living well pressuer cooker
Rod
Montel Williams Living Well 6 Quart Pressure Cooker - QVC.com
Address:http://www.qvc.com/qic/qvcapp.aspx/view.2/app.detail/params.item.K27814.desc.Montel-Williams-Living-Well-6-Quart-Pressure-Cooker
Rod
projectile vomit chick
> aNYONE HaVe ANY EXPEEIENCE WITH THIS COOKER?
> Montel Williams Living Well 6 Quart Pressure Cooker - QVC.com
> Rod
Um no, but why is Montel Williams selling pressure cookers?
Chemo the Clown
Celebrities sell all sorts of stuff. Dumb ass.
Mr. Bill
Fine Cooking reviewed pressure cookers in the current issue. Their
electric non stove top cooker was the Cuisinart CPC-600 for
$100....sounded like a good deal and less than the item you
questioned. I guess that George Foreman was too busy to promote this
product.
The highest rated cooker was the WMF Perfect Plus at $229 at
bloomingdales.com. I might consider the electric model but can't
think that I really need one at this time.
Join me....a little fun, some ramblings and good recipes
spamtrap1888
If enough people buy them, Montel Williams will be living really well.
Don't buy any pressure cooker if you can't get replacement items at
your local hardware store.
projectile vomit chick
> On Jan 13, 2:12 pm, projectile vomit chick
>
> <projektilevomitch...@yahoo.com> wrote:
> > On Jan 13, 3:51 pm, rodd...@webtv.net (Rod) wrote:
>
> > > aNYONE HaVe ANY EXPEEIENCE WITH THIS COOKER?
> > > Montel Williams Living Well 6 Quart Pressure Cooker - QVC.com
> > > Address:http://www.qvc.com/qic/qvcapp.aspx/view.2/app.detail/params.item.K278...
> > > Rod
>
> > Um no, but why is Montel Williams selling pressure cookers?
>
> If enough people buy them, Montel Williams will be living really well.
LOL!
> Don't buy any pressure cooker if you can't get replacement items at
> your local hardware store.
Right-o.
Mr. Bill
<barbsc...@earthlink.net> wrote:
>Not that one but I sure do love my Fagor pressure pans.
What capacity unit did you choose? I have seen six quart and 4.5
quart.models from different vendors.
sf
> On Thu, 13 Jan 2011 16:44:44 -0600, Melba's Jammin'
> <barbsc...@earthlink.net> wrote:
>
>
> >Not that one but I sure do love my Fagor pressure pans.
>
> What capacity unit did you choose? I have seen six quart and 4.5
> quart.models from different vendors.
>
>
I have the six quart. Not using it as much as I'd envisioned.
--
Carrot cake counts as a serving of vegetables.
Janet Wilder
one of his infomercials for an exercise product, too.
Me, I'm sticking with my Presto. I've tried more "upscale" stainless
steel pressure cookers,and, FWIW, I'm happiest with a basic Presto.
I've been using pressure cookers since I was 11 years old (53 years)and
nothing can beat an "El Cheapo" Presto in my book. Right now my Presto
is processing some sweet & sour stuffed cabbage for dinner.
--
Janet Wilder
Way-the-heck-south Texas
Spelling doesn't count. Cooking does.
Mr. Bill
<kellie...@yahoo.com> wrote:
>Me, I'm sticking with my Presto. I've tried more "upscale" stainless
>steel pressure cookers,and, FWIW, I'm happiest with a basic Presto.
Wow...Janet...YOU got that right...
Mega pressure cookers for unbelieveable prices....some under fifty
bucks. The flash and dash of QVC somehow doesn't impress me as
much as your thoughts.
sandi
> Me, I'm sticking with my Presto. I've tried more "upscale"
> stainless steel pressure cookers,and, FWIW, I'm happiest with
> a basic Presto.
>
> I've been using pressure cookers since I was 11 years old (53
> years)and nothing can beat an "El Cheapo" Presto in my book.
> Right now my Presto is processing some sweet & sour stuffed
> cabbage for dinner.
I have a Presto and old Mirro. Love 'um both.
sf
<kellie...@yahoo.com> wrote:
> Me, I'm sticking with my Presto. I've tried more "upscale" stainless
> steel pressure cookers,and, FWIW, I'm happiest with a basic Presto.
