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- #21
Just don't overfill the cooker, otherwise it won't come up to pressure.
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Pressure Cookers, anyone use them?
- Thread starter natalie_ca
- Start Date
I want one so much! My uncle (sadly, no longer with us, but not from a pressure cooker accident) made the best fried chicken I've ever tasted in a pressure cooker. But I've heard you are not supposed to fry chicken in one and I am afraid of blowing something up.
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They do make pressure fryers for home use. There aren't very many of them, I know there is one made by Fagor, and they are expensive. I think they run three to four hundred dollars and probably can only be ordered, I doubt they can be found in stores. KFC uses pressure frying and most of the ones available are for commercial use.
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- #24
I wouldn't pressure fry in a pressure cooker. It produces a great deal of steam. Steam = water, and water and hot oil is not a good mix. Not to mention oil gets hotter then steam, and it can melt the gasket of a home pressure cooker.
http://missvickie.com/howto/fry/frying.html
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I bet you could cook chicken in the pressure cooker for a while to make it super tender, then bread and fry. Though I wonder what that would do to the skin.... Yum. I love good fried chicken! I've always wanted to try out using a pressure cooker.
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- #26
My mum bought me a pressure cooker when I got married - 1970. Goodness knows how she got it to me. Hand luggage or in the hold. Obviously it has been retired. I used to move the weight thing to let out some steam. I have a new one but haven't used it yet. To be honest I forgot about it till now. Wouldn't it be better to bake the chicken after a time in the PC? I wonder if more oil would be soaked up.
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- #28
This pressure cooker has become my favourite appliance! Yes, even over my KitchenAid, and I didn't think that anything could top that!
Since I bought it I have only turned my oven on once or twice, and used my stove top pretty much for boiling water.
So far I've made:
Mediterranean chicken
BBQ Ribs
Beef Stew (2 times)
Split pea and ham soup
Oxtail with rice and beans
And I'm sure I've forgotten things! lol
Tonight I used it to cook 2 bone-in chicken breasts with some baby potatoes. Dinner for tonight and left overs for tomorrow's dinner. I browned the chicken breast in the cooker, put in the rack, put the chicken on the rack with the potatoes, added 1 cup of water to the pot and some minced garlic. I put about 1/4 teaspoon of salt on the chicken and potatoes and cooked for 25 minutes. The chicken was so juicy, and the potatoes were so moist I didn't have to put anything on them. Typically I slather them in butter/margarine or cottage cheese. The pressure nicely infused the little bit of salt that I used and the garlic. I did remove the skin before eating the chicken. All that steam makes is soggy and gross, and I didn't feel like putting the oven on to crisp it up.
And the best part is that it's one (nonstick) pot cleanup.
Later this week I might make butter chicken, depends on whether I can get to the grocery story to look for a whole chicken. They were sold out yesterday when I went because it's Thanksgiving weekend here.
Since I bought it I have only turned my oven on once or twice, and used my stove top pretty much for boiling water.
So far I've made:
Mediterranean chicken
BBQ Ribs
Beef Stew (2 times)
Split pea and ham soup
Oxtail with rice and beans
And I'm sure I've forgotten things! lol
Tonight I used it to cook 2 bone-in chicken breasts with some baby potatoes. Dinner for tonight and left overs for tomorrow's dinner. I browned the chicken breast in the cooker, put in the rack, put the chicken on the rack with the potatoes, added 1 cup of water to the pot and some minced garlic. I put about 1/4 teaspoon of salt on the chicken and potatoes and cooked for 25 minutes. The chicken was so juicy, and the potatoes were so moist I didn't have to put anything on them. Typically I slather them in butter/margarine or cottage cheese. The pressure nicely infused the little bit of salt that I used and the garlic. I did remove the skin before eating the chicken. All that steam makes is soggy and gross, and I didn't feel like putting the oven on to crisp it up.
And the best part is that it's one (nonstick) pot cleanup.
Later this week I might make butter chicken, depends on whether I can get to the grocery story to look for a whole chicken. They were sold out yesterday when I went because it's Thanksgiving weekend here.
- Thread Starter Thread Starter
- #30
I put the garlic into the water at the bottom of the pot. The chicken and potatoes were on the rack.
The recipe I plan on using came with the pressure cooker, so I haven't tried it yet.
- Thread Starter Thread Starter
- #32
I will.
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I can't remember when I didn't have a pressure cooker. I use it all the time, especially for stew beef. But I cook lots of vegetables in it.
The best thing is it really tenderizes meat.
The best thing is it really tenderizes meat.
