Pressure Cooking questions, 3 more

In article said:

To fit a large pot roast or other large meat in the p-c, I figure to slice it
in half. Questions are, do I just stack them one on the other? Should they
sit above the liquid on a trivet?

My virgin p-c doesn't have a 2/3 "full" line so how should I figure it, by
quart capacity or height?

Thanks,

Andy

Hoo.

Depends on what you want.

Overfilling a PC is a recipe for mount vesuvius, NEVER fill it more than
2/3 to 3/4 full! I just eyeball it.

If the roast is that large, just cook 1/2 of it and save the other 1/2
for later. If you can stuff it in side to side, that will work. The most
important part is that the food not come near the top of the pot to
block the rocker or safety vents.

Do place ALL food on the internal trivet to prevent scorching. I never
cook without my Iris trivet. Learned it the hard way. <G> Scorched rice
is nasty.

Remember that you will lose some liquid during the pressuring process as
steam escapes out the pressure rocker.

For instance, I did calves foot jelly 2 days ago involving 2 calves feet
and some veggies pressured for 1 hour. (It takes that long to melt those
things! Most meat is done in 10 to 20 minutes depending on the meat). I
filled the pc 3/4 full of liquid. When I was done, it was down to less
than 1/2.

For a pot roast, I'd fill it 1/2 full and not worry about the meat being
in the water.

I take it you are using a chuck roast? Try 20 minutes. If it's not done
enough, bring it back up to pressure for another 10, but 20 really
should be enough.

Good luck! :-)

Be sure to brown the roast first!
--
Peace, Om

Remove _ to validate e-mails.

"My mother never saw the irony in calling me a Son of a [censored]" -- Jack Nicholson

Omelet said...

Quoted message said:

In article said:

To fit a large pot roast or other large meat in the p-c, I figure to
slice it in half. Questions are, do I just stack them one on the other?
Should they sit above the liquid on a trivet?

My virgin p-c doesn't have a 2/3 "full" line so how should I figure it,
by quart capacity or height?

Thanks,

Andy

Hoo.

Depends on what you want.

Overfilling a PC is a recipe for mount vesuvius, NEVER fill it more than
2/3 to 3/4 full! I just eyeball it.

So 2/3 full by height? OK.

Quoted message said:

If the roast is that large, just cook 1/2 of it and save the other 1/2
for later. If you can stuff it in side to side, that will work. The most
important part is that the food not come near the top of the pot to
block the rocker or safety vents.

Well if I wanted to cook a 4-pound roast (for company) I wouldn't want to
only cook half. Heck, I can eat half. What are they gonna eat? <G>

I was thinking to "V" lean the halves. So just trim it into more pieces so
they won't block the lid vents AND not exceed a 2/3 full mark! Gotcha! Have
Dremmel, Will Notch!

Quoted message said:

Do place ALL food on the internal trivet to prevent scorching. I never
cook without my Iris trivet. Learned it the hard way. <G> Scorched rice
is nasty.

Good. That's what I was thinking. I kinda/sorta took p-cooking rice and
pasta as a joke!

Quoted message said:

Remember that you will lose some liquid during the pressuring process as
steam escapes out the pressure rocker.

For instance, I did calves foot jelly 2 days ago involving 2 calves feet
and some veggies pressured for 1 hour. (It takes that long to melt those
things! Most meat is done in 10 to 20 minutes depending on the meat). I
filled the pc 3/4 full of liquid. When I was done, it was down to less
than 1/2.

The RTFM said to use 1/2 cup of liquid. For a 10-quart p-c, that sounded
kinda cheap.

Quoted message said:

For a pot roast, I'd fill it 1/2 full and not worry about the meat being
in the water.

I take it you are using a chuck roast? Try 20 minutes. If it's not done
enough, bring it back up to pressure for another 10, but 20 really
should be enough.

Actually, I'll be using up a long lost frozen cryo-vac'd tri-tip roast. An
oblong triangular roast. Gonna be fun to figure how to trim that puppy to
fit.

Quoted message said:

Good luck! :-)

Be sure to brown the roast first!

Right! I hunted down recipes and I found one with the ingredients and the
directions but I felt that something wasn't right when the cooking time was
"cook as directed." Hmmm???

Thanks again,

Andy

In article said:

Omelet said...

Quoted message said:

In article said:

To fit a large pot roast or other large meat in the p-c, I figure to
slice it in half. Questions are, do I just stack them one on the other?
Should they sit above the liquid on a trivet?

My virgin p-c doesn't have a 2/3 "full" line so how should I figure it,
by quart capacity or height?

Thanks,

Andy

Hoo.

Depends on what you want.

Overfilling a PC is a recipe for mount vesuvius, NEVER fill it more than
2/3 to 3/4 full! I just eyeball it.

So 2/3 full by height? OK.

Quoted message said:

If the roast is that large, just cook 1/2 of it and save the other 1/2
for later. If you can stuff it in side to side, that will work. The most
important part is that the food not come near the top of the pot to
block the rocker or safety vents.

Well if I wanted to cook a 4-pound roast (for company) I wouldn't want to
only cook half. Heck, I can eat half. What are they gonna eat? <G>

Make it in two batches if you have to.
Being in a hurry does not pay if you have to clean the entire kitchen
from ceiling to floor. ;-)

Just watch the hight. I think I could fit a 4 lb. roast in mine if I
steamed veggies separately. I've had to do that sometimes.

I won't overfill it ever again. I did it once...

Quoted message said:

I was thinking to "V" lean the halves. So just trim it into more pieces so
they won't block the lid vents AND not exceed a 2/3 full mark! Gotcha! Have
Dremmel, Will Notch!

Ok. So long as you can make it work!

Quoted message said:

Quoted message said:

Do place ALL food on the internal trivet to prevent scorching. I never
cook without my Iris trivet. Learned it the hard way. <G> Scorched rice
is nasty.

Good. That's what I was thinking. I kinda/sorta took p-cooking rice and
pasta as a joke!

P-cooking pasta is pointless.
I do rice all the time.
But, I don't cook white rice. just brown, red and black.

Quoted message said:

Quoted message said:

Remember that you will lose some liquid during the pressuring process as
steam escapes out the pressure rocker.

For instance, I did calves foot jelly 2 days ago involving 2 calves feet
and some veggies pressured for 1 hour. (It takes that long to melt those
things! Most meat is done in 10 to 20 minutes depending on the meat). I
filled the pc 3/4 full of liquid. When I was done, it was down to less
than 1/2.

The RTFM said to use 1/2 cup of liquid. For a 10-quart p-c, that sounded
kinda cheap.

Hm. That sounds a bit sparse! Depends tho' on the veggies. Some let go
of a lot of liquid. Mushrooms for instance.

I'd rather end up with extra stock than a scorched meal. Reduce it in a
skillet and make sauce. ;-d I've done that and it's fantastic.

Quoted message said:

Quoted message said:

For a pot roast, I'd fill it 1/2 full and not worry about the meat being
in the water.

I take it you are using a chuck roast? Try 20 minutes. If it's not done
enough, bring it back up to pressure for another 10, but 20 really
should be enough.

Actually, I'll be using up a long lost frozen cryo-vac'd tri-tip roast. An
oblong triangular roast. Gonna be fun to figure how to trim that puppy to
fit.

Quoted message said:

Good luck! :-)

Be sure to brown the roast first!

Right! I hunted down recipes and I found one with the ingredients and the
directions but I felt that something wasn't right when the cooking time was
"cook as directed." Hmmm???

Thanks again,

Andy

Hm. 20 minutes for that. Let it cool down rather than speed cooling.
Just remove it from the burner.
--
Peace, Om

Remove _ to validate e-mails.

"My mother never saw the irony in calling me a Son of a [censored]" -- Jack Nicholson

Omelet said...

Quoted message said:

In article said:

Omelet said...

Quoted message said:

In article <[email hidden]>, Andy <q> wrote:

> To fit a large pot roast or other large meat in the p-c, I figure to
> slice it in half. Questions are, do I just stack them one on the
> other? Should they sit above the liquid on a trivet?
>
> My virgin p-c doesn't have a 2/3 "full" line so how should I figure
> it, by quart capacity or height?
>
> Thanks,
>
> Andy

Hoo.

Depends on what you want.

Overfilling a PC is a recipe for mount vesuvius, NEVER fill it more
than 2/3 to 3/4 full! I just eyeball it.

So 2/3 full by height? OK.

Quoted message said:

If the roast is that large, just cook 1/2 of it and save the other
1/2 for later. If you can stuff it in side to side, that will work.
The most important part is that the food not come near the top of the
pot to block the rocker or safety vents.

Well if I wanted to cook a 4-pound roast (for company) I wouldn't want
to only cook half. Heck, I can eat half. What are they gonna eat? <G>

Make it in two batches if you have to.
Being in a hurry does not pay if you have to clean the entire kitchen
from ceiling to floor. ;-)

Just watch the hight. I think I could fit a 4 lb. roast in mine if I
steamed veggies separately. I've had to do that sometimes.

