Pressure cooker recipe requests & posts

Canning my own sauces

feeds@yuku.com (tinamarie) — Thu, 24 Jul 2008 10:27:46 GMT

I've been wanting to can my own sauces: marinara, spaghetti, pizza, etc... so I've been doing lots of research because I want to prepare my spaghetti sauce with ground beef. I really just want to test it out to compare canned vs. frozen. So checking out this site I found this:

Some people may think that any recipe can be canned at home, but that is not the case. You cannot whip up a batch of your favorite soup, pour it into canning jars, drop them into a canner and then...

Vegetable Stock Cooking Time

feeds@yuku.com (WifeofJoe) — Thu, 12 Jun 2008 15:42:47 GMT

I'm sure it's somewhere on your page but I can't find it here, or anywhere in either of my pressure cooker books. How long to cook the veggies to make stock? Let's assume there are some really thick hard type veggies in there like a yam and carrots.

question about meat size

feeds@yuku.com (tassiter) — Wed, 04 Jun 2008 06:42:55 GMT

I am definitely NOT a cook. Probably the only reason I eat is because my stomach tells me I have to, so easy, simple and quick is definitely for me.

I bought Miss Vicki's cookbook and find it very good but am confused about something. Some of the meat sizes are listed at for example 4 pounds. I usually buy small pieces of meat, 1. because there's only me and 2. I can't afford to buy larger pieces. Instructions say 4 lbs approx. 40 minutes cooking time. Ok now...

Does size matter?

feeds@yuku.com (girl921) — Thu, 22 May 2008 13:15:34 GMT

I have a 16 quart pressure cooker that I bought it mostly for the vast amount of beans we eat and to do double duty as a canner but I am having a hard time not over cooking the beans. My question is...does it take longer for the 16 quart PC to come to pressure thereby making the time the beans are in hot water too long...ie do I need to cook them for even less time? The pinto beans were soaked first for about 4 hours, put into the pot with 1 1/2 inches water over the top of the beans, 15 lbs...

Hot boiled peanuts??

feeds@yuku.com (jeanathanh2o) — Fri, 16 May 2008 16:24:18 GMT

I am from Georgia- the sunny south! We LOVE hot boiled peanuts! In a slow cooker they will take all day .... and then some.
Can I cook them instead in a pressure cooker? How long would they need to cook at pressure; what release method should I use and what pressure would be best?
Thank You

Help with beans

feeds@yuku.com (cricketleg) — Mon, 12 May 2008 17:16:25 GMT

I finally got a pressure cooker for Mother's Day, mostly because I wanted a way to cook beans. I had tried all the other ways to cook them, including the crockpot. But have never been able to get the beans soft enough. So I was so excited to try cooking beans today.

Same results as the other ways. What is going on? Do I have bad beans or something? I used the directions for my new electric PC for amounts of water and beans and I used the non-soak time for the beans I used....

Subbing chicken thighs

feeds@yuku.com (Mel38) — Tue, 06 May 2008 07:49:36 GMT

Hi- I am new to pressure cooking- I just downloaded your 'chicken' recipes (they look great BTW) and I notice most of the recipes use boneless skinless chicken breast.

Is there a formula if I was to sub chicken thighs with bone for the breast? I realize they can be de-boned- but that is honestly soooo time consuming- which is part of the reason I wanted the pressure cooker- and with a large family boneless skinless breast can be costly..any suggestions?

TIA

Sylvia's Delicious Chicken Soup (since 1940)

feeds@yuku.com (lynnzeee) — Fri, 25 Apr 2008 21:48:49 GMT

This recipe is passed down from my mother, Sylvia, with a couple of alterations. She has been using a pressure cooker since they came out in the early 1940s! I've been making this recipe in my old Presto 4-qt pressure cooker for years. You can adjust the ingredients to accommodate a larger cooker, or one of the more modern cookers. My family LOVES this soup and can't get enough of it! They beg me to make it! One more thing: I think this soup really does have healing properties. When I...

Salt after browning?

feeds@yuku.com (cbanditos) — Sat, 19 Apr 2008 08:48:33 GMT

I read on your web site to always brown meat prior to salting. This is contrary to all the food programs on TV and everything I have always been told. Is this a misprint? Of course, the correct salt is kisher salt or sea salt. Please advise......Carl

Recipes with eggs?

feeds@yuku.com (csucooks) — Wed, 16 Apr 2008 12:52:55 GMT

I was surprised that I can't find recipes for breakfast casseroles (except one) and frittatas in Miss Vickie's Big Book.
Is there a reason I shouldn't try a scrambled egg type dish?

