"Discover Cooking, Discuss Life."

Go Back   Discuss Cooking - Cooking Forums > General Cooking Information > Cookware and Accessories > Appliances
Reply
 
Thread Tools Display Modes
 
Old 09-17-2008, 08:44 AM   #11
Senior Cook
 
Essiebunny's Avatar
 
Join Date: Oct 2006
Posts: 473
It's electric.
__________________

__________________
Essiebunny is offline   Reply With Quote
Old 09-17-2008, 11:32 PM   #12
Senior Cook
 
Join Date: Apr 2007
Location: alabama
Posts: 124
I have the Nesco digital 6 qt and I love it. The only thing I am concerned about is the removable pot. It is non stick and I am really trying to not scratch it. I use wooden or silicone spoons. In fact I cooked some ham hocks today for a few minutes then put them in pinto beans and pressured just a few minutes and they were good. I have even made a cheesecake in it. My brother had one and had used it a lot and that is what made me want to get one. Have not regretted it at all. They are such time savers. I sure hope mine holds out a long time, cause I would want to get another one.
__________________

__________________
schoolgirl is offline   Reply With Quote
Old 09-18-2008, 11:15 AM   #13
Senior Cook
 
Essiebunny's Avatar
 
Join Date: Oct 2006
Posts: 473
The removable pot on mine is nonstick, also. I will be very careful to use only the proper utensils. It really is very easy to use, but most important, the results are excellent.
__________________
Essiebunny is offline   Reply With Quote
Old 09-18-2008, 11:29 AM   #14
Chef Extraordinaire
 
pacanis's Avatar
 
Join Date: Feb 2007
Location: NW PA
Posts: 18,751
I picked up some plastic coated tongs just for mine. I'm pretty careful about anything non-stick anyway.
__________________
Give us this day our daily bacon.
pacanis is offline   Reply With Quote
Old 09-18-2008, 11:36 AM   #15
Head Chef
 
Adillo303's Avatar
 
Join Date: Mar 2008
Location: Haledon, New Jersey
Posts: 1,072
Send a message via AIM to Adillo303
I've stayed away from this thread as long as I can:

1) I understand that a Pressure Cooker will cook a bunch of meat very quickly. What I am not understanding is taste. DC has some of the best Chef's / Cooks that I have ever had access to taste is king here, and rightly so. My impression is that meat cooked in a Pressure Cooker is, well, steamed meat. As such I am struggling to understand how any taste happens. I am sure that it does. Please help me understand.

2) I read here or on another thread, (Posted by VeggieQueen), that I can do veggies in 30 seconds to a minute or so, most likely depending on how dense they are. What would be the door to door time (Get the pot ready, insert food, bring to temp, release pressure and dump out) for that 30 second cook time.

3) Soups, etc, I can see a real value here. Tongue in cheek, though, it is way cool to torment everyone in the house with the smell of simmering soup / chili / stew all day Sunday. My daughter does to torture her co workers. She works in a small shop and is the only female. She puts a pot of chili on the parts counter to simmer all day. She relents she pulls out the bread, bowls and cheese and feeds every one. That's why I love her.

4) Canning - I know nothing about this subject at all. I want to know things. I have read all the canning threads that I can find at the moment. There is enough difference in opinion out there to make one believe that only Alchemists and those in league with the darker powers and safely can. Putting all that caution aside, I see that a WMF 21 quart cooker will pressure can something like 9 quart jars. I do not know if it will water bath can.

All of this begs the questions, can I realistically expect to cook meat, veggies, soup stew, chili and canning in something like a 21 quart. Is there a downside to doing this. Does the size of the cooker affect time to bring up to temp and cook (Obvious statement in poor taste omitted). Am I nuts (Many believe this to be the case)?

Thank you in advance for your help.

AC
__________________
One difference between a cook and a chef is that the cook mows the lawn, while the bread is rising.
Adillo303 is offline   Reply With Quote
Old 09-18-2008, 12:16 PM   #16
Chef Extraordinaire
 
pacanis's Avatar
 
Join Date: Feb 2007
Location: NW PA
Posts: 18,751
Here is my non-chef reply, AC....

A Ford Fiesta will get from point A to point B. A Ford Pantera will get there more quickly. A roast with veggies will cook in a slow cooker. It will cook more quickly in a pressure cooker. Who is to say that the roast wasn't "steamed" in the slow cooker? You lift the lid, steam escapes....
When you watch them cook with PCs on TV they say the flavors are "infused" into the food. I imagine that has something to do with the pressure that builds up, though I don't know why you would call that steaming the food. Maybe it is like saying bread is baked, but veggies done in the oven are roasted, unless it's a baked potato of course

I'll cook a chicken and veggies in the PC, nibble on it a bit for dinner, then the next day drop everything in a pot and make it into soup in 30 minutes. Is it more flavorful than cooking the chicken and veggies in the pot all day? Probably not, but it's not any less flavorful either, and I only cooked it for 30 minutes to get the meat falling off the bones and the flavors infused into everything.

