? pressure cooking dried beans
zxcvbob
beans at 15 pounds? Thanks.
Best regards,
Bob
Katra
zxcvbob <zxc...@charter.net> wrote:
I've done lentils and split peas in a pressure cooker without soaking
them.....
I put 2 cups of water per cup of lentils (or split peas) into the
pressure cooker with a chopped onion, some garlic powder, fresh ground
pepper and a ham bone, bring up to pressure then turn down and let
pressure for about 2 hours or so on low.
Works fine for me, and I'm sure it'd work with beans as well.
I know this is gonna get me flamed, but I usually just stick with canned
beans as I rarely ever eat them. Seems to eliminate the "gas" factor.
--
K.
Sprout the Mung Bean to reply...
There is no need to change the world. All we have to do is toilet train the world and we'll never have to change it again. -- Swami Beyondanada
>,,<Cat's Haven Hobby Farm>,,<Katraatcenturyteldotnet>,,<
http://cgi6.ebay.com/ws/eBayISAPI.dll?ViewSellersOtherItems&include=0&userid=katra
zxcvbob
> In article <38ehl7F...@individual.net>,
> zxcvbob <zxc...@charter.net> wrote:
>
>
>>Do you still have to soak them first? How many minutes to cook navy
>>beans at 15 pounds? Thanks.
>>
>>Best regards,
>>Bob
>
>
> I've done lentils and split peas in a pressure cooker without soaking
> them.....
>
> I put 2 cups of water per cup of lentils (or split peas) into the
> pressure cooker with a chopped onion, some garlic powder, fresh ground
> pepper and a ham bone, bring up to pressure then turn down and let
> pressure for about 2 hours or so on low.
>
> Works fine for me, and I'm sure it'd work with beans as well.
>
> I know this is gonna get me flamed, but I usually just stick with canned
> beans as I rarely ever eat them. Seems to eliminate the "gas" factor.
>
Thanks. Lentils and split peas don't have to be soaked, so I'm not sure
that means anything for beans. I've soaked the beans for a couple of
hours and they are almost plumped. I think that's probably enough that
I can pressure cook them. I'm going to add bay leaf, black pepper,
summer savory, some celery leaves, and a couple of ham hocks. When the
beans are done I'll add some sauteed onions.
Gas is half the fun of eating beans.
Best regards, ;-)
Bob
Katra
zxcvbob <zxc...@charter.net> wrote:
Sounds yummy!
>
> Gas is half the fun of eating beans.
<giggles>
>
> Best regards, ;-)
> Bob
I love pressure cooking for a LOT of things.
It speeds things up and prevents things from drying out.
I always use it for rice as well (30 minutes once it comes up to
pressure, usually cook with meat stock) and it makes the most FABulous
yams you've ever had!
kat
serene
(in article
<KatraMungBean-C6F...@corp.supernews.com>):
> I always use it for rice as well (30 minutes once it comes up to pressure,
> usually cook with meat stock)
But rice only takes me 20 minutes from the boil in the conventional
manner (45-50 minutes for brown rice). That doesn't seem like much
of a time savings.
serene
Melba's Jammin'
Katra <KatraM...@centurytel.net> wrote:
> I love pressure cooking for a LOT of things.
> It speeds things up and prevents things from drying out.
>
> I always use it for rice as well (30 minutes once it comes up to
> pressure, usually cook with meat stock) and it makes the most FABulous
> yams you've ever had!
>
> kat
Huh? How much rice and what kind? I cook one cup of raw white long
grain rice in two cups of water in the microwave in about 15 minutes.
--
-Barb, <www.jamlady.eboard.com> Sweet Potato Follies added 2/24/05.
"I read recipes the way I read science fiction: I get to the end and
say,'Well, that's not going to happen.'" - Comedian Rita Rudner,
performance at New York, New York, January 10, 2005.
zxcvbob
Are you sure you're using a pressure cooker? I just cooked the
half-soaked beans for 10 minutes in some salty ham broth (and then let
the cooker cool slowly without releasing the pressure) and they are
cooked nice and soft. Any longer and they would be mushy. If you
pressure cook rice for 30 minutes, even brown rice would turn into paste.
Best regards,
Bob
Dwayne
have it down to an art.
First I soak the dried beans for 24 to 36 hours. Where I have had problems
is in not allowing enough head space. Even though they soak that long, they
will still expand and not let the jars seal.
Finally I learned that if I fill the jar to within 2 inches of the top with
beans and then add water to within 1/2 to1 inch from the top, they will come
out OK. Otherwise the top 1 to 2 inches of beans are not covered in juice.
If I do it that way, the beans expand and still have enough juice. It makes
them a lot better eating also. I have also canned them with ham, ham hocks,
pork, onions, and garlic. So far they have all tasted OK (except for one
quart that I forgot to add the teaspoon of salt).
Everyone likes mine better because I can control the amount of salt that
goes in it. Some that I have bought were really salty.
Dwayne
"zxcvbob" <zxc...@charter.net> wrote in message
news:38ehl7F...@individual.net...
zxcvbob
> Bob, I have just canned about 3 cookers full of pinto beans, and just about
> have it down to an art.
>
> First I soak the dried beans for 24 to 36 hours. Where I have had problems
> is in not allowing enough head space. Even though they soak that long, they
> will still expand and not let the jars seal.
>
> Finally I learned that if I fill the jar to within 2 inches of the top with
> beans and then add water to within 1/2 to1 inch from the top, they will come
> out OK. Otherwise the top 1 to 2 inches of beans are not covered in juice.
>
> If I do it that way, the beans expand and still have enough juice. It makes
> them a lot better eating also. I have also canned them with ham, ham hocks,
> pork, onions, and garlic. So far they have all tasted OK (except for one
> quart that I forgot to add the teaspoon of salt).
>
> Everyone likes mine better because I can control the amount of salt that
> goes in it. Some that I have bought were really salty.
>
> Dwayne
>
Thanks. I wasn't canning them this time, just cooking a mess o' beans.
(They turned out pretty good.)
I had the same problem when I canned beans. So I figured next time I
would parboil the soaked beans before I filled the jars.
Best regards,
Bob
CaptCook
"zxcvbob" wrote ...
> Do you still have to soak them first? How many minutes to cook navy
> beans at 15 pounds? Thanks.
I regularly do pinto beans at 15 pounds for 10 minutes. No presoak.
Katra
serene <ser...@serenepages.org> wrote:
Maybe not for you, but pressuring seems to be the only way I can ever
get it right! :-P I've tried just steaming rice in a covered pot on the
stove and it always comes out hard and crunchy. I've not figured out
what I'm doing wrong! It just won't absorb the darned liquid, but
pressuring makes perfect rice for me every time! :-)
Katra
Melba's Jammin' <thisi...@macbogus.com> wrote:
> In article <KatraMungBean-C6F...@corp.supernews.com>,
> Katra <KatraM...@centurytel.net> wrote:
>
> > I love pressure cooking for a LOT of things.
> > It speeds things up and prevents things from drying out.
> >
> > I always use it for rice as well (30 minutes once it comes up to
> > pressure, usually cook with meat stock) and it makes the most FABulous
> > yams you've ever had!
> >
> > kat
>
> Huh? How much rice and what kind? I cook one cup of raw white long
> grain rice in two cups of water in the microwave in about 15 minutes.
I like to mix brown rice and black wild rice. :-)
I've microwaved white rice as well and that works, but I inevitably make
a mess in the microwave with the starchy liquid coming out, boiling over
and making a nasty, sticky puddle on the bottom of the m-wave...
Katra
zxcvbob <zxc...@charter.net> wrote:
I turn the stove all the way down to low and slow cook after the weight
starts to rock.
Katra
zxcvbob <zxc...@charter.net> wrote:
How long did you let them cook? :-)
--
K.
zxcvbob
> In article <0001HW.BE4795B6...@news.individual.net>,
> serene <ser...@serenepages.org> wrote:
>
>
>>On Sun, 27 Feb 2005 14:35:59 -0800, Katra wrote
>>(in article
>><KatraMungBean-C6F...@corp.supernews.com>):
>>
>>
>>>I always use it for rice as well (30 minutes once it comes up to pressure,
>>>usually cook with meat stock)
>>
>>But rice only takes me 20 minutes from the boil in the conventional
>>manner (45-50 minutes for brown rice). That doesn't seem like much
>>of a time savings.
>>
>>serene
>>
>
>
> Maybe not for you, but pressuring seems to be the only way I can ever
> get it right! :-P I've tried just steaming rice in a covered pot on the
> stove and it always comes out hard and crunchy. I've not figured out
> what I'm doing wrong! It just won't absorb the darned liquid, but
> pressuring makes perfect rice for me every time! :-)
>
You don't perhaps live in Leadville, Colorado (10200' elevation) do you?
Best regards,
Bob
zxcvbob
I cooked the beans for 10 minutes at 15 pounds.
When I *canned* some beans last year, I processed at 10 pounds for
something like 75 minutes.
