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Old 02-17-2008, 07:19 PM   #21
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Thanks.
This one has a relief lever on the handle. I think one of the vids said it takes two minutes to get safe enough to open.
I'm gonna get it. Will let everyone know my experience with it. And hey, it comes with 50 recipes already . The chicken one they cooked in the vid looked tempting.
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Old 02-17-2008, 07:52 PM   #22
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pressure cooking

After reading and posting on this thread this afternoon, I got out my pressure cooker , stirred up the Boston brown bread put it in 4 soup cans, steamed it for 15 min. and pressured it for 30 min. at 15#. We're getting ready to break into one of the four loaves.
Boston brown bread is so easy and so nutritious too.
1 c each of rye flour, ww.flour and yellow cornmeal
1 1/2 t. soda,
1 t. salt
3/4 c. molasses
2 c. buttermilk
1 c. raisins
stir it up and put it in your greased cans (3/4 filled) and steam it as above. Wait, I'll try a slice----mmmmmmm, so good and moist.
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Old 02-17-2008, 07:57 PM   #23
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Interesting.
Gotta pic, xmas?
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Old 02-18-2008, 10:36 AM   #24
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I can't comment on fried chicken specifically, or that electric pressure cooker, but as far as I know, and I am something of an expert, you need liquid to truly make a pressure cooker work. It's based on steam and that's what builds pressure.

I do know that the Swiss manufacturer makes something, or did, called a pressure fryer but I don't cook chicken that way so don't know if it really did/does that.

I have made incredible garlic mashed potatoes in just minutes with great results in my pressure cooker. And the few times that I have cooked meat, such as pot roast, it's turned out tender and delicious.

I am not sure that the electric version is better than the stove top. Good luck.
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Old 02-18-2008, 01:02 PM   #25
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My Fagor pressure cooker can pressure-fry chicken parts and cut-up potatoes quite well,
though I've only done that once or twice.
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Old 02-18-2008, 01:21 PM   #26
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Do you have to add any liquid at all? Can you please post the procedure to do that. I am not so interested in the chicken but the potatoes intrigue me. What makes it come to pressure? So curious, now.
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Old 02-18-2008, 02:59 PM   #27
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Probably the moisture, as like microwaves, PC's need it also to function properly.

For pressure frying, it is used like a deep fryer and with oil.
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Old 02-18-2008, 06:53 PM   #28
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I like my pressure cooker. I've had it for a few years when my sister bought one for us and told me that I was going to learn to use it. Before then, I hadn't used one since high school when I had a Home Ec study hall and taught myself how to cook by picking my own recipes and learning about food. I didn't take cooking classes during high school. One of my recipes was for a pressure cooker and I was leary about using it. My teacher told me that I shouldn't be scared to use one as long as I learned to use it right. She gave me the instruction book to read and I made my stew. My mom's deaf in her right ear and wears a hearing aid in her left one. She's always been scared to use one 'cause she said she can't hear the hissing sound well enough and she's told me stories about people who had their pressure cookers blow up on them. My oldest sister uses one for canning but not for cooking. She helped me understand the pressure cooker a bit better.

I have a Manttra pressure cooker & pressure pan and there's one lid that fits both. The pan is for smaller amounts of food. I use my pressure cooker/pan whenever I want to cook something fast which isn't too often. I use the 'quick release' on my pressure cooker faster by putting a spoon up under the regulator to release the steam. It sure beats waiting however-long for it to cool down.

I make beef soup with mine or pressurize the beef stew meat for beef stroganoff. Whenever I make beef soup, I brown the meat first and then I pressurize it for 3/4 of the way. Once the 'quick-release' is done, I put in the veggies and pressurize for a few min. longer. I pressurize beef with beef broth with minced garlic. After the veggies have been cooked with it, I add more beef broth with water and season to taste. YUMMY! When I cook beef stew meat for stroganoff, I brown the meat and pressurize with beef broth & minced garlic. After it's done cooking, I add cream of mushroom & sour cream and season to taste. YUMMY! Serve over noodles or rice.

I also have a crockpot & a small roaster. I prefer to slow-cook food. I've had my crockpot for several years and it's got a removable crock. I like to cook a small batch of mixed beans or lentils in it or, a small roast. I put a slow-cooker bag in it for easy clean-up. I just got my small roaster about a year or so ago. I call it mine but it's actually my sil's 'cause she had 2 and gave this one to my mom &/or me to use. I like cooking roasts in it and on occasion, I add veggies to it for the last 2 - 3 hrs. I like cooking meat in the crockpot or roaster all night. I stay up late and so, I put the meat in around Midnight or 1 a.m. I've also cooked pork chops in both of them. My sister & I like meat that falls apart. I also make bigger batches of mixed beans, lentils, or soup in it. We wake up to the smell of beef in the house. Our 3 small dogs get hungry since they sleep in the blocked-off utilityroom next-door to the kitchen.

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Old 02-18-2008, 07:18 PM   #29
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Lots of info in your post darlenemt08.
So which do you like better, your slowcooker or your pressure cooker?
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Old 02-19-2008, 07:57 AM   #30
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I like both. I used to buy the 4-qt size PC. I find that size too small now, so I like the 6 or 7-qt size.
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