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Pressure cooker accessories


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15 replies to this topic

#1 Franci

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Posted 30 May 2014 - 05:45 PM

What do you use?

 

I often use a tall trivet (the ones that you can easily find in Chinese supermarkets) and and a bowl to steam (round or squared), or a terrine with lid. Although this often means I'm doing small quantities. I have a 6 L Kuhn Rikon 22 cm, so not a huge diameter.

I only pressure cooked in a jar once and found that the plastic part (inside by the rim) of the lid melted a bit. What do you use if you want to pressure cook in jars or you are dealing with bigger quantities using a pot in a pot situation? 

I already checked at Hip pressure cooking for suggestions but I'd like to know what do you like and why. Do you have more than one steaming basket? Do you use silicone baskets or bamboo?



#2 JoNorvelleWalker

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Posted 30 May 2014 - 06:31 PM

I use Bormioli Rocco jars.  Making MC pizza sauce at the moment.  I got the jar idea from Modernist Cuisine as that is what they recommend.  The jars work pretty well, but I had one break once.  What I'd like to find is, for lack of a better description, a miniature stock pot that would fit inside my Fissler, handles and all.  Anyone know of such a thing?

 

 

Edit:  for steaming I use the insert that comes with the Fissler.


Edited by JoNorvelleWalker, 30 May 2014 - 06:33 PM.


#3 DiggingDogFarm

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Posted 30 May 2014 - 06:47 PM

Economical Ball/Kerr canning jars work just fine, I've used them for many years.

I use several other accessories...including steamer baskets and various separators.


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#4 pazzaglia

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Posted 30 May 2014 - 08:20 PM

Franci, I don't have this posted on the website, but I've found a small dim-sum basket to use in the pressure cooker.  It looks-like the basic Kuhn Rikon trivet but it has extra feet to keep it taller.  It has no handles, but to lift it out the holes are perfectly suited to inserting two chopsticks at an angle and lifting.  Also, you know those silicone rectangles with shapes like flowers, hearts, ect. ?  Since they're cheap I just cut the rectangle to a round shape to fit in the pressure cooker.

 

Jo, in Italy we don't use "sauce" we use tomato puree' on pizza! As someone who pressure cooks almost anything, I don't really see the benefit to pressure cooking a canned tomatoes with a garlic clove and olive oil for 45 minutes - especially since the garlic nearly disappears and the tomatoes, well, they are already cooked.  Now that you've made it, what do you think?

 

Ciao,

 

L


hip pressure cooking - making pressure cooking hip, one recipe at a time!


#5 JoNorvelleWalker

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Posted 30 May 2014 - 09:09 PM

I've used puree on pizza but it is a little watery for my taste.  Often in the summer I just go outside and pick a few tomatoes then cut them up for a pizza, skin, seeds and all.

 

I have tried different approaches using the MC recipe.  Easiest is putting raw garlic in the jar along with the puree.  I have found I prefer to sauté the garlic first, as they suggest.  Sometimes I add the sautéed garlic to the tomatoes and sometimes, like tonight, I strain the garlic first.

 

I think the idea behind MC's method is that Maillard reactions take place at pressure cooker temperatures that would not happen in an open pot.

 

Out of season the brand of tomatoes I use is Pomi:

 

http://www.pomi.us.c...nedTomatoes.php

 

 

I would still like to find a mini stockpot for inside the Fissler.  Do you know of one?

 



#6 haresfur

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Posted 30 May 2014 - 10:30 PM

Since my trivet disappeared (I'm not accusing anyone...), I've just been using one of those collapsible steel steamer baskets with the centre post removed.  I have used US mason jars and they work fine.


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#7 pazzaglia

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Posted 30 May 2014 - 11:25 PM


 

I would still like to find a mini stockpot for inside the Fissler.  Do you know of one?

 

Well, the Fissler is a tight fit. Measure the diameter of your Fissler above the trivet and then the height up to the edge.  

