy to allow standard cooking. Have never tried to make a crockpot meal in a pc, but have tried a few oven meals in pc for 1/3 to 2/3 of the time. Just FYI.

[jadenegro]

I think pressure cookers have two main uses.

Canning is one main use. I have my grandma's pressure cooker which she only used for canning. If you are a big gardener you might consider a big pressure cooker in order to preserve produce. Also, since this type of pressure cooker is only used seasonally you could share the purchase with relatives or friends and then pass it around when the need to can arises.

My MIL uses her pressure cooker for all sorts of stuff for meals. Actually I think she would be perfectly ok if all she had to cook with was a pressure cooker and a blender. I don't have a second pressure cooker yet but I do have it on my wish list to buy. Modern pressure cookers are not scary. You can cook large amounts of food very quickly. Since my MIL uses it for everything, if we want to make any of her meals we really need one. Pressure cookers don't give you the same result as a crock pot. Pressure cookers work well for tougher cuts of beef. The best thing you can cook in a pressure cooker though is dried beans. Black beans made in the pressure cooker are my absolute fave. If you cook beans frequently I would really suggest buying one. I know it sounds silly to spend that much on a pot to cook 50 cent per pound pinto beans, but they are absolutely creamy and delicous made in the pressure cooker.

[testkitchen45]

The best thing you can cook in a pressure cooker though is dried beans. Black beans made in the pressure cooker are my absolute fave. If you cook beans frequently I would really suggest buying one. I know it sounds silly to spend that much on a pot to cook 50 cent per pound pinto beans, but they are absolutely creamy and delicous made in the pressure cooker.

jadenegro (now THAT'S a screen name with style! ), would you be willing to post your black beans recipe? Thank you! Also, I am considering a 2nd pc so that I can do veggies while the main dish is pc'ing away; what size pc do you have now, and what size are you considering? (I have an 8-quart presto and found a great deal on a 5.3-quart Kuhn Rikon.)

[Curiosity Hears]

Am another gadget minimalist (rarely use many of the ones that are in the kitchen) but I love the pressure cooker because it makes the moistest, crispiest broasted chicken!

[PattiA]

My reason for using a pressure cooker is probably slightly different from most folks here. As a personal chef, on a given day, I am typically cooking 5 complete meals that each serve 4-6 people. I use my pressure cooker to make it possible for me to cook long-cooking stews and braises in a fraction of the time that I would need to cook them on the stovetop. I'm still learning pressure cooking and I don't use it for many dishes. Mostly stews, cooking potatoes for mashed potatoes, precooking ribs for bbq ribs, etc. My pressure cooker is big and heavy (10 qt Fagor Duo), so if I use it, I use it for at least 2 recipes.

At home, I use it mostly the same way, for stew, braises, ribs, potatoes, and risotto. It is really nice to get home at 6pm and be able to have beef stew on the table at 6:45.

I'm one of the people who hasn't been able to get good results from a crockpot. but I also think that the pressure cooker produces "fresher" tasting results than the crockpot.

[sneezles]

Pressure cooking is the same as braising or stewing and certainly shouldn't be confused with roasting. Even the electric "roasters" do more braising than roasting.

[ADM]

Pressure cooking is the same as braising or stewing and certainly shouldn't be confused with roasting. Even the electric "roasters" do more braising than roasting.

Gee, I mis-spelled thermometer, too!

[sneezles]

Gee, I mis-spelled thermometer, too!

I certainly wasn't directing this at you personally, I'm sorry if my posts offend you.

[Gail]

Am another gadget minimalist (rarely use many of the ones that are in the kitchen) but I love the pressure cooker because it makes the moistest, crispiest broasted chicken!

Now this is intriguing.

You're cooking with moist heat and pressure, yes? And yet it manages to produce crispy as well? Honest?

[ADM]

I certainly wasn't directing this at you personally, I'm sorry if my posts offend you.

Hey, I was only laughing at myself. None of your posts offend me! (I reserve the right to let you know if they ever do. We've shared good information in the past.)

[sneezles]

Now this is intriguing.

You're cooking with moist heat and pressure, yes? And yet it manages to produce crispy as well? Honest?

I thought only KFC did broasted. I certainly didn't think it was possible with a home pressure cooker. Deep frying under pressure sounds like a disaster at home!

[sneezles]

Hey, I was only laughing at myself. None of your posts offend me! (I reserve the right to let you know if they ever do. We've shared good information in the past.)

OK, that's good to know!

[sneezles]

Not sure I have guts enough to try this but I did find a recipe:

Broasted Chicken

Serves 4


Adding cornstarch and baking powder to the seasoned fry mix gives the chicken a crunchy texture.

1 fryer chicken, cut into serving pieces
2 tsp. baking powder
4 cups water
1 tbsp. Paul Prudhomme® Meat Magic Cajun Seasoning
¼ cup salt
Salt and fresh ground black pepper to taste
1 cup seasoned Fry Mix (I use Pride of the West Batter Mix)
Water
½ cup cornstarch
1-2 cups canola oil for frying

Combine the water and the salt in a large bowl. Place the chicken pieces in the water and let the chicken soak for at least one hour. Do not drain the chicken pieces.

Fill the bottom of the pressure cooker with about 2" of canola oil. The amount of oil should not be more than 2" in depth. Heat the oil in the pressure cooker, uncovered, until the oil reaches 375 .

Combine the seasoned fry mix, cornstarch, baking powder, Cajun seasoning and salt and pepper to taste. Whisk in enough water to the dry ingredients to make a thin, runny batter.

Dip the chicken pieces into the batter. Move the chicken pieces around so that they are thoroughly coated in the batter.

Using tongs, take the chicken pieces from the batter and put them into the pressure cooker. Deep-fry the chicken in the pressure cooker, uncovered, for 2 minutes.

Carefully slide the lid onto the pressure cooker base. Tighten down the lid. You will see some steam release from the pressure valve. This is normal.

Cook the chicken for 10-12 minutes.

Carefully pull up on the pressure valve and let the steam escape for about 1 minute, then loosen the lid and slide it off.

Remove the chicken from the pressure cooker with tongs and place on a rack to drain.

Let the chicken cool for 20 minutes before eating.