Looking for the pressure cooker advice.
I am thinking about buying a pressure cooker, after seeing Emeril turn out delicious looking oxtails in like 30min or so. Anyone have good/bad experience with any recent models out there ? The price range is huge, from $50 to $250, so I am reluctant to shell out big bucks on something that may not be worthwhile having.
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6 Comments:
Pressure cookers were always in use in my family growing up, and I use my pressure-canner as one when I have to cook a lot of food fast, like artichokes, for example. I had a smaller one I used frequently, but after the "plug" no longer stayed in it, and after it becoming harder to find replacement seals, I stopped using it. I used it really a lot during the first Big American Energy Crisis back in the '70's, but sorta lost my groove about looking really closely at all our energy consumption - and a pressure cooker sure does save energy becaue it cooks quickly.
dksbook at 1:37PM on 03/08/07
I bought this model on a recommendation from a friend, who has 2.
Kuhn Rikon 5 Quart Duromatic Top Model Pressure Cooker
It has a new special lid that allows you to release pressure and it works great. By the way, go to http://www.thehandyhouse.com/ for a great deal from a really nice woman, Ruthy, who will include a free cookbook.
Cindy at 1:47PM on 03/08/07
A good quality pressure cooker, made to today's safety standards, is safe, fast & energy efficient. Gone are the days where you feared decapitation or the food came out burned. Today's pressure cookers are easy to use and pretty much foolproof if you follow the optimum cooking formula for each food...that formula is the AMOUNT OF PRESSURE + COOKING TIME.
I was a culinary specialist for 5 years, and I always recommended the FAGOR Brand of pressure cookers in either 6, 8 or 10 qt. sizes. FAGOR utilizes 3 different safety mechanisms:
1. A dial pressure control valve (as opposed to the old fashioned weights which rattle) which doesn't clog or cause the vessel to over pressurize.
2. A lid that Locks once the vessel is pressurized, so you cannot accidentally open it while under pressure.
3. A weak spot for the gasket to blow through, which points away from the operator. If for some reason the valve clogged & you pressurized the vessel to the point of blowing (which would require negligence) before the metal or lid gave out, the seam is designed to blow safely.
While a lot of pressure cookers have similar designs, I have found the FAGOR is reliable. I use mine all the time for cooking roasts, making sauces, stews, cooking dried beans & even canning pint jars. After 5 years of frequent use, I am still using the original seal ring. The parts, stainless steel pieces and the valve have all held up.
Do not buy a manttra brand as they are very low quality, and you'll be replacing the rings frequently. Other designs utilizing weights will clog far more easily.
Kuhn Rikon also has some very good models, but are not as good a value as FAGOR....and the best MODEL is the DUO:
http://www.fagoramerica.com/fagor/duo.htm
You can find the brand at most places, e.g. I did a quick search and found it at Target, which has the 8 qt for 109.00:
http://tinyurl.com/23azj4
e-mail me at food@2qrs.com if you have any follow up questions.
2qrs at 2:16PM on 03/08/07
i use mine all the time. great for stock. but it leaches the flavor out of food, and it is rare that combined foods -- ie stew -- have the same cooking time. that being said, i make a mean tagine in mine, based loosely upon the recipe in cook's illustrated. (they have a number of pressure cooker recipes).
remember, as with all cookware, buy the very best you can afford.
Dish at 2:17PM on 03/08/07
I would second the recommendation for Kuhn Rikon. (I do tend to swear generally by Swiss Quality.) I have a 20+ year old one I recently inherited. Except for the printed timing instructions on the lid having rubbed off a bit, and replacing the rubber gasket, it still works flawlessly. I keep meaning to write up a love of pressure cookers post one day...I'll around to it eventually.
Besides for meat, a pressure cooker is fantastic for the vegetarian or mostly-veg eater, since it handles legumes and grains so well and so fast. Beans are cooked in 30 minutes, quinoa in 5, etc. Fantastic.
maki at 2:53AM on 03/09/07
Thank you all for your input. Both Fagor & Kuhn Rikon look like good choices. I like that Fagor has a glass lid so you can check on what's happening inside without popping the lid. And I also do like the quality of the Swiss-made product. I just recently discovered the Swiss Diamond cookware, and am so impressed by it, that I am replacing all my pans by it (albeit slowly since it is pricey stuff).
Mr. K at 9:18AM on 03/09/07