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New Pressure Cooker & Frustration

post #1 of 11
Thread Starter 

I recently picked this up at Costco for $40!  Learning and using a PC is something I have long wanted to do.

But---

The enclosed instructions are worthless and after wasting a lot of time viewing nonsense videos I'm frustrated. Web site are all over the map as far as ratios and times. This is supposed to be simple…right?

 

This thing is pretty big (8 qt.) so I think a potential problem is not have enough mass in the pot…probably can not do small portions.

 

I am asking for suggestions or links for help or more better :talk: personal experience and use instruction. 

 

The pop-up bulb should be up the whole time--- right?

How much water/ salt/ How long to cook???

 

Garbonzos I seem to have mastered but last night I attempted pinto beans.  [2 cup beans + 7 cups water] After soaking and 20+ minutes of pressure they were not done and probably too much water.  Also had trouble with Adzuki beans.

 

AppleMark

AppleMark

post #2 of 11

Check out some of Lorna Sass's cookbooks on pressure cooking on Amazon. I bought her Cooking under Pressure book when I got my pressure cooker. It was helpful to get things going. 

post #3 of 11

When I cook beans, if they aren't soaked I do 2:1 ratio of water to beans.

 

Salt, use salt as you normally would.

 

Full pressure will shorten the cooking time, if the indicator is only half, you are only cooking at half pressure which will lengthen the cooking time.

 

There is a big difference to me when cooking if you let the pressure naturally dissipate vs forcing it. When I cook beans, I always let it naturally dissipate and same with any braised meat that I do. If I do a stock, it doesn't really matter to me. 

post #4 of 11

1. It doesnt matter how little produce you cook in your PC.

 

2. What is crucial is the amount of liquid which is needed to generate steam which then presses. At the same time, think about energy consumption[Is it worth it to use it], if youre bothered.

 

3. Dont overload either....

 

4. Experiment with times, Ive found the chicken stock to be done after 25 minutes and this works best for the flavour I want to achieve.

 

5. I dont cook my beans in the pressure cooker. Usually they are a part of a stew so I would just cook them in the sauce.

post #5 of 11
Thread Starter 
Quote:
Originally Posted by bieniek View Post
 

 

2. What is crucial is the amount of liquid which is needed to generate steam which then presses. At the same time, think about energy consumption[Is it worth it to use it], if youre bothered.

 

​not sure what u mean here…energy?  A concern I have is keeping the heat (energy) just low enough to keep the "button" up but not too much heat.  If too much heat then steam will vent and possibly too much liquid will escape and things will get to dry. (?)

 

5. I dont cook my beans in the pressure cooker. Usually they are a part of a stew so I would just cook them in the sauce.

 

If one is going to prepare say dried black beans they take a long long time. I have soaked them for 24 hours then cooked them for 8+ hours and they were still not done.  Cooking beans is the primary reason I got a pressure cooker.

 

Thanks for the input… this seems to be a slow topic.:roll:

post #6 of 11
Thread Starter 

So… last night I prepared Black eyed peas.  I go to WWW. and again the recommended times are all over the map!

 

DIY-

I soaked 2 cups BI Peas for two hours, drained, added 5 cups water and cooked in PC for 20 minutes + cool down.  They were over done and watery but satisfactory to eat and use… less water less time.

 

Learning by trial & error.

 

I joined the Hip Pressure Cooking forum but it seems pretty dead.

post #7 of 11

Beans don't cook in 20 minutes generally. More like 45-60 depending on the bean type and its age.

 

The pressure indicator will take some time to pop up. Generally about the time the pot comes to the boil. There should be a steady release of steam once you hit pressure or your system will over-pressurize. Once your system starts venting, that's when you're at full pressure. Reduce the heat to hold a steady release of steam for your system. This is when you start timing. 

 

Times vary by the pressure your system will hit and maintain. It looks like you've got a European one that hits 8 and 12 pounds on low/high respectively. The ones meant for the US market usually hit 10 and 15 pounds on low/high. These will cook faster than the european ones. 

 

http://missvickie.com/ is a good pressure cooking site. 

Palace of the Brine -- "I hear the droning in the shrine of the sea monkeys." Saltair
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Palace of the Brine -- "I hear the droning in the shrine of the sea monkeys." Saltair
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post #8 of 11
Thread Starter 
Quote:
Originally Posted by phatch View Post
 

Beans don't cook in 20 minutes generally. More like 45-60 depending on the bean type and its age.

 

The pressure indicator will take some time to pop up. Generally about the time the pot comes to the boil. There should be a steady release of steam once you hit pressure or your system will over-pressurize. Once your system starts venting, that's when you're at full pressure. Reduce the heat to hold a steady release of steam for your system. This is when you start timing. 

 

Times vary by the pressure your system will hit and maintain. It looks like you've got a European one that hits 8 and 12 pounds on low/high respectively. The ones meant for the US market usually hit 10 and 15 pounds on low/high. These will cook faster than the european ones. 

 

http://missvickie.com/ is a good pressure cooking site. 

Thanks

Its french made!.  And as the reviews say the enclosed manual is humorous at best but no help.

Soaked garbonzos seem to be happy at 20 minutes and black-eyed peas were over done at 20 minutes. The Pintos needed more then 20.

post #9 of 11
Thread Starter 

The missvikki site looks promising.

I just find it odd that something so simple is turning out (for me) to be a DIY journey.  There was a site that said to cook Black-eyed Peas for 35 minutes!

post #10 of 11
Thread Starter 

this site is a bit different…can't find the edit feature…..it puts me back to top of page so-

 

Anyway in the "manual" I found the working psi even though it shows a low and a high setting.  I assume to listed pressure is for high.

 

Its 80Kpa ~ 12 psi.

post #11 of 11

I meant, maybe its not worth using PC sometimes. I use it when I can win something, like lower power bill or shorter time. That being said, I would maybe even cook my beans in the SV, simply because you have soooooooooooo much more control over the process.

Some other advantages too.

 

You written that youre affraid if the pot isnt too big.

The answer is: as long as you keep enough liquid to generate steam, and not evaporate and burn the whole bottom of the pot, youre good. Does that make sense?

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