- winechick Nov 27, 2004 02:35 AM
In true Chowhound fashion, my husband's anniversary gift request was for a 10 qt pressure cooker. I have to say, I was impressed with his first effort, Asian glazed spareribs, which were delicious and falling off the bone in 15 minutes. Does anyone have experience using a pressure cooker, and any tips or recipes you would like to share? He's like a kid with a shiny new bike, and I'm anxious to take advantage of his enthusiasm. Thanks!
I have used a pressure cooker for years.........sparingly, but it makes good stews, etc. The best and most amazing thing it does is to make perfect risotto! Any pressure cooking cook book (I have one called 'Cooking Under Pressure') should have good risotto recipes, then once you get the hang of it, you can make your own unique flavored risotto.......takes just 6 minutes@
I'm considering buying either a Fagor or Kuhn Rikon. I borrowed my friend's old Lagostina to see if it's worth my time. The manual recommends changing the safety valve every two years. I know my friend has had her Lagostina for several years and has not yet replaced the safety valve.
Does either the Fagor or Kuhn Rikon require changing the safety valve, or any other parts every so year(s)?
I'm basing my purchase on durability and the one that needs the least frequency of replacement parts. Ease of use is very important, too.
I'm not interested in any other pc as I've narrowed it down to either the Fagor or Kuhn Rikon.
I bought the fagor last year and I love it. I use it 2 o3 times weekly. Sometimes more. Great for quick stocks, soups, makes an awesome risotto,
I have not replaced anything. The manual says that the gasket may need replacing after a while, but I keep it well oiled and so far so good. Check out the web sites associated with those home shopping channels.I got a fagor set, an 8 quart and a 4 quart for $ 69. I have seen the 8 quart alone for more than that retail.
I use my pressure cooker to cook dried beans, lentils and chickpeas. It cuts the time down to minutes instead of hours so making a batch of hummus or refritos can be done without hours of preparation. Indian recipes for dals usually include pressure cooking directions because they use pressure cookers far more than we do. I turned out a batch of masala dal in minutes yesterday.
My mother used her pressure cooker for cooking tough meats like tongue, stewing lamb or pigs feet. Like me, patience was not her strong point so anything that reduced the time spent doing something was a big plus.
My Mom used one a lot when I was a kid. I was think of getting one of the new ones, like Emeril uses- for some reason, that model doesn't seem as scary as my Mom's. I inhereted hers after she passed last year, but it is old(40-50 yrs.) and looks so much like a land mine that I'm afraid it might blow my kitchen up.
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