Cooking times for homemade broth

feeds@yuku.com (diane022859) — Tue, 18 Mar 2008 17:29:54 GMT

This would be in a Kuhn-Rikon, 7L, so 15 psi.

What would the cooking time be for beef broth with big beef bones you buy in the grocery store?

What about a chicken carcass? What what the cooking time be for chicken broth?

Also, vegetable broth? I'm guessing that might be a little less time?

Seafood broth for fish sauce with leftover crab shells or lobster shells?

Any advice is appreciated as always.

Diane

Chicken & Beef Stock

feeds@yuku.com (diane022859) — Mon, 10 Mar 2008 18:21:26 GMT

Vickie or anyone who knows,

What is the easiest way to get rid of the chicken carcus, neck, feet, etc. or beef bones after cooking broth in a pressure cooker. Some people who some type of bag (not sure if it's made out of cheese cloth or what). They lift the bag, empty it, and pop it in the washing machine. I don't know what type of bag would hold up to the heat of a pressure cooker.

Or do you think just pouring through a strainer works best?

Diane...

Ham Shanks or Pigs feet, soaking in water

feeds@yuku.com (ibcallus) — Mon, 10 Mar 2008 07:10:20 GMT

Hi everybody, can you tell me if a ham shank or pigs feet need soaking before putting in the pressure cooker and cooking, look forward to your reply, thanks in advance,
Brian.

Just a man new at cooking

feeds@yuku.com (ibcallus) — Sun, 09 Mar 2008 06:42:47 GMT

Thank you miss Vickie for allowing me to join your brilliant site, i am very impressed with the information and help that is on there, i am a complete norvice at cooking so you will have to excuse me if i get on your nerves with questions, looking forward to learning how to use my Prestige High Dome PC which i have had since 1958 yes that's right 1958, also i think i...

Chicken and Noodles (One Pot) in Miss Vickies Cookbook

feeds@yuku.com (msoctober) — Tue, 04 Mar 2008 08:18:51 GMT

I was wondering if anyone had any ideas about how much of the noodles should be added to the recipe. That one ingredient was left out and I don't know how much should be used. Any help will be appreciated. Thanks

Refried Beans

feeds@yuku.com (heliflopster) — Fri, 08 Feb 2008 16:26:45 GMT

im trying to make refried beans with a pressure cooker. i have tryed a few times & dont really know what i am or should be doing. the ones i have tryed to make dont taste at all like they should. im not sure if it is the way i cook them or the spices probably both i think.

Trying to recreate a recipe

feeds@yuku.com (diane022859) — Sun, 03 Feb 2008 21:55:10 GMT

I've been batch cooking and browning sirloin steaks or pork loins in a frying pan and then putting them a big pot, covering with broth, adding garlic, onions, and seasons. Then I would put the lid on it and let it simmer on the stovetop for 7 or 8 hours, adding more broth a couple of times. I've always preferred this to the crockpot. I think it tastes better. It comes out falling apart tender. I'm working at home so I've been able to do this. Then we have some for dinner...

Vegetarian Meals

feeds@yuku.com (krizem) — Fri, 01 Feb 2008 20:35:55 GMT

As I am going to be purchasing a pressure cooker with in the next week, I am after a selection of vegetarian meals to cook in it

Favorite cuisines are:

Italian
Mexican
Indian

Any preference between bean-soaking methods?

feeds@yuku.com (tbusidan) — Thu, 24 Jan 2008 11:49:49 GMT

Hi Miss Vickie!
Thanks for the wonderful website. Lots of good info here (just got my first PC yesterday and am excited to use it).

I'm a little confused with regards to pre-soaking beans before cooking them. You listed three methods of soaking, one of which (the pressure soaking method) only takes like 5 minutes. This method is WAY quicker than the other methods listed, yet you seem to favor the other soak methods and hardly ever mention the pressure soaking method again...

unable to subscribe to newsletter

feeds@yuku.com (ajodesertrose) — Sun, 20 Jan 2008 03:27:13 GMT

Miss Vicki,

I tried to sign up for your newsletter, and all I got was this message :

We apologize, but you have reached the capacity limit of this users mailing list.

Please notify the site owner that their mailing list is full.

I really, really want to subscribe to the newsletter, so what do I do now!