I've been reading about the value of pressure cookers onboard, particularly if you don't have an oven. I've been told you can even make bread in it. My mother used to have one, but I've never seen them for sale anywhere. Any idea where you would find one?
Since it is on my shopping list now any good recipes or sites where you can find recipes for pressure cookers would be great.
Cheers!
John
+ karma for you G - Thx for the links. :)
I bought my p cooker at Target, it is an aluminum Kitchen Pro model. Eventually, I'd like to get a more high-dollar stainless model, but this one works, and is what I could find locally.
As far as recipes, so far I have just been cooking normal foods in it, but adjusting the cooking times downward somewhat, by 1/3rd or so. It has worked great so far. :)
"Great vegetarian cooking under pressure : two-hour taste in ten minutes" by Lorna J. Sass.
Amazon.com - $13.00- 17.00
Great reviews!
I got this link here, but it went away... ??? :-\ Pressure cooker and nesting set
http://www.healthgoods.com/Shopping/Appliances/Fagor_U_Cook_Pressure_Cooker_Set.asp
Okay - been kicking around reading about them for years - finally tracked one down and bought it. At 6.5 litres it is huge on my 2 burner propane stove - but not too oversized. All stainless model - should last forever - cost me a small fortune.
Now on with the cooking. I've heard you can actually bake (cook) bread in one of these. Hoping for lots of helpful tips and recipes. Have to perfect this thing before sailing off into the wild blue.
Thanks for all your help folks!
John
Useful info and a few recipes:
http://www.boatus.com/goodoldboat/pressure.htm
and a pressure cooking-only website:
http://missvickie.com/index.html
Karma to you CapnK - great recipes - I finally have a starting point.
Now if I could only find a place up here that sells black eyed peas. . .
Cheers!
John
WHAT??? NO BLACK EYED PEAS? ??? ??? ???
Well, at least you hosers have beers, eh?
;D
Pressure cookers are the ticket aboard, particular on small boats. I'd suggest two of them- a larger size, then a 4 quart one. Reason being- the lids lock on. Should something occur and the pot get chunked off the stove, the lid will stay put- you don't HAVE to cook with it under pressure ya know- it CAN be used as a regular pot . I've also been eyeing a stainless 2 quarter at the restaurant supply house :)
Laura cooks biscuits, bread, cakes etc in the pressure cooker, but without the weight or seal- she just uses it as a stove top oven. We have a small wok ring that sits in the bottom to hold the bread pan up off the very bottom- a requirement if you are going to bake in it. I simple ring of metal would do the same thing- just something to hold the bottom of the loaf pan up about 2 inches off the cooker bottom.
I geuss I best rethink my pots and pans now. is it possible to can bread doe? I was planning to buy a lot of canned goods, but if I could can them myself with a preasure cooker, then I could save alot of time and money.
Bill
Don't know if you can safely can things with a pressure cooker. I think the pressures are different with a canner. I'll have to get my wife involved on that one, for a better answer. I'll do some research and get back on that.
Why would you want to can bread dough? It's extremely simple to make the dough and NONE of the ingredients need any refrigeration. You can carry the dry ingredients either separately or premixed and just add water when ready. Or make up powdered milk, which is fine for cooking. Yeast comes in small packages suitable for one time use, so that's not a problem either.
Besides, if you carry the flour, etc, then you can make pancakes, biscuits, breads, etc as you wish.
I am having a hard time finding powdered eggsand yeast here. it seems like every thing I make said add 2 eggs...it realy suxs to have to mail order that stuff. lol
Really?? Where is "here"
eastern N.C., around Goldsboro, Kinston area. someone sent me to a food store and when I went there and asked about dried eggs, thay gave me a very strange look and said I never heard of them. but from what I understand, they sell them in at the same store up in North. I found the yeast but it's in a box, and would be over kill unless it a box of those little packages like yall spoke of. I seen them in the past just haven't found none lately.
now powdered milk...well I got enough to last about 6 months of normal everyday cooking! poeple gave it to me after a storm came through and they didn't need it. I got 6, 5lb. bags of the stuff. and can get more if I say I want it. lol it is great stuff too. I made it up and used it in Captain Crunch crunch berries back a while when
I couldn't hardly walk. it was great.
Bill
My cooker came with directions on how to use it for canning, so I think they will, CJ.
Yeah- Laura says the only problem is that pressure cookers work at a higher pressure than a canner does. But that shouldn't have any affect, other than perhaps on cooking times.
Have to do some more research on that won't we?
::)Yes, u can pressure cook and vacuum seal jars for later use..We used to do that with Pismo Clams down in Mexico.. had aboutr 20 pint jars..Worked like a charm..Also did our own Scallops and Albacore...