I have a modern day Fagor, but I'm not a modern day person... I miss
"ye old rocker" and still view the Fagor style with suspicion. I
really do not "get" when it's up to pressure and it takes me too long
to figure out when to flip the switch...
sf
> The flash and dash of QVC somehow doesn't impress me as
> much as your thoughts.
Forget about QVC... it spells "rip off" to me. I got my Fagor locally
and on sale, but I'm still on the upswing of the learning curve.
Christine Dabney
>I have a modern day Fagor, but I'm not a modern day person... I miss
>"ye old rocker" and still view the Fagor style with suspicion. I
>really do not "get" when it's up to pressure and it takes me too long
>to figure out when to flip the switch...
Flip what switch?
I have a Fagor too, and there is no need to flip a switch. If you mean
by the pressure settings, you do that at the beginning...before you
even start cooking. Set it at full pressure, and then go from there.
You don't do it in the middle of cooking.
Christine
--
http://nightstirrings.blogspot.com
sf
<arti...@ix.netcom.com> wrote:
> On Thu, 13 Jan 2011 18:39:31 -0800, sf <s...@geemail.com> wrote:
>
>
> >I have a modern day Fagor, but I'm not a modern day person... I miss
> >"ye old rocker" and still view the Fagor style with suspicion. I
> >really do not "get" when it's up to pressure and it takes me too long
> >to figure out when to flip the switch...
>
> Flip what switch?
That thing you have to push.
> I have a Fagor too, and there is no need to flip a switch. If you mean
> by the pressure settings, you do that at the beginning...before you
> even start cooking. Set it at full pressure, and then go from there.
> You don't do it in the middle of cooking.
>
Why have it then?
sf
<barbsc...@earthlink.net> wrote:
> My Fagor pans have flat disk bottoms. And I likes 'em!!
They have flat bottoms because they're newer and you haven't abused
them as much. Just sayin'.
projectile vomit chick
> projectile vomit chick <projektilevomitch...@yahoo.com> wrote:
>
>
> time loan shark?
Montel needs Mo-Money!
Christine Dabney
>On Thu, 13 Jan 2011 18:47:23 -0800, Christine Dabney
><arti...@ix.netcom.com> wrote:
>> Flip what switch?
>
>That thing you have to push.
On a Fagor? There is nothing you have to push. Yes, there is a dial
of sorts, that flips to no pressure, a little bit of pressure, and
full pressure. But nothing that you push.
If you mean that thing that pops up, you don't push it in. It is
supposed to pop up and let you know when you are reaching pressure..
It stays up while you are under pressure;
>
>> I have a Fagor too, and there is no need to flip a switch. If you mean
>> by the pressure settings, you do that at the beginning...before you
>> even start cooking. Set it at full pressure, and then go from there.
>> You don't do it in the middle of cooking.
>>
>Why have it then?
I am not totally sure. Maybe some people like to cook with a little
bit of pressure, but not full pressure. Either way, it is better to
set it at the beginning of the cooking, and not during the cooking
process. If you switch it back and forth after you reach full
pressure, you are asking for disaster, in my opinion.
Christine
--
http://nightstirrings.blogspot.com
Christine Dabney
<barbsc...@earthlink.net> wrote:
>> Flip what switch?
>
>I'm guessing she can't figure out when to lock it -- the lock that you
>slide up with your thumb is yellow on mine - here's the TinyURL to a
>picture (on the Fagor site) of the pressure cooker with lid on, locking
>slide not yet engaged, pressure indicator down:
>http://tinyurl.com/6gkpn9t
As far as I know, you lock it at the beginning. At least that is
what I understand.
Christine
--
http://nightstirrings.blogspot.com
Christine Dabney
<barbsc...@earthlink.net> wrote:
>> I am not totally sure. Maybe some people like to cook with a little
>> bit of pressure, but not full pressure.
>
>It's because some foods not requiring 15psi for optimum cooking.
True dat. ;)
>I wonder if she's watched the DVD that came with it. Or looked at one
>online.
I never watched the DVD myself, but did read the manual from start to
finish, when I first started using it. And I mean I read it
thoroughly, as I didn't want to have a disaster, or destroy my pot.
Christine
--
http://nightstirrings.blogspot.com
sf
<arti...@ix.netcom.com> wrote:
> On Thu, 13 Jan 2011 19:54:42 -0800, sf <s...@geemail.com> wrote:
>
> >On Thu, 13 Jan 2011 18:47:23 -0800, Christine Dabney
> ><arti...@ix.netcom.com> wrote:
>
> >> Flip what switch?
