More Pressure Cooker Questions
I've pretty much decided that Fagor is the most bang for the buck for my first pressure cooker, but I'm confused by all the choices. Two big questions:
What is the advantage of having a second pressure setting? If you have one with two settings, how often do you use the lower one?
How useful is a 4 quart pot? I cook for two, but I think for most pressure cooked dishes I'd be planning on leftovers. I like the idea of the multi pot sets (with a 4 and either 6 or 8 quart pot) but with the 2/3 rule wonder how often the smaller pot would be large enough. Is the 4 quart large enough to, say, cook a pound of dry beans?
Thanks for your help!
I have a 5 litre Kuhn Rikon pot and it's converted me to pressure cookery - hopfully your Fagor will do the same for you.
Anyway, the KR has 10lb and 15lb pressure settings. I use the 10lb setting for vegetables primarily - steam veggies by bringing pressure to the 10lb mark and cooling as quickly as possible by running the rim under the cold tap. It's also useful for cooking some kinds of fruit for jams etc.
For steamed puddings, I'll steam them normally for about 20mins to get them to rise before finishing off the cooking at 10lbs - otherwise the pressure is too much to get them to rise.
Size wise, the 5 litre pot is great for us (that's around the 4-quart mark, if my conversion is correct). I *think* you could do a pound of beans - the most beans I tend to cook at once is about 250g chickpeas. This works out at around 2 can's worth of cooked chickpeas, which gives me one can to use instantly and another for the freezer. I'm limited more by freezer space than I am by pressure cooker space, although I think a pound of beans would be the limit for my 5 litre cooker. For pulses (and other foaming foods) I think the max. recommended fill is a half full.
I add a teaspoon of oil to my cooking liquids with beans to stop them foaming so much.
I have a WMF perfect pressure cooker for about 4 years. It has a pressure gauge with colored rings and the colored rings indicate the pressure levels. So far I have only used the top ring.
I have "Pressure cooking for dummies" and its indicates that a 6 quart size is the most common size made and the one the author used the most since it accommodated recipes of 4-8 servings. I like my 6 qt cause its big enough to hold an entire cut chicken.