A couple thoughts on using pressure cookers. First, yes, you can bake in a pressure cooker. There are two different ways. You can bake under steam pressure or you can use the pot like an oven or what I call the "dry method". You can bake yeast breads either way. First you need something that will fit inside your pressure cooker to hold the bread dough and secondly, you need to keep it off of the bottom of the pot. I use a stainless steel bowl set on a small wok base ring inside the pressure cooker. I can bake a 1 lb. loaf in my 6qt. pressure cooker. If I cook it under steam pressure it takes about 1/2 the time to cook as called for baking in a 350 degree oven. The bread does not brown and doesn't really develop a "crust", but it remains soft and is quite tasty. To use the pressure cooker like an oven, I remove the seal and pressure regulator then heat the pot on the stove while empty... except for the wok ring. I have read where you can get a thermometer to put on the pot, but I just use the "guess" method. I sprinkle a little water on top of the lid. When it sizzles away, the pot is hot enough. Then I put the stainless bowl with the dough inside the pressure cooker, put the lid back on and turn the flame to low. Using this method, it takes the same amount of time to cook as it would in a conventional oven. The bread doesn't brown much but it does develop a crust this way.
Things like brownies, biscuits or cakes can be cooked in a pressure cooker using the dry method. Sometimes I will bake a "cake mix" using the steam/pressure method. That makes it come out like a baked pudding. Store bought muffin mixes are a perfect size for my stainless bowl. The banana nut mix makes a great baked pudding. :-*
Thank you all for your great suggestions. I bought a pressure cooker cookbook the other day and made an expedition out of shopping the local farmers market for all the ingredients for coq au vin (chicken with wine). My daughters (12 & 14) enjoyed the whole process - the goal was to go through what we might do while cruising - maybe learn a few lessons along the way.
Anyhow, it turned out great and we're looking forward to trying bread and some other recipes. By the time we make it to the caribbean - Dec 2007 - we should be experts.
Cheers!
John
Solace- Your daughters must be loving this. What cool stories they can tell at school and what wonderful memories you are creating.
Pressure cookers-- You guys finally made me do it. I have an old old pressure cooker that was my grandmothers.... 4 qt aluminum mirro-matic. I used it all the time when I lived in WV and had a garden, but I have not even looked at it since moving to FL. I dug it out yesterday, read the how to book again. I had to chuckle, the parts page... rubber gasket $.85 East, $.95 West, Cover handle $.40 and .45 Cooking rack .35, .40 etc. Copyright on the instruc book is 1947. :o
Anyway-- I am so excited. I just baked biscuits in it this morning thanks to Laura's entry and the website Capt. K gave us. They turned out great! :P I used a small corning flat bottomed casserole dish in it, covered them with foil. Even the bottoms browned. They puffed up beautiful. Anxious to try it out now on the boat with the alcohol stove. I want to also try on the propane grill since I can use it as a burner too. My only concern is that it tends to cook so hot, even on low. I will let you know how it goes with that. If anyone has already tried this, let me know.
I am diggin this website!!
Here are some pressure cooker sites that I have found in my search for the 'perfect' cooker. Sorry, still haven't figured out how to make the links 'pretty.'
http://www.fabulousfoods.com/school/cstools/pressurecooker/pressurecooker.html
http://virat.8m.com/howtouse.html
http://viratcooker.com/products.asp
Solar Cooking: http://solarcooking.org/
kewlllll I think I found a used preasure cooker cheap. it's at a flea market.
I love flea markets!!!
I have a list of stuff to be looked for at the up coming Oakland White Elephant sale. They usally have a section with water stuff, wet suits, life vests, port-a-pottis, etc. Not mention kitchenware, sound eqipment, lighting , tools...yeah, I'm ready!
hay Zen, where is that flea market at? I need to hunt for a V.H.F, a horseshoe life ring, an E.P.I.R.B., a size huge and a half foulie...that's just off the top of my head. lol
Bill
be sure the pressure relief valves are up to snuff on used Pressure cookers. The new ones all have pop out relief valves but some really old ones don't.
Just something to watch for.
Hahaha
Hearsejr; unless you live in Northern Ca ( i think I'm the only one here) By the time you pay for the plane ticket, car rental, food for the weekend , you could have purchased at least some of those things new!
however if i see those things and do not keep them for myself ;)
I will put them up on the sellfar section
would it work in a standered pot with a lid? sort of like an oven on the the stove burner oven?
can someone give me a recipe?
thanks,
Bill
I keep checking this section out hoping to find out how to actually make a 12-layer cake in a pressure cooker - as advertised. Still waiting.
Don't tell me now that it can't be done - say it isn't so
;D
John
hay I been doing the samething!!!!! lol
it might be cassafied... :D
Jheez Guys, come on... :(
Ok, here's the secret :-X shhhhh ;)
* whispers *
Do like you are doing biscits, but with pastry flour making one BIG Mutha.
Then make it one layer at a time :-\
or 12 smalll ones...
Connie, where do these guys come from? ;D ;D
I'm pretty sure it only works in a pressure cooker - I don't think you can get the necessary heat - at least not evenly to do it in a regular pot. At least that's my understanding. I'm just new at the pressure cooker thing.
Cheers!
John
okay - here's the thing - I can cook pretty well - but not into baking. I have no idea how to make biscuits - the only reason I know what they are is because my job takes me to the states every month.
You have to go slow - like how about a recipe?