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- #35
It sure does! Ham is usually pretty tender, but when I made the pea soup, the ham was like butter and almost melted in my mouth.
And the chicken breasts I did with the potatoes were so moist and juicy. I'll never spend extra money again on boneless skinless chicken breasts. I'll be buying the bone-in kind and cooking them in the pressure cooker.
I was going to make beef stew tonight, but I didn't get home from class early enough. And while it doesn't take long to cook, chopping does, and so does letting it cool so that I can put it into the fridge. So I'll make it tomorrow.
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- #36
Still loving my pressure cooker! With the exception of that awful chili, everything has turned out so nice. My favourite thing to make is beef stew. The veggies are chunky so they're easy to cut up, and the ingredient list is short. Very easy to do after work and only takes 45 minutes from start to finish including chopping and assembly.
I had to call the Cuizen company today. I sent an email a couple weeks ago about the latch on my lid having become very sticky at the unlock side.When I first got it, the latch slid easily from lock to unlock. But in the last 3 or so weeks, it's become very hard to move the latch all the way into unlock, or to get it out of unlock. Once it is at the 1/2 way point between unlock and lock, it moves nice and smooth and easy again.
They're sending me a new lid. I can still use the cooker as it is, but I have arthritis in my hands and it just hurts too much, so my pressure cooking is on hold until the new lid arrives.
I had to call the Cuizen company today. I sent an email a couple weeks ago about the latch on my lid having become very sticky at the unlock side.When I first got it, the latch slid easily from lock to unlock. But in the last 3 or so weeks, it's become very hard to move the latch all the way into unlock, or to get it out of unlock. Once it is at the 1/2 way point between unlock and lock, it moves nice and smooth and easy again.
They're sending me a new lid. I can still use the cooker as it is, but I have arthritis in my hands and it just hurts too much, so my pressure cooking is on hold until the new lid arrives.
I haven't used mine now in a couple of weeks. I have a small ham in the freezer that I want to use up. And then make split pea soup with the leftover ham. I use both dried split peas and dried whole peas in my soup and whole dried peas are starting to get hard to find around here. I decided that the next time I find some, I'm going to buy about five pounds or so, so that I have them on hand. Dried peas and beans last forever and I always try to keep them on hand.
Anyway, I want to try to make the split pea soup in the pressure cooker. And while I'm at it, I want to try ham and bean soup, too, in the PC. I've never tried dried peas or beans in the PC yet and I want to see how difficult it is. I've done rice in the PC and I've made rice pudding in the PC, too. And mac and cheese....Rick loves mac and cheese in the PC. Right before I serve it, I put the PC on "Brown" to get just a hint of crust on the bottom of the mac and cheese. I like a wee bit of crust on mine.
The PC makes a fantastic chicken stock, too, and in about an hour! We had a roast chicken on Monday night for dinner and I put the carcass in the freezer and will cook it down next weekend to make stock for Thanksgiving gravy; I'm going to do it in the PC....so much easier than in the oven or on top of the stove.
The soups will be a weekend experiment for me. And then we'll have more soup in the freezer for busy nights.
Anyway, I want to try to make the split pea soup in the pressure cooker. And while I'm at it, I want to try ham and bean soup, too, in the PC. I've never tried dried peas or beans in the PC yet and I want to see how difficult it is. I've done rice in the PC and I've made rice pudding in the PC, too. And mac and cheese....Rick loves mac and cheese in the PC. Right before I serve it, I put the PC on "Brown" to get just a hint of crust on the bottom of the mac and cheese. I like a wee bit of crust on mine.
The PC makes a fantastic chicken stock, too, and in about an hour! We had a roast chicken on Monday night for dinner and I put the carcass in the freezer and will cook it down next weekend to make stock for Thanksgiving gravy; I'm going to do it in the PC....so much easier than in the oven or on top of the stove.
The soups will be a weekend experiment for me. And then we'll have more soup in the freezer for busy nights.
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I would get rid of my microwave before I would my pressure cooker. I use it two or three times a week and it really cooks, unlike a microwave. All I do with it is warm stuff.:lol3:
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- #39
http://allrecipes.com/Recipe/Sausage-Kale-and-White-Bean-Soup/Detail.aspx?evt19=1
You have to give that recipe a try! Sausage, Kale and White Bean Soup! OMG! It was the best soup I've ever had in my whole life.
You have to give that recipe a try! Sausage, Kale and White Bean Soup! OMG! It was the best soup I've ever had in my whole life.
Have you tried the butter chicken yet!
