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Subject:      Re: Pressure cookers
From:         owl@visi.net (owl)
Date:         1997/12/06
Newsgroups:   rec.food.cooking 

Here's are some recent posts with info that answered 
several pressure cooker questions for me.

"Thanks" to Eleanor, the original poster.

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From: eleanor creighton <anastasia@ns.sympatico.ca>
Subject: How To Use Your Pressure Cooker
Date: 27 Oct 1997
Message-ID: <633jg3$cm3$1@mack.rt66.com>


Use more if you choose, but never less water than called for when
adapting your own recipes.  Always add 1 cup or more liquid to roasts
after browning and cover cooker at once called for in any recipe.

Liquids other than water constitute part of liquid necessary and
should be deducted from total liquid called for in any recipe.

When you choose to use rack always add 1/4 cup more liquid than
called for.

Always reduce heat when regulator (or control) begins to jiggle or
rock.  It should move 1 to 4 times to produce desired finished
product. Use low or medium setting on electric range to maintain this
pressure, or simmer on gas range.

During the course of steaming if you notice a sight leakage
around air vent or pipe, this is natural. But if this persists,
examine automatic air vent to see if food has collected there or is
some part of cooker needs to be tightened.

Leakage between cover and body suggest sealing ring or gasket is
not in place or needs to be replaced.

Realize that all cooking times specified can only be approximate.
Conditions of ingredients use, size of fresh produce varies, pressure
of home gas or electricity varies and certain other uncontrollable
variations. So know your own cooker and range condition.

When adapting your own recipes for dishes that are to be cooked in
a mold or casserole covered with double fold of heavy foil be sure to
increase cooking time.   To secure foil, crimp edges tightly to seal.
As and added precaution, tie with string.

Two methods of reducing pressure instantly may be used-cooling
cooker under COLD running water or setting cooker in pan of cold
water. The first method is faster.

When reducing pressure by placing cooker under cold running
water take care not to let water get into cooker through steam vent.

When you want to cook 2 or more vegetables at the same time, it
is not necessary to place in separate containers as flavors will not
mingle. 12. Don't use high heat to bring up pressure when cooking,
cereals, pastas, rice, dried vegetables or other foods that are apt
to froth while cooking. Always add 1 tablespoon oil to counteract
froth, and bring pressure up slowly.

When you want to drain liquid from cooked food remove gasket from
cover, and let liquid drain through "apertures."

Never substitute oil for required amount of liquid in any recipe.

Always consult manufacturer's handbook for specific information
about your particular cooker.

Adapted from: Pressure Cooking by Nitty Gritty Productions. Brought to you
and yours via Nancy O'Brion and her Meal-Master.

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From: eleanor creighton <anastasia@ns.sympatico.ca>
Subject: Pressure Cooker Canning
Date: 27 Oct 1997 19:45:19 -0700
Message-ID: <633jjv$cv3$1@mack.rt66.com>


ASPARAGUS - Wash carefully and cut into lengths to fit container.
Place in pan with boiling water over tough portions only. Cover
closely and cook 3 to 4 minutes. Pack hot into jars stem end down,
add salt and fill with cooking liquid Partially seal jars. Process at
once.

BEANS (String)  Wash, remove ends and cut into even lengths. Cover
with boiling water and cook 3 to 4 minutes. Pack hot into jars, add
salt and cooking water. Partially seal jars and process at once.

BEANS (Lima) - Use only the small green beans for canning, the large
white ones should be dried. Wash thoroughly, shell, cook in water 5
minutes. Pour into jars, add salt and partially seal jars. Process at
once.

BEETS - Use only very small beets for canning. Wash thoroughly, cut off
tops, leaving about an inch of stem. Cook in boiling water about 5
minutes, remove skins and pack into jars. Add salt, fill with boiling
water and partially seal. Process.

CARROTS - Wash carrots and either scrape skins off or cook in boiling
water until skins will slip off. Pack into jars. Add salt and fill
with boiling water. Partially seal. Process at once.