Thanks again ;D ;D ;D
John
I cann't cook at all hardly. I cah cook good enough to survive, but I'll never get a job at a resort. lol.
Bill
lol I have an old preasure cooker but it was not in good shape for to trust using it...and I think it does not have a pop off valve. I think its an army issue thing...looks to be from the late 40's. lol maybe I'll try to find a new preasure cooker, and try the bread thing.
thanks,
Bill
You have to go slow - like how about a recipe?
John
Quote
Ok Guys!! I have an idea. I will trade recipes and how to cook tips for mechanical advice. Wish we all lived on the same coast, we could barter our specialties. :))
Recipe for Biscuits Easy with options for you. I have tried to break it down. 1 version oven, 1 version pressure cooker, 1 barbacue grill
Preheat oven to 450-500 degrees, Grease a cookie sheet
2 cups self rising flour or (2 cups plain flour with 2 tsp. baking powder, 1 tsp. salt, 1/2 tsp baking soda combined)
1/4 cup solid shortening or (2 large spoon fulls of melted shortening, vegetable oil or bacon grease)
3/4 to 1 cup of buttermilk or just milk (start with a little less if just milk)
1. Put flour in bowl.
2. Measure milk and put 2 large spoonfuls of the melted shortening in and mix together.
3. Add milk and shortening mixture to the flour and stir.
>> If using the solid Crisco, put solid shortening in with flour and use a fork to combine
until mixture is crumbly. Then measure milk and add to flour mixture.
You want the dough to be wet and sticky...not too sticky. Now put some flour onto wax paper, or if on a boat, just add flour to bowl and use your hands to mix the flour in. You want the dough pliable but not too sticky... just enough flour to make it soft. (like the Pillsbury Dough Boy.
3. Options for Baking- pat out and use a round cup to cut out OR make a patty out of it, put it on the pan and use a knife to score it into squares, or if using pressure cooker, place it in whatever greased dish you are using. Can add little dabs of butter to top if you like. I usually pat to 1/2" thick. Thickness depends on your preference. They will rise and get bigger!
Oven baking-- 450-500 for about 10-12 minutes.
Pressure cooker- place cooker on burner with rack in and without rubber gasket and pressure control. Close lid. Allow to heat until water sprinkled on top sizzles. Cover your biscuit dish with foil and place in pressure cooker on rack. Check after about 20 minutes. ( I only have a 4 qt cooker, so I had to half the recipe for my cooker.) If not done, just lock the lid back on and continue cooking.
Propane grill-- Biscuit pan needs to set up off the burner, can make a grid out of aluminum foil or anything to lift it up. Cook with closed lid, but turn the biscuits every 4-5 minutes to prevent burning on bottom.
YUMMMMMM Enjoy Boys!!! It really is easy. After you make them a few times, you can whip them up in no time. I can make them as fast as the whomp um biscuits.
I have an 8 layer cake recipe that is good, but I have not tried it in the pressure cooker. If you want the recipe to try out in the pressure cooker, I will be happy to share. ;D. Send me a PM request for it. It is a little long.
I see no reason why a regular pot couldn't be used like an oven also. You remove the pressure regulator and seal to use the pressure cooker. What kind of recipe would you like? Anything you cook in a regular oven, you should be able to cook in a stove top oven. The only difference is the tops of things won't brown that well. Oh, and it has to be small enough to fit in your pot! If you want, I'll give it a try and let you know how it works.
I don't think anyone has mentioned this so I thought I would share my favorite aspect of the pressure cooker. You can cook a pot of dried beans in about 20 minutes under pressure. They take hours in a regular pot. Why I like this so much is because beans are a great substitue for meat protein. Which is very good if you don't always have a way to keep fresh meat aboard. Dried beans are also very cheap, easy to store and keep for a looooooong time. I think they would be a very good item to keep aboard in case your cruise away from shore lasts longer than expected.
Thanks Laura, I have been trying to figure out a fuel thrifty Crock pot.... add me to the list of the pressure-cooker-seekers. :P
+ Karma to Laura ;D
eBay currently has some 400 pressure cookers starting @ $.99
Get a Fagor! No, I'm not working for that company. I just think that brand is good. Cooking under pressure is not something one would want to do a junk model.
Bill, we cook bread, muffins, biscuits, what ever in either a large pot or frying pan. We preheat the pan and the lid before starting and plan on flipping the bread at the half way time,( this is tricky at times, always good for a laugh). The pressure cooker sounds like the way to go for a lot of things and we will add one to our boat this year. Sid T.
thanks,
hay Laura, I'll be getting a preasure cooker so I'm not sure if I'll be cooking in a pot/stovetop oven....but then again it will never hurt to know how just incase. lol. so if you try it, please let me know the outcome. lol.
hay Sid, thanks for the tips. I'll try it out at home here next week.