> >
> >That thing you have to push.
>
> On a Fagor? There is nothing you have to push. Yes, there is a dial
> of sorts, that flips to no pressure, a little bit of pressure, and
> full pressure. But nothing that you push.
> If you mean that thing that pops up, you don't push it in. It is
> supposed to pop up and let you know when you are reaching pressure..
> It stays up while you are under pressure;
I don't know what your Fagor is, but you're talking about something I
don't have. I have a thing-a-ma-jig that has to be pushed or
something. I have absolutely no idea why. I prefer the old fashioned
"jiggler", because it's self explanatory. I can't figure out what the
H*ll this thing means. I just flip the switch when steam comes out.
> >
> >> I have a Fagor too, and there is no need to flip a switch. If you mean
> >> by the pressure settings, you do that at the beginning...before you
> >> even start cooking. Set it at full pressure, and then go from there.
> >> You don't do it in the middle of cooking.
> >>
> >Why have it then?
>
> I am not totally sure. Maybe some people like to cook with a little
> bit of pressure, but not full pressure. Either way, it is better to
> set it at the beginning of the cooking, and not during the cooking
> process. If you switch it back and forth after you reach full
> pressure, you are asking for disaster, in my opinion.
>
I just move that thing, no idea why other than it relieves my stress.
I don't know what it does, but it seems to reduce the pressure and I'm
doing something when the steam vent goes bezerk. I don't even know
which direction is less pressure.
On a positive note - I have not had to clean up anything off the
ceiling to date.
:)
Christine Dabney
>I don't know what your Fagor is, but you're talking about something I
>don't have. I have a thing-a-ma-jig that has to be pushed or
>something. I have absolutely no idea why. I prefer the old fashioned
>"jiggler", because it's self explanatory. I can't figure out what the
>H*ll this thing means. I just flip the switch when steam comes out.
>I just move that thing, no idea why other than it relieves my stress.
>I don't know what it does, but it seems to reduce the pressure and I'm
>doing something when the steam vent goes bezerk. I don't even know
>which direction is less pressure.
>
>On a positive note - I have not had to clean up anything off the
>ceiling to date.
>
>:)
You're lucky then, if you are just running it without understanding
how it works. Have you sat down to really read the manual, or watch
the DVD that came with it? I heartily recommend it: it does spell out
what each thing on the pressure cooker does, and how to use it.
Christine
--
http://nightstirrings.blogspot.com
Bryan
wrote:
> In article <9667-4D2F73DF...@storefull-3251.bay.webtv.net>,
>
> rodd...@webtv.net (Rod) wrote:
> > aNYONE HaVe ANY EXPEEIENCE WITH THIS COOKER?
> > Montel Williams Living Well 6 Quart Pressure Cooker - QVC.com
> > Address:http://www.qvc.com/qic/qvcapp.aspx/view.2/app.detail/params.item.K2781
> > 4.desc.Montel-Williams-Living-Well-6-Quart-Pressure-Cooker
> > Rod
>
We've all heard that "Living well is the best revenge." I don't want
a pressure cooker that is associated with revenge.
I'd stick with the Fagor too.
>
> --
> Barb, Mother Superior, HOSSSPoJ
--Bryan
sf
<shrug> I'm not concerned about ruining the pot, I won't do that.
But I want to be able to use it better. My Fagor didn't come with a
DVD (I found instructions on YouTube), but I read the manual - which
did not make sense to me in the area of question.
sf
<arti...@ix.netcom.com> wrote:
> You're lucky then,
I *know*!
Christine Dabney
><shrug> I'm not concerned about ruining the pot, I won't do that.
>But I want to be able to use it better. My Fagor didn't come with a
>DVD (I found instructions on YouTube), but I read the manual - which
>did not make sense to me in the area of question.
Mine came with a DVD. I think they all do.
It really isn't hard.
Put the lid on it, and line it up so the handles match up. Lock it
with the switch on the handles: it slides up and down. Do this before
you start cooking anything. It has to be locked.
Select your pressure setting. I usually use full pressure. And I
start cooking with the heat on high. As it comes up to pressure,
that little popup button on the handles will pop up. Doesn't mean it
is at full pressure yet: just that the air inside the cooker is being
evacuated and that you are BEGINNING to enter the pressure phase of
cooking.