Bob
Sheldon
zxcvbob wrote:
> Do you still have to soak them first? How many minutes to cook navy
> beans at 15 pounds?
Preparing food with a pressure cooker is NOT "cooking"... it's
*processing*. "Pressure cooker" is a misnomer, should be *pressure
processor*... more at Crap Shoot.
zxcvbob
Let's see... The beans were raw when they went in, and cooked when they
came out. Cooking is a process, so I don't know why you think this
distiction is important.
I believe you are getting confused by the difference between a pressure
cooker and a pressure canner. Pressure canners are a subset of usually
large pressure cookers that are designed to hold jars (or cans) of food
on a rack and have precise pressure controls. In fact, I was using my
smallest canner last night, but I was cooking in it, not canning
(processing). I think my bigger canner came with directions for using
it as an autoclave to sterilize bandages etc.
Best regards,
Bob
Melba's Jammin'
Katra <KatraM...@centurytel.net> wrote:
> I've microwaved white rice as well and that works, but I inevitably make
> a mess in the microwave with the starchy liquid coming out, boiling over
> and making a nasty, sticky puddle on the bottom of the m-wave...
Cooking vessel needs to be large enough to handle it - I know what
you're talking about. I do mine in a 2-quart Pyrex mixing pitcher and
add about 1/2 tsp oil to it, too.
notbob
> I believe you are getting confused by the difference between a pressure
> cooker and a pressure canner. Pressure canners are a subset of usually
> large pressure cookers that are designed to hold jars (or cans) of food
> on a rack and have precise pressure controls.
While I agree, I think you are also confusing the issue. Pressure
canners do the exact same thing as pressure cookers. They both apply
heat to food, which is one of the definitions of cook. :)
nb
Katra
zxcvbob <zxc...@charter.net> wrote:
<lol> No, and I'm well aware of the association between high altitude
and boiling water... ;-) We used to live at 8,000 ft. above Denver
Colorado. A pressure cooker is an indespensable tool when you live at
those hights!
I live in Central Texas which is plenty low enough to boil water
properly.
Honestly, I have no idea why I've never had good luck cooking rice the
standard way on the stovetop! :-(
Pressure cooker or microwave works fine tho'. I just really like the
texture of pressured rice!
Katra
"aem" <aem_...@yahoo.com> wrote:
> zxcvbob wrote:
> > [snip]
> > Let's see... The beans were raw when they went in, and cooked when
> > they came out. Cooking is a process, so I don't know why you think
> > this distiction is important.
>
> We've never had a pressure cooker, and I've never understood why they
> are used for cooking, since they seem to require extra care to avoid
> kitchen disasters. I'm curious to knw if there is any advantage to
> them other than saving time?
>
> -aem
>
Pressure cookers are not as risky as one would think as long as you use
them right! Mom taught me to use one and she used it more than I ever
have.
The ONLY accident she ever had was once when she was cooking Lengua in
there. She had put in two of them and one curled up against the lid and
covered up the center pressure outlet blocking it!
Pressure cookers do have an additional little rubber pressure indicator
in the lid. That little rubber plug blew out and the sudden release of
pressure sprayed Lengua juice everywhere. ;-)
She was careful to never overload a pressure cooker again!
I've been using one now since I first started learning to cook from her
at 4 years of age and I'm 42 now and have never, ever had an accident or
problem! They are not as difficult to use as one might think and they,
at least in my opinion, seem to lock in flavor and texture for certain
foods and yes, save a LOT of time for some foods!
They are fantastic for making chicken or beef bone stock, and if cooked
long enough, the bones go very soft and can be crushed ane ether
composted or fed to the chickens.
They are a neat tool. :-)
Sorry about the overcooking I recommended for beans! Like I said, beans
are one thing I've never cooked in a pressure cooker! I've cooked splits
and lentils and liked to long, slow cook those to get the ham bone
flavor to really work itself into the mix.
Once the cooker comes up to pressure, rather than letting it continue on
high or medium, I turn it all the way down to low and just let it go. It
sort of acts as a slow cooker that way, but still cooks in a fraction of
the time it would have taken to use a crock pot.
Katra
Melba's Jammin' <thisi...@macbogus.com> wrote:
> In article <KatraMungBean-98F...@corp.supernews.com>,
> Katra <KatraM...@centurytel.net> wrote:
>
> > I've microwaved white rice as well and that works, but I inevitably make
> > a mess in the microwave with the starchy liquid coming out, boiling over
> > and making a nasty, sticky puddle on the bottom of the m-wave...
>
> Cooking vessel needs to be large enough to handle it - I know what
> you're talking about. I do mine in a 2-quart Pyrex mixing pitcher and
> add about 1/2 tsp oil to it, too.
Cool. :-)
Does the oil keep the rice from being sticky?
I've honestly never tried adding oil to uncooked rice!
I've added chopped onion and grated carrot tho'......
I have large, flat, covered corningware baking dishes that I use.
Guess they are too shallow. <G>
<RJ>
Like many specialized kitchen appliances,
it does a few things very very well.
fork-tender pot-roasts with great gravy,
beans, some stews..
Replace the "rocker" with a heat resistant tube,
and you can even distill your own booze... ( I've been told )
I don't understand the tales of kitchen disasters.
There are safety pressure releases,
and, once up to pressure. it'd take a gorilla to open the lid.
Periodically, KMART has one on sale for $19.95.
Invest a twenty if you want to experiment.
On 28 Feb 2005 08:47:42 -0800, "aem" <aem_...@yahoo.com> wrote:
>zxcvbob wrote:
>> [snip]
>> Let's see... The beans were raw when they went in, and cooked when
>> they came out. Cooking is a process, so I don't know why you think
>> this distiction is important.
>
>We've never had a pressure cooker, and I've never understood why they
>are used for cooking, since they seem to require extra care to avoid
>kitchen disasters. I'm curious to knw if there is any advantage to
>them other than saving time?
>
>-aem
<rj>
Sheldon
aem wrote:
> zxcvbob wrote:
> > [snip]
> > Let's see... The beans were raw when they went in, and cooked when
> > they came out. Cooking is a process, so I don't know why you think
> > this distiction is important.
>
> are used for cooking, since they seem to require extra care to avoid
> kitchen disasters. I'm curious to knw if there is any advantage to
> them other than saving time?
>
> -aem
As previously mentioned, pressure cooking is a "crap shoot"... put
everything in a pot, seal it and hope for the best... without ever
even once lifting the lid to make any adjustments or to check if
whether it's done cooking or not before undoing the contraption. So if
one is lucky enough to have low culinary expectations then I suppose
the time saved is important. But I honestly see no time saved
regardless, especially not where cooking beans is concerned... I mean
like who stands around for hours *constantly* staring at a pot of beans
cooking. And if someone were truely/honestly in a hurry they'd buy
canned... anyone says pressure cookers save time is a
LIAR/IDIOT-Both... yoose choose.
Sheldon
Musta applied heat to your brain too, for certain it's cooked.
Pressure canning is a process, NOT cooking... cooking took place
*prior* to the pressure process (which is a preserving process).
Gregory Morrow
Sheldon wrote:
> As previously mentioned, pressure cooking is a "crap shoot"... put
> everything in a pot, seal it and hope for the best... without ever
> even once lifting the lid to make any adjustments or to check if
> whether it's done cooking or not before undoing the contraption. So if
> one is lucky enough to have low culinary expectations then I suppose
> the time saved is important. But I honestly see no time saved
> regardless, especially not where cooking beans is concerned... I mean
> like who stands around for hours *constantly* staring at a pot of beans
> cooking.
I've been cooking beans for years now and have never had to cook them for
over an hour or two (at most)...I don't even bother to soak them
"overnight", the method I generally use is to put the beans in the pot,
bring the water to a roiling boil, turn the heat off, let 'em sit for an
hour or so until they plump up, and then put the pot on "simmer"...perfect
every time. Garbanzos (when I choose to cook them, canned is often cheaper)
and lentils take even less time, practically speaking practically no time at
all...lentils in most cases practically take no longer to cook than white
rice...
Some of these folx soaking beans for *days* and then cooking them by
pressure or on the stove top for hours and hours on end must be using some
pretty OLD beenz - like from the Triassic Era or some such...they should add
some trilobite fossils to their beans so as to have a "Bean and Seafood
Delite" I guess ;-)
--
Best
Greg
Sheldon
If I had a penny for every bean I've cooked I'd be richer than the Shah
of Iran... not a day passed for a number of years I didn't cook beans
to feed 300-400 hungry sailers (often two types of beans in one day)...
never had any of the problems mentioned here and never used any
fercocktah pressure cooker.
notbob
> Musta applied heat to your brain too, for certain it's cooked.
> Pressure canning is a process, NOT cooking... cooking took place
> *prior* to the pressure process (which is a preserving process).
More disinformation from the Village Idiot(tm).
Katra
notbob <not...@nothome.com> wrote:
Yep... ;-)
Pressure cooking food is never a crap shoot!