B.T.W. did you here about my C-27? my lil' brother killed her.
thanks,
Bill
Gee folks, I thought some of you would be of age and background that may remember the hoecake, johnny cake, mush bread or cornpone , stuff that if cooked properly is better for your health than a lot of regular breads. ;)
These breads can be cooked on a gas stove, or even on your grills, many located on your aft rails in simple frying pans. .
lol Yeah Coastal - I'm sure old enough. But it's hard to make a sandwich outta cornbread ;D
Heck the fancy folks eat sandwiches made with bread that doesn't rise all the time. I just know you have heard of PITA bread, right youngster? HEHE!!! Heck, its hard to beat a hoecake split in half with a fried fillet on the colman stove, of the local catch of the day, between the slabs. Member, I got no frig. to carry stores like you fancy fellows.
us either- and a sandwich of ANY kind with a fresh filet of the fish of the day is great. Don't matter WHAT kinda bread it's on.
All we use the ice chest aboard Tehani for is drinks- oh - and to keep our snickers bars "not hot" ;D
And who you calling "youngster" ya old fart? I'll be 65 end of this month *grin*
well I do like what P.E.T.A. stands for... I have been a big fan of them for years. I show up at all most every one of them rallies.
P. = people
E. = eating
T. = tender
A. = animals
:D
I used to make a big hush puppy and slice in half and put BBQ and cole slaw in the middle and you'll have what we call a "pig in a pup". we are talking about a faily large hush puppy here with about 8-10 oz. of bbq in the middle.
BILL
"And who you calling "youngster" ya old fart? I'll be 65 end of this month *grin*"
It is about time we got a grownup here ;D ;D
My mother used to use a pressure cooker to can all the time when I was a kid. She did mention when I was looking for a pressure cooker to make sure it can handle up to 25 psi. She, I think, used about 15 psi when canning.
There's lot of information on the web about canning and it's not really complicated, just have to take a bit of care though while canning.
A note, if you are canning meat, you might want to pre-cook them first, veggies can be cooked in the jar,
Wash the food first before you cook them.
Quote from: hearsejr on January 07, 2006, 03:37:55 PM
I am having a hard time finding powdered eggsand yeast here. it seems like every thing I make said add 2 eggs...it realy suxs to have to mail order that stuff. lol
Try here for powedered eggs and other great stuff. Honeyville Grain Store (http://www.store.honeyvillegrain.com/index.asp?PageAction=VIEWPROD&ProdID=631)
Thx for that link, Kailyst! (Karma pop)
Hey - nice new avatar pic, too! :) Did you put an Album up for y'all in the Gallery yet?
Quote from: Kailyst link=topic=156.msg1869#msg1869 date=1137698536
Try here for powedered eggs and other great stuff.url=http://www.store.honeyvillegrain.com/index.asp?PageAction=VIEWPROD&ProdID=631]Honeyville Grain Store[/url]
kewl, thanks, for the link, Kailyst.
did I read the description right? it said 1 can is 2.25 lb.s and is equel to like 170 eggs? 1 teaspoon of powder and 2 teaspoons of water, so the water usage isn't too bad either.
Bill
Hey Hey Hey, got my pressure cooker yesterday ;D
Stainless Steel - italian made - almost like new - 15.00 - Sweet!!
here is a site with with recpies & how tos:
http://missvickie.com/
Great deal. Good for you!
Just got mine in too.... a bit larger then I thougt.... ::)
Great link there French, thanks!
more links
http://www.fabulousfoods.com/school/cstools/pressurecooker/pressurecooker.html
http://homecooking.about.com/library/weekly/bl051997a.htm
http://www.healthgoods.com/Shopping/Appliances/Pressure_Cooking_Recipes.htm
http://www.recipezaar.com/r/16/229
http://www.dianaskitchen.com/page/pressure.htm
I ordered the Veggie cook book off Amazon, but there are tons of stuf oout there for free. Lady Zen like to have a book on hand to plan from.
Me once I figure out how it works, I just go for it. I'm already thinking Articokes...they usally take so long. Hmmm, articokes, with garlic, herbs, some butter, and a bottle of chilled chanpagne! Sitting on the hook, with some tunes. yeah baby yeah ;D
Did I read this right - you guys got SS P cookers for $15? Care to share the info, pics, and a link???? :)
Well, mon capitan, you did read somewhat right. I got my pressure cooker for 15.00
I went to the yearly Oakland museum (3day) White Elephant (pre-)sale and found a box full of pressure cookers. I got the smallest newst one. There were many others, but I snatched up this one. I will be going back for last day of the sale which is not until March 5th. I will ask if anyone is interested if I see something worthwhile and pick it up.(http://home.earthlink.net/~shaolin4/post/pressure.jpg)
Ok, Next Sunday 3/5 I am going back to the White Elephant last day sale. If anyone is still looking for a good pressure cooker let me know. If there are any left I will get it for you if it is good. Check your pricing. Figure 10-15.00 for the cooker, plus another 10 or so for shipping. Figure $20.oo up...
SS or Alum?
First, I believe you leave the weight OFF the pressure cooker when baking bread or such..I always have. Afterall you want to bake, not steam the stuff. ;)
Next thing is that when camping out in the mountains, hunting and such, I baked biscuits and cornbread in a small high sided cast iron skillet with a cast lid. Works great. They are heavy though and less versatile so I prefer the pressure cooker on the boat.
