Comments on: Why Use A Pressure Cooker?

By: Barbara Schieving

Barbara Schieving — Tue, 05 Mar 2013 14:26:17 +0000

In reply to RLHwang.

Sounds like a great gift to me. Laura recently did a post and she said to reduce the liquid by a gazillion percent 🙂 http://www.hippressurecooking.com/2013/02/pressure-cooker-mistakes.html I generally use about 1 1/2 cups of liquids. Less if what I’m cooking is going to release a lot of liquid too, some high fat meats, etc.

Thanks for the comment. Do you have a favorite recipe?

By: RLHwang

RLHwang — Tue, 05 Mar 2013 14:18:28 +0000

Thank you for sharing! Someone introduced me to the wonderful world of pressure cooking about 2 years ago and I have been addicted ever since. I had been a crusader about bringing pressure cooker back to the modern kitchen. Very unromantically, for my mom’s 60’s birthday I got her a pressure cooker (the kind of daughter I am!!).

I DO struggle with the amount of liquid to use when converting regular recipe to pressure cooker. Any pointer would be greatly appreciated.

Thank you 🙂

By: Brenda @ Meal Planning Magic

Brenda @ Meal Planning Magic — Sat, 09 Feb 2013 19:56:23 +0000

In reply to Barbara Schieving. Great--thanks so much!

By: Barbara Schieving

Barbara Schieving — Sat, 09 Feb 2013 12:07:32 +0000

In reply to Brenda @ Meal Planning Magic.

Thanks Brenda! Here’s a link to another infographic you can share with your MIL. http://www.americastestkitchenfeed.com/gadgets-and-gear/2013/02/i-love-my-pressure-cooker-because-its-designed-for-a-modern-kitchen-infographic/ It’s from America’s Test Kitchen and shows all the safety features of the modern pressure cooker.

By: Brenda @ Meal Planning Magic

Brenda @ Meal Planning Magic — Thu, 07 Feb 2013 18:28:37 +0000

Great info.! I was just talking with my MIL this weekend about pressure cookers and she said no way would she use one b/c she said they will explode. I was trying to tell her that they are much safer now. I’m trying to figure out a way that I can dedicate some storage space for a new one for me! 🙂

By: Lea Ann (Cooking On The Ranch)

Lea Ann (Cooking On The Ranch) — Mon, 04 Feb 2013 14:27:18 +0000

In reply to Barbara Schieving. They were definitely overdone. I followed recipe directions for the time. And actually here in Denver, our high altitude causes cooking times to be longer. So it sounds like the recipe is a bit off. I promise I won't get discouraged. Maybe I'll search You Tube and see if someone does a T-fal demo.

By: Laura @ hip pressure cooking

Laura @ hip pressure cooking — Mon, 04 Feb 2013 09:24:43 +0000

Thanks for sharing, Barbara!!

Ciao,

By: Barbara Schieving

Barbara Schieving — Sun, 03 Feb 2013 22:53:51 +0000

In reply to Lea Ann (Cooking On The Ranch).

Hi Lea Ann – don’t be discouraged. Boneless, skinless chicken breasts can be a little tricky. Do you think they were overdone, or underdone? If they weren’t tender enough, just put the lid back on and pressure cook for a few more minutes. Once your food is hot, it will come back to pressure very quickly.

If you think they were overdone, next time try using boneless, skinless chicken thighs. They have a little more fat, so they cook up more tender in the pressure cooker.

The more you use your pressure cooker, the more you’ll love it. My bow tie pasta recipe is a super easy recipe I think you’ll like. https://www.pressurecookingtoday.com/2012/12/pressure-cooker-bow-tie-pasta/

By: Lea Ann (Cooking On The Ranch)

Lea Ann (Cooking On The Ranch) — Sun, 03 Feb 2013 22:37:42 +0000

Thanks for sharing this. I have finally used my stove top T-fal this last week. I really don’t feel like it came with all that good of instructions. I made chicken and Italian sausage in a tomato sauce. Really good flavors. The chunks of chicken breast were a little chewy. I feel a little discouraged. Like I don’t know what I’m doing.