 

Go to a cheap housewares store, like IKEA, and look for stainless steel pot sets with plastic handles with very visible screws (since you'll be taking them off). For example, something like this:
http://www.ikea.com/...ducts/60139363/

 

Then, simply remove the handles and use inside the pressure cooker.  You might want to McGyver what is left after you remove the handles to make it easier to lift the mini pot out of the pressure cooker.

 

Remove the handle from the lid, too.  Depending on the height of the inner pot inside your pressure cooker you may only be able to fit the lid of the inner pot upside-down, anyway.  Remember: no hermetic seals inside the pressure cooker unless you plan to let it cool down COMPLETELY before opening.

 

Ciao,

 

L


Edited by pazzaglia, 30 May 2014 - 11:26 PM.

hip pressure cooking - making pressure cooking hip, one recipe at a time!


#8 JoNorvelleWalker

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Posted 31 May 2014 - 12:17 AM

Since the Fissler slopes outward toward the top, I think it should be possible to use a pot with the handles attached.  But thanks for the ideas.



#9 weinoo

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Posted 31 May 2014 - 02:24 AM

I think the idea behind MC's method is that Maillard reactions take place at pressure cooker temperatures that would not happen in an open pot.

Doesn't this take place on the pizza inside a hot oven?


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#10 dcarch

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Posted 31 May 2014 - 04:22 AM

I highly recommend you try this:

 

Supposedly you can get 250F from a pressure cooker. I put some water in a pressure cooker, a small metal can with cooking oil inside raised above the water and cooked the oil for a while. Then I ran the PC under  cold water immediately to release the pressure quickly. I measured the temperature of the oil and it was much below 250F.

 

I have a few unique attachment for my PC. After finding out my PC was not giving me the temperature, I engineered a few new "jigglers" for the PC.

 

I now can get a range of temperatures from slightly above 212F all the way to 265F. 

 

At 265F, bones becomes very soft and chewable after making stock.

 

dcarch


Edited by dcarch, 31 May 2014 - 04:23 AM.


#11 DiggingDogFarm

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Posted 31 May 2014 - 05:01 AM

re: 'stock pots' for inside a pressure cooker.

 

I use a stainless bain marie or inset.


  • catdaddy and Franci like this

~Martin
 
Unsupervised rebellious radical agrarian experimenter, minimalist penny-pincher, self-reliant homesteader and adventurous cook. Crotchety cantankerous terse curmudgeon, nonconformist and contrarian who questions everything!
 


#12 JoNorvelleWalker

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Posted 31 May 2014 - 12:06 PM

Doesn't this take place on the pizza inside a hot oven?

 

Yes, but even though MC calls it "pizza sauce" I put it on pasta.



#13 JoNorvelleWalker

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Posted 31 May 2014 - 12:07 PM

re: 'stock pots' for inside a pressure cooker.

 

I use a stainless bain marie or inset.

 

Thanks for that idea!



#14 Miss Priss

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Posted 09 June 2014 - 10:45 AM

What I'd like to find is, for lack of a better description, a miniature stock pot that would fit inside my Fissler, handles and all.  Anyone know of such a thing?

 

Not sure if this would meet your needs, but I use a set of deep stainless steel bowls with straight sided, flattened bottoms, and ring handles, made by Farberware.  The largest one is just under 8" in diameter and fits neatly into my 22-cm diameter Kuhn Rikon cooker.  They're no longer manufactured, but you can easily find them on eBay; for example: http://www.ebay.com/...=item35d7c20123

 

Updated (and more expensive) versions are also available at various stores, such as Crate & Barrel:  http://www.crateandb...owl-set/s589261


Edited by Miss Priss, 09 June 2014 - 10:48 AM.


#15 JoNorvelleWalker

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Posted 09 June 2014 - 12:29 PM

Thanks for the idea.  I actually have a set of those old Farberware bowls!



#16 Miss Priss

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Posted 09 June 2014 - 08:53 PM

Thanks for the idea.  I actually have a set of those old Farberware bowls!

 

Excellent!  By the way, I usually set the bowl on the rack, as I somewhere picked up the idea (possibly incorrect) that the bottom of the bowl shouldn't rest on the  bottom of the cooker.