Pressure Cookers

Magandroid said:
LOL ... and here I was embarassed to say we exactly did the same when we used our pressure cooker the first time. I told the kids to get out of the kitchen and we hid behind the fridge:D
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Rather save than stuck in hospital with burst eardrums and a concussion I always say :D
 
No name platinum brand has them on special at checkers r699 so bought one and the manual makes no sense because it was written by a clever Chinese no English speaker
I can't work out time or pressure and there's no steamer
It said boil water twice before using
Then I hid behind the door for an hour after pushing all kinds of random buttons
Finally when I hit steam release it was like a steam train chugging through my house
Now I can't take it back because i lost the receipt
All this trouble to make 2kg of pulled pork
But now I am too scared to pressure cook that glorious hunk of pork so I shoved it back into the freezer while I figure this Chinese contraption out
 
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Hosehead said:
No name platinum brand has them on special at checkers r699 so bought one and the manual makes no sense because it was written by a clever Chinese no English speaker
I can't work out time or pressure and there's no steamer
It said boil water twice before using
Then I hid behind the door for an hour after pushing all kinds of random buttons
Finally when I hit steam release it was like a steam train chugging through my house
Now I can't take it back because i lost the receipt
All this trouble to make 2kg of pulled pork
But now I am too scared to pressure cook that glorious hunk of pork so I shoved it back into the freezer while I figure this Chinese contraption out
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For R200 or R300 extra you could probably pick up a Russel Hobbs or AEG unit with proper english instructions. We paid R899 for our AEG last year. Our unit hasn't exploded yet and once you know how to use it, it's easy peasy after that.
 
AstroTurf said:
I have an old fashioned one that goes on the stovetop.
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Those scare the hell out of me. There is a reason they build bombs out of those and not the modern ones.

Also you need to watch them. Modern ones switch to keep warm mode...so if you forget about it for an hour or 3 no big deal.

Hamster said:
2. Donner everything into pot
[...]
the above works when you're in bachelor mode.
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Yeah is a pretty accurate summary.

Also bachelor pro-tip: It's prone to resulting in fairly liquid stews. Get some mash and use that to thicken the soup.
 
HavocXphere said:
Yeah is a pretty accurate summary.

Also bachelor pro-tip: It's prone to resulting in fairly liquid stews. Get some mash and use that to thicken the soup.
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Lies! I once made pasta in it that didn't turn into stew
 
Well experiment 1 in preparation for bbq pulled pork was to make a simple stew from free range lamb neck
So I threw browned neck pieces on the bone plus rough cut potatoes, carrots, celery, onions, beef stock and seasonings all in the pot
Then I hit the sinews button til it went off then I hit the chicken button till that went over to warming
Then I repeated the steps
Then I released the steam
And I got myself a big pot of gelatine
 
Hosehead said:
Well experiment 1 in preparation for bbq pulled pork was to make a simple stew from free range lamb neck
So I threw browned neck pieces on the bone plus rough cut potatoes, carrots, celery, onions, beef stock and seasonings all in the pot
Then I hit the sinews button til it went off then I hit the chicken button till that went over to warming
Then I repeated the steps
Then I released the steam
And I got myself a big pot of gelatine
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:crylaugh:
 
Hamster said:
Lies! I once made pasta in it that didn't turn into stew
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Teach me this sorcery oh great one.

Hosehead said:
And I got myself a big pot of gelatine
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Actually pretty good for making stock too.

Collect bones & left-overs from meat meals & whatever you have around....throw it in a pressure cooker, nuke the kar.k out of it, throw it through a sieve >>> Top quality stock & zero added bullsht.
 
HavocXphere said:
Teach me this sorcery oh great one.
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Donner pasta, chorizo, tomato paste/sauce and chilli into pot. Cover pasta with water. 10 minutes high pressure.

Good enough to stuff your own face with, maybe not a good idea for your dinner date

Disclaimer: only did it manually once.
 
HavocXphere said:
Those scare the hell out of me. There is a reason they build bombs out of those and not the modern ones.

Also you need to watch them. Modern ones switch to keep warm mode...so if you forget about it for an hour or 3 no big deal.


Yeah is a pretty accurate summary.

Also bachelor pro-tip: It's prone to resulting in fairly liquid stews. Get some mash and use that to thicken the soup.
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It is not that old. Has several safety valves. Also how do you forget about a steam train in your kitchen?
 
As the starter of this thread - I feel obliged to report back.

I ended up buying an electric pressure cooker and donating it to charity. I just never managed to get an edible meal out of the thing :(

I think there may have been some problem with it as it kept stalling with an "add more liquid" error. So I added more liquid but then kept getting stews that were on the wrong side of soup.
 
Russell S said:
As the starter of this thread - I feel obliged to report back.

I ended up buying an electric pressure cooker and donating it to charity. I just never managed to get an edible meal out of the thing :(

I think there may have been some problem with it as it kept stalling with an "add more liquid" error. So I added more liquid but then kept getting stews that were on the wrong side of soup.
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What brand/model did you buy?
 
Russell S said:
Anyone use these?
Are they worth it and add value to your cooking, or do they make your food look like something that came out of a post-mortem?
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I cooked chicken breyani (20 minutes) in mine and the rice was still grainy and not all mashed up - it all depends on how long you cook your food for and how much water you use
.
 
Russell S said:
AEG. Can't remember the model.
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I can say the AEG one is very good. We use it about 2 - 4 times a week and mine is about 4 years old. No problems what so ever.


Don't make it too full or else it does not want to go onto pressure. I almost think it's a safety feature but it can be bypassed by putting the pot under pressure with browning mode.
 
I feel like a right idiot for even buying one now because a look in Cash Crusaders has dozens of electric ones lined up on the shelf
With average price of R399 . My gelatine pot will be joining them.
 
AstroTurf said:
It is not that old. Has several safety valves. Also how do you forget about a steam train in your kitchen?
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Because it's not a steam train? Mine is pretty close to silent. And since I know it safely switches to keep warm mode I don't give it much thought. So easy to forget if not particularly hungry.

I know what you mean by steam train though...my mom had an old-school one...that thing scared the hell out of me tbh.

Russell S said:
it kept stalling with an "add more liquid" error. So I added more liquid but then kept getting stews that were on the wrong side of soup.
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wut. I must have the idiot proof version then. Has literally 2 buttons
1) On/off
2) Dial for how long to keep pressure till it switches to keep warm

Don't think it can even display an error...
 
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