If you know what you are doing with any recipe and add all the right
ingredients and flavorings/spices in the first place, there is no need
to keep lifting the lid and "adjusting" it!
Sheesh!
Shel' honey, just 'cause your mom did not teach you how to use one does
not mean that it's not a very cool cooking tool!.
There is more to than pressure! You are applying heat as well which
means you are "cooking" it.
And it does more than just save time!
Try yams or potatoes in a pressure cooker sometime!
And it makes the most wonderful pot roasts.......
Sheldon
If you know what you are doing with any recipe and add all the right
ingredients and flavorings/spices in the first place, there is no need
to keep lifting the lid and "adjusting" it!
Sheesh!
Shel' honey, just 'cause your mom did not teach you how to use one does
not mean that it's not a very cool cooking tool!.
There is more to than pressure! You are applying heat as well which
means you are "cooking" it.
And it does more than just save time!
Try yams or potatoes in a pressure cooker sometime!
And it makes the most wonderful pot roasts.......
K.
Yeah, right... everything cooks in the same time, eh... I can see a
slow cooker where everything is cooked *gently*, but tossing everything
in a pot all at once and lettin' it RIPPPPP is NOT cooking.... that's
culinary homicide!
I'm very, very glad my mom didn't teach me how to murder food.
zxcvbob
> Katra wrote:
> [snip]
>
>>If you know what you are doing with any recipe and add all the right
>>ingredients and flavorings/spices in the first place, there is no
>
> need
>
>
>
> Well, I might not have said "crap shoot" but he's raising pretty much
> the same question I've always had with regard to a lot of
> slow-cooker/crockpot recipes I've seen, which is that they want you to
> put all the ingredients in at once and then go away till it's done.
> But when I make stew, for example, there's browning, and there's
> caramelization, and some of the vegetables go in early and some go in
> late and some later yet--you get the idea. If the pressure cooker
> similarly makes you cook everything for the same length of time, then
> the number of things that will come out well seems pretty limited.
>
> That said, the responses have given me more to think about than I knew
> before, thanks.
>
> -aem
>
He just doesn't know what he's talking about but felt compelled to shoot
his mouth off anyway. (at least he's been fairly civil lately)
Yesterday, I pressure cooked the ham hocks by themselves for about 45
minutes to maybe an hour -- I wanted them to pretty much dissolve into a
mass of gelatin. I picked the little bit of meat out of them and added
it back to the broth, added the partially soaked beans, 2 bay leaves, a
few grinds of black pepper, a pinch of summer savory, and some crumpled
dried hot peppers. I pressure cooked it for 10 minutes and let the
pressure drop slowly without quenching it. Meanwhile, I chopped up the
fat and skin and bones from the hocks and boiled them in a little fresh
water to extract the rest of the flavor. When I opened the cooker, I
strained the ham-water into the beans and stirred it up and tasted it
for seasoning. (it was pretty good and didn't *really* need anything)
I sauteed a half an onion and a little bit of celery in some vegetable
oil. Added it to the beans, along with a little garlic powder and a
little more black pepper. Simmered, uncovered, for just a few minutes
and it was done.
What part of this would you consider to be a crap shoot? The same thing
could have been done without a pressure cooker, but it would have taken
all day and not have turned out any better.
I ate a big bowl of 'em last night, with some french bread and some
bread 'n' butter pickles. Today I took some to work for lunch with some
leftover rice and some hot sauce.
Best regards,
Bob
Sheldon
aem wrote:
> Katra wrote:
> [snip]
right
> > ingredients and flavorings/spices in the first place, there is no
> need
>
> Well, I might not have said "crap shoot" but he's raising pretty much
> the same question I've always had with regard to a lot of
> slow-cooker/crockpot recipes I've seen, which is that they want you
to
> put all the ingredients in at once and then go away till it's done.
> But when I make stew, for example, there's browning, and there's
> caramelization, and some of the vegetables go in early and some go in
> late and some later yet--you get the idea. If the pressure cooker
> similarly makes you cook everything for the same length of time, then
> the number of things that will come out well seems pretty limited.
>
> That said, the responses have given me more to think about than I
knew
> before, thanks.
>
> -aem
How can one know when it's done... whether pot roast or spuds,
whatever, they all don't cook in the same time, and you can't fork em
if you can't remove the lid. I've never yet met two pot roasts that
cook in the same time. Even potatoes, one batch will be perfectly
cooked in 20 minutes, another batch may need 25 minutes... and why
would anyone use a pressure cooker for potatoes... you may save all of
4 minutes and end up with a pot full of mush. If I can't know the
level of doneness until after the gizmo is shut down then it's
definitely a crap shoot[period]
Of course if what you call food is what I call hog slop then that
explains it.
Sheldon
Damsel in dis Dress
>Can't argue when a workman knows his tools. I didn't realize that
>people used the cookers that flexibly. Thanks. Now, can you really
>find a decent one for $20. I looked up some product 'reviews' and they
>seemed to be in the $150 range.
My pressure cooker/canner is still in its original box (I'm terrified to
use it). But we paid around $20 on clearance, at the end of canning
season. Not sure if they'd be carried in most stores this time of year.
Carol
--
"Years ago my mother used to say to me... She'd say,
'In this world Elwood, you must be oh-so smart or oh-so pleasant.'
Well, for years I was smart.... I recommend pleasant. You may quote me."
*James Stewart* in the 1950 movie, _Harvey_
zxcvbob
> "aem" <aem_...@yahoo.com>, if that's their real name, wrote:
>
>
>>Can't argue when a workman knows his tools. I didn't realize that
>>people used the cookers that flexibly. Thanks. Now, can you really
>>find a decent one for $20. I looked up some product 'reviews' and they
>>seemed to be in the $150 range.
>
>
> My pressure cooker/canner is still in its original box (I'm terrified to
> use it). But we paid around $20 on clearance, at the end of canning
> season. Not sure if they'd be carried in most stores this time of year.
>
> Carol
I paid $45 for a 22 quart Presto pressure canner about a year ago on
clearance. I already had 2 canners, but they make a lot of noise and DW
hates them. The Presto has a dial gauge and is silent, so I can do my
canning late at night without bothering anybody. (that was my
rationalization for getting it)
Here's a more reasonbly sized pressure cooker that can also be used to
can pint and half-pint jars:
http://www.goodmans.net/get_item_mi-92080_mirro-8-quart-aluminum-pressure-cooker.htm
It would probably cost about $25 if you ever found it in a clearance
sale. 8 quart is a good size for a pressure cooker, and it's about the
smallest size you can still use for canning.
Best regards,
Bob
Katra
"aem" <aem_...@yahoo.com> wrote:
> zxcvbob wrote:
> [snip]
> > Yesterday, I pressure cooked the ham hocks by themselves for about 45
>
> > minutes to maybe an hour -- I wanted them to pretty much dissolve
> into a
> > mass of gelatin. I picked the little bit of meat out of them and
> added
> > it back to the broth, added the partially soaked beans, 2 bay leaves,
> a
> > few grinds of black pepper, a pinch of summer savory, and some
> crumpled
> > dried hot peppers. I pressure cooked it for 10 minutes and let the
> > pressure drop slowly without quenching it. Meanwhile, I chopped up
> the
> > fat and skin and bones from the hocks and boiled them in a little
> fresh
> > water to extract the rest of the flavor. When I opened the cooker, I
>
> > strained the ham-water into the beans and stirred it up and tasted it
>
> > for seasoning. (it was pretty good and didn't *really* need
> anything)
>
> > I sauteed a half an onion and a little bit of celery in some
> vegetable
> > oil. Added it to the beans, along with a little garlic powder and a
> > little more black pepper. Simmered, uncovered, for just a few
> minutes
> > and it was done. [snip the rest]
>
> Can't argue when a workman knows his tools. I didn't realize that
> people used the cookers that flexibly. Thanks. Now, can you really
> find a decent one for $20. I looked up some product 'reviews' and they
> seemed to be in the $150 range.
>
> -aem
>
> p.s. the beans sounded great right up until you added celery....
>
<grins> The pressure cooker is more versatile than Sheldon knows.....
I don't know why he got the impression that anyone adds in all the
ingredients at once either! When I make stews or pot roasts, I _still_
pre-brown the meat (and that can be done in the bottom of an open
pressure cooker) then add my onions, garlic and spices, then pre-cook
that first! The other veggies are added later and it takes a fraction of
the time to finish a good pot roast than doing it in the oven or on the
stovetop with the large cast iron pot, and it does not heat up the house
as much in the summer.
I've personally never seen the 6 quart cookers for $20.00. I'd never get
aluminum, just stainless steel. They are more in the $35.00 to $40.00
range but, like any other good kitchen tool, they last forever. You just
have to replace the rubber parts from time to time.
Katra
"Sheldon" <PENM...@aol.com> wrote:
Only if you don't know what you are doing... ;-)
I've _never_ had potatoes turn to mush in the pressure cooker!
