Thread Number: 74530
/ Tag: Small Appliances
Addendum to Presto Cookers and Instant Pot... |
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Post# 983294   2/18/2018 at 18:16 (2,230 days old) by toploader55 (Massachusetts Sand Bar, Cape Cod)   |   | |
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Post# 983297 , Reply# 1   2/18/2018 at 18:20 (2,230 days old) by toploader55 (Massachusetts Sand Bar, Cape Cod)   |   | |
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Post# 983307 , Reply# 2   2/18/2018 at 19:13 (2,230 days old) by wiskybill (Canton, Ohio)   |   | |
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Brought back memories from the past! Parents owned a small supermarket from 1960-82. Spent a lot of time there growing up. That's Mom and Dad on the left.
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Post# 983310 , Reply# 3   2/18/2018 at 19:19 (2,230 days old) by toploader55 (Massachusetts Sand Bar, Cape Cod)   |   | |
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Post# 983318 , Reply# 4   2/18/2018 at 20:11 (2,230 days old) by cuffs054 (MONTICELLO, GA)   |   | |
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I don't think I've ever seen a larger collection of ugly wall paper in my life. |
Post# 983324 , Reply# 5   2/18/2018 at 21:50 (2,229 days old) by norgeway (mocksville n c )   |   | |
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Class 5 NCR Registers! |
Post# 983541 , Reply# 8   2/20/2018 at 06:25 (2,228 days old) by toploader55 (Massachusetts Sand Bar, Cape Cod)   |   | |
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Model 40
Like this ?
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Post# 983548 , Reply# 9   2/20/2018 at 07:05 (2,228 days old) by Michaelman2 (Lauderdale by the Sea, FL)   |   | |
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Toploader, yes, exactly like the one you posted. |
Post# 983549 , Reply# 10   2/20/2018 at 07:22 (2,228 days old) by toploader55 (Massachusetts Sand Bar, Cape Cod)   |   | |
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Post# 983556 , Reply# 11   2/20/2018 at 08:11 (2,228 days old) by panthera (Rocky Mountains)   |   | |
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Post# 983603 , Reply# 12   2/20/2018 at 15:53 (2,228 days old) by Michaelman2 (Lauderdale by the Sea, FL)   |   | |
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I realized after reading back through previous threads that my cooker is made of aluminum. I have never cooked in aluminum. I know it is durable, not much more. Am going to look through the history on the site to see if threads have discussed aluminum cookware over the years. |
Post# 983611 , Reply# 13   2/20/2018 at 16:54 (2,228 days old) by panthera (Rocky Mountains)   |   | |
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It is made of a magnesium-aluminium alloy. This means it will last forever. No dishwasher, of course. It also means you will now hear all sorts of hysterical nonsense (if this weren't deluxe, I'd use another word) about how evil aluminium is. It's not. At.All. Use it. Enjoy it. Clean it and polish it and you'll love it forever. |
Post# 983888 , Reply# 18   2/22/2018 at 18:14 (2,226 days old) by toploader55 (Massachusetts Sand Bar, Cape Cod)   |   | |
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Post# 983904 , Reply# 19   2/22/2018 at 20:24 (2,226 days old) by Michaelman2 (Lauderdale by the Sea, FL)   |   | |
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Ain’t she petty! Lol. Those beans were cooked perfectly in that thing. Will be trying potatoes and mashing/whipping them very soon. Really looking forward to being able to have mashed potatoes in 20 mins as opposed to over an hour. |
Post# 983936 , Reply# 20   2/23/2018 at 01:48 (2,225 days old) by toploader55 (Massachusetts Sand Bar, Cape Cod)   |   | |
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Post# 983983 , Reply# 22   2/23/2018 at 12:32 (2,225 days old) by toploader55 (Massachusetts Sand Bar, Cape Cod)   |   | |
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I think that amount of stock should be good.
Brocolli can be hard to figure out. Sometimes if it's really thick and tight packed buds, the buds can be mush and the stems "al Dente". The Shocking of Vegetables is important with Pressure cooking as well as conventional. But unless you're serving them right away, it's good to cool them with cold water. Otherwise they keep cooking and will be mushy. Pot Roast does well with the "let the pressure drop to it's own accord" to quote the Presto cook Book www.gopresto.com/recipes/... www.gopresto.com/recipes/pressur... |
Post# 984152 , Reply# 23   2/24/2018 at 13:57 (2,224 days old) by SudsMaster (SF Bay Area, California)   |   | |
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In my book, Russet or Idaho potatoes should be baked or fried (or even nuked).
Boiling/steaming is for red/white potatoes, which are waxier and don't fall apart when done in water. I have all sorts of pressure cookers but more often than not I'll cook red/white potatoes on the stove top. Takes five minutes to boil, and another 15 to cook. 20 min tops. The pressure cookers can take that long, or longer, to get to pressure, cook the potatoes, and then do a natural release. Plus on the stovetop I can poke them with a fork to determine if they are done. I use a pressure cooker for stuff like brown rice, artichokes, etc. Stuff that takes more than 40 minutes on the stovetop. Even then, each time it's a bit of a science experiment. |
Post# 984161 , Reply# 24   2/24/2018 at 17:10 (2,224 days old) by toploader55 (Massachusetts Sand Bar, Cape Cod)   |   | |
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"In my book, Russet or Idaho potatoes should be baked or fried".