The only reason most regular cooking pots and pans don't bake well is because they do not distribute and hold heat evenly in all sections, particularly up the sides...hence, burned bottoms and raw tops on your delicasy.
LAst point, to prevent burned bottoms use a small plate on the bottom of the pot(pressure or other). One came with my pressure cooker, but you can make one easily, cut a circle slightly smaller than the pot, but leave three or four 'tabls' about 3/8 inch around the outside. When you have it cut out bend the tabs down so that the dough is kept off the bottom an inch or so...added benefit is that the bottom cooks with dry heat and do browns evenly.
Hey, if an old guy can do it how hard can it be? ;)
didereaux
Good results this time-
Used my pressure cooker on the alcohol stove, trivet in bottom. This time I used a 7 cup clear glass pyrex dish, preheated the closed pressure cooker while preparing the biscuits, covered the dish with foil. Placed in cooker, no gasket, no pressure gauge on. Moved the pot periodically over the burner so not heating in only one spot. This time, turned out perfect, no burned bottoms. :) I also replaced my seal which has been a positive too. Obtains pressure faster. Pressure cooker now on the boat, several other pots removed. :) More room for food.
Congrats, Connie.
So far I have only used mine for Artichokes, which were prefect BTW ;)
I JUST found this Camping Pressure Cooker (http://www.wisementrading.com/campcookware/pressurecooker.htm) and thought I'd pass it on here. Looks interesting.
Well, my 1947 pressure cooker lost its relief valve. :( I was baking pizzas and it fell out, into my pizza pie. At least it did not happen while under pressure. Guess it has lived its life expectancy. It was a Mirro and in an old hardware store, I found the discontinued gaskets, but not the relief valve.
I ended up hitting Target last night and picked up a SS 8 qt for $50.
Cooked some nice pinto beans in it today. I am back in business. It stresses over and over though not to use with dry heat. Not sure I will be able to bake my biscuits in it without melting something else. :(
My 1947 pressure cooker lost its relief plug. Actually it melted and since the model is discontinued, I can no longer find the part. :( Glad it was during baking and not while under pressure. :o
I hit Target and bought a SS 8 qt for 50. It says to not use without water, so this weekend, I tried biscuits (you know me, gotta have my biscuits) with water and under steam. It worked. I did everything as in the earlier post, although I used the gaskets etc. I covered the pyrex dish tightly with foil so water and steam could not enter the dish. They baked fine, even with the steam. Did not bown on top but that does not affect taste. ;)
Hey Connie,
You can still use your old pressure cooker for dry baking. It should make little difference that the rubber pressure release is gone.
Good Point Laura!! Then I do not have to worry about melting the new one. I think I can find room for both on my wee vessel. :)
I gave away my 5q pressure cooker, and was looking for a smaller replacement for my 4q presto pressure cooker as it is not very easy to stow onboard.
I found this Hawkins 1.5l pressure cooker(http://i10.ebayimg.com/04/i/000/7c/dc/2de1_1.JPG) on Ebay today.
At 1.5l (1.58q), it should fit nicely onboard. ;D
Doing price checks online, I found it at a couple of places for just a couple bucks more then I ended up paying on E-bay.
Will post impressions when it arrives.
Looks great, but at 1.58 quarts, you GOTTA be eating alone ;D
I saw a really nice 2 qt stainless one at a restaurant supply house- too small for the two of us.
Quote from: CharlieJ on February 16, 2007, 10:47:29 PM
Looks great, but at 1.58 quarts, you GOTTA be eating alone ;D
I saw a really nice 2 qt stainless one at a restaurant supply house- too small for the two of us.
Oh man..... ::)
That 4 quart one just does not want to fit ANYWHERE...... :-[
I picked up a Kuhn Riko Duromatic Thermal-cooker
(http://www.kuhnrikon.com/images/database/product_glam_46_1.gif)
http://www.kuhnrikon.com/products/pressure_cookers/pressure.php3?id=46
Not cheep but it should last a life time. Comes with all the bells and whistles.
I've always had pressure cookers and canners as part of my household, but have never used one aboard. Canners generally are larger and can vary pressure, which ensures that food is preserved properly. Some foods require higher pressure, if they are low acid. So a dial control or the ability to add and subtract weights to the rocker, is important in order to get the right pressure for low and high acid foods. It also helps to be able to control the pressure depending on the quantity of jars to be canned. Having your jars explode is usually a disappointing outcome!
Cooking is generally less demanding than canning. You don't have spoilage or food poisoning to worry about, because you are going to eat the food right away. So you can vary the time to cook, depending on the size of your cooker, and the volume of food. I assume with different fuels, there would be timing adjustments as well.
My favorite meals with a pressure cooker are ones that tend to take a long time in an open pot. So as mentioned, artichokes are perfect in a pressure cooker. Stuffed cabbage is another good meal out the cooker. Cabbage keeps well in storage for quite some time, and is lovely wrapped around your favorite rice concoction, uncooked of course. Roll them up, add some broth, or tomato sauce, or plain water, and put on the steam.
