Pressure cooker recipes / questions

lemontart

LadyDee wrote: »

I'm just about to purchase a PC, and trying to choose between a 4.5 litre and a 2.7 litre, as I'm only usually cooking for one (vegetarian) and it'll be mainly used for soup although I will use it too for cooking vegetables.

Can somebody tell me what actual volume of soup I'd be able to cook in each one? I'd like to be able to make enough at one time for 3 or 4 days.

Also, how do you cook vegetables that take different cooking times?

freeze any extra cooked, that is what I do as most of week cooking for one and great to have something home cooked in freezer for another day.

loads veggie recipes for pc here http://www.pressurecooker.com.au/recipes/vegetarian

LadyDee

lemontart wrote: »

freeze any extra cooked, that is what I do as most of week cooking for one and great to have something home cooked in freezer for another day.

loads veggie recipes for pc here http://www.pressurecooker.com.au/recipes/vegetarian

Thank you for the link. That will be very useful once I get going!

What I need to know is can I make 2 litres of soup in the 2.7 PC, can I make 4 litres of soup in the 4.5 PC? Or is there a formula, i.e. half the stated the volume in actual liquid?

Lilyplonk

When making soups in a pressure cooker, it's usually recommended NOT to overfill the pan - well, at least, that's the instructions that came with mine.

To be on the safe side - I NEVER fill mine more than half-full.

Liquid will 'bubble up' inside the pan when under pressure - too much will cause the vent to become blocked.

Try this link - scroll down to the bottom of the page. Things like 'Pea Soup' would bubble up so much, that I'd definitely not do 2/3rds full.

LadyDee

Lilyplonk wrote: »

When making soups in a pressure cooker, it's usually recommended NOT to overfill the pan - well, at least, that's the instructions that came with mine.

To be on the safe side - I NEVER fill mine more than half-full.

Liquid will 'bubble up' inside the pan when under pressure - too much will cause the vent to become blocked.

Try this link - scroll down to the bottom of the page. Things like 'Pea Soup' would bubble up so much, that I'd definitely not do 2/3rds full.

Thank you, that's very helpful. I'll see if I can find the appropriate instruction manuals for the two models before I finally make up my mind. The smaller one is a Morphy Richards SS 2.7 lt and the larger is a Tower SS 4.5 lt.

If anybody has either of these perhaps they could give me some additional advice?

Lilyplonk

You're very welcome .

I think a lot DOES depend on the make and instructions of your own particular model - I'm still using one that's the same make/model that my grandmother had 50yrs ago :eek:. She taught me to cook with her's, so I'm pretty confident with that type.

Nonetheless, there are the same basic rules that apply with ALL types/makes of pressure cookers - it's just a case of getting used to those and 'bearing them in mind' when experimenting with your own recipes/ideas .

Good Luck - home-made soups in the pressure cooker have to be one of the best things you can make regarding nutrition, economy and fuel-saving :j.

LadyDee

Lilyplonk wrote: »

You're very welcome .

I think a lot DOES depend on the make and instructions of your own particular model - I'm still using one that's the same make/model that my grandmother had 50yrs ago :eek:. She taught me to cook with her's, so I'm pretty confident with that type.

Nonetheless, there are the same basic rules that apply with ALL types/makes of pressure cookers - it's just a case of getting used to those and 'bearing them in mind' when experimenting with your own recipes/ideas .

Good Luck - home-made soups in the pressure cooker have to be one of the best things you can make regarding nutrition, economy and fuel-saving :j.

I cant find manuals for either of the two I'm considering.

So, if you make soup in your 6 litre model, would you put 3 litres of chopped veggies with (I'm guessing here) half of that again (1 1/2 litres) of stock? Would that be about right? How much soup would that produce after it's cooked down?

Lilyplonk

I'd probably half-fill with veggies - and ***lentils/barley/pulses if liked - and then barely cover with stock/water, bring to pressure and cook for allotted time. ***you'd need more water for pulses etc to absorb, so can use less veg at this stage.

Reduce pressure - under a cold tap if that's your preferred way of doing it - double-check the veggies and stock for seasoning. Add whatever is needed. When it's cooled down, I'd get the 'whizzie-stick/hand-blender' and whack away at it until it's the consistency that I'm looking for. Some people prefer to leave quite a few biggish chunks of veg to make it look more hearty.

Just keep experimenting - but make notes as you go along - until you 'get exactly what you're after'. It's necessary to make notes at the time - so easy to forget what works and what doesn't .

LadyDee

Lilyplonk wrote: »

I'd probably half-fill with veggies - and ***lentils/barley/pulses if liked - and then barely cover with stock/water, bring to pressure and cook for allotted time. ***you'd need more water for pulses etc to absorb, so can use less veg at this stage.

Reduce pressure - under a cold tap if that's your preferred way of doing it - double-check the veggies and stock for seasoning. Add whatever is needed. When it's cooled down, I'd get the 'whizzie-stick/hand-blender' and whack away at it until it's the consistency that I'm looking for. Some people prefer to leave quite a few biggish chunks of veg to make it look more hearty.

Just keep experimenting - but make notes as you go along - until you 'get exactly what you're after'. It's necessary to make notes at the time - so easy to forget what works and what doesn't .

Thank you so much. I so agree with you about making notes - I've been guilty of thinking I can rely on memory in other situations - not good when you're getting on a bit:(

I've made up my mind to buy the larger one, just in case I want to be a little more adventurous.

I've just got a hand blender with a soup head attachment, together with lots of Pour 'n Store bags, so I'll be all set for filling up the freezer. Better not make too much to start with though - in case it's horrible!

LadyDee

ease someone tell me I haven't just made the worst purchase of my life!

I prepared all my veg last night in anticipation of the arrival of my PC - it came as promised,

After the required washing and reading of the so-called instruction manual I put all the ingredients in the pan with 1 litre of stock made with hot water.

Set to Pressure No.2, turned up the gas and waited, and waited, and waited. When the PC is at pressure a steady stream of steam should accompany the rising of the pressure valve which squeaks when it does this.

After waiting 15 mins with steam billowing out of the thing, and not a squeak to be heard, nor a valve rising, I 'phoned Tower. Their response? It takes 30 to 40 Minutes to come up to pressure!!!! I can't believe this - 30 to 40 mins of gas on full, after 30 to 40 minutes there won't be any liquid left to steam!

Anybody else here got a Tower who can help me please. This is the one I have http://www.amazon.co.uk/Litre-Stainless-Pressure-Cooker-Tower/dp/B00NB2HED0/ref=sr_1_fkmr3_1?ie=UTF8&qid=1411732865&sr=8-1-fkmr3&keywords=tefal+4.5+pressure+cooker

Kristy_T

Stello wrote: »

I;ve heard aluminium effects the nervous system badly but don't know why

As far as I know Redmond using special non-sticky bowl coating made in Japan. I believe it's safe and doesn't affect on ur health, etc. What else I can say...I'm using the multicooker more than 6 months and it looks like a new. Bowl's cover is ready resistant.