So in conclusion... I don't know whys they works, theys just does.
__________________
Give us this day our daily bacon.
pacanis is offline   Reply With Quote
Old 09-18-2008, 12:26 PM   #17
Senior Cook
 
Essiebunny's Avatar
 
Join Date: Oct 2006
Posts: 473
I don't know how it works, either, but I do know that the pot roast I just made looked and tasted like it was in the oven for 4 hours. It was not steamed.
I use my slow cooker, as well, but not for pot roasts, because I don't like the way they fall apart. I like to slice the meat and have never had much luck in the cp.
__________________
Essiebunny is offline   Reply With Quote
Old 09-18-2008, 01:31 PM   #18
Senior Cook
 
Join Date: Apr 2007
Location: alabama
Posts: 124
When I cook frozen purple hull peas in the pc it only takes 4-5 minutes. This beats cooking on top of the stove by a lot. Of course it takes a little time to get up to steam, but still I don't have to watch the pan like I would on the stove or wait 30 min. to cook.Mine has the slow cooker also on it , but I have never used it.
__________________
schoolgirl is offline   Reply With Quote
Old 09-20-2008, 01:06 AM   #19
Master Chef
 
Michael in FtW's Avatar
 
Join Date: Sep 2004
Location: Fort Worth, TX
Posts: 6,592
Well, AC - you're probably going to get me in trouble with the PC Police ...

1) Yes - food cooked in a PC is steamed. You might want to read this site: How Does A Pressure Cooker Work? A PC will cook food faster. And, it can be flavorful - just like a pot roast cooked on the stovetop where the braising liquid can add to the flavor - the liquid used in the PC can add flavor. And, if you sear the roast well before cooking - you get a little more flavor from the Maillard (browning) reactions regardless of PC or pot on the stovetop.

2) You can do the same thing in a microwave - probably in less time, with the same results. Doesn't really take a lot longer in a sauce-pan with a steamer basket ... depending on the amount you are trying to cook at one time.

3) IMHO - flavor takes time to develop ... ever notice how a really good pot of chili today taste really great tomorrow? Same with a pot of stew, or tomato sauce?

4) Canner vs Cooker: Pressure Cookers are designed to heat up and cool down quickly - Pressure Canners are designed to heat up slower and cool down slower to prevent the liquid in the jars from venting out from under the lids because the pot cooled quicker than the liquid in the jars - plus they are larger to accommodate several jars. In short - you can pressure cook in a pressure canner but you can't pressure can in a pressure cooker. And, yes - the larger the pot - the longer it takes to come up to pressure/temp. If you want a multi tasker - get a pressure canner (may also be called a pressure canner/cooker).

I had my mom's PC - and it just didn't give me the same falvor results that slow cooking did. I lost it in a divorce about 25 years ago - I never replaced it.

Of course - this brings up another question: if fast food is bad for you - how do you justify the use of a PC?

(I'm now going to run off and find some cover ....)
__________________
"It ain't what you don't know that gets you in trouble. It's what you know for sure that just ain't so." - Mark Twain
Michael in FtW is offline   Reply With Quote
Old 09-20-2008, 02:13 AM   #20
Head Chef
 
lindatooo's Avatar
 
Join Date: Apr 2004
Location: Portland, Or
Posts: 1,173
(I'm now going to run off and find some cover ....)

Good idea!

I love my PC and the flavor is great!

Tender Corned Beef in less than 1 hour.

Flavorful chicken stock in less than an hour.

If you want fond then brown the meat in the PC first and the fond is included. Flavors are enhanced when the spices are added at the proper time.

Beans can be cooked from dried to tasty in a reasonable amount of time - who remembers to soak beans even if they have the time?

I've posted a wonderful recipe for chicken thigh tacos that brings out the best in both the chicken and the sauce in a short amount of time - and in one pan!

Lorna Sass has wonderful cookbooks and the recipes are healthy and tasty!

When you find chicken or bones or any great stock base at a reasonable price you can make the stock in an hour or so instead of cooking it all day and there are plenty of smells to make everyone drool!
__________________

__________________
Cooking is like love, it should be entered into with abandon or not at all. Oregon native transplanted to Chicago....
lindatooo is offline   Reply With Quote
Reply

Thread Tools
Display Modes

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off
Trackbacks are Off
Pingbacks are Off
Refbacks are Off



» Discuss Cooking on Facebook

Our Communities

Our communities encompass many different hobbies and interests, but each one is built on friendly, intelligent membership.

» More about our Communities

Automotive Communities

Our Automotive communities encompass many different makes and models. From U.S. domestics to European Saloons.

» More about our Automotive Communities

Marine Communities

Our Marine websites focus on Cruising and Sailing Vessels, including forums and the largest cruising Wiki project on the web today.

» More about our Marine Communities


Copyright 2002- Social Knowledge, LLC All Rights Reserved.

All times are GMT -5. The time now is 07:07 AM.


Powered by vBulletin® Version 3.8.8 Beta 4
Copyright ©2000 - 2016, Jelsoft Enterprises Ltd.