I won't overfill it ever again. I did it once...

Quoted message said:

I was thinking to "V" lean the halves. So just trim it into more pieces
so they won't block the lid vents AND not exceed a 2/3 full mark!
Gotcha! Have Dremmel, Will Notch!

Ok. So long as you can make it work!

Quoted message said:

Quoted message said:

Do place ALL food on the internal trivet to prevent scorching. I
never cook without my Iris trivet. Learned it the hard way. <G>
Scorched rice is nasty.

Good. That's what I was thinking. I kinda/sorta took p-cooking rice and
pasta as a joke!

P-cooking pasta is pointless.
I do rice all the time.
But, I don't cook white rice. just brown, red and black.

Quoted message said:

Quoted message said:

Remember that you will lose some liquid during the pressuring process
as steam escapes out the pressure rocker.

For instance, I did calves foot jelly 2 days ago involving 2 calves
feet and some veggies pressured for 1 hour. (It takes that long to
melt those things! Most meat is done in 10 to 20 minutes depending on
the meat). I filled the pc 3/4 full of liquid. When I was done, it
was down to less than 1/2.

The RTFM said to use 1/2 cup of liquid. For a 10-quart p-c, that
sounded kinda cheap.

Hm. That sounds a bit sparse! Depends tho' on the veggies. Some let go
of a lot of liquid. Mushrooms for instance.

I'd rather end up with extra stock than a scorched meal. Reduce it in a
skillet and make sauce. ;-d I've done that and it's fantastic.

Quoted message said:

Quoted message said:

For a pot roast, I'd fill it 1/2 full and not worry about the meat
being in the water.

I take it you are using a chuck roast? Try 20 minutes. If it's not
done enough, bring it back up to pressure for another 10, but 20
really should be enough.

Actually, I'll be using up a long lost frozen cryo-vac'd tri-tip roast.
An oblong triangular roast. Gonna be fun to figure how to trim that
puppy to fit.

Quoted message said:

Good luck! :-)

Be sure to brown the roast first!

Right! I hunted down recipes and I found one with the ingredients and
the directions but I felt that something wasn't right when the cooking
time was "cook as directed." Hmmm???

Thanks again,

Andy

Hm. 20 minutes for that. Let it cool down rather than speed cooling.
Just remove it from the burner.

KEWL!

<smootch>

Andy

In article <[email hidden]>,

Omelet said:

Quoted message said:

Quoted message said:

Do place ALL food on the internal trivet to prevent scorching. I never
cook without my Iris trivet. Learned it the hard way. <G> Scorched rice
is nasty.

Good. That's what I was thinking. I kinda/sorta took p-cooking rice and
pasta as a joke!

Ps, I removed the feet from the Iris steamer!
Made for more head space and it works just fine.
--
Peace, Om

Remove _ to validate e-mails.

"My mother never saw the irony in calling me a Son of a [censored]" -- Jack Nicholson

In article said:

Quoted message said:

Hm. 20 minutes for that. Let it cool down rather than speed cooling.
Just remove it from the burner.

KEWL!

<smootch>

Andy

Please let us know how it worked for you? :-)
Like a foreman-type grill, a pressure cooker is faster so there tends to
be a bit of a learning curve!

Hugs!
--
Peace, Om

Remove _ to validate e-mails.

"My mother never saw the irony in calling me a Son of a [censored]" -- Jack Nicholson

In article <[email hidden]>,

Omelet said:

In article said:

Quoted message said:

Hm. 20 minutes for that. Let it cool down rather than speed cooling.
Just remove it from the burner.

KEWL!

<smootch>

Andy

Please let us know how it worked for you? :-)
Like a foreman-type grill, a pressure cooker is faster so there tends to
be a bit of a learning curve!

Hugs!

Ps, you realize that the 20 minutes starts once the pot comes up to
pressure??? When the weight starts to wiggle!

That can take 10 to 15 minutes depending on the load. Mine is a 5 quart.
--
Peace, Om

Remove _ to validate e-mails.

"My mother never saw the irony in calling me a Son of a [censored]" -- Jack Nicholson

"Andy" <q> ha scritto nel messaggio
news:[email hidden]...

Quoted message said:

To fit a large pot roast or other large meat in the p-c, I figure to slice
it
in half. Questions are, do I just stack them one on the other? Should they
sit above the liquid on a trivet?

My virgin p-c doesn't have a 2/3 "full" line so how should I figure it, by
quart capacity or height?