Never.
>
> Of course if what you call food is what I call hog slop then that
> explains it.
>
> Sheldon
Don't knock it 'till you've tried it!
For once Shel', you are out of your area of expereince...
Sorry!
Sheldon
zxcvbob wrote:
>
>
> I paid $45 for a 22 quart Presto pressure canner about a year ago on
> clearance. I already had 2 canners, but they make a lot of noise and
DW
> hates them. The Presto has a dial gauge and is silent, so I can do
my
> canning late at night without bothering anybody. (that was my
> rationalization for getting it)
>
> Here's a more reasonbly sized pressure cooker that can also be used
to
> can pint and half-pint jars:
>
http://www.goodmans.net/get_item_mi-92080_mirro-8-quart-aluminum-pressure-cooker.htm
"Retains valuable nutrients lost in conventional cooking."
I read the above statement at that web site... sounds like a lotta
hooey to me. I don't quite see how that can be.... minerals aren't
lost in cooking by either method, minerals don't evaporate, neither do
vitamins but but some vitamins are destroyed by heat so I'd think since
pressure cookers operate at higher temps they would destroy more
vitamins. What other nutrients are they talking about... oh, fiber...
well, then higher temperatures also break down more fiber. Only other
way I know of losing nutrients from cooking in a pot is if one tosses
the cooking liquid down the drain... but that applies equally
regardless. And evaporation of water, water is not a nutrient. What
am I missing?
zxcvbob
That particular statement you found probably *is* a lot of hooey. I
don't know what they are talking about.
Best regards,
Bob
Sheldon
For once Shel', you are out of your area of expereince...
Sorry!
K.
I guess one doesn't miss what they don't know... you must really enjoy
two minute meals, goes well with your usual two minute sex! <G>
Sheldon
Katra
"Sheldon" <PENM...@aol.com> wrote:
<raises eybrows>
2 minutes of sex??? TWO MINUTES???
Must be going by your own standards! <lol>
No wonder you are lonely!
I never go less than 2 hours!
As for quick meals, yeah, I really often don't have a lot of time during
the week to cook so speed is nice. That's why I live mostly on stir fry.
I only do serious, involved cooking on my days off.......
D.Currie
"aem" <aem_...@yahoo.com> wrote in message
news:1109609262.3...@l41g2000cwc.googlegroups.com...
> zxcvbob wrote:
>> [snip]
>> Let's see... The beans were raw when they went in, and cooked when
>> they came out. Cooking is a process, so I don't know why you think
>> this distiction is important.
>
> We've never had a pressure cooker, and I've never understood why they
> are used for cooking, since they seem to require extra care to avoid
> kitchen disasters. I'm curious to knw if there is any advantage to
> them other than saving time?
>
> -aem
>
I never thought I'd need one until I moved to a higher altitude. Most of the
time, I have no problem with letting things simmer as long as they need to,
but sometimes that's not practical. Dried beans and some long-cooked meats
end up taking way too long if I want to use them the same day. And the water
boils off faster, too, so that's another consideration.
A little farther uphill, and you get to a point where beans simply won't
cook all the way through, so you need a pressure cooker to get the job done.
serene
(in article
<KatraMungBean-2D8...@corp.supernews.com>):
> Maybe not for you, but pressuring seems to be the only way I can ever get it
> right! :-P I've tried just steaming rice in a covered pot on the stove and it
> always comes out hard and crunchy. I've not figured out what I'm doing wrong!
> It just won't absorb the darned liquid, but pressuring makes perfect rice for
> me every time! :-)
Weird. I've never had a problem with it. Ah, well, glad you found a
way that works.
serene
Leila
Cooking for Everyone says don't bother. I tried the Madison way and it
works fine.
Google Leila +pressure cooker + beans for a couple of recent recipes. I
would use less water in the pinto bean recipe - it was from an early
iteration based on the Presto manual that came with my cooker.
If you follow manufacturer's guidelines you won't have explosions.
Turning dried beans into cooked soup in 45 minutes seems like a time
saver to me. Regarding taste - well I do tend to cook the things a
couple of minutes less than recommended and then finish cooking with
lid off after adjusting seasonings. Maybe certain persons who think the
things are an abomination just don't have experience with using them.
I also used it for a pot roast the other day when I realized I didn't
have time for conventional method. Am wondering if it would work with
my Mark Bittman braised lamb shanks recipe...
Leila
Leila
browning. Trouble with the crockpot is you must brown in a separate
utensil - really a pain in the ass, and defeats the so-called
convenience of the crockpot.
I like browning meat or sweating onions in the pressure cooker before
adding liquid, other ingredients and clamping on the lid. Yes, if you
just stuck cold meat and liquid in and pressure cooked, you would get -
boiled meat. Quick boiled meat. Now there are many fine boiled meat
recipes in world cuisines but they're aren't the fashion these days.
But if you should have browned the meat in the traditional style recipe
then you really ought to do it for the pressure cooker or crockpot
recipe, else you'll get that boring watery taste.
I've decided that the crockpot is no "timesaver" or convenience for me.
I mostly use it to boil up Chinese herbs that need to cook in a
non-metal pan. OTOH, the pressure cooker, which I'd always assumed was
an unnecessary appliance, gets used almost once a week around here, and
I'm not even cooking that much since I've been in chemo. (Which is done
btw, I'm just sweating out the last round of side effects).
I still don't see the big benefit to pressure cooking rice however.
First of all, I'd have to find a metal container that fits inside the
pressure cooker and is big enough to hold the rice. Too much work. You
have to do this in a covered interior container because the tiny rice
grains might clog the valve.
Leila
serene
(in article <1109661494....@f14g2000cwb.googlegroups.com>):
> Recipes that work best in crockpot or pressure cooker often start with
> browning. Trouble with the crockpot is you must brown in a separate utensil -
> really a pain in the ass, and defeats the so-called convenience of the
> crockpot.
I have a slow-cooker that has a removable, stove-safe pot -- I brown
the stuff, then put it on the slow-cooker base.
serene
Gregory Morrow
Sheldon wrote:
Cheap cuts of beef, e.g. blade/chuck roasts I braise on the stove top in my
Le Creuset dutch oven, takes two hours max to get a buttah soft result, and
during the last half of cooking I'll add the spuds, etc...
I rarely fiddle anymore with the oven for smaller cuts of beef or pork...a
pork roast too is just fine browned and then braised in beer, etc.on the
stove top...
I guess a pressure cooker would be okay for beef doing something like the
Cuban dish Ropa Vieja ("Old Clothes) or for bbq, but it's really not
necessary at least for me...
Now I have to ask Katra up there if her "cooker" has ever "exploded"...has
she ever found herself on top of the ceiling...heehee...
:-p
--
Best
Greg
Gregory Morrow
Katra wrote:
> <grins> The pressure cooker is more versatile than Sheldon knows.....
;----D
> but, like any other good tool, they last forever. You just
> have to replace the rubber parts from time to time.
Oooooooh bay - bee...!!!
;-p
--
Best
Greg
Katra
"Leila" <leila_a...@hotmail.com> wrote:
> Recipes that work best in crockpot or pressure cooker often start with
> browning. Trouble with the crockpot is you must brown in a separate
> utensil - really a pain in the ass, and defeats the so-called
> convenience of the crockpot.
Yay! :-)
I also brown stuff in the bottom of the open cooker first.
Mom taught me to do that.
>
> I like browning meat or sweating onions in the pressure cooker before
> adding liquid, other ingredients and clamping on the lid. Yes, if you
> just stuck cold meat and liquid in and pressure cooked, you would get -
> boiled meat. Quick boiled meat. Now there are many fine boiled meat
> recipes in world cuisines but they're aren't the fashion these days.
> But if you should have browned the meat in the traditional style recipe
> then you really ought to do it for the pressure cooker or crockpot
> recipe, else you'll get that boring watery taste.
>
> I've decided that the crockpot is no "timesaver" or convenience for me.
> I mostly use it to boil up Chinese herbs that need to cook in a
> non-metal pan. OTOH, the pressure cooker, which I'd always assumed was
> an unnecessary appliance, gets used almost once a week around here, and
> I'm not even cooking that much since I've been in chemo. (Which is done
> btw, I'm just sweating out the last round of side effects).
Hey, that's a good idea!
I gave my crock pot away since I never really used it.
Never thought of it for making infusions.
What kind of cancer do you have if you don't mind me asking?
>
> I still don't see the big benefit to pressure cooking rice however.
> First of all, I'd have to find a metal container that fits inside the
> pressure cooker and is big enough to hold the rice. Too much work. You
> have to do this in a covered interior container because the tiny rice
> grains might clog the valve.
Uh, no, I don't use any kind of interior container! I just dump the rice
into the pressure cooker and add 2 cups of liquid stock per cup of rice
plus a little extra, some garlic powder and a fresh chopped onion, mix
it up good with a little lemon pepper, slap on the lid and take it away!
