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Old 02-09-2005, 07:14 PM   #11
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actually what I hear from him is that he OVERCOOKED them (probably a crock pot on a high setting) the meat sort of marbled, or lost that texture whatever, and in the process fell off the bone.

THe meat is supposed to come off the bone. I mean, correct? I assume the guy with the question knows that. Or does he?

SO I take it to mean, he says the meat is coming off the bone AND it's horrible texture etc. Not the best writing style, in my opinion. Or at least that is what it seems to me.

What are you saying anyway?
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Old 02-09-2005, 07:47 PM   #12
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Ribs falling off the bone are overcooked. A rib should have a slight tug to it when you bite it.

Country style ribs are'nt really ribs at all, but a butt cut in strips. we refer to them as butt chunks. 8)
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Old 02-10-2005, 01:58 AM   #13
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Ribs

[quote The one time I did get them tender (cooked in the slow cooker) they were way too tender and the meat just crumbled. [/quote]



One of my favorite dishes :D y
Brown them off in a pressure cooker I usualy only do 5 ribs in a 6 qt. cooker, season with salt and pepper, dump in a jar of Classens Sauerkraut a couple potatoes, quarted, 1/2 Cup water with 1/2 of the sauerkraut juice. Seal and only cook 12 min with the regulator rocking gently. Let pressure go down on it's own.
Yes, the meat does sometimes fall off the bones but very tasty. :D

BTW I got a new Presto Pressure cooker for my place in Nevada and it has a safety seal - lock or something in the handel, similar to the safety plug in the lid. I don't like it! It takea about twice as long to build up a head of pressure as my old one dies.
Does any one know how I could disable this seal?

Charlie
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Old 02-10-2005, 11:18 PM   #14
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Well, Hungry - unless you have a death wish I wouldn't monkey with the seal, and would follow the instructions that came with it. At the worst you could cause it to not seal properly and never build up the proper pressure - on the other hand ... <<< BOOM >>> :(

If you're trying to compare a pressure cooker you use at home in So. Cal and one in NV ... what is the altitude difference? The problem might not be the pot - it might be the altitude (atmospheric pressure).
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Old 02-11-2005, 01:28 AM   #15
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[quoteIf you're trying to compare a pressure cooker you use at home in So. Cal and one in NV ... what is the altitude difference? The problem might not be the pot - it might be the altitude (atmospheric pressure).[/quote]

I think you have the answer! I have been comparing the cookers and should compare the elevation. Here I'm at sea level. In Nevada I'm at 6.500 ft. Water boils there at 192F. by my thermometer.
But, if it's boiling isn't it building pressure :?:

If I would disable the pressure valve (lock) in the handel I think the one in the lid would serve as a safety device. This vent in the lid is some sort of a lock to prevent the lid being removed when there is pressure in the pot.
My main conceren is, what it the is extra 20 minutes doing to my over all cooking time :?: You don't start the cooking time until the regulator starts to rock.

This cooking and baking at 6,500 ft, can be a challenge.


Thanks for your response.

Charlie
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Old 02-11-2005, 05:38 PM   #16
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Water boils at a lower temperature at higher altitudes. It isn't the boiling water that creates the pressure, but the added energy applied to the air and water molecules in the pan. As the water turns to vapor, it isn't as dense and so requires more space. Even so, if the air wasn't getting hotter, then its molecules woouldn't be striking the container surface molecules with more force (pressure). The reason that pressure cookers work is that the increasing internal pressure, caused by heating and trapping the air, results in the water requiring more heat to boil. This allows the internal atmosphere of the cooker to get hotter than would be possible in a regular covered pan. And the additional pressure tends to keep the food juices in place better. Teh hotter water and steam also leach nutrients from bone and marrow quicker because of the increased molecular energy as well.

In essence, you cook at a higher temperature with less chance of burning the food. Foods react accordingly.

And don't mess with the safety devices. You are guessing and could wind up seriously injured or worse. I have suffered a major burn once during my lifetime (not from cooking), and suffered in agony for months, many months. Take it from me, it's not worth the risk.

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Old 02-12-2005, 02:39 AM   #17
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Thanks for the information on pressure cookers. I've never had it expalned in such detail.

I checked the Presto web site and the vent in the handle is a safety lock to prevent the hnadle from being opened when there is pressure in the cooker.
I never remove the lid until I see the blow out plug in the lid is down and remove the regulator.

Thanks again,
Charlie

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Old 02-23-2005, 03:29 PM   #18
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I usually either dry roast them after marinating, or braise them.
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