Thanks,

Andy

You must put water till you cover about a half of the hight of the meat (nor
of the p-c).
But first:
1)Put some oil and onions and vegetable cubes, like carrots and celery (as
you like) and meat to brown a little.
2)Don't turn the meat with a fork, because if you make holes on it, it will
loose the sauce.
3)then you evaporate with wine.
4)After you add water, pepper, and salt.
5)Then close and you cook about 30 minutes for 1 chilo of meat.
Ps. If you have a big piece of meat, cut in two halves but tigh them with
cooking string and then put in the p-c one near the other.

--
Kisses
Pandora

Omelet said...

Quoted message said:

In article <[email hidden]>,

Omelet said:

In article said:

>
> Hm. 20 minutes for that. Let it cool down rather than speed cooling.
> Just remove it from the burner.

KEWL!

<smootch>

Andy

Please let us know how it worked for you? :-)
Like a foreman-type grill, a pressure cooker is faster so there tends to
be a bit of a learning curve!

Hugs!

Ps, you realize that the 20 minutes starts once the pot comes up to
pressure??? When the weight starts to wiggle!

That can take 10 to 15 minutes depending on the load. Mine is a 5 quart.

Om,

I'm clued in to that critical piece of info. It was in the RTFM pages.

This p-c doesn't have the wobbler, it's a 2nd Gen. p-c. with an equivalent
button that pops up at pressure. I already know to press it down once to
get corrected pressure.

Ya think 2nd Gen. means whatever I p-cook will be twice as tasty!??

<VBG>

Andy

Quoted message said:

Quoted message said:

Quoted message said:

> Do place ALL food on the internal trivet to prevent scorching. I
> never
> cook without my Iris trivet. Learned it the hard way. <G> Scorched
> rice
> is nasty.

Good. That's what I was thinking. I kinda/sorta took p-cooking rice and
pasta as a joke!

Ps, I removed the feet from the Iris steamer!
Made for more head space and it works just fine.
--
Peace, Om

I have an electric model on the way & someone on a group recommended a
trivet too. Question, HOW would I use a trivet with rice? I'm guessing a
container but the recipes I've seen say just put in the pan. Bit confused!
I've never used one before so should be interesting.
Thank you

In article said:

Quoted message said:

Ps, you realize that the 20 minutes starts once the pot comes up to
pressure??? When the weight starts to wiggle!

That can take 10 to 15 minutes depending on the load. Mine is a 5 quart.

Om,

I'm clued in to that critical piece of info. It was in the RTFM pages.

This p-c doesn't have the wobbler, it's a 2nd Gen. p-c. with an equivalent
button that pops up at pressure. I already know to press it down once to
get corrected pressure.

Ya think 2nd Gen. means whatever I p-cook will be twice as tasty!??

<VBG>

Andy

Lettuce know how it works out. :-)
--
Peace, Om

Remove _ to validate e-mails.

"My mother never saw the irony in calling me a Son of a [censored]" -- Jack Nicholson

In article <[email hidden]>,

nobody but us chickens said:

Quoted message said:

Quoted message said:

> > Do place ALL food on the internal trivet to prevent scorching. I
> > never
> > cook without my Iris trivet. Learned it the hard way. <G> Scorched
> > rice
> > is nasty.
>
> Good. That's what I was thinking. I kinda/sorta took p-cooking rice and
> pasta as a joke!

Ps, I removed the feet from the Iris steamer!
Made for more head space and it works just fine.
--
Peace, Om

I have an electric model on the way & someone on a group recommended a
trivet too. Question, HOW would I use a trivet with rice? I'm guessing a
container but the recipes I've seen say just put in the pan. Bit confused!
I've never used one before so should be interesting.
Thank you

It does work ok. I put the footless iris steamer in the bottom first,
pour in the rice and stock. When it's done, I remove the trivet with a
pair of tongs while the rice is still hot and stir in the remaining
liquid that settled under the trivet, re-cover the rice and let it sit
for about 1/2 hour to finish absorbing. It works well.

I use stock instead of water to make rice. Always.
--
Peace, Om

Remove _ to validate e-mails.

"My mother never saw the irony in calling me a Son of a [censored]" -- Jack Nicholson

Andy q said:

To fit a large pot roast or other large meat in the p-c, I figure to slice it
in half. Questions are, do I just stack them one on the other? Should they
sit above the liquid on a trivet?

My virgin p-c doesn't have a 2/3 "full" line so how should I figure it, by
quart capacity or height?

Thanks,

Andy

Well, Om knows better than I do... but I say just stuff that baby it
there. Stand it on end if you have to - heck, it's going to
shrink.... so why not? How big is it anyway - in terms of inches vs.
the inches of your P-C? My opinion is to do it, but don't overfill
with water.