OMDDBJ !!! Absolutely. But why I like Idaho for mashing is because you have total control over the consistency. I do mash Yukon Golds, Red Bliss, Maine New Potaoes and their flavor is wonderful. Almost Buttery like. But for Straight up mash that has stand up to a lot of Gravy or Jus, You can adjust the texture better. Add Chicken Stock or Milk, or Sour Cream or all of that as I like a "stiffer" mash when dousing it in Pot Roast Gravy, Chicken Gravy, or just plain Meat Juice. That's just my thang. |
Post# 984174 , Reply# 25   2/24/2018 at 19:55 (2,224 days old) by panthera (Rocky Mountains)   |   | |
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Post# 984204 , Reply# 26   2/25/2018 at 01:10 (2,223 days old) by rp2813 (Sannazay)   |   | |
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I love Nevada Russets. They're so much smoother and creamier than those from Idaho. They're not easy to find, though.
Raley's (AKA Bel-Air and Nob Hill) markets out here have locations in Nevada and have been known to stock Nevada Russets in all of their stores. I don't know if they still do; none of their stores are conveniently located to me anymore. If not, they might still be available through special order.
Mike, based on my own recent experience, go easy on the liquid for the pot roast. It will generate some of its own. I did my first one in a PC not that long ago and should have used less liquid. Also, err on the side of less cooking time. You just want the meat to be tender and not to lose all of its structural integrity, as in pulled pot roast. |
Post# 984281 , Reply# 27   2/25/2018 at 11:33 (2,223 days old) by Michaelman2 (Lauderdale by the Sea, FL)   |   | |
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rp2813, thanks for the advice. My slow cooker recipe is the one I planned to use in the pressure cooker and that normally requires about two cups of liquid. I will definitely reduce the liquid and also will monitor the time. Tks! CLICK HERE TO GO TO Michaelman2's LINK |
Post# 984283 , Reply# 28   2/25/2018 at 12:13 (2,223 days old) by appnut (TX)   |   | |
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Post# 984296 , Reply# 29   2/25/2018 at 14:28 (2,223 days old) by Michaelman2 (Lauderdale by the Sea, FL)   |   | |
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Bob, thanks I had found a similar recipe using a PC and upon rp2813’s suggestion, I am going to reduce the liquid a bit. The one thing I miss about having a slow cooker is the wonderful aroma that permeates the entire house when a slow cooker is cooking. |
Post# 984317 , Reply# 30   2/25/2018 at 16:27 (2,223 days old) by rp2813 (Sannazay)   |   | |
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I've done a large (pulled) pork shoulder in a PC, which takes a couple of hours. The aroma was present as if I had been roasting it in the oven. People remarked about it as they entered the kitchen. You may not smell a PC pot roast cooking for as long a period as you would with a slow cooker, but you'll get an abbreviated version. |
Post# 984318 , Reply# 31   2/25/2018 at 16:33 (2,223 days old) by SudsMaster (SF Bay Area, California)   |   | |
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Wonderful cooking aroma permeating a home is nice, but bear in mind that the more aroma in the air, the less flavor that may be left in what is being cooked.
Of course, a little scent doesn't take much substance, so usually it's not a concern, unless stuff is overcooked, and then there are other issues. Ever encountered the "its smells so good, but tastes so bland" phenomenon? |
Post# 984322 , Reply# 32   2/25/2018 at 17:34 (2,223 days old) by rp2813 (Sannazay)   |   | |
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I'm careful about what I cook during the winter because there's no exhaust fan in our kitchen. Just the other day I fried bacon out on the patio for a quiche. Otherwise, this house would still smell like bacon. Not the worst smell in the world, but I don't need to be constantly reminded of what I ate last week. Absolutely no fish gets prepared in the kitchen, usually even during the warm months. |
Post# 984323 , Reply# 33   2/25/2018 at 17:52 (2,223 days old) by ea56 (Cotati, Calif.)   |   | |
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we don’t have an exhaust to the outside either. But I have found a way to cook bacon with almost no smell at all.
I bake it in the oven at 400 F, preheated, on baking sheets, 6 slices to a pan. I spray the pans first with Pam (you’d think bacon wouldn’t stick, but it does), lay the slices evenly, it takes two pans for a pound of bacon. Put the pans in the preheated oven for 10 mins., then rotate pans, top to bottom and turn each pan around too, to facilitate even browning. Set timer for another 5 mins and check, usually the bottom pan gets done first. If not done, give it about 3-5 mins more. Bacon done this way comes out perfectly every time, no splattered grease to clean up, no turning and tending and burns from splattering grease, almost no smell, if any at all and the bacon strips stay perfectly flat and straight. I make BLT’s about once a month and this makes it a pleasure, and the sandwiches are nicer too because the bacon isn’t curled. Give it a try, I promise you’ll never cook bacon on the stove again. Also, to help alleviate other cooking odors I keep a small, shallow dish of white vinegar on the counter and we also have a medium sized air filter that I run when I cook anything that will create odors. I use a splatter shield on top of the frying pan, this not only keeps the area cleaner, it also seems to keep the odors down too. I sure wish that the builder had vented the hood to the exterior, but with these work arounds it isn’t too bad, odor wise. Eddie |
Post# 984324 , Reply# 34   2/25/2018 at 17:57 (2,223 days old) by rp2813 (Sannazay)   |   | |
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Oh yeah Eddie, I remember when I was a kid, a friend of mine cooked bacon in the oven. I think he put it on a shallow baking sheet, and possibly on a rack. I was impressed with the way the strips stayed flat and they didn't need the paper towel treatment.
