Another pressure cooker experience. This one much better.

[RushIsRot]

I had to use my 8 inch wide cooker tonight. I had purchased it in a second-hand store just to get a new "jiggler." I have not yet been able to find a safety pressure release valve to replace the one I blew out on the larger cooker.

My biggest worry was that I did not have a meat rack to keep the roast from resting on the bottom of the pot. Here's how I solved that: I rolled up about 20 little balls of aluminum wrap and spread them about on the bottom of the pot for my roast to rest upon. Worked like a charm!

I used enough liquid tonight and everything turned out great. Now I'll have lots of cold roast beef for sandwiches for the next week or so. Yum!

Tonight I set the "jiggler" on 5 instead of 15 as well. Saw no difference in the cooking. It'll be 5 henceforth.

[Vinca]

1. I'm thinking about getting a pressure cooker, but I have to admit

I'm afraid of them. I've got this irrational fear of the thing blowing up and taking out the kitchen. When you do roast beef, what kind of cut of meat do you use? How long does it take? Is it better than cooking it in the oven or just faster?

[The empressof all]

2. For a first timer with the pressure cooker....

Let me recommend that you get an electric one. If you are not canning and need a small cooker the electric ones are terrific. Mine doubles as a slow cooker and also is handy in keeping food warm. It's almost like having an extra burner at holiday times.

Now for the cooking itself. I think for beginners with pressure cooking ...Think of it as a slow cooker in hyper drive. Your best recipes will be for things like stews, soups and pot roasts. Dishes like braised pork or chicken are terrific for the pressure cooker. It will cook beans super fast and it's perfect for cooking artichokes and potatoes. You just need to remember that what ever you cook you need at least a cup of liquid in the pot. Cheap cuts of meat can be raised to gourmet standards in the pressure cooker. Beef Chuck IMO is a sublime choice for pressure cooked beef but you also can use rump roasts and briskets.

You just need to put any fear aside and read the book that comes with your cooker. Try a recipe that comes with your cooker to get a feel for it. You'll soon want to pressure cook everything!

Also for roasts, I use carrots and onions on the bottom of the cooker which fills in for a rack.

[Vinca]

4. Thanks for all the information! I didn't realize they made electric ones.

There's just the 2 of us, so that's probably the best option.

[madinmaryland]

12. I've done pork loin roasts, which come out excellent.

I'll have to try a beef pot roast some time. I usually use carrots, onion, and minced garlic in the bottom!

Mine is a stove top unit, and it also a trivet for supporting the meat off the bottom of the pan.

mmmmm!!!

[RushIsRot]

5. I've been cooking bottom round roasts. Last night, I cooked it for

20 minutes, stopped, bled off the steam and added the veggies, then cooked another 10.

[The empressof all]

7. They're yummy

I think any cut you'd use for a pot roast works in the pressure cooker. I wouldn't cook a rib roast or high quality cut of meat in a pressure cooker...But a good cheap to moderately priced hunk of cow is terrific in that moist heat. I love doing short ribs.

One of my tricks for doing meat in the cooker is to make sure you brown it first. My cooker has a brown function so I don't even need to change pans. That brown crust makes the flavor and the gravy even better.

[Vinca]

10. This sounds great. I always look at the cheaper cuts of meat, but

beyond beef stew and pot roast I don't know what to do with them. I bet this would work well for meat for barbeque sandwiches, too. Any recommendations about a brand?

[The empressof all]

11. I have a Cooks Essentials Brand

I think the SO got it from one of the Home Shopping Channels. I've heard that there is now one that also has a Rice Cooker function as well as the slow cook, warm and brown.

For Pulled Pork Sandwiches I use a Pork butt or shoulder (Sometimes I have to have the butcher cut it in half for me because of my smaller cooker) Then I pour about 3/4 cup of HOT Pace Picante Sauce and about 1/2 cup of Medium Pace Picante Sauce and lots of garlic on top of the roast. I cook it for about 30 minutes and check it. Usually it takes about 45 minutes on my cooker to get it done to where I want it. I drain the juices and discard them as I find them too greasy. I use the left over Pace in the jars for a sauce. It's easy and it's good.

This also works well for chicken but I save the sauce if I'm using boneless breast and add a bag of shredded cheese at the end. Fattening but Wonderful!

[Warpy]

3. You might be able to find parts for your old cooker online

I've gotten bits and pieces for all sorts of screwball appliances and tools online, so I know they're out there.

You might also find you need the higher pressure for some items, like unsoaked beans.

Pressure cooking is great, though, a wonderful way to tenderize tough meat and save big bucks on fuel in the process.

[RushIsRot]

6. I'll look around online and see what I can find. I got a new safety

valve at a different hardware store. It's not identical to the one I removed, but they told me that was what I needed to replace the one I blew.

Pressure cooking is also a delightful way to infuse a garlicky flavor throughout the meat. I presently have no plans to cook beans however.

[hippywife]

8. I was able to find parts for

the one I picked up at the thrift store here:

http://www.pressurecooker-outlet.com/index.htm

Delivery was prompt and I was even able to get the users manual for it here, too, if I recall correctly.

Glad this experience was a better one for you. I bet C. is enjoying all this experimentation you're doing. :hi:

Speaking of garlicky flavor and pressure cooking, I have a memory from long ago of my maternal grandmother taking a beef roast (not sure what cut, I was about 13-14 at the time and not into cooking yet) she cut small slits all over it and stuffed each one with a small clove of garlic. She then browned it in a cast iron skillet in melted suet before putting it in the pressure cooker (not sure of the other seasonings she used, salt and pepper no doubt at least.) That was the best roast I have eaten in my life, either before or since. I can still almost taste it more than 30 years later.

[RushIsRot]

9. I followed my mother's methods and did the same thing. I stabbed

little slits all over the roast, then stuffed garlic into the holes. WONDERFUL flavor! I didn't brown first, I just cooked in the Pressure-Cooker. I sprinkled some Cavender's Greek Seasoning (available here) over the meat before cooking. I suspect that most melted off over the time I was cooking.

I have now had two sandwiches and made my lady-friend a sandwich and they have ALL been delicious. I use the beef plus salt and pepper, plus mayonnaise plus sliced sweet pickle. What a delightful combo!

Now, if I can only cook other stuff to this degree of perfection. YUM!

And thanks for that link!

:hi: