cowgirl8 Posted June 23, 2009 Author Share Posted June 23, 2009 I went to Giffords yesterday, they have stuff that still new from back in the 60's, messiest store i've ever seen. So packed full of junk, you could dig for years. Anywho, husband went to the back to get something repaired and i went to the front. I thought, i bet they have a pressure cooker somewhere in all that mess. They did but were aluminimumnanam....drats. Its still looking like i'll have to get mine online, what and where did you order CGA? Link to comment
CrabGrassAcres Posted June 23, 2009 Share Posted June 23, 2009 I ebay'ed it. Just search on pressure cooker stainless steel. Link to comment
cowgirl8 Posted July 9, 2009 Author Share Posted July 9, 2009 I got mine last night, UPS arrived very late. Paid about half what i paid for the aluminum one at walmart. I sniped it out from under 10 people on ebay, hehe. Its a Fagor brand, seems really well made. So today i'll cook beans..... Link to comment
CrabGrassAcres Posted July 9, 2009 Share Posted July 9, 2009 I've never used one of those, but they seem popular. You might want to find some extra seals and put them away. When you need a new one, it is nice to not have to run around trying to find one that fits. Happy cooking! Link to comment
cowgirl8 Posted July 9, 2009 Author Share Posted July 9, 2009 I've been reading the directions and they seem very confusing. On the recipes it has cooking time as, position 1 time 9'........what is 9' or one has time as 75'+9...........what? would that be 84 minutes? it the ' sign thats confusing me. Link to comment
CrabGrassAcres Posted July 9, 2009 Share Posted July 9, 2009 The ' sign means minutes. I don't know what position one means. I would assume that 75' + 9' probably means cook at one temp for 75min and either lower or increase the temp or let the food set for another 9min. Link to comment
cowgirl8 Posted July 9, 2009 Author Share Posted July 9, 2009 i went back to the directions and i believe it means pounds, PSI. On the low setting 1, if you go up to 8 PSI, the temp will be 215F. OK, but i dont have a gauge on mine, now i'm even further confused. That wouldnt make sense, 75 PSI would set it off like a rocket.... Link to comment
Violet Posted July 9, 2009 Share Posted July 9, 2009 I have never cooked anything that long in mine, not even a roast. My suggestion would be to buy Miss Vickies pressure cooker book. It is easy to follow and has great recipes, too. Link to comment
CrabGrassAcres Posted July 9, 2009 Share Posted July 9, 2009 Anyway you could scan the page and upload it? Link to comment
cowgirl8 Posted July 10, 2009 Author Share Posted July 10, 2009 ok, OH looked at the directions and found that i was reading directions in the recipe book that came with the cooker. The directions in it were for cookers with gauges. In the instruction book that came with it too, explains it only has one setting, high. Does this make sense to anyone here? Link to comment
cowgirl8 Posted July 10, 2009 Author Share Posted July 10, 2009 Ok, i understand it now. I just cooked some bean soup. Amazing at how fast it is, just 10 minutes. My only problem with it is i added too much liquid so its real soupy, but, the broth is very good, so soupy is not a bad thing here. I'm going to put that away for future meals, and get a roast out to thaw. I want to make some sort of pot roast for tonight. Link to comment
CrabGrassAcres Posted July 10, 2009 Share Posted July 10, 2009 Cool. If it has a jiggler, just use any pressure cooker recipe with it. Link to comment
cowgirl8 Posted July 10, 2009 Author Share Posted July 10, 2009 No jiggler either, i believe from what i read, you keep a constant sound of steam sound on the one i got. I know with my canner, to keep an even pressure, i lower the heat to 2 on my cooktop. Kind of seems this way for the pressure cooker too. My first attempt on beans worked great, i just didnt have enough beans for the amount of broth. So, i hope i didnt go wrong here, but i fished the beans out, leaving the juice, added unsoaked beans, and am now cooking it again for a longer time, due to the beans being unsoaked..... Link to comment
Violet Posted July 10, 2009 Share Posted July 10, 2009 Cowgirl, I don't soak my beans first and they are fine. Takes a bit longer, but not a big deal. For a roast, let the pressure fall naturally, don't release it or the meat will be tough. Mine also just lets steam out like that, it doesn't rattle on the cooker. The new ones do that. In the Miss Vickie book she teaches how to cook meals with a rack for the meat on top. A good one is salisbury steak. The potatoes cook in a broth for gravy and the meat sits on a steamer basket. That is just one of the sort of things you learn from the book. Link to comment
cowgirl8 Posted July 10, 2009 Author Share Posted July 10, 2009 It worked. I cooked them for 20 minutes and let them cool on their own. Well, i got busy and when it reached 20 minutes, i really needed to do something else so i removed it from the burner and let it set till i had time for it. It came out just fine. And yes, from dry bean to silky soup in 20 minutes is totally amazing. I wished the one i got came with a rack, but it didnt. I'm sure i can get one somewhere, i'll keep my eyes peeled for one. I want to try pull pork, but i have no pork right now. The kids plan to get one tonight for a party, so, maybe i can talk them out of a shoulder, as long as its not a big boar, they taste nasty. Link to comment
CrabGrassAcres Posted July 10, 2009 Share Posted July 10, 2009 They want a big boar, send 'em down here, I got one that tore up a pig trap and got out. Link to comment
cowgirl8 Posted July 10, 2009 Author Share Posted July 10, 2009 we can get one out our back door, front door, double gates, back 40, front 40. I rarely go out and not see one. I wished they tasted better because i would love to get free pork, but since they have reverted back to red meat, hams just dont look the same smoked. And, we got a hold of a really really musky boar once, the taste and smell has yet to leave my memory.... Link to comment
Violet Posted July 10, 2009 Share Posted July 10, 2009 I use one of those folding steamers you can buy in most stores. Works fine as a rack. It is stainless so I like them. They go into the dishwasher, too. Link to comment
CrabGrassAcres Posted July 11, 2009 Share Posted July 11, 2009 I've never eaten wild pig. Makes good dog/cat food though. I still need to get my pigs to the butcher but can't find anybody to take them and I don't have a livestock trailer. Link to comment
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