Someone else mentioned large and medium, but not extra large. Is “jumbo” just another name for extra large? If so, they may be labeled the latter at @kaylasdad99’s stores
How is that not what I stated?
I use my pressure cooker to make the most amazing “baked” potatoes. Pop 2 of those bad boys in the cooker on a trivet over 1 cup of water, make sure you pierce them, and set for 18-25 minutes, depending on size. (I use normal-sized spuds, not the giant restaurant-sized Godzilla ones. Say 5-6" long.) Let them do a natural release. Top as you will. We use chili, sour cream, or BBQ chicken.
Do they come out like baked potatoes or more like steamed potatoes? (I like them both ways)
When I was young my dad used to cook ribs, potatoes, and sauerkraut in a pressure cooker. I have no idea how they were prepared, but I remember the ribs being fall-off-the-bone tender and the potatoes soft but not mushy.
Danger is The Best Spice!
I am unaware of any injuries happening from an exploding soda can.
Pressure cookers do explode and cause injury (you can even see some examples of it on YouTube). Maybe it is a small number in the grand scheme of things but it seems over 4,000 people per year are sent to the hospital by them (and some die). Not to mention the explosion includes hot liquid spraying all over and cause burns.
Again, I am not trying to over-state the issue at all. People get injured by all sorts of things in a kitchen and there is nothing unusual about a pressure cooker in this regard (frankly, my mandoline is what scares the shit out of me the most in my kitchen).
But, I don’t think suggesting a soda can is comparable to a pressure cooker is right either.
Home brewers might disagree.
Have you looked for any data on the subject? Exploding soda bottles, at least, both plastic and glass, are definitely responsible for documented injuries.
And I’d like to see a cite for your “over 4000 people per year” statistic? Because this 2023 NIH study seems to suggest a much smaller number, at least in the US.
By comparison, about 350,000 people each year are injured by kitchen knives. I’m not trying to minimize the importance of safety precautions in using any kind of pressure cooker, but I think your perception of them as somehow disproportionately hazardous may not be justified. (Especially considering that some of the injuries involving them are bound to be burns, a type of injury common to the use of many types of heated food vessels.)
I never thought to try baked potatoes. Now I need to!
I love that I can go from a bag of dried beans to chili in about an hour. I never thought I needed a pressure cooker until my sister gave me one for Christmas a few years ago. Now I use it weekly.
I’d guess that a lot of the injuries are from opening the lid before releasing enough pressure.
Same results with this. If you ever use one of these, you will never go back.
I’d also like to know how many are specifically from Instant Pots vs stovetop pressure cookers. I don’t feel the least bit worried around my Instant Pot, but when I had one of those stovetop pressure cookers – those I always felt just a wee bit nervous about. You can just look over at the InstantPot and visually see if the pressure is completely released. There’s a little pop-up mechanism that springs up to seal as it comes to pressure, and when the pressure is low enough, it pops back down, allowing you to open it. Plus there’s a separate pressure release on top, as well.
I deal with potential hazards of my stovetop pressure cooker by leaving it the hell alone after I’ve removed it from the heat, till I’m sure that the pressure has decreased to a safe level. Wedging a spoon under the steam valve to keep it open (not a dangerous hack, a manufacturer-recommended suggestion) also facilitates depressurizing.
Yeah, actually, that’s the nice thing about the electronic ones. If you’re worried at all, you can set it, leave the room, and come back when you can see it’s done and the pressure is released. There’s a timer, you have visual feedback, you don’t have to physically get back near the pressure cooker until the cooking process is over if you don’t want to. And, hell, even if it goes haywire, you can throw the breakers and shut it off without having to near it.
With a conventional stovetop cooker, you have to physically adjust the heat, and get in there and turn off the stove when you reach the end of your cooking time.
True, as for any other type of stovetop cooking vessel (aka “ordinary pot”). No question that the electronic cookers of whatever kind do a lot more of the work.
But, yeah, I seem to recall when I had my stovetop model that I probably waited way more longer than necessary after turning off the heat to make sure it was depressurized. I mean, this was just this cheap Imusa brand I bought for maybe $20 back in 2010? I ended up using it very sparingly because of my nervousness with it. Where I use my Instant Pot three times a week on average, the Imusa was maybe twice a month.
I hope you meant to type 120˚F? 210˚F, aside from being a criminally negligent temperature for faucet water (140F is enough to scald in 1 second), it’s physically rather improbable. A water heater would have to be literally boiling for water to reach a faucet at anything near 210˚F, and all sorts of relief valves should be opening to depressurize the entire system well below that temperature.
So these come out with stiff, thickened, crunchy unto difficult to cut, and oh-so-salty skins? Because that is by far the best part of a baked potato. The white part could be thrown away uneaten for all I care. If the skins are not crisp, it’s merely a tasteless boiled potato by another name.