CORN (Whole Kernel) - Simmer ears of corn in water 4 to 5 minutes.
Cut from cob but do not scrape cob. Weigh corn and add 1/2 the weight
in water. Add 1 teaspoon salt and 2 teaspoons sugar for each quart.
Mix well and heat to boiling. Pack at once into jars, partially seal.
Process immediately.

CORN - (Cream Style) - Remove corn, uncooked, from cob by cutting
through grains and pressing out with the back of a knife. Add water,
salt and sugar and process as above.

GREENS - Remove stems and any imperfect leaves. Wash thoroughly. Add
water and simmer until leaves are wilted. Drain, saving liquid. Pack
into jars, loosen in center with a knife. Add salt and boiling cooking
water. Partially seal. Process.

PEAS - Use only very tender young peas for canning. Shell, discarding
any imperfect peas. Wash and cook in boiling water 5 minutes. Pack
into jars. Add salt and boiling cooking water, partially seal. Process
at once.

ADAPTED FROM: Culinary Arts Institute Encyclopedia Cookbook, 1945
 by  Kathryn Cone.

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From: eleanor creighton <anastasia@ns.sympatico.ca>
Subject: Adapting Recipes for the Pressure Cooker
Date: 27 Oct 1997
Message-ID: <633jg8$cmi$1@mack.rt66.com>

Range-top recipes can be adapted for pressure cooker if most of the
ingredients are put into the cooker at the start.  Because the
success of cooking under pressure relies on the correct amount of
liquid you need and the approximate cooking time.

IF YOUR RECIPE CALLS: Soup stock, tomatoes, juice, etc, this should be
considered as a substitute for an equal amount of water.  HOWEVER, do
not use milk because it has a tendency to boil over and scorch.

DO NOT PREPARE: Applesauce, rhubarb, cranberries, pearl barley, split
peas or pea soup in the pressure cooker. ( I do cook barley, split
peas or peas if they are mixed with OTHER FOODS).

SOUPS: Your pressure cooker will cook soups in a matter of minutes
instead of hours.  DO NOT FILL pan more then 3/4 full of liquid. Cook
the soup stock from bones and meat first; reduce pressure; then add
other ingredients. (I use all my leftovers meats IF there is any
left). Add the ingredients, (vegetables, noodles, etc.) as desired
and finish cooking. (IF I use leftover meats, I omit the first part
and cook the all ingredients at the same time).  After soup is cooked
may be skimmed off and add more water may be added, especially if
soup stock is very rich.

USE MOLDS IN DESSERT PREPARATION:  Preparation of steamed puddings and
custards requires the use of molds.  The individual custard cups are
standard size.  For large puddings and bread recipes, a one-quart
mold or bowl may be used.  Suitable bowls may  purchased from
pressure cooker dealer.  Copper-tone molds can be used in the
pressure cooker. Aluminum foil makes an excellent cover for any mold.
In addition to using them for desserts, you will find molds very
handy for warming leftover such as creamed combinations, casserole
foods, etc., which usually present a problem because they tend to
stick to saucepans when reheated. (Cookbook is before the days of
microwave;-). Just place the mold of food on the rack in the pressure
cooker over 1 cup water, set the control of 15 pounds and when it
jiggles, remove from heat and let pressure drop normally.

HINT: One teaspoon of vinegar or 1/2 teaspoon cream of tarter put in
the water in the pressure cooker when steaming is done helps to
prevent water stains.  (Didn't know that either.)

HINT: Cooking oil tends to keep foods that foam at safe level during
cooking such as dried vegetables (beans is what we're talking about
here) that tends foam, forth and sputter.  By adding oil it keeps
foam as safe and desirable level. (I didn't know that about using
oil, never have used it. INTERESTING!).  When cooking dried
vegetables do not fill cooker over one-half full!!!

