Text 15034, 52 rader
Skriven 2007-05-04 14:18:23 av Ruth Haffly (1:396/45.28)
  Kommentar till text 14950 av Carol Shenkenberger (6:757/1)
Ärende: RICE COOKERS AND7042
============================
Hi Carol,


 CS> Might add, I have a pressure cooker but it's dusty too. I
 CS> just didnt grow up with that type of cookery so am not all
 CS> that good with it, nor have i tried much.

DS>    I think we used to have one, probably inherited from Gail's mother
DS>    but used it rarely and it went by-by.

 CS> I still have one and I think of it now and again. It seems like it
 CS> would be a good unit if I had a better feel for how to use it safely.
 CS> I'm just scared I might blow it up (and me) or something. I think I
 CS> need to see someone who has one and is used to it, actually *use* it
 CS> so I can see what the thing is supposed to do.

 CS> Like, '8 mins at 15 lbs'.  Ok, I turn the stove on then it heats and
 CS> when is 8 mins starting?  Dunno.  But if I did, this might be a useful
 CS> item for a potroast?

I have one I use mostly for canning but occaisionally other cooking.
All pressure cookers have either a dial with markings of 5, 10, 15 or a
weight thing with 3 different holes, one for each of the 3 numbers.
Those are for pounds of pressure.  You pop the weight (dial, mine's
weight so that's what I'll use) on the top when you close the cooker and
turn on the stove.  Then, once the pressure reaches that point on the
dial (or the weight starts "jiggling"), reduce the heat slightly (enough
to maintain 4-8 "jiggles" per minute/ X amount of pressure) for so many
minutes.  That's when you start the timing.  After that, if it says to
cool rapidly, that means to remove the cooker from the heat, put it in
the sink and let cool water run over it until the pressure releases
(You'll hear a big hissssssssssssssssssssssssss.) and the top can be
removed.  If it says to cool normally, just turn the heat off/move the
cooker to a cold burner and wait until the pressure drops on its own,
probably 10-20 minutes before removing the top.  The first method is the
one used most often in cooking; the second, canning.  I've been doing
this now for probably about 30 years with no blow ups; my mom has been
doing it for 50+ years with no problems that I'm aware of.  It would be
good for a pot roast; I might pick one up at the commissary and give it
a try, then let you know how it turns out.


---
Catch you later,
Ruth
rchaffly@earthlink.net  FIDO 1:396/45.28


... 90% of being smart is knowing what you're dumb at.

--- PPoint 3.01
 * Origin: Sew! That's My Point (1:396/45.28)