🙂

"Andy" <q> wrote in message news:[email hidden]...

Quoted message said:

Omelet said...

Quoted message said:

In article <[email hidden]>, Andy <q> wrote:

Quoted message said:

I was thinking to "V" lean the halves. So just trim it into more pieces so
they won't block the lid vents AND not exceed a 2/3 full mark! Gotcha!
Have
Dremmel, Will Notch!

I don't think it is a good idea to take a dremmel to a pressure vessel.

Mitch

Mitch Scherer said...

Quoted message said:

"Andy" <q> wrote in message news:[email hidden]...

Quoted message said:

Omelet said...

Quoted message said:

In article <[email hidden]>, Andy <q> wrote:

Quoted message said:

I was thinking to "V" lean the halves. So just trim it into more pieces

so

Quoted message said:

Quoted message said:

they won't block the lid vents AND not exceed a 2/3 full mark! Gotcha!
Have
Dremmel, Will Notch!

I don't think it is a good idea to take a dremmel to a pressure vessel.

Mitch

I took your advice and just bent a wire coat hanger so that it sits across
the pot and hangs down 1/3 deep as a quick check device.

Thanks,

Andy

In article <[email hidden]>,

sf said:

Andy q said:

To fit a large pot roast or other large meat in the p-c, I figure to slice
it
in half. Questions are, do I just stack them one on the other? Should they
sit above the liquid on a trivet?

My virgin p-c doesn't have a 2/3 "full" line so how should I figure it, by
quart capacity or height?

Thanks,

Andy

Well, Om knows better than I do... but I say just stuff that baby it
there. Stand it on end if you have to - heck, it's going to
shrink.... so why not? How big is it anyway - in terms of inches vs.
the inches of your P-C? My opinion is to do it, but don't overfill
with water.

🙂

No babe. You cannot overfill a pc with food either!

Mom learned that the hard way. Last time she lost a pressure valve and
ended up having to clean the stove hood was cooking a beef tongue. It
curled up during cooking and ended up blocking the pressure stem.

3/4 full of any items. Food or liquid. Lay Lengua on it's side. ;-)

I made the mistake with beans. It was a helluva mess. <G>
Funny too. I was extolling the benefits of PC's to Lynda and offering to
purchase one for her as a gift when the valve blew.

She saw the worse that could happen and accepted the fact that it was my
fault, AND helped me clean up the kitchen. We had to clean out the
entire hood and move the stove out of it's cubby to clean the wall
behind it and the floor under it. I try to make an effort to aim the
safety valve towards the back wall in case that ever happened.

She accepted the cooker I bought her that afternoon and loves it as much
as I do. ;-)
--
Peace, Om

Remove _ to validate e-mails.

"My mother never saw the irony in calling me a Son of a [censored]" -- Jack Nicholson

In article <[email hidden]>, "Mitch Scherer" <[email hidden]>

Quoted message said:

"Andy" <q> wrote in message news:[email hidden]...

Quoted message said:

Omelet said...

Quoted message said:

In article <[email hidden]>, Andy <q> wrote:

Quoted message said:

I was thinking to "V" lean the halves. So just trim it into more pieces so
they won't block the lid vents AND not exceed a 2/3 full mark! Gotcha!
Have
Dremmel, Will Notch!

I don't think it is a good idea to take a dremmel to a pressure vessel.

Mitch

Indeed!

Nicking it can weaken the metal.

Just learn to eyeball it! I do.
--
Peace, Om

Remove _ to validate e-mails.

"My mother never saw the irony in calling me a Son of a [censored]" -- Jack Nicholson

sf <[email hidden]> wrote in
news:[email hidden]:

Quoted message said:

Andy q said:

To fit a large pot roast or other large meat in the p-c, I figure to
slice it in half. Questions are, do I just stack them one on the
other? Should they sit above the liquid on a trivet?

My virgin p-c doesn't have a 2/3 "full" line so how should I figure
it, by quart capacity or height?

Thanks,

Andy

Well, Om knows better than I do... but I say just stuff that baby it
there. Stand it on end if you have to - heck, it's going to
shrink.... so why not? How big is it anyway - in terms of inches vs.
the inches of your P-C? My opinion is to do it, but don't overfill
with water.

🙂

2/3 of its' quart capacity should be 2/3 of its' height...think about
it...unless it is a really weird shaped pot.

--

The house of the burning beet-Alan

It'll be a sunny day in August, when the Moon will shine that night-
Elbonian Folklore