Guest guest Posted February 4, 2004 Report Share Posted February 4, 2004 I used to sell these things a year ago when I worked retail...I'm going to tell you it is best to let the pot itself cool down before you attempt to open it or put cold water on something already hot. Letting it cool down first allows the pressure inside the pot to subside therefore making it safer to open....Although I myself have never used a pressure cooker my co worker who is considerably older than me and had used one several times in the course of his life stressed this...so I'm passing it on to you.... Angela well, yesterday i went out and got a fagor stovetop pressure cooker set; it comes with a 4-qt and an 8-qt pot, plus a glass lid so that you can use either pot as a regular stock pot as well. this pot got really high ratings in the research that i did, and i was told that stovetop pressure cookers are better than electric ones. the price of the whole thing was $100, plus i have a 20%-off coupon, so not a bad deal at all. i was reading the directions yesterday, and i know that using these things is supposed to be really simple, but it looks kind of daunting! first of all, there are three steam-release methods, and they say that for veggies the best method is to run it under cold water. i have to admit that i'm a klutz, and i'm really worried about burning myself on a heavy steel pot in transit from the stove to the sink. also, the monastery cookbook calls for " 15 lbs of pressure " ; i don't know how to gauge that on this pot. can you control the amount of pressure in it? anyone want to alleviate my concerns? or should i box this one back and continue my search for a decent electric one? ack!! melody Quote Link to comment Share on other sites More sharing options...
Guest guest Posted February 5, 2004 Report Share Posted February 5, 2004 Hi. I have used a stovetop one for years and love it. I always use the natural pressure release method when cooking beans and the quick method for anything else (best way to control cooking times). As far as the 15lbs of pressure goes, just assume the device generates that much pressure. If you find that you have overcooked it, cut back the time the next time. The only cooker I've seen with weights attached was a large, commercial type. All the others are somewhat standardized. -Scott In a message dated 2/5/2004 2:18:19 PM Eastern Standard Time, nadiana1 writes: well, yesterday i went out and got a fagor stovetop pressure cooker set; it comes with a 4-qt and an 8-qt pot, plus a glass lid so that you can use either pot as a regular stock pot as well. this pot got really high ratings in the research that i did, and i was told that stovetop pressure cookers are better than electric ones. the price of the whole thing was $100, plus i have a 20%-off coupon, so not a bad deal at all. i was reading the directions yesterday, and i know that using these things is supposed to be really simple, but it looks kind of daunting! first of all, there are three steam-release methods, and they say that for veggies the best method is to run it under cold water. i have to admit that i'm a klutz, and i'm really worried about burning myself on a heavy steel pot in transit from the stove to the sink. also, the monastery cookbook calls for " 15 lbs of pressure " ; i don't know how to gauge that on this pot. can you control the amount of pressure in it? anyone want to alleviate my concerns? or should i box this one back and continue my search for a decent electric one? ack!! melody http://www.melodysmusic.net Quote Link to comment Share on other sites More sharing options...
Guest guest Posted February 5, 2004 Report Share Posted February 5, 2004 I think 15 lbs of pressure is " high " at least according to my Fagor's manual. The one I have, Splendid, has just the one setting, 15/high. As far as which steam release method to use, I think it depends on the recipe. The two I've cooked so far have called for quick release and natural release (just taking it off the heat) for 10 minutes than release the remaining pressure. I share your apprehension at carrying a big heavy hot thing over to the sink. It seems like you might be able to get the same results by using the quick release. I haven't tested that theory yet though. Just make sure you're not standing in the release jet of steam! My pot shoots the steam out at about 11 o'clock, if you think of the handle as being at 6 o'clock. Laura On Feb 5, 2004, at 12:29 PM, nadiana1 wrote: > well, yesterday i went out and got a fagor stovetop pressure cooker > set; it > comes with a 4-qt and an 8-qt pot, plus a glass lid so that you can > use either > pot as a regular stock pot as well. this pot got really high ratings > in the > research that i did, and i was told that stovetop pressure cookers are > better > than electric ones. the price of the whole thing was $100, plus i > have a > 20%-off coupon, so not a bad deal at all. > > i was reading the directions yesterday, and i know that using these > things is > supposed to be really simple, but it looks kind of daunting! first > of all, > there are three steam-release methods, and they say that for veggies > the best > method is to run it under cold water. i have to admit that i'm a > klutz, and > i'm really worried about burning myself on a heavy steel pot in > transit from > the stove to the sink. also, the monastery cookbook calls for " 15 > lbs of > pressure " ; i don't know how to gauge that on this pot. can you > control the > amount of pressure in it? > > anyone want to alleviate my concerns? or should i box this one back > and > continue my search for a decent electric one? > > ack!! > > melody > > http://www.melodysmusic.net > > > Quote Link to comment Share on other sites More sharing options...
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