Do I need a pressure cooker.

Popperwell

I looked at that this morning funnily enough...:pArgos have two Prestige Pressure Cookers on offer at present 6 litre one worth £29.99 now £17.99 and a 4 litre one worth £19.99 now £17.99 so I am tempted as the 6 litre one is the same price as the 4 litre and being on my own it should be ok. Some people have been critical but mainly because they are cooking for a family.

Living_proof

I saw the Argos ones last night when I reserved my wind-up torch! I decided against them in the event, as I will probably use tomato based dishes quite a lot and they are better in stainless steel than aluminium apparently!

rubytwilight

Popperwell wrote: »

I looked at that this morning funnily enough...:pArgos have two Prestige Pressure Cookers on offer at present 6 litre one worth £29.99 now £17.99 and a 4 litre one worth £19.99 now £17.99 so I am tempted as the 6 litre one is the same price as the 4 litre and being on my own it should be ok. Some people have been critical but mainly because they are cooking for a family.

i bought the 6l size before christmas and am pleased with it. Have currently only used a few times but pleased so far, im not cooking for a family either . No problems with it coming to pressure unlike the last one i bought (which is now used as a saucepan!

Im not a meat eater and slow cooker food always tasted quite bland and samey , good for bigger families and organised people though. I think I'll get more used out of a pc, when I want to eat I want to eat soon!:rotfl:

Primrose

I'm embarrassed to admit that I actually have 3 pressure cookers. My original Skyline one was a wedding present 45 years ago (still in use) , and when spare parts started to become obsolete, I scoured car boot sales & bought another two identical models. So if the gasket fails, I now have replacements. It seems extravagant, but the surplus cookers only cost £2 each and I can't imagine why anybody would want to get rid of such a useful kitchen gadget!

dawnybabes

I got an Electric one for Xmas last year - I love - it browns then you load up and set it off !!

Popperwell

I've been looking at the electric ones too and wondering if I should. Think I may still have to consider the ordinary type...the electric ones are similar to a slow cooker? Sounds great though.:)

Lilyplonk

According to the instruction manuals of most pressure cookers, .................... you can brown meat off in the base of them first before putting in the remainder of the ingredients and the cooking liquid.

BAGGY

I have 2 pressure cookers too. One smaller one that will do enough spuds for a family of 4 and a larger one that I can do a stew/curry that will allow enough to freeze a portion x 4.
You MUST save on fuel alone as cooking a pan of pots only takes 10 mins and stew 30-40mins. Neck of lamb is a fave (boys and OH as I dont eat lamb) or broiler chicken. This is blasted for 30 mins on high and left to depressurise (unfizz) and eaten then.
I never use my SC anymore. Or breadmaker. I do, however have a rice cooker that gets regular outings.

Primrose

Just a warning to anybody who is new to using pressure cookers.

After the allotted cooking time, DO NOT be tempted to flick the lid on the pressure valve with a fork or similar object to allow the pressure to drop more quickly.

I did this the first time I used it. An almost nuclear blast of lentil soup sprayed out all over the walls & ceiling and we had to redecorate the kitchen as it dried everywhere like sandpaper !!:eek:

morganlefay

I too have two pressure cookers which I wouldn't be without - both Kuhn Rikon ones which I LOVE because they don't hiss and the hissing of my old Prestige one used to frighten me. But on Sunday I cooked a chuck for the first time for ages. It had onion, carrot garlic and celery in the base, a glass of red wine and some rosemary, and I added a bit of water. They said to truss it so I left its legs tied up having stuffed it with a whole cut up lemon and half an onion. I cooked it for the amount of time in the recipe and de pressurised it the fast way, and then let it stand for about five mins. Although it tasted delicious (I whizzed and then seived the juice which was really good but had been full of rosemary needles) the bits where the leg touched the breast were all pink still, so I had to cook it again the next day (we just ate outside bits) How long would you have cooked it for ? It weighed 1.75 kg ?