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Pressure Cooker & Electric Stove

I have been teaching pressure cooking for 15 years and have cooked on all kinds of heat. The electric stove works just fine, I don't use a flame tamer but the tip about using 2 burners can help if you think that you need it. I only use one and go from 9 to 1 on my stove top.

The pressure cooker works with all kinds of heat and is a fantastic way to cook. I can't encourage you enough to get one and use if often.

VeggieQueen at 6:35PM on 12/17/11

From Talk

Pressure Cooking

I have numerous pressure cookers and just completed writing a vegetarian pressure cooking cookbook due out later this year.

I prefer the stove top models to the electric as I cook a lot of vegetables and I have much more control with the stove top models - as in cooking broccoli in just 1 minute and doing a quick release.

If you are more into "set it and forget it", then the electric is just fine. But most of them only cook at 10 to 11 pounds per square inch versus top psi for stove top of 15. It will take longer but won't likely matter to you in the long run.

I use Fagor, among other brands, and it's highly rated. A little less of the Euro styling, except for the Futuro, and less heft than the Fissler, B/R/K, Magefesa and other imported models. They all do the same job, sometimes just a bit differently.

I think that everyone needs a pressure cooker for personal and planetary health.

VeggieQueen at 2:39PM on 02/04/11

From Serious Eats

A List of Food Bloggers Using Twitter

The Veggie Queen
Twitter: theveggiequeen
URL: Veggie Queen Adventures
Twitters about: Plant-foods, farmer's markets, adventures, farming, pressure cooking. Registered Dietitian includes recipes, vegetarian, vegan, vegetables and nutrition-info as related to deliciously fresh food

VeggieQueen at 12:44AM on 08/28/09

From Serious Eats

Cook the Book: The Essence of Chocolate

The first time I had Chocolate Decadence at a small restaurant in Santa Monica named Les Anges. It was our local hang out at the time. Ate it too many times to count.

VeggieQueen at 1:24PM on 02/11/09

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From Talk

Pressure Cooker & Electric Stove

I have been teaching pressure cooking for 15 years and have cooked on all kinds of heat. The electric stove works just fine, I don't use a flame tamer but the tip about using 2 burners can help if you think that you need it. I only use one and go from 9 to 1 on my stove top.

The pressure cooker works with all kinds of heat and is a fantastic way to cook. I can't encourage you enough to get one and use if often.

VeggieQueen at 6:35PM on 12/17/11

From Talk

Pressure Cooking

I have numerous pressure cookers and just completed writing a vegetarian pressure cooking cookbook due out later this year.

I prefer the stove top models to the electric as I cook a lot of vegetables and I have much more control with the stove top models - as in cooking broccoli in just 1 minute and doing a quick release.

If you are more into "set it and forget it", then the electric is just fine. But most of them only cook at 10 to 11 pounds per square inch versus top psi for stove top of 15. It will take longer but won't likely matter to you in the long run.

I use Fagor, among other brands, and it's highly rated. A little less of the Euro styling, except for the Futuro, and less heft than the Fissler, B/R/K, Magefesa and other imported models. They all do the same job, sometimes just a bit differently.

I think that everyone needs a pressure cooker for personal and planetary health.

VeggieQueen at 2:39PM on 02/04/11

From Serious Eats

A List of Food Bloggers Using Twitter

The Veggie Queen
Twitter: theveggiequeen
URL: Veggie Queen Adventures
Twitters about: Plant-foods, farmer's markets, adventures, farming, pressure cooking. Registered Dietitian includes recipes, vegetarian, vegan, vegetables and nutrition-info as related to deliciously fresh food

VeggieQueen at 12:44AM on 08/28/09

From Serious Eats

Cook the Book: The Essence of Chocolate

The first time I had Chocolate Decadence at a small restaurant in Santa Monica named Les Anges. It was our local hang out at the time. Ate it too many times to count.

VeggieQueen at 1:24PM on 02/11/09

From Talk

pressure-cooker-phobic

Oh, and if you really want one that's a no-brainer, you can get an electric one versus the stove top model but they are generally smaller, have a nonstick interior (which is questionable for me, especially with the high heat), and aren't as easy to control in terms of quick release. But some people swear by them. I hear that the Cuisinart is very good but I haven't tried it yet.

VeggieQueen at 2:15PM on 12/11/08

From Talk

pressure-cooker-phobic

The initial comment about the new, modern spring-valve pressure cookers not blowing up is indeed correct. They cannot and will not blow up, and won't open until there's no pressure in them. You can watch a short clip of how to use one on my website http://www.pressurecookingonline.com and on some You Tube videos.
I also recommend Fagor as they tend to be the most affordable and do the same thing as the others. They are often available for less than $100. If you cook for at least a couple of people, I recommend a 6- or 8-quart model.
Using a pressure cooker is safe and quiet and turns out delicious tasting food.

VeggieQueen at 2:12PM on 12/11/08

From Serious Eats

Cook the Book: 'How to Cook Everything, Revised Tenth Anniversary Edition'

How to cook more vegetables in so many different ways.

VeggieQueen at 9:13PM on 12/10/08

From Talk

What can I do with a pressure cooker?

The url for my pressure cooking site is http://www.pressurecookingonline.com and my blog is at http://www.pressurecooking.blogspot.com.

It's also easy to adapt soup, stew and chili recipes for the pressure cooker.

VeggieQueen at 8:57PM on 12/10/08

From Talk

What can I do with a pressure cooker?

I teach pressure cooking and use my pressure cooker almost everyday. No fear need be part of the equation. They are quiet and very safe.

The modern spring-valve pressure cooker does not need to be run under water to release the pressure. There is a pressure release valve for cooking quick-cooking foods such as vegetables. With beans or stew, you often want to wait until the pressure comes down naturally, as it continues cooking.

Some of most requested recipes are lentil soup, and other soups, and risotto, which cooks in 7 minutes, without stirring, and mashed potatoes in 4 minutes at pressure.

Great kitchen tool. You can see mine in action on You Tube or on my pressure cooking website. Not sure if I can post a URL and don't want to get into trouble here. But I am an expert.

VeggieQueen at 5:32PM on 12/10/08

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About VeggieQueen

Website: http://www.theveggiequeen.com

Location: Northern CA

About: I am a cooking teacher, freelance writer, speaker, consultant and Registered Dietitian who promotes vegetables and other plant-foods as part of a delicious way to eat. One of my favorite ways to cook is with the pressure cooker.

Favorite foods: Wild mushrooms, heirloom beans, ripe tomatoes, super sweet strawberries, Spring-time peas, specialty garlic, arugula, beets, dark chocolate

Last bite on earth: Vegetable curry with ingredients freshly picked from my garden or anyone else's but it must have fresh peas and potatoes.