Re: pressure cookers was Re: Need recommendations on security

"Mike Easter" <[email protected]> wrote in message 
news:[email protected]...

>
> I have this 'pork and bean' recipe I love.  Naturally it bears no
> resemblance to Campbells and there is no tomato or sugar whatsoever.
> Some dried pinto beans 'imported' from Texas or CO because Texicans and
> such know great pinto beans and there are wondermous pinto bean farms in
> Colorado and Tx.  The pork roast gets browned on the grill outside
> briefly before I cut it up for the cooker.  Some serious local CA heat
> with seranos [those slick green guys, slice 'em up, whole thing, a lot]
> and some other pepper ideas.  Yumm.

sound delish -- the closest supermarket has a pretty large Hispanic 
population shopping there so I will go get some pinto beans there :-) So you 
throw in the chunks of browned pork, the beans, some amt of water, spices 
and then cook for how long?


>
> It cooks slower than the rice cooker thinks it should.  I have a rice
> cooker I never use, as most of the time I just cook white rice in a pot
> on the stove.  Naturally it *must* be made from my personal chicken
> broth which is so 'viscous' that when it is cold it gels and the
> floating fat has already been removed.

love the sound of that chicken broth :-) so you cook it way down?

>
>> I made the best corned beef I have ever made using the
>> pressure cooker
>
> Oh yeah.  The cooker makes that a piece of cake.  I've done it with just
> the corned beef, and with cabbage added [2 stage] and I forget how I did
> the one with the potatoes.

Ugh now how did I do that -- I forget when I added the potatoes and carrots 
but definitely the cabbage was stage 2 (or maybe 3) ... but the bottom line 
was the corned beef was tender and not stringy and did not shrink up to some 
little depressing blob of meat and it didn't take half the day !


>
> My current one the top is just weight.  If the hole inside were to get
> stopped up with something, there's a plastic release hole which will
> blow out.  Also, the way the handle/top works is another safety feature,
> which can sometimes need some 'manipulating' if the safety feature
> doesn't want to let you open the top when it should.

 I got the expensive one -- Kuhn Rikon -- was on sale at amazon, and they 
had an open an amzon CC and get $25 or $30 off so that made sense and then 
about 2 or 3 mths later sent me a $20 coupon thing so it turned out to be 
remarkably cheap and no shipping and no tax. Seems to be designed to not 
blow up all over the kitchen :-) And the cookbook that came with it has some 
good recipes.


Ellen