Woman's Leg Severed By Flying Pressure Cooker

posts from hell said:
pressure cookers are good for what?
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They are especially good for making thick, hearty soups, especially anything with meat. The high pressure (caused by steam) makes for very speedy cooking, so meat comes out very tender yet not falling apart mushy.
Vegetables come out really nice, "al dente" again, not at all mushy.

You can also do roasts, including roast beef or roast chicken. Also beans and lentils and things of that nature. You can pressure-steam canning jars, if you're so inclined, though I've never done that.

I've got a whole cookbook of pressure-cooker recipes; there are lots of things you can do. Advantage is that it's quick, food comes out with a nice texture, and because you are cooking on the stove rather than roasting in the oven, it takes less energy.

The energy savings are small, I'm sure. I like it most for the convenience and for how food comes out.

[ame]http://www.amazon.com/New-Pressure-Cooker-Cookbook/dp/0809241862[/ame]

Pressure-cooker cookbooks, if you really want more info.
 
Beach girl said:
They are especially good for making thick, hearty soups, especially anything with meat. The high pressure (caused by steam) makes for very speedy cooking, so meat comes out very tender yet not falling apart mushy.
Vegetables come out really nice, "al dente" again, not at all mushy.

You can also do roasts, including roast beef or roast chicken. Also beans and lentils and things of that nature. You can pressure-steam canning jars, if you're so inclined, though I've never done that.

I've got a whole cookbook of pressure-cooker recipes; there are lots of things you can do. Advantage is that it's quick, food comes out with a nice texture, and because you are cooking on the stove rather than roasting in the oven, it takes less energy.

The energy savings are small, I'm sure. I like it most for the convenience and for how food comes out.

Amazon.com: The New Pressure Cooker Cookbook (9780809241866): Pat Dailey: Books

Pressure-cooker cookbooks, if you really want more info.
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The same can be said for crock pots. Or a plain old fashioned pan on a stove on low heat.

I say plan ahead. Then you don't need to do things the "quick way."
 
I spent a year with no working stove or oven. That year was a year for 3 crock pots, 1 electric roaster, 1 electric skillet and 3 BBQ grills. I baked 4 birthday cakes on the grill. One grill was for meat, one for vegetable and the final for fruit or cakes. Pies were also good. Keep the cake and pies covered with foil and you don't get the grill taste and we use charcoal and not gas grills. It was a year of experimentation and sometimes frustrations (think snow and thick ice with BBQ grills and 2 small children).
 
KristinaB said:
I spent a year with no working stove or oven. That year was a year for 3 crock pots, 1 electric roaster, 1 electric skillet and 3 BBQ grills. I baked 4 birthday cakes on the grill. One grill was for meat, one for vegetable and the final for fruit or cakes. Pies were also good. Keep the cake and pies covered with foil and you don't get the grill taste and we use charcoal and not gas grills. It was a year of experimentation and sometimes frustrations (think snow and thick ice with BBQ grills and 2 small children).
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I love a natural survivor! Talk about problem solving! You go, girl!
 
jillio said:
I love a natural survivor! Talk about problem solving! You go, girl!
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Nothing quite like good vanilla bean ice cream or a butter pecan ice cream with fire grilled peach halves with grill lines. UMMMM!!!!!:D
 
jillio said:
The same can be said for crock pots. Or a plain old fashioned pan on a stove on low heat.

I say plan ahead. Then you don't need to do things the "quick way."
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Why use energy from the stove for 3 hours or a crock-pot all day long when you can accomplish the same thing in 30 minutes? The quick method seems easier to me and is likely easier on the electric or gas bill as well.

I do plan ahead. I plan to make dinner in 30 minutes. :lol:
 
Beach girl said:
Why use energy from the stove for 3 hours or a crock-pot all day long when you can accomplish the same thing in 30 minutes? The quick method seems easier to me and is likely easier on the electric or gas bill as well.

I do plan ahead. I plan to make dinner in 30 minutes. :lol:
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In the scheme of things, it probably doesn't matter if one person uses a crock pot for hours or pressure cooker for 30 minutes. It is all the same when it's on the table.

Each to their own. :cool2:
 
In large part, but also the texture. Crock-pots are great for things like shredded pork or chicken, where long, slow, moist cooking is really advantageous, and the barbecue sauce (if you're using that) really has the time to work into the meat.

Pressure-cookers are good for roasts where you brown the meat first, then cover and bring to pressure. It will be tender but not falling-apart. Same for stews, soups, etc. Veggies maintain their shape and texture better.

Different tools for different effects, basically.
 
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