Pressure cooker quick question..

Willowpop

Hi folks, I know there's a few pressure cooker threads and I've been looking on them, but can't find the answer to my question.

Lidl are selling a pressure cooker very soon for £29.99 which seems awfully reasonable.

I've been looking for a way to cook gammon joints quicker than boiling on the hob as that takes AGES and uses a lot of gas. I'm trying to work out how much fuel it will save me.

Can anyone out there tell me how long a 1kg joint would take in a pressure cooker please?
Also, if I want to cook spuds for mashing, how long would they take please?

Thanks in advance.

Anne_Marie_2

I'd say around 30 mins for a 1kg ham joint in pressure cooker.

Sorry, no idea about potatoes for mashing, never done that.

Willowpop

Thanks AnneMarie, that alone is quite a difference in cooking time.

MummyRivett

Can someone explain pressure cookers please, I am not sure what they are and how you use them. I just remember stories my Nan would tell of them exploding.

Willowpop

I don't think the new ones explode like the old ones could do..they are much safer. Basically they are a pan that cooks really quickly on the hob.
I'm persuaded just by the difference in time of cooking the gammon joint.
I've had a google again and it would seem that potatoes for mashing would take about 5 or 6 mins, which is a big difference from 20 minutes of boiling.

I'm persuaded and getting one once they arrive in the shop this week.

Going to have a look in my library for a cook book too for some recipe inspiration.

BrassicWoman

I gave mine away as it was too annoying cleaning starch out of the valve They are really safe now though! And it did cook stuff quick - especially pulses.

Willowpop

I have another question…are the pans difficult to clean (ie does stuff tend to stick in the aluminium ones), or am I best to get a dishwasher safe one?

rosie383

I got one recently and love it!
As for spuds, I steam them in the wee basket bit at the top. Literally 5 mins and they are so fluffy. Better than boiling.

Willowpop

Rosie, do you find the pan easy to clean as a 'new user'? I don't know whether to get an aluminium one or a steel, dishwasher safe one. There's quite a big price difference, but it's something I'll probably use daily so slightly concerned about the cleaning issue.

Shrike

They're great for cooking ham and other joints of meat. One caveat is that becouse they are so quick, and the stock doesn't boil down, the results can be missing that lovely 'long cooked' stew taste. But I find it ideal for dishes where the taste comes from spices like currys. I also steamed a suet roll in just 15 mins.
The one I've got cautions against cooking beans as they can foam up - though I'm fairly sure adding oil stops this - not actually tried it yet.
One last point - yes the main cooking time is greatly shortened, but you still need to bring it to steam and let it cool enough after to open it up (dunking in cold water can speed this). So usually 10-15 minutes on top of the stated 'cook time'.

JulieM

Can I add my bit please? The cheaper ones are usually aluminium, they don't last as long as the stainless steel ones but they are lighter in weight. This may be something you need to consider as even a half full pressure cooker can be quite heavy.