Like the title says, I am looking for a good pressure cooker. I remember visiting my grandma when I was a kid and she used one to make black beans, and stews of various descriptions.
My parents use one as well, and they like it, especially for black beans with Portuguese sausage.
I would like one around $100.00. I am interested in an electric digital model but am not sure if those have any drawbacks.
Here’s an excerpt from Alton Brown’s “Gear For Your Kitchen” on pressure cookers. I left out some parts (marked with …)
He seems to dislike the “Splendid” by Fagor. He prefers the Presto First-generation cooker “which has a weighted valve.”
Hope that helps…
One of the things that I’ve seen is pressure cookers that aren’t for the stove but rather you plug in. Are those any good?
Look for one with a thick bottom, which does a good job of distributing the stove’s heat.
Once the pressure is up, cook with only the heat necessary to keep it there. Excess heat offers no benefit and can cause problems.
This is a bit strange. Pressure will “form” whether or not there’s one-third air. If you overfill the thing, there’s some risk of foam (& possibly even food) reaching the vent & spewing out (especially with excess heat). But limiting yourself to 2/3 full is more conservative than necessary.
I got my digital pressure cooker for less than $100 on Craigslist. If you’re willing to wait, you may find one there. Furthermore, you can post to the wanted section of your local craigslist, or post a wanted ad on freecycle. In either case you might get one that is not electric, but you can start with that or repost until you get what you want.
I bought an old-style Presto at a yard sale. I’ve used it extensively, and now have to replace the gasket.
It ran me fifteen bucks - best bargain I ever found.
It’s the big one, designed for canning, but does a dandy job with nearly everything I throw at it.
For years we cooked with the old-fashioned pressure cookers, with good results. Episodes of food on the ceiling were uncommon but not unknown.
But a while back, we got one of the electronic ones by Russell Hobbs and it’s made things soooo much easier. Program in the pressure and time, fire it up, and let it alone! No leaks, no food on the ceiling, no problem!
I believe the Swiss are the most prolific users of pressure cookers, so they understandably make a famous brand: Kuhn Rikon. I received one for Christmas 2006, and I love it. It’s a nice new state of the art model, easy to use and to clean, and there’s nothing like having braised chicken thighs in curry sauce in 15 minutes right after work. I bought it after I saw Jacques Pepin recommending one on his “Fast Food My Way” show, and I thank him for the recommendation. I love it!
Caffeine.addict, please check your PM inbox, if you haven’t in a few days.
AB used this one:
Make: Hawkins
Model: Futura 5.5 Liter (5.8 Qt)
Price: $80 at Pressurecooker.com