When it comes up to pressure, I turn it down to low and let it pressure
for about 20 to 30 minutes.
Open it up and add anything else (like butter and a bit of fresh grated
parmesan cheese) and it's good to go!
>
> Leila
Kat
Katra
"Leila" <leila_a...@hotmail.com> wrote:
My mother made a divine shepards stew with lamb breast. :-)
She pre-roasted the lamb breast first to get rid of the majority of the
fat, then went from there.
It was always amazing......
Katra
"Gregory Morrow"
<gregorymorrowEMERGENCY...@earthlink.net> wrote:
Mmmmm... replace the rubbers for a hot time eh greg?
<lol>
Kat
Katra
"Gregory Morrow"
<gregorymorrowEMERGENCY...@earthlink.net> wrote:
Never. Ever. :-)
Don't overfill it and that won't happen!
I've had a loss of pressure due to seals that needed to be replaced from
time to time, but that's it! No muss, no fuss!
>
> :-p
Sheldon
into the pressure cooker and add 2 cups of liquid stock per cup of rice
plus a little extra, slap on the lid and take it away!
When it comes up to pressure, I turn it down to low and let it pressure
for about 20 to 30 minutes.
Kat
Huh... an ordinary pot cooks rice in 12 minutes and with no
machinations... now I'm positive that what yoose pressure cukoos call
coozine I call hog slop even a hog won't eat.
Bob (this one)
Slow, easy grounder...
Anybody...
Pastorio
Serendipity
> In article <thisisbogus-CB75...@news.individual.net>,
> Melba's Jammin' <thisi...@macbogus.com> wrote:
>
>
>>In article <KatraMungBean-C6F...@corp.supernews.com>,
>>Katra <KatraM...@centurytel.net> wrote:
>>
>>
>>>I love pressure cooking for a LOT of things.
>>>It speeds things up and prevents things from drying out.
>>>
>>>I always use it for rice as well (30 minutes once it comes up to
>>>pressure, usually cook with meat stock) and it makes the most FABulous
>>>yams you've ever had!
>>>
>>>kat
>>
>>Huh? How much rice and what kind? I cook one cup of raw white long
>>grain rice in two cups of water in the microwave in about 15 minutes.
>
>
> I like to mix brown rice and black wild rice. :-)
>
> I've microwaved white rice as well and that works, but I inevitably make
> a mess in the microwave with the starchy liquid coming out, boiling over
> and making a nasty, sticky puddle on the bottom of the m-wave...
>
I haven't tried the pressure cooker for rice as the rice maker does a
nice job. Like you, my results using the microwave were awful. Cooking
rice on the stovetop never worked well for me either. I envy those who
can cook rice on the stovetop!
Serendipity
> zxcvbob wrote:
>
>>[snip]
>>Let's see... The beans were raw when they went in, and cooked when
>>they came out. Cooking is a process, so I don't know why you think
>>this distiction is important.
>
>
> We've never had a pressure cooker, and I've never understood why they
> are used for cooking, since they seem to require extra care to avoid
> kitchen disasters. I'm curious to knw if there is any advantage to
> them other than saving time?
The modern pressure cookers are quite safe. I have two pressure cookers
and one pressure canner. While a pressure canner can be used for
cooking, a pressure cooker cannot be used for canning. Pressure cookers
are perfect for tenderizing tough cuts of meat quickly. Unlike a slow
cooker, you can brown the meat directly in the pressure cooker. You can
have a delectable meal start to finish in about 40 minutes instead of
having to leave a slow cooker on all day. I've never been comfortable
with leaving the house with the slow cooker on. Pressure cookers are
great energy savers as well.
>
> -aem
>
Serendipity
> In article <U-SdnbXmHuy...@comcast.com>,
> notbob <not...@nothome.com> wrote:
>
>
>>On 2005-02-28, Sheldon <PENM...@aol.com> wrote:
>>
>>
>>>Musta applied heat to your brain too, for certain it's cooked.
>>>Pressure canning is a process, NOT cooking... cooking took place
>>>*prior* to the pressure process (which is a preserving process).
>>
>>More disinformation from the Village Idiot(tm).
>
>
> Yep... ;-)
>
> Pressure cooking food is never a crap shoot!
> If you know what you are doing with any recipe and add all the right
> ingredients and flavorings/spices in the first place, there is no need
> to keep lifting the lid and "adjusting" it!
I haven't found pressure cooking to be a crap shoot either. The trick
to any appliance is knowing how to use it properly ;)
Katra
"Sheldon" <PENM...@aol.com> wrote:
I Wasn't talking about instant rice Sheldon!
There is NO WAY that fresh, hard rice is going to cook in 12 minutes on
the stovetop! Hell I can't even get it to cook in a regular pot if I
leave it for an hour or so!
I can't stand instant rice. :-P
Katra
Serendipity <goa...@spammers.com> wrote:
Me too... <sigh>
I've just _never_ been able to get it to cook well for me on the stove
top! I don't have a rice cooker. :-) We don't eat enough rice to
justify another kitchen gadget... or is it good for anything else?
Actually, microwaving is ok, it's just messy! I really do prefer
pressuring it... The texture comes out perfect! And anything else I've
added to it (like chopped onions, celery and grated carrots) comes out
well cooked also.
Gregory Morrow
Katra wrote:
> Mmmmm... replace the rubbers for a hot time eh greg?
>
> <lol>
Certainly...you *are* speaking of those old - fashioned *canning* jar
"rubbers", right...???
;-D
--
Best
Greg
Sheldon
Katra wrote:
> In article <1109687439.4...@z14g2000cwz.googlegroups.com>,
> "Sheldon" <PENM...@aol.com> wrote:
>
> > I just dump the rice
> > into the pressure cooker and add 2 cups of liquid stock per cup of
rice
> >
> > plus a little extra, slap on the lid and take it away!
> > When it comes up to pressure, I turn it down to low and let it
pressure
> >
> > for about 20 to 30 minutes.
> >
> > Kat
> >
> > Huh... an ordinary pot cooks rice in 12 minutes and with no
> > machinations... now I'm positive that what yoose pressure cukoos
call
> > coozine I call hog slop even a hog won't eat.
> >
>
> I Wasn't talking about instant rice Sheldon!
>
> There is NO WAY that fresh, hard rice is going to cook in 12 minutes
on
> the stovetop! Hell I can't even get it to cook in a regular pot if I
> leave it for an hour or so!
>
> I can't stand instant rice. :-P
You've never cooked any kind of rice, in fact from reading your posts I
know that you've never cooked anything, you *can't* cook.
Ordinary long grain white rice cooks perfectly in 15-20 minutes
or less, every package of rice says so... 12 minutes works well for me,
probably because I let rice soak in it's cooking water for about 30
minutes before turning on the heat... I've found the soaking results in
more separate grains. You need an hour or more to cook ordinary
rice... brown rice cooks in less than an hour... now I know with
absolute certainty that you are either a bold faced liar, a psycho, or
both... I vote both. No normal brained person cooks rice in a pressure
cooker... billions of consumate rice eaters on this planet cook rice in
an ordinary pot, have for thousands of years.
Sheldon
Damsel in dis Dress
>There is NO WAY that fresh, hard rice is going to cook in 12 minutes on
>the stovetop! Hell I can't even get it to cook in a regular pot if I
>leave it for an hour or so!
An hour? Something's not right. I cook mine for 15-20 minutes. How do
you make your rice on the stove? Maybe someone could figure out what's
going wrong.
Carol
--
"Years ago my mother used to say to me... She'd say,
'In this world Elwood, you must be oh-so smart or oh-so pleasant.'
Well, for years I was smart.... I recommend pleasant. You may quote me."
*James Stewart* in the 1950 movie, _Harvey_
ravinwulf
<KatraM...@centurytel.net> wrote:
>In article <1109687439.4...@z14g2000cwz.googlegroups.com>,
> "Sheldon" <PENM...@aol.com> wrote:
>
>> I just dump the rice
>> into the pressure cooker and add 2 cups of liquid stock per cup of rice
>>
>> plus a little extra, slap on the lid and take it away!
>> When it comes up to pressure, I turn it down to low and let it pressure
>>
>> for about 20 to 30 minutes.
>>
>> Kat
>>
>> Huh... an ordinary pot cooks rice in 12 minutes and with no
>> machinations... now I'm positive that what yoose pressure cukoos call
>> coozine I call hog slop even a hog won't eat.
>>
>
>I Wasn't talking about instant rice Sheldon!
>
>There is NO WAY that fresh, hard rice is going to cook in 12 minutes on
>the stovetop! Hell I can't even get it to cook in a regular pot if I
>leave it for an hour or so!
Much as I hate to admit it, Sheldon's right this time, Katra. Simple
method: Put 1 part rinsed rice, 2 parts water* in a saucepan with a
tight lid. Bring it to a full boil, uncovered. Put the lid on, reduce
the heat to low, and let it cook for 15 minutes. Take it off the heat
and let it sit, covered, for 10 minutes or so. Fluff it up. Eat it. If
you're using brown rice, use a little more water and let it sit on the
heat for 45 minutes instead of 15. I make rice at least twice a week
this way and it's always perfect.