FROZEN VEGETABLES:  Frozen vegetables should not be thawed before
pressure cooking.  The only exception to this rule is corn on the cob
which must be completely defrosted.  Bread the block of frozen
vegetables apart into smaller pieces to assure uniform cooking this
is easily done with the hands except for spinach which must be cut
into about 1" pieces. One-half water is sufficient for cooking any
quantity of frozen vegetable because the cooking time is so very
short. Time for cooking carefully so that vegetables will not be
overcooked and reduce pressure instantly.

FRUITS:  Fresh fruits cook very quickly.  Apricots, cherries,
peaches, and plums are brought to pressure to 0 pressure, then reduce
pressure normally. Pears are cooked 2 minutes, then reduce normally.
Pineapple takes 6 minutes then reduce normally.  Sugar to taste
should be added to the fruit AFTER it is cooked--about 1 cup per
quart of cherries or plums; 1/2 cup per 2 lbs of apricot, peaches or
pears.

USE HIGHER PRESSURE AT HIGH ALTITUDE:  At altitudes of 2,000 feet or
higher, use 10 lbs. pressure if chart or recipe indicates 5 lbs; use
15 lbs. if 10 is shown and increase cooking time slightly if 15 lbs.
is called for.  This applies to canning as well as cooking.

NUTRITION FACTS: Cooking under pressure generally requires less fat
the other cooking methods.  Also pressure-cooked foods are so
flavorful they require LESS salt.

STEAMER: Pressure cooker as a steamer is idea because the heat is
constant. Generally, STEAMED BREADS AND PUDDINGS REQUIRE A STEAMING
PERIOD FOR LEAVENING ACTION BEFORE PLACING THE PRESSURE REGULATOR ON
THE VENT for about 5 minutes such as bread puddings.  Any type of
mold (metal, glass, earthenware and tin cans, etc.) which will fit
loosely into the pressure cooker may be used.  In the event a mold
without a cover is used (this type is recommended), waxed paper,
parchment paper, or aluminum foil should be tied or fastened over the
top of the container.

Shared by: Nancy O'Brion, May/96.

*                       *                       *

From: eleanor creighton <anastasia@ns.sympatico.ca>
Subject: Adapting Favorite Recipes To Pressure Cooking
Date: 27 Oct 1997
Message-ID: <633jip$cs1$1@mack.rt66.com>

Once you have become a skilled in the use of your pressure cooker,
you will want to adapt some of your own favorite recipes to pressure
cooking. Spending a few minutes in converting a pet recipe will pay
dividends in time saved as you use the recipe over and over.  Recipes
for soups, poultry, seafood, vegetables and many combination foods
can easily be adapted to pressure cooking.  Here are the three
important things to determine and check.

1. AMOUNT OF LIQUID: Use comparable recipes in this book as your guide. In
general, when
preparing soups and braised meats, the amount of water can be reduced
form the traditional recipe because it allows for water evaporation
during the long cooking. Therefore, vegetables and mixtures including
vegetables may need only small amounts of water. At least 1/2 cup
water is always add to the cooker for the production of steam.

2. COOKING TIME. The length of time that a food should pressure cooked
is usually 1/3 (one-third) of the cooking time given in your recipe.
Do not start counting time until 15 lb pressure has been reached and
you lowered heat for cooking.

3. METHOD OF COOLING THE COOKER.
Whether you should cool the cooker immediately or let pressure drop
of its own accord depends on the type of food being prepared. Again,
checking a similar recipe in this book is helpful. In general, large
solid pieces of meat, like roasts, should continue to cook while
pressure drops by itself. For other foods, the cooker can be cooled
right away and food served immediately.  Use the rack is another
thing to decide upon in adapting personal recipes to the pressure
cooker. When you want to blending of flavors during cooking, place
food in the cooking liquid (water, broth, beer, etc.). When you wish
to cook foods such as roasts out of the liquid, place them on rack,
above the liquid. Some cooks like a crisper exterior on their meats
then is usually produced by the pressure cooker. For a crisp outside,
just broil meat a minute or two after removing from the cooker. In a
high altitude areas, cooking time should be increased 5% for every
1000 feet about the first 2000 feet.