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I bought jane a pressure cooker today but the instructions are not very good can anyone help with how to use it , all we want to do is steam veggies and steam basic recipies until we get used to using it properly, it has a 5ltr capacity if that helps.
thanks

Russ & Jane

Hi Russ,

I used to be very fond of mine when I lived on my own, it was an oval shaped one so I still use it but only as a pan for large crabs or lobsters. Mrs C don't really use it but from memory I used to do potatoes for 5mins if that's any help. Just put a wee bit of water in the bottom, screw the lid on tight and wait for it to hiss from the relief valve for however long it takes. I know some of them used to have different weights on the relief valve but mine doesn't.

Cheers, Paul

thanks paul i'll give it a go
cheers

Russ

I really liked the spuds done in the pressure cooker Russ and I found that they didn't need salting as they seemed to keep all their flavour. I must confess the reason I don't know what veggies taste like in a pressure cooker is that when I had mine only really ate raw or stir fried veggies however mrs C has cured me of that particular Quirk

Cheers, Paul

I have the instruction book for my prestige one. Let me know if you'd like me to scan it in and email it over. Contains instructions for beans pulses, veggies meat joints et etc. Excellent rfernce.

cook root veggies
cut in even-ish pieces
put about half a pint of water in the pan add basket of veggies fasten the lid (add the weights if they're seperate) add to heat - when the steam is escaping a bit and hissing (often with the modern ones the weight will spin) lower heat to errm - well 'low ' I spose
cook for about 5 mins, depressurise under a cold tap
generally cook leafy veg/brassicas for less time, I tend to add them after the root veg have their five mins and give them a minute or two

Hi Old Tree Man,

I love my pressure cooker! Veg soup cooks in 5 minutes and you can steam a Christmas pudding in two hours instead of eight!
If you pm me your address I'll post you a spare mfrs recipe book (Tatty but interesting) which includes tables for veg, meat, bottling etc.

(edited to add comma after meat!)

hi I have a quick reference chart for mine if you would like a scan,
Like most equipment it is probably trial and erro reardless of the instructions, it is particularly good for meat that would take a few hours to cook, but only 15 mins at pressure, great for curries

thanks to all for your help
all the best
Russ & Jane

I bought one but I don't like it, I always am wondering if it will go off like a bomb!
I made some fantastic stews in it too but I just don't trust it, prob very irrational I know.

Don't ever try and cook pasta in it! I know you wouldn't be that daft... But some student friends of mine once did (10 minutes for pasta wasn't fast enough for them). Predictably, the pasta disintegrated, blocked the valve, and the whole shebang exploded.

I mainly used mine for stuff that's has a long cooking time, like beetroot, and beans (chickpeas and the like); also whole grains (brown rice, wheat, barley).

I have always been scared of the whole exploding thing.... but I'd really like one.
my uni housemate used to cook pigs trotters in hers.

ina wrote:
I mainly used mine for stuff that's has a long cooking time, like beetroot, and beans (chickpeas and the like); also whole grains (brown rice, wheat, barley).

For pulses I would recommend using a slow cooker rather than a pressure cooker. Put the beans/peas in just before you go to bed and add cold water. Cooked to perfection by the morning. I find that in a pressure cooker although they do cook quicker than just chucking them in a pan, they are always a bit tough.

we just ate a pressure cookered lancky hotpot - bit of lamb shoulder, leek carrots swede spuds and a handful of barley, brought to pressure then reduced the heat to minimal for 10 mins or so - then turned the leccy off and left it to de-pressurise with latent heat (whilst awaiting dragon's arrival from a late shift) perfick

I'm well flullup now

what's left might be making a pie or pasties tomorrow

beginning to think more and more that I could do with one; I'm forever forgetting to get the meat out of the freezer or jim will pipe up at 4pm "i fancy beef stew"..... hmmm thinksiethinksiethinks.