We were just clearing out our kitchen and stared at this brand new, unused pressure cooker we got for our wedding over 10 years ago! We've never felt the need
When I cook yellow lentils at home, the valve of the pressure cooker seems to clog up. How do I prevent this? By clog up, I mean that the pressure cooker sits
I usually cook Chicken curry in pressure-cooker so that it gets done fast. I usually get advice for expert cooks that its better to cook it in a pan on low heat
I've been looking into getting a pressure cooker since it works on the premise of increasing the boiling temp of water thereby cooking things more quickly. Oper
I was reading about frying in On Food And Cooking this weekend and it mentions that frying works so much better than oven cooking because oil has a far higher s
I'm shopping for a pressure cooker. Could anyone advise me on what size of pressure cooker is sufficient for cooking a pound of beans? I don't want to buy one t
Every time I try to cook beef in my pressure cooker it gets dry and inedible. Today I tried with 2 x 450 g (2 x 1 lb) beef, with .5 l (2 cups) water and 25 min
I am trying to replicate a recipe that my father-in-law performed once at home… well, not much of a recipe, rather a cooking style, as you'll see. The i
I have never owned a pressure cooker, nor been in a kitchen which has one. But they have been a topic around the site and the blog lately, so I got curious. Whe
Well, unfortunately the present my mom got me last Christmas turned out to be a pressure cooker and not a pressure canner. I've read that it is unsafe to can
I know that I need to cook beef for 15 minutes per pound (500 g) in the pressure cooker for well done. So one 4 pound (2 Kg) roast would cook for one hour. But
I was watching S13E16 of Good Eats and to cook his chicken for "chicken and dumplings", he places an old hen (instead of a rooster) in the pressure cooker at th
Will the temperature become too high and will the popcorn burn? Can anything bad happen? Edit: Picture tells the tale. On the left, 5 minutes under pressure.
I wanted to make and can, my Grandma's tomato soup. However I don't have a pressure canner. I made the soup in a 15 PSI pressure cooker and then poured it into
I've read that because of the higher temperature specially vegetables lose more nutrients in a pressure cooker as opposed to a normal cooking method. Is this tr
I have a glass top stove and just purchased an All American pressure cooker/canner. It's very heavy and will hold 7 quarts or 19 pints. If I use a diffuser will
I dehydrate my own pressure cooked chicken for camping trips where I add them soups and stews. I cook the chicken in a pressure cooker (rather than baking it or
Say I'm braising a pork shoulder. As i understand it, the point is to maintain a temperature that will melt collagen, while staying below a temperature that wou
I have an aluminum (not stainless steel) 5 qt pressure cooker that I bought fairly cheaply at a kitchen ware outlet store. It seems the traditional pressure coo
Can someone please explain why pressure cookers are recommended for recipes that normally require low heat (about 180F). Normal recipes for braises, beans, sto