* A little butter or oil and a pinch of salt can also be added, if you
want.
Regards,
Tracy R.
Sheldon
Why do you hate to agree with me... wouldn't you prefer to be on the
winning side rather than with the losers/lamers.
http://www.carolinarice.com/carolinarice/faq/faq1.cfm
Sheldon
Katra
"Gregory Morrow"
<gregorymorrowEMERGENCY...@earthlink.net> wrote:
The rubber seals on the pressure cooker..... <lol>
--
K.
Katra
"Sheldon" <PENM...@aol.com> wrote:
I repeat an old post. I. Can't. Seem. To. Get. Rice. To. Cook.
Properly. On. The. Stovtop!!!
And I'm not the only one. :-P
Why do you think rice cookers are so popular? If it was that easy, those
would not sell!
And I nearly always add wild rice to my rice. It's less boring than
plain white rice.
Katra
Damsel in dis Dress <dam...@mailblocks.com> wrote:
> Katra <KatraM...@centurytel.net>, if that's their real name, wrote:
>
> >There is NO WAY that fresh, hard rice is going to cook in 12 minutes on
> >the stovetop! Hell I can't even get it to cook in a regular pot if I
> >leave it for an hour or so!
>
> An hour? Something's not right. I cook mine for 15-20 minutes. How do
> you make your rice on the stove? Maybe someone could figure out what's
> going wrong.
>
> Carol
Thank you Carol! :-)
I put the rice into a stainless steel pot, the ones with the "self
sealing" lids. I rinse the rice first in a colander then add it to the
pot with 1 cup of rice to 2 cups of water or chicken broth. I turn it on
to medium high with the lid off, and when it starts to simmer, I put the
lid on and leave it on low. I was taught that that was supposed to
"steam" it to perfection, but it just never seems to work somehow and
nearly always also ends up scorching on the bottom of the pot!
It must not be the right method, because it never works worth a damn.
Kat
Katra
ravinwulf <ravi...@bellsouth.net> wrote:
> On Tue, 01 Mar 2005 12:48:06 -0600, Katra
> <KatraM...@centurytel.net> wrote:
>
> >In article <1109687439.4...@z14g2000cwz.googlegroups.com>,
> > "Sheldon" <PENM...@aol.com> wrote:
> >
> >> I just dump the rice
> >> into the pressure cooker and add 2 cups of liquid stock per cup of rice
> >>
> >> plus a little extra, slap on the lid and take it away!
> >> When it comes up to pressure, I turn it down to low and let it pressure
> >>
> >> for about 20 to 30 minutes.
> >>
> >> Kat
> >>
> >> Huh... an ordinary pot cooks rice in 12 minutes and with no
> >> machinations... now I'm positive that what yoose pressure cukoos call
> >> coozine I call hog slop even a hog won't eat.
> >>
> >
> >I Wasn't talking about instant rice Sheldon!
> >
> >There is NO WAY that fresh, hard rice is going to cook in 12 minutes on
> >the stovetop! Hell I can't even get it to cook in a regular pot if I
> >leave it for an hour or so!
>
> Much as I hate to admit it, Sheldon's right this time, Katra.
I'll admit I don't know how to cook rice. ;-)
That's obvious... but Shel' COULD throw some hints my way and not be so
rude... but that's Sheldon! <sigh>
Thanks for the below:
> Simple
> method: Put 1 part rinsed rice, 2 parts water* in a saucepan with a
> tight lid. Bring it to a full boil, uncovered. Put the lid on, reduce
> the heat to low, and let it cook for 15 minutes. Take it off the heat
> and let it sit, covered, for 10 minutes or so. Fluff it up. Eat it. If
> you're using brown rice, use a little more water and let it sit on the
> heat for 45 minutes instead of 15. I make rice at least twice a week
> this way and it's always perfect.
Leave brown rice on low with the stove on low for 45 minutes before
removing from the heat?
>
>
> * A little butter or oil and a pinch of salt can also be added, if you
> want.
>
>
>
> Regards,
> Tracy R.
I'll give this a shot... I prefer to cook rice using stock or broth tho'
as it gives it more flavor.
Will the above still work???
Kat
Katra
"Sheldon" <PENM...@aol.com> wrote:
<sigh> Sheldong, just because I've had trouble getting RICE right does
not mean I can't cook other stuff. ;-)
I've posted a few recipes and I've never seen you flame them!
Like everyone else here, I still have things to learn BUT AT LEAST I
ADMIT IT!!!
And you are too chicken to try a pressure cooker. ;-)
They DO have their uses!
Katra
"aem" <aem_...@yahoo.com> wrote:
> Katra wrote:
> [snips]
> > Hell I can't even get it to cook in a regular pot if I
> > leave it for an hour or so!
>
> Here's an alternative method if you want rice when the pressure cooker
> is already in use for something else. It has the advantage of being
> uncritical as to quantities or timing.
>
> 1. bring large pot of water to boil--several times the quantity of
> rice.
> 2. add rice--sprinkle it in, or stir once or twice to prevent
> lumping.
> 3. let boil uncovered for 8 to 10 minutes or so, timing not
> critical.
> 4. drain into colander or strainer. Return pot to stove with a
> couple of inches of water, bring to simmer.
> 5. place colander or strainer or steamer basket above the simmering
> water, cover the rice with a dish towel, cover the pot. Let it steam.
> 6. rice should be done in about 10 to 12 minutes, taste to test.
> 7. let rice continue to steam, or turn off heat and leave it there
> to stay warm until you're ready to serve. Only thing that matters is
> not to let all the water boil away and burn the pot!
>
> Mind you, this is not how I cook rice because the closed pot method
> works well on auto-pilot for me, but you might try it as an experiment
> because the other way doesn't work for you. A friend who is a fine
> cook swears that this method works every time.
>
> -aem
>
Neat idea... :-)
I do have a couple of screen colanders, but I AM going to give the
stovetop pot method one more try using the methods others have kindly
posted to me first.
I need to learn this......
Kat
Maverick
news:KatraMungBean-76F...@corp.supernews.com...
> In article <ioq921h22r118tfdq...@4ax.com>,
> Damsel in dis Dress <dam...@mailblocks.com> wrote:
>
>> Katra <KatraM...@centurytel.net>, if that's their real name, wrote:
>>
>> >There is NO WAY that fresh, hard rice is going to cook in 12 minutes on
>> >the stovetop! Hell I can't even get it to cook in a regular pot if I
>> >leave it for an hour or so!
>>
>> An hour? Something's not right. I cook mine for 15-20 minutes. How do
>> you make your rice on the stove? Maybe someone could figure out what's
>> going wrong.
>>
>> Carol
>
> Thank you Carol! :-)
>
> I put the rice into a stainless steel pot, the ones with the "self
> sealing" lids. I rinse the rice first in a colander then add it to the
> pot with 1 cup of rice to 2 cups of water or chicken broth. I turn it on
> to medium high with the lid off, and when it starts to simmer, I put the
> lid on and leave it on low. I was taught that that was supposed to
> "steam" it to perfection, but it just never seems to work somehow and
> nearly always also ends up scorching on the bottom of the pot!
>
> It must not be the right method, because it never works worth a damn.
>
> Kat
Kat, I think you are missing something here. Everyone has been saying to
bring it to a full boil before lowering the heat. I think that has a lot to
do with your problem. :-)
Try it their way and let us know how it turns out, please.
Bret
----== Posted via Newsfeeds.Com - Unlimited-Uncensored-Secure Usenet News==----
http://www.newsfeeds.com The #1 Newsgroup Service in the World! 120,000+ Newsgroups
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Katra
"Maverick" <bmcg...@hotmail.NOSPAM.com> wrote:
Yes, I've read the other posts now and committed them to memory.
Looks like I was just not getting it hot enough! That makes sense.
I knew I had to be doing SOMETHING wrong since everyone else seems to be
able to do it, I was just not sure what it was! :-)
Thanks to all the polite and helpful people that posted the proper
cooking method!
Gregory Morrow
Katra wrote:
> Leave brown rice on low with the stove on low for 45 minutes before
> removing from the heat?
Yup...it's true...perfect brown rice every time...you want to initially
bring the rice to a ROILING boil for a coupla minutes, then reduce heat to
simmer...then when ready yell to Sheldon "Rices' ready, honey...!!!".
:o)
BTW one of my fave easy and cheap meals is stir - fried asparagus served
over brown rice. To the asparagus I add garlic, soy sauce, some onion, a
bit of brown sugar, red bell pepper strips, etc. The SeKRet ingredient is
the brown sugar, the asparagus is like candy - ambrosia!
