Pressure Cooker 101? A Rant

stew_78557

Pressure Cooker 101?

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Brendan_Lee_56950

I think you forgot your rant

Matt_67991

If you're asking about the course that looks to be winning the vote for new courses, they'll probably make it eventually. They already have some great pressure cooker recipes, but I'm really looking forward to it.

stew_78557

Sorry, I thought I had pasted it in.
I watched Simply Ming Ep 1102 today, they used a Kuhn Rikon Pressure Cooker to make a stock. What shocked me was they had the thing pegged with steam coming out of it like a $40 "Jiggler"
There really is no comprehensive site which discusses the difference between a $40 jiggler, a $100 Fagor type, and a $200+ spring valve type pressure cooker. Miss Vickie mentions a difference, but really does not emphasize the difference. There are sites which discuss the difference in flavor of a stock in a pot and in a spring valve PC. But no one discusses how much better the spring valve type PC is, and why it is worth the extra money.
And then there are the newish electric pressure cookers and how some do not release the steam and thus the flavor. If you want to know you've got to get online and read reviews. What is with these companies, if you've got a superior product brag about it, and show why.
OK, I'm done with my rant, but if you like I can start another one on people who cook with rings on, or people who tap the spoon on a glass jar
Oh, the first recipe I made in my new PC, sweet potatoes covered with apple juice concentrate and sprinkled with apple pie spice on the trivet with 1/2 cup water in the bo1/2 cup of water. Cooked for 20 minutes.

Brandon_34695

Every few weeks, Dave Arnold gives this rant on his Cooking Issues podcast. He is very anti-jiggler and against anything that involves releasing volatiles. In doing so he might label you an enemy of quality.

DiggingDogFarm_65362

All pressure cookers vent to certain extent, most jigglers can be operated without excessive venting....adjust the heat to just below venting.

That ain't good enough for you? Put the food in some sealed canning jars.

Johan_Edstrom_5586

http://www.hippressurecooking.com/

Brendan_Lee_56950

I'm not ashamed to say i use a $15 jiggler. If you control the temp right you can minimize the venting to a certain extent, but I don't do a lot of stock making in it these days so I haven't really cared too much about how it would function. I think it's one of those things where you really wouldn't know what you were missing unless you had the $200+ kuhn rikon type but the difference in price doesn't really make me want to learn the difference at this point in time.