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Posted: 11/5/2009 6:00 AM

#295366

	d_stefaniak

	Member

Total Posts:3536
Last Post:11/19/2009
Member Since:6/3/2004

Subject: Yippee - Cuisinart Pressure Cooker!

Hurray - my Cuisinart PC finally arrived this week! We got it for a steal at $99 on Amazon, but ordered it way back in early September. Lots of backorders at that price, I guess.

What should I make first? Anyone ever do split pea soup in one?

Debby

I gotta have more cowbell!

Posted: 11/5/2009 6:53 AM

#295372

	gcsc15

	Member

Total Posts:9524
Last Post:11/19/2009
Member Since:9/15/2004

Congrats, Debby. YOu'll love it. I'm just surprised that more people don't use pressure cookers nowadays. They have been a lifesaver for me!

For starters, why not try the 5 minute risotto? Recipe is in CI's ATK and seriously, once you make it in the PC, you'll probably never make it the conventional way again. The PC makes it virtually foolproof, and perfect nearly each and every time.

Then, when you're done with that, rinse it out and make ANOTHER recipe!

PS. I vaguely recall cooking some beans in mine, but I was not impressed at my first attempt because many of the beans exploded. I either cooked it too long or the dried beans were old and didn't soak long enough prior.

PS. What size did you get?

........MJ

In matters of taste, there should be no dispute.

Posted: 11/5/2009 7:00 AM

#295374

	d_stefaniak

	Member

Total Posts:3536
Last Post:11/19/2009
Member Since:6/3/2004

I think it's 6 quarts. The best part is that you can brown things in it first and then do the pressure cooking. I saw a demo in August and knew it HAD to be mine. I love CI's split pea soup and am hoping I can shave some time off with my new toy. I also can't wait to make bolognese.

Debby

I gotta have more cowbell!

Posted: 11/5/2009 7:38 AM

#295380

	gcsc15

	Member

Total Posts:9524
Last Post:11/19/2009
Member Since:9/15/2004

Debby,

I have a Kuhn and I have to say, that PC browns better than *any* piece of cookware that I have, be it LC, AC, Staub, or cast iron. Mine's a 5.0L (about 5 1/4qt). The volume size is big enough for virtually everything that I PC, but I wish the bottom surface area were bigger so that I can use it for browning other things, even stuff I don't want to PC, without having to do batches.

........MJ

In matters of taste, there should be no dispute.

Posted: 11/5/2009 9:44 AM

#295395

	marygott

	Member

Total Posts:2017
Last Post:11/17/2009
Member Since:6/17/2006

I always make split pea soup in the pressure cooker and it works great. I use a pressure cooker recipe but it probably doesn't matter. I cook it with a ham hock for 20 minutes high pressure and let the pressure come down naturally.

Have fun (and do try the risotto).

Mary

Posted: 11/5/2009 5:18 PM

#295425

	toesup

	Member

Total Posts:708
Last Post:11/19/2009
Member Since:8/29/2007

Yippee -- good $natch Debby!

I have a 6 qt Fagor that will work on any cooking surface, even induction. The modern PCs are so much easier to use than the wobble tops. Six quart size is just right for meals for 2 with some leftovers.

Besides beans (for homemade hummus), and risotto, look for some recipes for beef stroganoff, and beef stew, and a PC chili by Alton Brown. All on the internet. It isn't all day cooking any more! And order another sealing ring soon.

To echo Mary, Have Fun!

That was just Mr. Puppy Underfoot kayodelling over to Philly!

Well, yes, sometimes cooking is like dancing, and you don't want to step on your partner's toes.

Posted: 11/6/2009 6:40 AM

#295447

	d_stefaniak

	Member

Total Posts:3536
Last Post:11/19/2009
Member Since:6/3/2004

Thanks Mr. P! Jake and Harper send a shout-out.

Oooo! I'm kinda psyched to PC stock - anyone have a recipe?

Debby

I gotta have more cowbell!

Posted: 11/6/2009 6:22 PM

#295493

	NorthShoreMN

	Member

Total Posts:169
Last Post:11/6/2009
Member Since:3/23/2008

Keep us posted. I bought the 6 qt Fabor last year, and I love it -- although my currently small kitchen means it has to stay tucked away, so I don't get it out as frequently as I should. Stock is amazing in it. I want to hear all about your experiences.