--
Best
Greg
Gregory Morrow
Katra wrote:
Okay ;-)
--
Best
Greg
Katra
"Gregory Morrow"
<gregorymorrowEMERGENCY...@earthlink.net> wrote:
> Katra wrote:
>
> > Leave brown rice on low with the stove on low for 45 minutes before
> > removing from the heat?
>
>
> Yup...it's true...perfect brown rice every time...you want to initially
> bring the rice to a ROILING boil for a coupla minutes, then reduce heat to
> simmer...then when ready yell to Sheldon "Rices' ready, honey...!!!".
>
> :o)
Heh... I'll serve Sheldon rice all right!
Next time I find a nice roadkill.. <lol>
Those crawly little rice grains are supposed
to be a delicacy. <shiver>
Thanks for the hint tho'! I never have brought it to a rolling boil
before, just a good simmer! Nice to finally know what I've been doing
wrong. I'd given up ages ago and just used the m-wave or the pressure
cooker.
>
> BTW one of my fave easy and cheap meals is stir - fried asparagus served
> over brown rice. To the asparagus I add garlic, soy sauce, some onion, a
> bit of brown sugar, red bell pepper strips, etc. The SeKRet ingredient is
> the brown sugar, the asparagus is like candy - ambrosia!
Don't forget to add a small handful of sesame seeds! ;-d
I mostly stir fry in EVOO, but just a little dash of sesame oil can add
an extra oomph to stir fry's. You have to be REALLY careful with sesame
oil tho'!
If and when I finally get back into weight lifting, rice is a standard
food for low fat carbs for building muscle..... I used to mix rice with
tuna or chopped chicken breast with a light grating of fresh parmesan
cheese for extra flavoring.
I live for the day when I can deadlift 210 lbs. again. <sigh> I MISS
being that strong! It's been a good 10 years since I was serious about
it.
Katra
"Gregory Morrow"
<gregorymorrowEMERGENCY...@earthlink.net> wrote:
> Katra wrote:
>
> > In article <kE3Vd.3269$wy3...@newsread3.news.atl.earthlink.net>,
> > "Gregory Morrow"
> > <gregorymorrowEMERGENCY...@earthlink.net> wrote:
> >
> > > Katra wrote:
> > >
> > > > Mmmmm... replace the rubbers for a hot time eh greg?
> > > >
> > > > <lol>
> > >
> > >
> > > Certainly...you *are* speaking of those old - fashioned *canning* jar
> > > "rubbers", right...???
> > >
> > > ;-D
> >
> > The rubber seals on the pressure cooker..... <lol>
>
>
> Okay ;-)
<rolls eyes and laughs...>
notbob
> I was taught that that was supposed to
> "steam" it to perfection, but it just never seems to work somehow and
> nearly always also ends up scorching on the bottom of the pot!
The trick is to get that rice up off the bottom of the pan. Steam
your rice like you would steam anything else. Fill a heat proof bowl
with the desired amount of washed rice and cover rice with about an
inch of water (I measure 1 knuckle deep). Steam for about 25-35 mins
in a covered steamer. The steam will supply the heat, the rice will
absorb the water in the bowl, and you will have fluffy steamed rice
(fluff with fork) that is not scorched.
The other solution is to get an electric rice cooker. These things
are basically idiot proof and cook rice to perfection. About the only
part of the rice eating world that hasn't changed over to this now
ubiquitous appliance are those who don't have anything to plug it
into.
nb
Katra
notbob <not...@nothome.com> wrote:
And Sheldon.... ;-)
Thanks!
Kat
--
K.
Damsel in dis Dress
>I put the rice into a stainless steel pot, the ones with the "self
>sealing" lids. I rinse the rice first in a colander then add it to the
>pot with 1 cup of rice to 2 cups of water or chicken broth. I turn it on
>to medium high with the lid off, and when it starts to simmer, I put the
>lid on and leave it on low. I was taught that that was supposed to
>"steam" it to perfection, but it just never seems to work somehow and
>nearly always also ends up scorching on the bottom of the pot!
>
>It must not be the right method, because it never works worth a damn.
That's precisely how I make mine, with one exception. I use a 1:1 ratio of
water to rice. Picked that up in a Chinese cookbook. It lets you make
fried rice with freshly cooked rice.
Phred
Katra <KatraM...@centurytel.net> wrote:
[snip]
>I repeat an old post. I. Can't. Seem. To. Get. Rice. To. Cook.
>Properly. On. The. Stovtop!!!
G'day Katra,
This has got me intrigued! I've regularly cooked long grain white
rice in one of two ways, both with equal success at achieving expected
results. I've also used the second method for arborio rice etc. In
both cases most "recipes" call for adding salt to the water, but these
days I give it barely a token pinch. (A mate recently mentioned
"currying" the rice by adding a teaspoon of curry powder to the water
in the absorption method. I've tried it and it works well. :-)
Firstly, whichever way it's done, I first rinse the rice in cold [tap]
water until the rinse water runs pretty clear. Then:
Surplus water method -- Water/rice = 8/1
Bring water to boil, add rice, boil uncovered for 12 minutes.
Drain and it's ready to eat.
Absorption method -- Water/rice = 2/1
Bring water and rice to the boil, turn heat down to a *slow* simmer
and cook for 20 minutes tightly covered.
At the end all the water should be absorbed, so just eat.
[Note: I sometimes find this ends up a bit dry for my needs and taste,
so I tend to add a whisker more than 2 cups water per cup of rice --
but, bearing in mind I'm usually only cooking about 1/3 cup of rice,
this break with principle probably amounts to only about 3/4 a cup of
water rather than 2/3.]
Now *brown* rice is another matter entirely. It takes a *lot* longer
to cook and I have to confess I haven't yet managed to get it "done"
entirely to my satisfaction. :-(
I'm left wondering if you have a problem with boiling point depression
of water due to altitude? For example, while the standard boiling
point of water is 212F, if you're living at around 5000 feet above sea
level your "normal" BP would be around 203F (depending on actual
barometric pressure of course). Maybe that 9F makes the difference?
Especially as a change of only 10C (18F) will halve (-10C) or double
(+10C) the rate of a first order chemical reaction -- and will
similarly affect the rate of more complex reactions, though perhaps
not to the same extent. (My phys chem expires at this point. :)
I did a bit of googling for an example of the effect of altitude on BP
of water. The best I could come up with on a quick squiz was:
<http://www.biggreenegg.com/boilingPoint.htm>
where you can feed in your own data, or just read the table -- but I'm
only assuming the author has got it right!
>And I'm not the only one. :-P
>
>Why do you think rice cookers are so popular? If it was that easy, those
>would not sell!
>
>And I nearly always add wild rice to my rice. It's less boring than
>plain white rice.
Cheers, Phred.
--
ppnerk...@THISyahoo.com.INVALID
for.ar...@sympatico.ca
wrote:
>In article <KatraMungBean-0AB...@corp.supernews.com>,
>Katra <KatraM...@centurytel.net> wrote:
>[snip]
>>I repeat an old post. I. Can't. Seem. To. Get. Rice. To. Cook.
>>Properly. On. The. Stovtop!!!
>
>G'day Katra,
<snip surplus water method>
>Absorption method -- Water/rice = 2/1
>Bring water and rice to the boil, turn heat down to a *slow* simmer
>and cook for 20 minutes tightly covered.
>At the end all the water should be absorbed, so just eat.
>[Note: I sometimes find this ends up a bit dry for my needs and taste,
>so I tend to add a whisker more than 2 cups water per cup of rice --
>but, bearing in mind I'm usually only cooking about 1/3 cup of rice,
>this break with principle probably amounts to only about 3/4 a cup of
>water rather than 2/3.]
<snip>
Alternate method to above:
Follow absorption method as above, but after bringing to boil, cook in
covered pot over medium heat for ten minutes, turn off heat, and allow
rice to stand in covered pot for an additional ten minutes, finishing
cooking from residual heat.
This assumes of course that you are in a kitchen, and fairly
windprotected. Doesn't work as well when outdoors over a camp stove :)
(heat loss is more rapid)
Shirley Hicks
Toronto, Ontario
Hahabogus
news:38m0v3F...@individual.net:
> In article <KatraMungBean-0AB...@corp.supernews.com>,
> Katra <KatraM...@centurytel.net> wrote:
> [snip]
> >I repeat an old post. I. Can't. Seem. To. Get. Rice. To. Cook.
> >Properly. On. The. Stovtop!!!
