I'm shopping for a pressure cooker. Could anyone advise me on what size of pressure cooker is sufficient for cooking a pound of beans? I don't want to buy one that is too small and overcrowd it.
A pound of beans should be 4-5 cups (about 1L) when cooked. I think it's pretty hard to find pressure cookers smaller than 4 quarts (16 cups or 3.8L), so you shouldn't have any worries at all. Even the smallest one you can find will have plenty of extra space.
Some of the more expensive rice cookers advertise that they use pressure in combination with induction to cook rice. On one Japanese website that sells rice cookers, they showed some diagrams that I couldn't follow since they were in Japanese, however, the images seemed to indicate that the water is changed in some way (maybe taste) because of the pressure cooker. The rice cookers that include a pressure cooker cooking method are also more expensive. So, what exactly is the purpose of this pressure cooker method? Thanks!
I have only made a few stews on my slow cooker so I want to try a different recipe. I want to try cooking cranberry/cargamanto beans for a bandeja paisa (similar to a Brazilian feijoada) on a slow cooker instead of a pressure cooker. Basically, I want to replicate the traditional method of cooking the beans on low heat (open fire) in a clay pot using a slow cooker. The pressure cooker recipe... the ingredients at once in a slow cooker and set it on low for a long cooking period (8 hours)? Or should I cook the the beans for a while before adding the rest of the ingredients?
I am trying to replicate a recipe that my father-in-law performed once at home… well, not much of a recipe, rather a cooking style, as you'll see. The idea is to cook new potatoes (specifically, new Ratte potatoes) in a pressure cooker with salt. The potatoes are easy to find (at least here in France), and are quite small: about 5 cm in length. After scrubbing them but leaving the skin on, he put them at the bottom of the pressure cooker, with a little water and quite a bit of sea salt. After a small cooking time (which I estimated at 5 minutes), the potatoes were cooked just enough
I know that I need to cook beef for 15 minutes per pound (500 g) in the pressure cooker for well done. So one 4 pound (2 Kg) roast would cook for one hour. But what if I cook two 2 pound (1 Kg) pieces in the pressure cooker at the same time? Would it still be one hour because it's a total of 4 pounds or would it be 30 minutes because each piece is only 2 pounds each?
that point because as soon as it does it becomes vapor. You can stick it in a pressure cooker (again, the whole point from what I understand) to reach higher temperatures, but you'll never get past boiling. Also, it always takes longer to boil things at higher altitudes because of the reduced pressure and thus reduced vapor temperature of water. But, I don't know everything (almost, but not quite). Is there something special about water that's vaporizing when it comes to cooking things? Could you really reduce the energy spent cooking something by lowering the vapor temperature
, and thus some crisping. Might this work? Obviously I’d have to set up a pretty crazy rig inside the pressure cooker to get the water and food pressurized without significantly cooking the food in the process, then have a setup inside the pressure cooker that drops the food into the water at a given temperature, and then pulls it back out after a set time. I’m thinking that my first step would... - Probably I’d want to go a bit higher than this in practice. It doesn’t seem to be out of the realm of possibility that a pressure cooker could exist that could handle this kind of pressure (bicycle tires
When I cook yellow lentils at home, the valve of the pressure cooker seems to clog up. How do I prevent this? By clog up, I mean that the pressure cooker sits quietly on the burner and then all of a sudden there is a gush of steam coming from the valve. My pan is ten years old. I soak the lentils for a few hours, rinse, and add some oil and salt to the cooking water. The lentils and the water only take up the bottom quarter.
Every time I try to cook beef in my pressure cooker it gets dry and inedible. Today I tried with 2 x 450 g (2 x 1 lb) beef, with .5 l (2 cups) water and 25 minutes. The result was very dry... the meat in water. Can that be right? I suppose that .5 l water is way too much, as I ended up with .7 l afterwards. Question Have anyone experience with beef in pressure cookers, and can guide me on what the problem could be? Should I have fried the beef on a pan before putting it in the pressure cooker?
My bean cooking method is to soak overnight, then cook in a crockpot on low all day. By dinner time the beans are ready. I have only ever done this with a single type of bean at a time. However, I would like to make chili and I have two types of beans (white beans and red kidneys) and am wondering if this method would work if I mix the two types of beans together. Would this be generalizable to other types of beans cooking together, or more than two types of beans at a time?