Also good candidates are the bigger vegetables, like winter squash, yams, yellow potatoes, parsnips, carrots. Anything that takes longer than 10 minutes on top of the stove is good for the cooker. These usually are good keepers, and will be nice to pull out near the end of along voyage. What a treat!
Also mentioned in previous posts were beans. These are the mainstay of a hearty diet at sea. Pea soup, black bean soup, pasta e fagioli, garbanzos (hummus anywhere, anytime!), Boston baked beans, etc etc. The only caution with beans is make sure there is plenty of room in the pot. Bean foam can clog the valve, as can any starchy vegetable. I think the rule of thumb is that any pot should not be filled over 1/3. And watch the pressure. If you have a rocker, it should be gently rocking, not madly vibrating. This might be the most problematic thing about cookers underway. You don't want the rocker to bounce off, releasing pressure suddenly. If you plan to be using your cooker underway, then perhaps you should invest in the cooker with a pressure dial.
It's kind of fun to see a whole new interest in an old-fashioned cooking method. I don't know that I would have considered bringing my cooker along, if not for this thread.
-elizabeth
Elizabeth-
One other huge advantage to using a pressure cooker that may not have occurred to you. They have locking lids.
You don't always have to use pressure with a pressure cooker- remove the rubber gasket and weight ( or leave the gasket and remove the weight) and it's just a regular pot with a lid that won't come adrift should the boat toss the pot off the stove.
Quote from: CharlieJ on February 17, 2007, 10:12:05 AM
One other huge advantage to using a pressure cooker that may not have occurred to you. They have locking lids.
Good point, Charlie. That is a nice safety feature for cooking under way, either with pressure or not. I think I would make sure I have a nice strong fiddle to secure the pot though. Pressure cookers are usually a heavy guage. I wouldn't want it to be a projectile inside a small cabin (or any cabin for that matter).
I'll add some of my recipes to the sailfar cookbook.
-elizabeth
Here's the kit we are looking at: Fagor 7 Piece (http://www.amazon.com/Fagor-7-Piece-Deluxe-Pressure-Cooker/dp/B0007YWGXS)
Or, the 6 - piece (missing the pasta basket). These seem to be well made.
Any comments?
Hi Cap'n,
Seems like a lot of pot for your money. Stainless is always nice, better than aluminum, at least from an aesthetic point of view. I looked at the Kuhn Riko link as well, to compare.
Both pots would satisfy the safety issue of a loose rocker, since the Fagor has the low/high heat knob. The Kuhn appears not to have any selector. So nothing to fly off the pot while underway.
I like the Fagor lid that fits 2 pot sizes. That would give you a lot more flexibility on a voyage. Less pots to bring, and more options.
I don't think your missing anything by not having the pasta basket. The steamer basked should work for most anything you'd want to drain, or lift off the bottom.
I might have to think about getting one of these for myself.
-elizabeth
Elizabeth,
Did you notice the bottom of the steamer was a grater? Becky was sold on that model when she saw that. ;)
I like everything execpt the long handle. It might be a problem.
We ordered the set today; if nothing else, it will give us some practice shoreside cooking with a pressure cooker. That handle was a concern when I first saw it, but we'll see. When I cook I generally turn the handles back anyway (years of working in restaurants where other people walk by the stoves all the time).
I'll report back after they get here and we have a chance to test 'em out.
Quote from: Lynx on February 17, 2007, 11:22:50 PM
I like everything execpt the long handle. It might be a problem.
Nothing a hacksaw can't fix. ;)
Great Pressure Cooker site -
http://missvickie.com/
Well, now you've got me shopping!!
I looked at both the Kuhn Rikon, and the Fagor, following the links on MissVickie's site. Having used one of these in the dark ages, (or 2 counting the 20qt canner), I assumed that the size would be pretty standard for a cooker. I don't recall what mine was, probably an 8qt. I had a hard time imagining how that would work baking a loaf of bread. I see though that the top size in the 'sets' can be 5 1/4qt for the Kuhn Rikon, and 8 or 6qt for the Fagor, depending on the 'set'.
So now I have to go store shopping to get the diameters (mostly to see what pans would fit inside), and to get a general feel of how I could translate most of my oven recipes to use a PC. I think in addition to quicker meals with less fuel, the use of a PC as an oven may be an important feature for cooking on a voyage. Typical galleys on small boats often do not include an oven.
One of the comments on the Kuhn on Amazon seemed disappointed in the trivet and insert. I am also wondering about the pasta insert on the Fagor. If you lifted it up a bit (to keep food off the bottom or to layer it on top of something more dense) would it clear the lid? Another measurement. Seems like inserts for certain touchy foods might wind up being a quest. It should be easy to make steel cut oatmeal in a PC, but I would want it lifted up a 1/2 inch. A solid trivet, or a stainless steel mixing bowl of the right diameter might do the trick. I would think the same technique might be necessary for risotto.
Any thoughts from current sailors who use Pressure Cookers aboard?