>
> G'day Katra,
>
> This has got me intrigued! I've regularly cooked long grain white
> rice in one of two ways, both with equal success at achieving
> expected results. I've also used the second method for arborio rice
> etc. In both cases most "recipes" call for adding salt to the
> water, but these days I give it barely a token pinch. (A mate
> recently mentioned "currying" the rice by adding a teaspoon of curry
> powder to the water in the absorption method. I've tried it and it
> works well. :-)
>
Before I got a rice cooker, I used the Microwave to cook my rice. As I
failed at stove top rice cooking too. I used a ratio of 2 to 1. 2 mugs of
water to 1 mug of long grain rice. It took me a while to get the timing
down...but was well worth it. I would pour the coffee mug of rice in a
heat proof glass (pyrex) 'pot'(no lid), add some chicken stock granules
or cumin for seasoning and two mugs of water. I didn't rinse. Perhaps
your rice needs to be rinsed...I would cut back the water added then as
the 'wet' rice would hold say 1/4 cup of liquid. Well onwards...I found
that 22 minutes on high in the microwave worked for me and my microwave
when cooking the 1 mug of rice. My guess is that the coffee mug I used
was about 10 fluid ounces in capacity, so you'd need to work out the
timing for yourself. The mug allowed for enough rice cooked for a decent
serving for 2 kids and 2 adults as a side dish, with another veggie.
As I was looking for the magic 22 minutes cooking time I would check the
rice, by seeing if there was water in the bottom of the pot after 15
minutes. If so 5 minute of time got added. If not, rice was served time
noted and 1 minute was removed for the starting cooking time next batch.
After about 8 meals 22 minutes was the time I settled on.
--
No Bread Crumbs were hurt in the making of this Meal.
Type 2 Diabetic 1AC 5.6mmol or 101mg/dl
Continuing to be Manitoban
Serendipity
I'll second the electric rice cooker. I cook rice a couple of times a
week during the winter. No muss, no fuss, just perfect rice everytime!
I have a Faberware Nutri Steam rice cooker. It has a removable
non-stick pot as well as a shallow steamer basket. While I have cooked
a variety of rices in the rice cooker, I have not used the steamer
basket other than in another pot. One nice thing about rice is you can
easily change the flavour just by changing the liquid you cook it in.
> into.
>
> nb
Serendipity
<snip>
>
> <sigh> Sheldong, just because I've had trouble getting RICE right does
> not mean I can't cook other stuff. ;-)
>
> I've posted a few recipes and I've never seen you flame them!
>
> Like everyone else here, I still have things to learn BUT AT LEAST I
> ADMIT IT!!!
>
> And you are too chicken to try a pressure cooker. ;-)
> They DO have their uses!
Speaking of chicken and pressure cookers, I'm making homemade chicken
noodle soup using the pressure cooker today. Contents in the pressure
cooker will be onion, celery, carrot, chicken, seasonings, and water.
Once pressure cooked, this will form a lovely broth and meat that falls
from the bone. On the stovetop, this would take 3 - 4 hours; pressure
cooking will achieve the same results in 45 min. The meat will be cut
into bite size pieces and returned to the pot. The bones, celery, and
carrot will be removed. From there, I will take it to homemade chicken
noodle soup with additional liquid, maggi, chives, and broad noodles.
I'm thinking a little white wine might be nice as part of the additional
liquid. Finally, broad egg noodles will be added for a hearty,
nutritious soup. I plan on serving the soup with homemade white bread.
>
Sheldon
>Gregory M. asks:
>> Now I have to ask Katra up there if her "cooker" has ever
"exploded"...has
>> she ever found herself on top of the ceiling...heehee...
>Never. Ever. :-)
>Don't overfill it and that won't happen!
>I've had a loss of pressure due to seals that needed to be replaced
from
>time to time, but that's it! No muss, no fuss!
Lotsa older gals seem to share that problem... have you tried yoga?
hehe
zxcvbob
> "Gregory Morrow"
> <gregorymorrowEMERGENCY...@earthlink.net> wrote:
>
>
>>I guess a pressure cooker would be okay for beef doing something like the
>>Cuban dish Ropa Vieja ("Old Clothes) or for bbq, but it's really not
>>necessary at least for me...
>>
>
>
> How could you possibly make BBQ in a pressure cooker? It requires a wood or
> charcoal fire and a cooking temperature of 225F.
Notice that I never claimed to make bbq in a pressure cooker. But what
I have done several times is take a big tough gristly chuck roast and
pressure cook it on a rack. (The gristle turns to gelatin.) Save the
broth for another use. Carefully (so it doesn't fall apart) transfer
the meat to the smoke barrel and smoke it for a couple of hours to dry
it out a little and give it a smokey taste and color. The end result
doesn't have a bright red "smoke ring", and the bark is too thin, but is
otherwise almost indestiguishabled from real barbecue that spent all
night in 225 degree pit.
Best regards,
Bob
Katra
ppnerkDE...@yahoo.com (Phred) wrote:
> In article <KatraMungBean-0AB...@corp.supernews.com>,
> Katra <KatraM...@centurytel.net> wrote:
> [snip]
> >I repeat an old post. I. Can't. Seem. To. Get. Rice. To. Cook.
> >Properly. On. The. Stovtop!!!
>
> G'day Katra,
>
> This has got me intrigued! I've regularly cooked long grain white
> rice in one of two ways, both with equal success at achieving expected
> results. I've also used the second method for arborio rice etc. In
> both cases most "recipes" call for adding salt to the water, but these
> days I give it barely a token pinch. (A mate recently mentioned
> "currying" the rice by adding a teaspoon of curry powder to the water
> in the absorption method. I've tried it and it works well. :-)
<snipped>
>
> Now *brown* rice is another matter entirely. It takes a *lot* longer
> to cook and I have to confess I haven't yet managed to get it "done"
> entirely to my satisfaction. :-(
>
> I'm left wondering if you have a problem with boiling point depression
<snipped>
>
> Cheers, Phred.
Thanks Phred!
We use mostly brown rice...
The problem seems to be that I never brought it up to a boil.
I'll give it another shot this weekend and see what happens, thanks!
Kat
Katra
Hahabogus <inv...@invalid.null> wrote:
Microwaving always works well... I just need to get a deeper pyrex or
corningware! Mine tends to boil over.
I prefer to always use chicken or beef broth in place of water, or a
bullion cube in the water prior to adding it to the rice.
Katra
Damsel in dis Dress <dam...@mailblocks.com> wrote:
> Katra <KatraM...@centurytel.net>, if that's their real name, wrote:
>
> >I put the rice into a stainless steel pot, the ones with the "self
> >sealing" lids. I rinse the rice first in a colander then add it to the
> >pot with 1 cup of rice to 2 cups of water or chicken broth. I turn it on
> >to medium high with the lid off, and when it starts to simmer, I put the
> >lid on and leave it on low. I was taught that that was supposed to
> >"steam" it to perfection, but it just never seems to work somehow and
> >nearly always also ends up scorching on the bottom of the pot!
> >
> >It must not be the right method, because it never works worth a damn.
>
> That's precisely how I make mine, with one exception. I use a 1:1 ratio of
> water to rice. Picked that up in a Chinese cookbook. It lets you make
> fried rice with freshly cooked rice.
>
> Carol
Cool... but the consensus seems to be that I need to bring it up to a
full boil, not just simmer!
I've read recipes for mexican fried rice that start with DRY rice in the
pan! Never have had the nerve to try that. :-) I make fried rice with
fully cooked rice. I just don't add a lot of liquid ingredients!
Katra
Serendipity <goa...@spammers.com> wrote:
Sounds fantabulous... :-)
I've pressure cooked chicken to make soup, or better yet, chicken taco
meat! It falls from the bone in no time and can be easily shredded.
Two other items that _always_ get cooked in the pressure cooker are pigs
feet and chicken feet.......
Damsel in dis Dress
>In article <ireb211odo9e249t6...@4ax.com>,
> Damsel in dis Dress <dam...@mailblocks.com> wrote:
>
>> Katra <KatraM...@centurytel.net>, if that's their real name, wrote:
>>
>> >I put the rice into a stainless steel pot, the ones with the "self
>> >sealing" lids. I rinse the rice first in a colander then add it to the
>> >pot with 1 cup of rice to 2 cups of water or chicken broth. I turn it on
>> >to medium high with the lid off, and when it starts to simmer, I put the
>> >lid on and leave it on low. I was taught that that was supposed to
>> >"steam" it to perfection, but it just never seems to work somehow and
>> >nearly always also ends up scorching on the bottom of the pot!
>> >
>> >It must not be the right method, because it never works worth a damn.
>>
>> That's precisely how I make mine, with one exception. I use a 1:1 ratio of
>> water to rice. Picked that up in a Chinese cookbook. It lets you make
>> fried rice with freshly cooked rice.
>>
>> Carol
>
>Cool... but the consensus seems to be that I need to bring it up to a
>full boil, not just simmer!
Oops! I missed the critical word. I hope you'll have better luck now. :)
Sheldon
Katra wrote:
> > >
> > http://www.carolinarice.com/carolinarice/faq/faq1.cfm
> >
> > Sheldon
> >
>
> <sigh> Sheldong, just because I've had trouble getting RICE right
does
> not mean I can't cook other stuff. ;-)
Hehe, you got one 'part' correct, Katrinka.
Shel'DONG' (and stop making untrue remarks that I won't help you - I'VE
NEVER EVER REFUSED ANYONE HELP HERE. - see Carolina Rice faq above,
posted previously)