Ya, you betcha!

Posted: 11/7/2009 1:14 AM

#295507

	marygott

	Member

Total Posts:2017
Last Post:11/17/2009
Member Since:6/17/2006

Debby
I use Lorna Sass's chicken stock recipe and really like it. There is a variation where you cook it 15 minutes (using chicken parts), take the meat from the bones and then continue cooking the bones. It makes a very rich stock. Hold on a sec, let me get the book.
You still there:

Chicken Broth:
3 lbs chicken wings, backs,bones, and necks, rinsed
8 cups cold water
2 lg carrots chopped
2 lg ribs celery in 1-inch slices
2 lg onions peeled and quartered
small bunch parsley stems
2 lg bay leaves 1/4 tsp whole blk. peppercorns.

Place chicken and water in PC, bring to a boil and add remaining ingredients. Skim.
Bring to high pressure and cook 30 minutes and let pressure drop naturally if you have time. Remove lid and strain.

Whole chicken broth
Omit parts and sub a 3 lb. chicken into pieces and skinned (I don't skin it). Make as directed above but cook for 12 minutes. Quick release pressure. Remove meat from bones when cool enough to handle. Return bones to the cooker and return to high pressure for 18 minutes.

Veal Broth (haven't tried this)
Sub 3 lbs meaty veal neck bones. Cook 45 minutes under high pressure.

I have played around with the seasoning, amounts etc and it is pretty fail proof. The beef broth recipe is about the same but you cook for an hour. I made pho about a month ago using this method and it got a very rich tasting soup from it.

Mary

Posted: 11/7/2009 6:33 AM

#295511

	d_stefaniak

	Member

Total Posts:3536
Last Post:11/19/2009
Member Since:6/3/2004

You guys, I am sad. I tried the PC last night to make meat sauce for pasta and it failed! Not only that, it burned on the bottom. Here's what happened:

I sauteed the aromatics in the cooker according to the recipe (it's electric and has a sautee and browning setting), added the browned meat and tomato products and sealed the lid and set the timer. After about 7 minutes, the beeper went off - the 20 minutes of timing never counted down. I realized I didn't have the valve in the right position and tried again.

The second time, the pot seemed to ramp up properly - there was some steam escaping, and the little red thing that rises to indicate the steam is building did its thing. But then again, it never kicked off the 20 minutes of pressure cooking and beeped at me, indicating it was done. There's no way it was done, so I did a quick release of the pressure and opened it up. At this point, I could smell it was burning, so I transfered it to my 8-qt AC and finished it on the stovetop. I was right, though - it had burned on the bottom (luckily, it's non-stick).

So, do you PC experts have any advice? Or could it be malfunctioning? TIA - Deb

Debby

I gotta have more cowbell!

Posted: 11/7/2009 7:01 AM

#295514

	marygott

	Member

Total Posts:2017
Last Post:11/17/2009
Member Since:6/17/2006

I have also had problems with tomatoes burning. Lorna Sass suggests putting tomatoes on the top of other ingredients and cooking them that way. As for sauce... I have seen recipes where you put another container into the pressure cooker (on the rack over a bit of water.) I did brown rice that way once and it worked well.

I don't have an electric PC so can't help you there. Good luck though!

Mary

Posted: 11/7/2009 9:11 AM

#295518

	gcsc15

	Member

Total Posts:9524
Last Post:11/19/2009
Member Since:9/15/2004

Debby,

I use a conventional pc as well (NOT electric). Any advice from the instruction manual? You can also call the Customer Service line for advice. I did that once for my Kuhn (I had questions about frying chicken in the PC, a la Colonel Sanders) and they were extremely helpful.

It seems to me that your heat setting was too high. Remember, when you pressure cook, as soon as the appropriate pressue (ie, low or high) is reached, you can turn down the temp until it's the lowest temp that still maintains the amount of pressure desired. At least that's the way it is with conventional/stovetop pc's.

Otherwise, I'm sorry but I have no clue why the 20 min timer wouldn't work.

........MJ

In matters of taste, there should be no dispute.

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