Text 35461, 106 rader
Skriven 2016-01-23 17:52:45 av Ruth Haffly (1:396/45.28)
  Kommentar till text 35413 av Dave Drum (1:261/38.0)
Ärende: Pressure Cooker
=======================
Hi Dave,

 DD> I don't understand how weight can be a gauge. Are you sure you don't
 DD> mean pressure relief. I've bought big (25-30 quart) former pressure

 RH> Not sure if they call it a weight or a gauge--it's out in the water
 RH> heater room & I'm not going to get it--but it has holes for 5, 10 and
 RH> 15 pounds of pressure.

 DD> A pressure valve of sorts with calibrations to let off steam when the
 DD> pressure reaches the calculated pressure. I'm not sure how accurate it
 DD> would be but it must be safe or the company would be in the clutches
 DD> of the class action liability sharks.

See Steve's write up on what ours is.

 DD> cookers from the various Op Shops around - they are no longer useful
 DD> as pressure cookers unless one can mold rubber to make a new gasket
 DD> for each one. But, they do serve nicely as chilli pots when cooking
 DD> for a chilli supper - each one can hold a 10# of meat batch od chilli
 DD> w/beans.

 RH> Sounds like a good deal to me--big pot, low price--can't lose either
 RH> way.

 DD> I thought so. I even took the one that wasn't too battered and nicked
 DD> up and polished out the scratches and small nicks so that it looks
 DD> almost new.

One way to spend some extra time. (G)

 DD>       Yield: 8 Servings

 RH> Different, but looks good.

 DD> Now that I have a useable kitchen again that one will probably
 DD> transition from "Uncle Dirty Dave's Archives" to "Uncle Dirty Dave's
 DD> Kitchen". But, not this week - Humphrey's has fresh chicken leg
 DD> quarters priced @ 49c/lb in a 10# bag. I'll be busy making noodles for
 DD> chicken and noodles, Jewish penicillin, rendering schmaltz, making
 DD> stock, etc.

 RH> Busy, but good to do before you need such. We're in for a major
 RH> blizzard this week end so I'll stay in, and probably bake. If I can
 RH> find a deal on chicken like that after pay day, I may do the same thing
 RH> as you are. Taking advantage of a bigger kitchen lets you be more
 RH> creative in the kitchen. (G)

 DD> Good luck with that. I don't know how your area is with snow removal.
 DD> Typically in most parts of the deep south plows are for dirt and salt
 DD> is something you put on your French fries. Snow and ice are rare
 DD> enough to make dedicated removal equipment an unjustifiable (except
 DD> when the weather actually happens) expense.

We got ice, then snow. Roads were brined for several days, then scraped
as the salt penetrated the ice. The area has snow plows, but not to the
extent the northeast does so often times road graders do double duty,
especially when the snow is light and salt has broken up the ice
somewhat. We're warm and dry--have gas heat and the power has stayed on
so we can cook in comfort.

 DD> This recipe was halved from the original chilli supper recipe. To make
 DD> it for a large group or fund raiser get a big pot like I was talking

 RH> I've got a stainless steel 12 quart stock pot, does that qualify? It's
 RH> got a cast aluminum bottom.

 DD> I use an 8 quart for the half-recipe and it's nearly brim full after
 DD> adding the beenz. Your 12 quart will (should) do the meat sauce
 DD> handily ..... but you might want something to divide the sauce into
 DD> before adding beenz.

Or, just do half a recipe to begin with.

 DD> about above, a LONG spoon so you can stir the stew, and double the
 DD> quantities called out. And enjoy - your guests certainly will.

 RH> Got the long--wooden--spoon as well.

 DD> I have a big metal (commercial kitchen sized) spoon and a large whisk

Eventually I'll get a commercial sized spoon, but I like the wooden ones
for most things.


 DD> to stir the meat as it cooks - the whisk breaking up lumps and
 DD> smoothing things out. Not necessary but a nice labour saver and lets
 DD> you avoid what I used to do - which was cook the meat in a separate
 DD> vessel (skillet) until all the pink was gone. And break up any lumps
 DD> retail in the skillet rather than wholesale in the soup kettle.

That's one way to do it. We've got a heavy duty whisk we bought at a
Mennonite store in PA. Got Shipps one last year after Steve
discombobulated one of their whisks trying to break up a jar of tahini
paste the year before at the picnic.

---
Catch you later,
Ruth
rchaffly{at}earthlink{dot}net  FIDO 1:396/45.28


... OOPS: Not just for klutzes anymore.

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