pressure cooker User preferences?

[Guest guest]

In a message dated 10/4/2006 8:04:35 AM Pacific Standard Time,

otherbox2001 writes:

 

 

> 15 minutes for done squash??! And quickquick beans??! I HAVE to have

> one! lol Seriously, I have a 2 hour commute now which cuts into my

> cooking time (do you think hubby will buy that?)

>

> What makes / models are good? Reliable, safe, long-lasting & not too

> outrageously expensive?

>

 

I love my stainless steel /Revere ware one. It has a nice locking lid and it

will depressurize quickly with cold water and has a permanently affixed

pressure gauge.

 

When I had an away from home job I could walk in and put on a pot of beans

for soup, set the table, grab a shower and put on my " evening wear " and the

beans would be done to perfection. It took about 45 minutes.

 

I have to admit I have about ten pressure cookers -- from small cookers up to

large canners. If I had to get rid of all the rest of my pots and pans and

have only pressure cookers I would be willing to do that. But for my general

use I prefer the stainless steel one. My mom taught me to safely use a

pressure cooker when I was ten and I have been using one for the past 48 years.

I

even have the one I learned on. All my daughters-in-law are afraid of pressure

cookers because of the horror stories of beans on the ceilings and nasty burns

that can occur if you take the pressure gauge off the vent with the pressure

still up. The pressure inside can be quite dangerous but ever so useful.

Just remember it uses the same principle as the steam engine.

 

Pressure cook safely.

 

Lisa Marie

 

 

 

[Guest guest]

15 minutes for done squash??! And quickquick beans??! I HAVE to have

one! lol Seriously, I have a 2 hour commute now which cuts into my

cooking time (do you think hubby will buy that?)

 

What makes / models are good? Reliable, safe, long-lasting & not too

outrageously expensive?

 

Thanks & Peace,

Diane

 

 

, " Marilyn Daub " <mcdaub

wrote:

>

> I just peel, take out the seeds, and chop it into chunks. It

depends on

> what I am making, but if I am going to mash it, I would put it in

the cooker

> and put water or broth in about 1/2 way up the squash. If I want it

soft, I

> would pressure cook at 5 pounds for about 15 minutes and release the

steam.

> Then you can mash and make a pie or vegetable. You can add onions or

> anything else you want with it if you are making a vegetable.

>

> Marilyn Daub

> mcdaub

> Vanceburg, KY

> My Cats Knead Me!!