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Lagostina Pressure Cooker

post #1 of 3
Thread Starter 

I purchased a new,and very expensive,Lagostina pressure cooker about 2 months ago.My problem is that nothing cooks,to the desired tenderness,for me or my husband!! When I make a beef stew,it doesn't matter how small the beef and veggies are cut,either! The beef never gets & veggies are never tender with the exception of the potatoes. I've tried both settings for psi and,it would seem,neither make a difference.I've been married & cooking for almost 44 years...I've been using pressure cookers for 30 years and loved the Presto cookers which,by the way,never failed to "do" what I expected,in as little time as necessary.This new Lagostina is taking as long as 45 minutes to an hour just to get the meat tender enough to chew and the veggies have been in it as long as a half hour and are never tender! What am I doing wrong? Am I supposed to be using the 8.7 or the 13 psi? The ribs I've cooked in it have turned out just "Ok" but still not as tender as when I was using my old Presto cookers.

Please...any advice would be most appreciated...Thank you.confused.gif

post #2 of 3

These newer cookers don't cook at the 15 and 10 PSI of yesteryear. These are from the European Metric market and so have those settings at 4 and 6 kilos. So you should expect it to take longer to hit the same level of doneness as your older Presto.

 

Fagor Duo still hits 10 and 15 PSI, I think most of the Prestos do as well.

post #3 of 3
Thread Starter 

Thanks phatch....not much "good news" for me,though...I've had this pressure cooker for a few months and have used it so can't return it.frown.gif

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