Pressure Cooker

[daviddevantnhisspiritwife]

I don't have one and think I could do with one.

I like using dried beans/chickpeas etc but the lengthy boiling puts me off. Also, I have a tendency to end up with slightly crunchy texture (even after following instructions and even cooking for significantly longer than advised). So I guess the solution is a pressure cooker.

Who has one?
Are they easy to operate (will i be cleaning the ceiling)?
Is the cooking time saving really as great as suggested?
Do I need to get a stainless steel one?
What else can I cook in one?

Sorry for all the questions. Thank you.

[veggiechicken]

I have one, maybe two, or even three At one time, I cooked most of my veg in them, including beans and its certainly a lot quicker than conventional cooking. Only stopped using it because I cook differently these days - don't ask
I'd recommend a stainless steel one - just because I don't like using aluminium. Found this to give you some idea about cooking times How to cook beans or pulses in a pressure cooker

[daviddevantnhisspiritwife]

Thank you VC, I am wary of Aluminium also.

That link is really useful. It is a huge time saving and I expect the end result is far superior for dried things. I know you can also quickly cook things like curries in them which also appeals to me.

[Alison]

Mum used to have ones years ago and she always did things like Christmas pudding or joints of ham in it as it was much quicker. Personally I've never considered buying one as they take a lot of space up which I don't really have and if I ended up keeping it under the stairs (or similar) I know I'd never get around to using it. I should imagine that they're good for dried beans (although if yours are still crunchy then it may be worth getting some fresh ones, although they don't really go off as such, they do get to the point when some of them never seem to soften) as they should go soft very easily after about 10 mins rapid and upto an hour of normal simmering. Remember trying normal veg in it once and that was horrible, as they cook so fast you ended up with mushy veg in what seemed like seconds - prefer mine with plenty of crunch.

[veggiechicken]

Thinking back to my meaty days - I used to cook hams and beef stews, things that need long slow cooking. Steamed puds. Always did the boiled root veg to accompany the roast in it - spuds, carrots, swede (all at once - you cut the veg so that they cook in the same amount of time) - think it took 5 minutes at pressure. You use very little liquid, so the veg stays out of the water and its being steamed really. The cooking water makes wonderful stock for gravy.
Might have to get mine back out again!!
The pan is large but I used to make jam in it and use it as a large saucepan - you don't have to cook under pressure in it.
The only disaster I had was with a Chr***mas pud when I forgot it was still cooking and all the water steamed away. It didn't explode but the bottom of the pan warped and that was the end of that pan

[daviddevantnhisspiritwife]

Yeah, not sure why mine end up a bit crunchy still. I had heard about needing to use fresh - but this happens with chickpeas, kidney beans, haricot beans, cannellini beans. Hence why I have been thinking about getting one.

Glad it did not explode VC!

[veggiechicken]

Me too ddahsw Had to rush around finding something else for pud though

[muddyfeet]

I don't know if every make of pressure cooker is different, but mine (an ancient Prestige) says there is no need to soak overnight, just an hour's soak and then cook for 30 mins for butter beans. I use mine for stews in a hurry, christmas puddings, cooked ham, beetroot, but not much for other fresh veg. My microwave and steamer have taken over for those.
There is usually a safety valve so it won't explode, but saying that, my sister always disappears when the pressure cooker comes out!

[rustylady]

Yeah, not sure why mine end up a bit crunchy still. I had heard about needing to use fresh - but this happens with chickpeas, kidney beans, haricot beans, cannellini beans. Hence why I have been thinking about getting one.

You do soak your beans overnight before cooking, don't you?

[Bren In Pots]

I've had my Prestige cooker for 34 years and it gets used a far bit for stews, soups, pulses and mushy peas. Even bought a tiny 2lt Hawkins one to take camping but like others have said they're no good for fresh veg the soon go to mush.

Have a read at the recipes from my Hawkins cooker:-

Hawkins Recipe Selector

[daviddevantnhisspiritwife]

You do soak your beans overnight before cooking, don't you?

Of course. Normally slightly longer than advised.

[daviddevantnhisspiritwife]

^ Bren, those recipes look awesome. I have bookmarked for 'when' I get one.

I purchased a small slow cooker this morning. So I am in the market for awesome vegetarian slow cooker recipes too

It's cold, wet and windy so I might treat the OH and lil un to a slow cooked veg stew and fresh bread/or dumplings when they get home.

[veggiechicken]

You'd better get a move on then DD..........

[daviddevantnhisspiritwife]

I'll whack it on 'turbo' it'll do in <5hrs then.

[Bren In Pots]

I purchased a small slow cooker this morning. So I am in the market for awesome vegetarian slow cooker recipes too

I've got a slow cooker but it doesn't get used not even sure why but its handy for keeping the clean dish cloths in