-elizabeth
Regarding trivets and spacers: I always kept a few very large stainless steel nuts (probably the kind that fit a 1/4-inch bolt) in a drawer in the galley, to serve as spacers under a casserole or steamer basket in my Magefesa pressure cooker.
Choosing a pressure cooker: One of my favorite things about the Magefesa's design is that it has two small handles, like a Dutch oven, instead of one long one that gets in the way, like you find on a saucepan.
Pans for baking bread: The original Laurel's Kitchen recommended baking bread in cans. It makes a nice round shape and you can do three or four, depending on the diameter of the cans and your PC.
Pressure cooker recipes: I have a collection of pressure cooker recipes on my website, as well as recipes and shortcuts for cruisers and people without refrigeration. It's all at http://www.foodiegazette.com, including a recipe for Pressure Cooker Bread.
Quote from: meps on February 26, 2007, 01:51:12 AM
Regarding trivets and spacers: I always kept a few very large stainless steel nuts (probably the kind that fit a 1/4-inch bolt) in a drawer in the galley, to serve as spacers under a casserole or steamer basket in my Magefesa pressure cooker.
Excellent idea! Thx!
Instead of cans, I had a set of stainless steel food storage containers that are normally used for panchan (korean side dishes, like kimchi). They're relatively small, about 30% wider than a tuna fish can, and about twice as tall, with nice lids. I think they'd work pretty well for baking in a pressure cooker.
Meps, I do like the idea of using large ss nuts as spacers for a smaller pan, but for these, I'd probably just use the lids as trivets.
My mantra pressure cooker broke after less then 1yr. Non replaceable part etc... long story and I do not recommend that brand, so I bought a Presto 6 qt Stainless. While crossing, I made 2 small loaves of yeast bread in it.
Just put in 3 cups water, spray your loaves with spray butter (does not have to be refrigerated) cover them tightly with foil and place loaf pans on a trivet. Cook under pressure 40 minutes ( probably would have been fine with 30-35, then let pressure fall on its own. Slice and butter while warm. YUM!!!!!!!! Even browned on top.
While bread was cooling, put in a pot roast with all the trimmings. I love eating on a boat. :)
Margaret - the 'foodiegazette' website is awesome, thanks for the link, and the ideas. :)
Dan - your cans sound like they are about the same sizhey were prolly made of a cheap tin, anyway. Where'd you get your cans?
Connie - I bet Pixie has enough food onboard right now to feed a small nation... ;)
CapnK...
I got them at the asian market down in Virginia... unfortunately, there are no really good asian markets up this neck of the woods.
I have a nice, small Presto? pressure cooker. But it is aluminum, and my wife is against cooking in aluminum for some reason. Does anybody else have concerns about aluminium cookware?
There have been some tentative links between aluminum and Alzheimer's Disease... but nothing conclusive.
Does anyone have any experience with pressure cookers on alcohol stoves? Wondering if you can build up enough heat to create the pressure.
-elizabeth
The adiabatic flame temperature of ethyl alcohol is 1924 C (compared to 1995 C for propane, for example), but 'real-world' temp will be lower. Even in the extreme case of only 0.2 equivalents with air (that is a large air excess), the flame temp of ethanol is still a little hotter than about 750 C.
So, the issue is not going to be "if" but "how long." The alcohol flame is hot enough (assuming there is not a large draft/wind cooling the cooker off).
Edited for clarity.
Picked up a new copy of The Pressured Cook (http://www.amazon.com/Pressured-Cook-One-Pot-Minutes-Pressure/dp/0688158285/ref=pd_bbs_sr_1/104-2368121-9718313?ie=UTF8&s=books&qid=1175469049&sr=1-1) by Lorna Sass today on clearance for $8. There are some great recipes in this book; I cannot wait to try some of them out.
The verdict is in on the pressure cooker over alcohol stove. We made Skylark's lentil soup the first night. So not under weigh, but in stormy conditions.
We have a Kuhn Rikon 4qt Risotto cooker (basically a smaller version of their regular pressure cooker). It was the perfect size for the 2 burner alcohol stove. Not too heavy or wide to unbalance it. I'm not sure under weigh if we would leave it gimballed though. Still things to test out.
It took quite a while to build up the pressure. Perhaps 25 minutes. Then it was difficult to regulate. I turned the flame as far down as it would go, and it still went up to the second position on the pressure indicator. Cooking time and cooling time were about 40 minutes. The soup was perfect. And delicious.
The pot is a good size for boiling pasta water, or making any kind of soup. Doesn't have to be pressure cooked. I did cook potatoes in it, by just bringing it up to pressure and then turning it off and letting it cool down. Then we used the cooked potatoes in a packaged leek and potato soup, as additional filler.
We also tried an iron frying pan aboard, but we ran into trouble with the heeling and water in the cabinet. So now we have an unseasoned iron frying pan. What are folks' opinions of using iron cookware?
-elizabeth
Cast Iron cookware is great stuff for shore... but not so good IMHO for a boat. It's heavy, awkward, and relatively high maintenance as cookware goes. I prefer either stainless steel or aluminum.
Elizabeth - IMO, nothing cooks like cast iron, it is "The Best" of cookwares. :D My cast iron pot collection resides in my storage unit, though, because I don't have room aboard for it all. Obviously, I am reluctant to part with it, too. :)
Even though it cooks so well, and is probably impractical for boat use for the reasons Dan listed above, the main reason I don't see myself using it much is because of it being so heavy, it takes a relatively lot more fuel to heat up to cooking temp. :( I can put up with the other drawbacks, but fuel stowage/usage/conservation is a primary concern of mine.
I do have one small iron skillet aboard that was my grandmothers, and, if space allows, may bring another, stored low as "extra ballast", for pan frying on 'special occasions'. Unlike thin walled SS and aluminum pots, you can put cast iron right onto a fire/coals at beachside as easily as on a temp-regulated stove, and cook well with it. Thin walled stuff will distort and/or burn food in that circumstance.
Regarding pressure cookers: I was at WalMart the other day, and espied a 4 qt Mirro aluminum cooker for the first time. I really like that size better than the 6 (or maybe 8...) qt PC that I have now. So down the road I'll be replacing my current aluminum cooker with a smaller, stainless one in the 4 qt size.
CapnK-
Don't forget the classic use of the Cast Iron skillet to repel boarders... ;)
LOL, Dan. Hopefully, the authorities at foreign ports will never figure out the *true* usage of a good big cast iron skillet! ;D
There is some advice not to have a smaller pressure cooker because when cooking foods that foam need the extra space to foam. No experience on my part. Any thoughts?
In the same article it said that it takes smaller meals take less time to heat up than bigger meals in the same big pot.
Quote from: Lynx on May 11, 2007, 07:45:15 AM
There is some advice not to have a smaller pressure cooker because when cooking foods that foam need the extra space to foam. No experience on my part. Any thoughts?
In the same article it said that it takes smaller meals take less time to heat up than bigger meals in the same big pot.
My p-cooker kit came with a 4 qt and a 6 qt. In the literature that came with the set, the only reference to the foaming "issue" is to not fill the pot above a certain level - whichever pot you use. So, the result is you use smaller quantities with the smaller pot.
A 4 qt p-cooker is still quite a pot, quite suitable for many things. But we've mostly used the 6 qt. - pot roast, large salmon steaks, bread, etc. Again, we are cooking for four, so as usual YMMV.
That said, when I cooked my bread, a "normal" one-yeast-packet recipe took two rounds with the 6 qt pot. You'd have to do 3 rounds with the smaller pot if you use a full packet of yeast. Not being a yeast expert (by any stretch), I have no idea if the yeast has any kind of shelf life after the packet is open, so I don't know if you can reduce the recipe to only make a loaf suitable for a 4 qt pot (which would not be much bread anyway).
I recently purchased a set of Kuhn Ricon pressure cookers,--1-2.5 liter, 1-5 liter. Expensive but one of the best buys I have ever made. They are very well made and user freindly, not like the 1st generation pressure cookers. They use very little energy compared to conventional cooking. I enjoy tender ribs-previously it woul take 2 hours or more of brazing in a conventional oven to get them tender. This weekend in a Kuhn it took 20 min.. Once they come up to pressure they do not release steam, so they use less energy than the 1st generation cookers.The one thing that takes getting familiar with is the need to reduce heat as you cook. My ribs were on high for 5 min. then I had to turn off heat for several min. Then alternating between low and off for the remainder of the time. Where propane containers has to be carried to the boat, this feature alone is worth the price. They also come with a conventional glass lid.(at least the models I bought did.
Where'd you get them??
I got mine off the web. Just follow there buy now link to Amazon.
http://www.kuhnrikon.com/products/pressure_cookers/pressure.php3?id=17
Purchased mine from Pleasant Hill Grain, Contact thru internet--I did not find much price difference between dealers for Ricon however maybe I didnt try hard enough--One of the features that I like is the ease the lid goes on and off--after releasing pressure.
Thanks guys... have a fagor pressure cooker, but would like to get a set.
Hi All
If you can read the make to your pressure you can get parts online.
Even grandma's old one from the 40's. The pressure relief is a 1/4 inch push in plug on the lid. The best device ever for cooking dry beans soft. 15 minutes at 15 lbs pressure and good
Today i found a bag of Goya pinto beans that had been vacuum stored in 2006 in a Food Saver bag. I did a 5 minute boil and a 1 hour soak and cooked the beans with chicken bouillon at 15 pounds of pressure for 15 minutes. The beans were tasty, tender and creamy. Just perfect. I had heard that beans stored for many years lost their ability to be able to be cooked to tenderness. After 11 years these beans cooked just like they just came from the store.
For those who live on boats and cook dried beans the vacuum storage may come in handy. Moisture impervious and very long lasting. Glass ball jars would even be better if you tolerated glass onboard.
Nothing beats a bowl of beans and corn bread.
I enjoy a good bowl of beans and corn bread, at the house i slow cook them on the stove and when in a hurry pressure cook them. Always good
Wow. That is an impressively aged bowl of beans! Grog