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jims61	NEWBIE		Lead	[-]
Registered User Posts: 2 04/23/09 09:22:16	Tags : None Hello: I am new to this 'Modern' version of Pressure Cooking. My first exposure was in the 1940's & 50's and they were horror stories bringing on nightmares. And I am sure it was because: PEOPLE JUST DIDN'T FOLLOW THE DIRECTIONS ! As a result - I have, until now been pretty much - un-interested . Some time ago and resulting from many years of digging, searching, asking, reading and listening, I have (I believe) uncovered the secret of those elusive 11 herbs and spices. I know - as have 2.7± million others ! - So humor me ! OK? In that discovery, I found (among other (often) informative 'tid-bits') that the 'old boy' used a pressure cooker - YES! I know common knowledge ! But did you know he only used 10 lb of pressure? Until now I have tried: Baking, Stove Top and Deep-Fat Frying - All with 'almost' results. Then recently, I found there are now Pressure 'Skillets' What better use for such discovery - - Waaaa Laaaa - The best of both worlds ! ? That said, what do I buy? Our home has aluminum clad in stainless and it is - Priceless! ! Now add a 'Pressure Skillet' - What to buy? - Aluminum? Stainless? Economy? Bust the Budget? New? Used? E-bay? Thrift Store? - The Kuhn Rikon 2.5 Qt - is being considered - Good Choice ? Question: In my soon to be 'Ad-Ventures' with the 'Pressure' Skillet - Is there a special category that I should zero in on on this site? Or will it be: Search through the 'Pot' Recipes and adjust them - or catch as catch can for recipes for the skillet ? ? Thank You Jim S So. Calif. jimS61@ca.rr.com
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emazingrace		#1	[url]	[-]
Registered User Posts: 246 04/23/09 15:41:02 Moderator	Hello, jims61. Welcome to the forum. I'm sorry to disappoint you, but if you are considering making deep-fried chicken, pressure cookers cannot be used as pressure fryers. The Colonel's "secret" was more than just spices. The pressure fryers used in popular chicken palaces are different from regular pressure cookers that depend on steam. I will leave the more in-depth explanation to Miss Vickie. Your Signature ... *"The pressure's on...let's cook something!"*
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jims61		#2	[url]	[-]
Registered User Posts: 2 04/24/09 10:15:35	Hello and thank you for the quick response. I have no intention of using the Pressure Skillet for deep frying - Anything!. With lard or shortening - Yes - deep fat- No. And Re: KFC - While most of their cooking method(s) and utensils are open to view and not kept secret - Which would be nearly impossible!. It is the '11 Secret Ingredients Taste' - That every one Coveted. In my opinion, that 'changed' after the Old Gentleman was no longer in charge. And that is what I wish to re-capture. A member of our family many years ago was a'Dough Boy' at a local KFC and information he was 'privy' to was most everything in store - Except pre-packaged 'spice and/or coating mixes' - - the cash register and the managers office. Again Thank You, for your attention and response and I will look forward to any comment or suggestions from Ms Vicky and you also. JimS So Calif.
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arabela.actionpcsports		#3	[url]	[-]
Registered User Posts: 1 05/24/09 19:47:18	its look interesting site! ______________________________________________ floating tanks human growth hormone
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emazingrace		#4	[url]	[-]
Registered User Posts: 246 05/25/09 14:03:46 Moderator	jims61 wrote: That said, what do I buy? Now add a 'Pressure Skillet' - What to buy? - Aluminum? Stainless? Economy? Bust the Budget? New? Used? E-bay? Thrift Store? - The Kuhn Rikon 2.5 Qt - is being considered - Good Choice ? 1. I would not consider anything other than Stainless steel for pressure cooking. 2. I would also avoid used unless you know what to look for, and are able to inspect the item thoroughly in person. So that would leave out venues such as eBay for used cookers, and even "new" items there may not carry the same warranty as from a regular retailer. Last year I purchased a very good [appeared to have been used only once or twice] 4qt Fagor at a thrift store. My brother admired it, so I gave it to him. However, this was an exceptional "find" at less than $8. Typically you could expect missing or damaged parts, no owner manual and never any warranty. Also, to be avoided: anything "vintage". Obsolete cookers lack the safety features of the newer models, and replacement parts may not be available. 3. If you can afford the Kuhn-Rikon, go for it. Remember, however, that pressure cookers may not be filled more than 2/3 full, and in the case of foods that foam, not more than 1/2. The stated capacity is "to the brim", therefore the actual volume of food that can be cooked under pressure in a 2.5qt cooker would be not more than 1.66qts. My personal opinion [FWIW] is that this pot is entirely too small to serve any useful pressure cooking purpose. Question: In my soon to be 'Ad-Ventures' with the 'Pressure' Skillet - Is there a special category that I should zero in on on this site? Or will it be: Search through the 'Pot' Recipes and adjust them - or catch as catch can for recipes for the skillet ? ? As long as the size of pot-vs-volume of food requirements are followed, and the appliance you choose comes to 15psi, you should be able to use pressure cooker recipes, from the website and elsewhere, without difficulty. Please let us know how you're doing, and if you have more questions, just ask. Gracie Your Signature ... *"The pressure's on...let's cook something!"* Last Edited By: emazingrace 05/25/09 14:07:59. Edited 2 times.
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Miss Vickie Pressure Cooker Recipes		#5	[url]	[-]
Registered User Posts: 1189 05/26/09 06:54:37 Owner	On the website, the handy Capacity Chart will show you the maximum full levels for both categories of 'regular' foods as well as those that foam froth or expand. The little 2.5qt pressure cookers are intended for fast braising smaller cuts of meat like chicken or chops. As a second pressure cooker it might be use for cooking a side dish like small amounts of veggies, but its only 3" deep so its not very practical as the first or only pressure cooker, not even if you are only cooking for one. I owned one -- briefly -- thinking that it would be handy for us "empty nesters" in cooking a quick meal, but its just too shallow for most foods, and I couldn't justify the cost for something that could only cook a few types of foods. Price wise, its not the most economical purchase until your primary cooking needs are centered in that limited food group. jims61, you can also find several articles on the website that relate to How to Choose the Best Pressure Cooker with lots of info that will help you pick the best pressure cooker for your needs.
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katie		#6	[url]	[-]
Registered User Posts: 3 06/11/09 19:07:44	I have a Kuhn Rikon set that has a 5 liter pot and a skillet that use the same lid. I'd recommend that if you want a skillet. It's not much more expensive then a single Kuhn Rikon cooker. I use the big pot more, but the smaller one is handy for cooking things like pork chops, chicken breasts, and small amounts of potatoes or vegetables, and it's a little easier to clean. One of the nice things about the Kuhn Rikon cookers is that they only need about 1/4 cup of liquid for quick cooking foods, I usually like to use the skillet for recipes that don't need much liquid. I also like the simple and elegant design of the lid.
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