Pressure Cooker: Scary or Just Speedy?

by Joanne Camas

I must have read a horror story about a pressure cooker when I was younger. I picture a well-worn silver contraption rattling on a stove, hissing and spurting violently until it explodes, taking out half a kitchen and maiming anyone within 10 feet. (Please tell me that's tomato sauce on the walls....) "Oh, they are much safer these days...," pressure cooker fans are quick to point out. "Lots of bells and whistles to control the pressure." Laura of Hip Pressure Cooking says, "Modern pressure cookers are all about the safety features, which include a top that locks on securely, a pressure indicator, and a safety pressure release valve." She also gives sample cooking times: brown rice in 9 minutes, pork stew in 15, anyone? I'm certainly tempted. Do you have a pressure cooker? What's your favorite meal to cook in it? (And probably best not to share any explosion stories with me.) (Photo: Taken in 1918 (c) Div. Rare & Manuscript Collections, Cornell University Library)



MLindsey1

12:15:51 PM on

10/20/11

I put pressure cookers in the same category as chainsaws: Go ahead and use one, I'll stand at a safe distance ready to call 911.

hip_pressure_cooking

03:14:10 AM on

10/20/11

Wow, Joanne. Thanks for the mention.. and curiosity! I would like to add that many of those safety features are redundant- if one fails another is ready to take it's place. If you put the top on wrong - it won't reach pressure. If you do get it on and do not turn down the heat right away, the valve will release the extra pressure will activate. Should THAT be blocked, a secondary valve (usually a little silicone or rubber stopper) will kick-in to. Should THAT fail, the gasket (silicone or rubber circle that seals) will buckle and THAT will release pressure - I have never gotten to that stage but it can get messy (spraying food on your cook top and not the ceiling). A self-locking handle will keep you from accidentally opening the pressure cooker while the contents are still under pressure. I hope you consider pressure cooking - not just for the speed but for the flavor the health benefits to you and the planet (it's ridiculous how little energy it needs to operate). I'll gladly hold your hand, as I do with all of my readers, in getting acquainted with your pressure cooker - should you make a decision to buy one! A few quick buying tips:

- Go with a spring valve for quieter more efficient operation

- Get one with two pressure levels (High and Low) to keep you from pulverizing fish and veggies while you're infusing them with great flavor

- Stainless Steel stovetop model and not electric (I explain why under buying tips on my website).

- Start with a 5-6L (that is the most versitle size) but if you can afford it get a set that uses the same pressure cooking top with a smaller 3-4L pan (for making side dishes, rice for one, pasta sauces, etc). Serena72, you asked if high-end are worth the money. Yes, and no. You get what you pay for and if you pay alot you get alot of stainless steel, bells & whistles and accessories. This extra metal retains heat like you wouldn't believe and needs less energy to operate and makes things stick a little less. No, in the sense that all that extra metal takes a few minutes longer to reach pressure, you can make acessories with things you might already have in your kitchen, and in the end the result is the same: pressure cooked food. Do not let budget get in the way of getting your first pressure cooker! Ciao, L

sdoshi1

03:00:38 PM on

10/19/11

I love love love my pressure cooker! It's an Indian model and has no bells and whistles, but it makes my life so much easier. I don't usually cook meals in it, but I use it for rice, dal and beans. Last night, I had several cups of chickpeas perfectly cooked in only about 20 minutes (after leaving them to soak while I was at work). They're certainly scary at first, but well worth the extra pot.

tkconnell

02:06:19 PM on

10/19/11

I have a pressure cooker for 2 years now and love it. Have made homemade tomato sauces to whole beer can chickens, roast, beans, soups and risottos. Modern pressure cookers are very safe, just read the instructions. They have come along way since several decades ago in ease of use. I picked mine up from Amazon for a great price.

sallycam

01:06:33 PM on

10/19/11

I love my two Fagor pressure cookers. I too grew up with the old jiggle style that hissed and spit at you, threatening to explode. It never did, thank heavens. So it was with trepidation I bought a new one. Now I have two! They are wonderful time savers for soups, stews, and who knew - fantastic cheesecake! Just started canning in the 10 qt this year. Love them.

