Amy re: pressure cookers

[Guest guest]

I've also been a little intimidated by them. What style or brand do

you recommend, I've heard good things about them and now I'm curious

and would like to try using one.

Thanks for any help you might have.

Zena

 

 

 

, " Amy " <sandpiperhiker

wrote:

>

> I LOVE my pressure cooker and use it almost daily. The newer models

> (Fagor, Kuhn Rikon are good brands) have three safety valves, and no

> " jiggler " /weight on top. They are very safe - I've had mine 6 or 7

> years and in all that absolutely no problems. I cook beans to

> perfection in it all the time, but I do prefer to cook my rice in a

> regular cast iron lidded pan; it seems a little sticky to me in the

> pressure cooker (and besides, I'm usually cooking the beans in

> tehre,and I don't have two).

[Guest guest]

> I've also been a little intimidated by them. What style or brand do

> you recommend, I've heard good things about them and now I'm curious

> and would like to try using one.

> Thanks for any help you might have.

 

 

Hi, Zena! Mine is a Fagor multicooker, and Kuhn Rikon is also

supposed to be really good. I have a stainless steel one, which I

prefer over the aluminum ones, but I will say the aluminum ones are

significantly cheaper if the health controversies concerning aluminum

aren't a concern for you. Places like cooking.com, chefscatalog.com,

amazon.com, sometimes overstock.com if they have it, will have good

deals; just watch for the sales! They are worth it!!

[Guest guest]

I remember Mama using one way back in the 40s. I have one since the 60s.

Mine is a Presto. It has a removable gauge. I still use it all the time. It's

great to cook cracked wheat in it too. I'd like to get a new one; they have

so many great built in safeguards. Incidentally my Mama, as well as myself,

never ever had one blow up and splatter food all over the kitchen. I also have

a huge one for canning and preserving. But I don't do much canning anymore.

 

Joanie

 

 

 

[Guest guest]

In a message dated 3/28/2006 5:34:05 AM Pacific Standard Time,

grow514 writes:

 

cook cracked wheat in it too.

 

 

Is this the same as groats? AmyF

 

 

 

[Guest guest]

No, cracked wheat is just wheat that has been coarsely ground.

 

~~~~~

 

Here's the definition of groats:

 

Groats are the hulled and crushed grains of various cereals, such as oats,

wheat or buckwheat. Groats are nutritious, but hard to chew. They should be

soaked and cooked for a long time. Roasted buckwheat groats are known as kasha;

they are used as a main ingredient in a popular staple meal of the same name in

Eastern Europe and Eurasia.

en.wikipedia.org/wiki/Groats

 

 

 

 

 

[Guest guest]

> I remember Mama using one way back in the 40s. I have one since the

> 60s. Mine is a Presto. It has a removable gauge. I still use it all

> the time. It's great to cook cracked wheat in it too. I'd like to

> get a new one; they have so many great built in safeguards.

> Incidentally my Mama, as well as myself, never ever had one blow up

> and splatter food all over the kitchen. I also have a huge one for

> canning and preserving. But I don't do much canning anymore.

 

 

My twin sister has one for canning, and I think she used it once.

*lol* She's a very busy gal and starts lots of projects that she

doesn't really have time for!