When you reach full pressure, you will see steam coming from the
pressure relief valve. If you are on high heat, it usually comes out
fast and furious. This is when I turn down the heat rather
drastically, til it is about medium low. You want the steam to come
out in a steady gentle stream...not full blast. I regulate the heat
until it maintains that state. And I start counting my cooking time
the first time the steam starts blasting out. DON'T SWITCH ANY
SETTINGS ON THE PRESSURE COOKER at this juncture. The only thing you
want to change is how high your heat source is.
After my time is elapsed, I either turn off the heat and let the
pressure cooker come back down on pressure naturally, or run it under
cool water to get the pressure back down faster.
All of this is explained very thoroughly in the manual, at least in
the manual I got for mine. And I seriously doubt that the manual is
very different than mine.
Christine
--
http://nightstirrings.blogspot.com
sf
Thanks, Christine. I'm pretty sure we have the same manual but the
way we interpret it is different. To me, the manual is as clear as
mud.
Mr. Bill
<barbsc...@earthlink.net> wrote:
> and I reduce the heat to quite low (on my GE smooth top) for
>cooking.
Very curious what meals you prepare with a pressure cooker. Can you
list your favorites?.....also, would this speed up brown rice or is
that not a possibility....
Serene Vannoy
> On Fri, 14 Jan 2011 08:35:19 -0600, Melba's Jammin'
> <barbsc...@earthlink.net> wrote:
>
>> and I reduce the heat to quite low (on my GE smooth top) for
>> cooking.
>
> Very curious what meals you prepare with a pressure cooker. Can you
> list your favorites?.....also, would this speed up brown rice or is
> that not a possibility....
It does speed up brown rice. My favorite things to make in the pressure
cooker are beans, pot roast, and chicken stock.
Serene
Mr. Bill
Thanks for the info Serene...enjoy devouring your blog!
Mr. Bill
<barbsc...@earthlink.net> wrote:
>When you do your pot roast, Serene, do you brown it in the pressure pan?
>Do you put it on a rack? How much liquid do you use? How long?
Good questions Barb....what have you done and your experiences?
Serene Vannoy
> In article<8pbrtb...@mid.individual.net>,
I do brown it most times. Sometimes I just pop it in. I don't put it on
a rack. I use salt, pepper, and LOTS of garlic. I add a cup or two of
liquid (usually just water unless I have wine to use up from something
else). On top of the roast, I toss a chopped onion. Then I cook it
under pressure for 55 minutes or so (for a 3- to 4-pound roast) and
release the pressure quickly. I lift the roast out of the liquid, put
the veggies in the liquid (potatoes, more onions, carrots) and bring
them to pressure and cook for around 3-5 minutes.
Sometimes, I just put the veggies on top of the meat and cook it all
together, especially if I only feel like dealing with the dish one time.
The veggies come out really very soft, but we don't seem to mind that
around here.
> My Fagor 8-qt came with a colander basket with feet bumps on it and an
> odd-shaped "stand" or rack. I can't see putting a slab of chuck on that
> odd rack and a pot roast the usual size I prepare would not fit in the
> basket.<scratches head>
Have you taken a look at missvickie.com? It's the Ball Blue Book of
pressure cooking. :-) There are recipes there that use the rack (to
keep certain foods from burning), but mostly, I don't use them.
>
> When you do the rice, do you use your normal ratio of rice to water?
> Does it ever burn once the water is absorbed?
Yes, normal ratio, and I've never had it burn, but I keep a pretty close
eye on it.
More often than rice, I make wheatberries, and those can go well over
the recommended time without burning.
Serene
--
http://www.momfoodproject.com
Christine Dabney
<ser...@serenepages.org> wrote:
>Have you taken a look at missvickie.com? It's the Ball Blue Book of
>pressure cooking. :-) There are recipes there that use the rack (to
>keep certain foods from burning), but mostly, I don't use them.
I love that site. When I was researching pressure cookers and how to
use them, that was my go to site. I learned a lot from that site.
Christine
--
http://nightstirrings.blogspot.com
dsi1
> And I quite very happy with my Presto except that because it did not
> have a perfectly flat bottom, it took forever to boil a gallon of water
> (I frequently used it as my spaghetti-cooking pot.) My Fagor pans have
> flat disk bottoms. And I likes 'em!!