We hardly ever use bacon in this household, but I found a marked down package of thick apple wood smoked at Safeway so wanted to use it up. I'll keep the oven in mind for next time. |
Post# 984332 , Reply# 35   2/25/2018 at 19:03 (2,223 days old) by toploader55 (Massachusetts Sand Bar, Cape Cod)   |   | |
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Applegate Farms.
No Nitrates or Sulfates. Tastes like Bacon used to. applegate.com/QUESTIONMARKREPLACE... |
Post# 984334 , Reply# 36   2/25/2018 at 19:23 (2,223 days old) by Frigilux (The Minnesota Prairie)   |   | |
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Michael-- My mom had that pressure cooker when I was a kid. Oddly, she used it like a regular saucepan; never as a pressure cooker. Don't recall ever seeing the rubber seal or the pressure regulator thingy.
Eddie (toploader55): What does OMDDBJ mean? Eddie (ea56): Right there with you on cooking bacon in the oven. Less mess, splatter and smell. I use a foil-lined rimmed baking sheet. No cleanup. |
Post# 984335 , Reply# 37   2/25/2018 at 19:34 (2,223 days old) by toploader55 (Massachusetts Sand Bar, Cape Cod)   |   | |
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Post# 984340 , Reply# 38   2/25/2018 at 20:00 (2,223 days old) by SudsMaster (SF Bay Area, California)   |   | |
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Post# 984353 , Reply# 39   2/25/2018 at 21:42 (2,222 days old) by bendix5 (Central Point, Oregon)   |   | |
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Post# 984355 , Reply# 40   2/25/2018 at 22:02 (2,222 days old) by panthera (Rocky Mountains)   |   | |
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The pressure pan manufacturers (electric, electronic, stove-top) all recommend 1/2 cup more water than is desired in the final recipe as a guideline when cooking a new, non-pressure pan recipe for the first time. If a recipe is moisture sensitive, then it's useful to put a small rack in the pan, pour about a cup of water, place the food to be cooked in a bowl and place that on the rack. Super heated steam doesn't contribute moisture, so you won't need a lid (but may want to use one). Problem solved. If you want to cook something that tends to foam, be sure to use lots of oil or butter. There's a myth that one mustn't use oil. That's nonsense left over from the bad old pressure-fryer days when people used oil under pressure to cook in pans not designed for it. Feel free to use three tablespoons or more of oil or butter for bean/ lentils. Two tablespoons for a big bowl of porridge made of any of the usual grains (this is where the bowl on the rack really shines). In keeping time for new recipes, follow any pressure pan recipe that is similar. That will be close enough. Generally speaking, once you get above two potatoes, it's going to be faster than a microwave oven would be, so when cooking things which don't like overcooking, be sure to check early. Shock cooling is normal, only meats and canning produce are left to cool 'naturally'. This is one of the worst mistakes (next to the no oil nonsense) on many modern websites. Never fill the pan higher than the manufacturer says. I put a teaspoon of white vinegar in the water when using our magnesium-aluminium alloy (Model 40) pressure cookers and they never discolor. Wash with an SOS pad and DAWN. Never, ever, under any circumstances use Scotchbrite green or put in the dishwasher. |
Post# 984370 , Reply# 42   2/25/2018 at 23:17 (2,222 days old) by panthera (Rocky Mountains)   |   | |
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These (together with the 100/400 series pressure fryers) have such heavy bottoms and sides and such wonderfully even heat distribution that I often use one for a temperamental egg sauce. I think many women blew their whole discretionary budget on one of these back then and were overjoyed to discover that they really cooked even the most delicate foods perfectly when used as regular pans/skillets. |
Post# 984869 , Reply# 43   3/1/2018 at 18:42 (2,219 days old) by toploader55 (Massachusetts Sand Bar, Cape Cod)   |   | |
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Just had a session with a Brillo pad on the marvel 40. Just amazing how the allies and everything else was done way back when.
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Post# 984894 , Reply# 45   3/1/2018 at 21:54 (2,218 days old) by panthera (Rocky Mountains)   |   | |
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That looks great!
Mike, These were rather elaborate bi-metallic indicators. They released pressure the same way, but signaled cooking and canning pressure through that indicator. The pop up three ring system was much less expensive. Ironic that it's the current standard, just looks a bit different. So, not aftermarket. |