cremdela

10:09:44 AM on

10/19/11

I've had an inexpensive Presto® for at least 25 years and it's still going strong. It's simple to use and I love it, especially for beans.

serena72

09:14:43 AM on

10/19/11

Dang! Just splurged on a Vitamix (got a great deal). Now I want a pressure cooker, too! Actually, I've wanted one for awhile, but I've been wary. If anyone could destroy a kitchen with an appliance, it would be me or my husband. We've ended up in more than one incident that resulted in a spattered ceiling. Sounds like my fears are unfounded. Is this something where high end is worth the money, or are cheaper models just as good?

tomese

02:01:26 PM on

10/18/11

Pressure cookers are the greatest - they are a very "green" kitchen tool because you use very low heat for a very short time. They do a marvelous job with beans, meats, so many things. No one should be afraid of the current models - there have been HUGE safety and quality advances over the versions my grandmothers used. I use mine all the time.

j_camas

01:48:02 PM on

10/18/11

Wow, lots of encouragement! Thanks for the feedback -- I'm feeling braver by the minute....

washcactus

01:43:57 PM on

10/18/11

Love my pressure cookers (yes I have two different sized ones). Great for slow cooked flavor in soups and stews. Makes an acceptable "risotto" (don't judge - it's not anywhere near as great as the real thing but it takes 8 minutes and is so easy my teenagers do it) We also love it for corn on the cob. Two minutes under high pressure and it's done. The big time savings is not in how fast the corn cooks, but the fact that you don't have to wait 20 minutes for a big pot to boil. Nicer than a crock pot because you can brown in it before you start cooking without using two pots. Get a cookbook from Lorna Sass and you are set!

sriram70

01:39:03 PM on

10/18/11

I have used them forever, there are no risks of explosions if you are careful. Use it every day to make perfectly fluffy white rice, also make various curries and rice puddings. Can't live without it!!

gc0707

01:18:36 PM on

10/18/11

I had to laugh when I read this article because I literally overcame my fear of using a pressure cooker yesterday, when for my very first time, I used one my mom had given me (ages ago) to make black turtle beans. Still had to soak them overnight but only cooked them for 20 minutes and they came out great :-) I plan on eating a lot of beans this Fall.

4bishops

12:39:54 PM on

10/18/11

I just started using a pressure cooker about two years ago and wouldn't go back. My family eats mostly game meat (moose), which is very tough and lean. My pressure cooker makes even the toughest moose tender. One caveat -- although it does an incredible job of infusing flavor into meat, it isn't a substitute for a good braise if you want the married, caramelized flavors of that technique.

blessed7797

12:11:23 PM on

10/18/11

One of my greatest purchases EVER. I have made some of the most moist and tender beef and/or chicken that I have ever tasted in the shortest amount of time known to man. I don't think I could function without it. It has become more necessary to me than my stand mixer. I love not having to take 4-5 hours for my roast. Everything is done in about an hour WITH BETTER MORE TENDER RESULTS than my slow cooker.

lalaforte

12:07:23 PM on

10/18/11

Naturally raised pork chops and wild rice pilaf. The shorter cooking time makes this a wonderful option for a weeknight, whereas before we had our pressure cooker, it would take way too long!

mizk1

12:06:40 PM on

10/18/11

I have used pressure cookers for decades. I use them to make stews, curries and even pot roast. I find them especially handy for cooking chickpeas and red, black and other beans. I have not cooked brown rice in them, BUT I did cook white rice and never got the knack for it. You can make a good conjee in a pressure cooker, also steelcut oats etc.Steamed puddings too. I've made a cake in it - with sand instead of water (emergency birthday cake!) and that came out well also.

I have had 1 time when the weight flew off but that was my fault because it was not placed on properly.

lizatwilliams

12:02:19 PM on

10/18/11

My grandmother used to make the most incredibly tender Swiss Steak in hers. One of my favorite food memories of her.

FreezerQueen

12:01:39 PM on

10/18/11

I have an electric pressure cooker that I bought fro QVC a couple of years ago. No horror stories here. This thing works like a charm. I love to braise Beef hocks (I think that's what they are called). It cooks everything quickly, is easy to operate and easy to clean, since the deep pan comes out of the machine.

esung1

11:57:15 AM on

10/18/11