Recent content by missvickie

If your pressure cooker operates at 15psi, then 5 minutes is correct for chicken cut into bite sized chunks or strips. I use about 3 cups of egg noodles... get an imported variety made with hard Durham wheat as it holds up well to pressure cooking. Add two cups of veggies du jour, seasonings...

If I can chime in on my favorite topic... let me add that the T-Fal is a non-standard pressure cooker. Since their product literature never mentioned the actual psi settings, I had contacted them some time ago and it came as no surprise that the T-Fal operates at only 11psi. That poses many...

Actually, nothing could be better than a pressure cooker for cooking grains and legumes. One of the best ways to prepare plain long grain white rice is my PIP (Pan In Pot) method, where the rice cooks in an insert pan within the cooker. Whether to rinse the rice or not depends on the desired...

Stock making is a task the pressure cooker excels at, easily producing 2 quarts of rich, thick, gelatinous stock in about 20 minutes. The pressure cooker will intensify seasonings, but you still need to start with the ingredients that will produce the taste you're looking for. In making a good...

Many improvements and features have been incorporated into the new, modern pressure cookers, making them a cut above the old style, noisy "jiggle top" models. Today's pressure cookers come with many advanced features and they are 100% safe and a joy to use. Although there are slight...

Let me correct some of the ongoing false assumptions about pressure cookery before too many people come away with misinformation. There are significant differences between the old-fashioned 'jiggle-top' models and today's sleek new, modern pressure cookers with all the qualities of the best...

A different approach... ROASTED RED PEPPER RISOTTO This recipe is one of my favorite risottos, but I use the pressure cooker. Now don't scoff… LOL Seriously, if you haven't tried risotto in a pressure cooker, you should, it is S-O-O-O easy and virtually the same as the more labor intensive...

under the heading of "Don't Try This at Home" Beyond the visual appearance, the chief difference -- and not coincidently the most important -- is the pressure setting. Pressure fryers, both the smaller home version and the restaurant trade models use a much lower psi setting than either...

Just stumbled in by accident while searching for new recipes, so I browsed around before getting back here to introduce myself. I'm a pressure cooker aficionado, and enjoy the benefits and versatility of that cooking method. As an empty-nester I am rediscovering foods with exotic, new and...

Given the right circumstances, any dairy product will curdle (a process in which the curd protein, casein, coagulates and forms clumps). Acid, heat, and salt are the culprits. Cream resists curdling, so the more fat, and the fresher it is, the less likely dairy products like cheese will turn out...