>
I have a small pressure cooker that fits my small needs. It was less
than $30 at Sears. The bottom is dished to make it more rigid and
prevent bowing on the bottom. I'm guessing they do this on pans that
uses a thinner gauge construction. My old Presto had a flat bottom but I
found it easier to just buy another one than trying to replace the
seals. I wish they'd make super high pressure pressure cookers. 30
lbs/in would probably work swell. :-)
David Harmon
<ser...@serenepages.org> wrote,
>I do brown it most times. Sometimes I just pop it in. I don't put it on
>a rack. I use salt, pepper, and LOTS of garlic. I add a cup or two of
>liquid (usually just water unless I have wine to use up from something
>else). On top of the roast, I toss a chopped onion. Then I cook it
>under pressure for 55 minutes or so (for a 3- to 4-pound roast) and
>release the pressure quickly.
In case someone is reading who is not familiar with pressure cookers--
you *never* *release* *pressure* from them. I am sure you did not mean
that. Cool the cooker until the pressure drops on its own before
opening. "Quickly" means to cool it under the cold water faucet in the
sink, or something like that, so the pressure drops sooner. Otherwise
you can just wait for it to cool.
Doug Freyburger
>
> In case someone is reading who is not familiar with pressure cookers--
> you *never* *release* *pressure* from them. I am sure you did not mean
> that. Cool the cooker until the pressure drops on its own before
> opening. "Quickly" means to cool it under the cold water faucet in the
> sink, or something like that, so the pressure drops sooner. Otherwise
> you can just wait for it to cool.
Definitions and variations on meaning. Never open a pressure cooker
until its pressure is low. That can be cooling it under cold running
water until the relief value stops spinning like a scene out of Iron
Chef. If the instructions show a faster way do that - There are ones
that have a two stage pressure relief value where you can pull it up a
bit to relieve pressure rapidly. However you do it read the directions
and never just open the top until it is ready.
dsi1
> In article<4d30ff41$0$2509$882e...@usenet-news.net>,
> dsi1<ds...@usenet-news.net> wrote:
>> seals. I wish they'd make super high pressure pressure cookers. 30
>> lbs/in would probably work swell. :-)
>
>
I'm guessing you mean a hospital autoclave. The specs that I Googled peg
it to be about 44 psi at a maximum operating temperature of 273 degrees
F. This is about 23 degrees higher than a regular pressure cooker at 15
psi*. 44 psi minus 14.7 atmospheric pressure pretty much places a
hospital autoclave at 30 lbs/in. My guess is that you could cook a pot
roast somewhat faster at 30 lbs/in.
*They actually operate at 15 + 14.7 = 29.7 psi.
Steve Pope
A college buddy determined that by setting the right temperature
and pressure in an autoclave, beans and rice would cook to the
same level of done-ness as opposed to one being overdone and
the other underdone.
Smart guy. He's now a prof at Harvard Medical School.
S.
Serene Vannoy
> On Fri, 14 Jan 2011 17:29:13 -0800 in rec.food.cooking, Serene Vannoy
> <ser...@serenepages.org> wrote,
>> I do brown it most times. Sometimes I just pop it in. I don't put it on
>> a rack. I use salt, pepper, and LOTS of garlic. I add a cup or two of
>> liquid (usually just water unless I have wine to use up from something
>> else). On top of the roast, I toss a chopped onion. Then I cook it
>> under pressure for 55 minutes or so (for a 3- to 4-pound roast) and
>> release the pressure quickly.
>
> In case someone is reading who is not familiar with pressure cookers--
> you *never* *release* *pressure* from them.
Nope, not true.
> I am sure you did not mean
> that.
You're sure, but you're wrong. And before you ask, yes, the manual does
offer opening the valve (read: releasing the pressure) as one option for
quick pressure release.
> Cool the cooker until the pressure drops on its own before
> opening.
Yeah, that's usually what I do, but sometimes I open the valve and let
the pressure drop that way. Both things reduce/release the pressure in
the cooker; it's simple physics.
Serene
--
http://www.momfoodproject.com
dsi1
I go for the fast release sometimes to save time. The danger is that the
rapid release of pressure will cause the liquid to start boiling
violently and if you have overfilled the vessel, you could have
superheated liquid shooting out of the regulator orifice. Luckily, that
has never happened. My guess is that if it ever did, it would probably
make waiting for the pot to cool down a more attractive proposition.