Group active since Thu, Apr 21, 2011
I love my Kuhn Rikon Pressure Cooker. It makes some of the most delicious recipes in such a short time. In days past people were afraid to use a pressure cooker for fear it would explode, but now a days the new cookers are made to prevent this. Another nice thing is they don't heat the kitchen up because they are so fast.
You guys are experts and I have a question. So we dipnetted our sockeye...Hunky hubby came back with a huge ice chest full of "Scraps"....heads, bones, carcasses, eggs all junk that it typically thrown back into the river. Last year I canned it for dog meat in the winter. Why not? My house stinks for a week or two, but my dogs have some seriously good protein and Omega 3 oils at -40F. Should I can all of it now...6-7 days of straight canning or freeze half and can later. Also...my extension office recommends never canning a quart of salmon...only pints...your take? Why can't I can quarts?
Yes....I saved all my shells from shrimp, lobster, and crab as well as scrap veggies (the ends and peelings of onions, carrots, etc. Since I bought some AK King Crab today at the store to make a grilled cheese,... I thought I had enough to bring the old shells out of the freezer and make stock. I will pressure can this stock and use it whenever I need to make gumbo, chowder, orzo or anything else that a seafood stock might enhance the recipe better than water.
Hi, well I have had a stove top cooker for ever it seems, and still I have not a clue if I am using it right, so I kind of put it on top of my fridge and there it sits. so this is my problem, I put it on my burner (electric) I do know how to fill it. but now what do I set it on all this med med high high does not tell me anything. when is it up to temp? when the knobs rocks ( a little or a lot) when do you start timing it? I think mine is a old ultrex maybe I will drag it down as i have a hunk of beef bottom roast just enough for 2 and try it out as it is way to hot to turn on my stove. great group I hope to use mine more after reading the post. thanks for making it
I hope this recipe posted to this group. I just made it today. I wanted to use up some buttermilk and wanted to make a cake. This recipe came up and I just so happened to have all the ingredients. OMG! This cake is to die for. I am including it here because instead of using pineapple I used a 1/2 pint of the Mock Pineapple (Zucchini) that someone posted here a few years ago and I pressure canned. It was out of the world good. I swear you will never ever again use any caramel sauce other than the glaze recipe posted in this. Wow!
Hi, just got an Elite 8qt Electric Pressure Cooker and I'm looking forward to learning how to use it. I grew up hearing the familiar jiggle and hiss of the top of my Mama's pressure cooker, but I never learned how to use it. Mama is gone now and can't teach me to use the old stove top cooker, so I decided to try this newer version.
I just got my electric One Pot pressure cooker for Christmas. I have so far made the most delishous mostly veggie with stew beef soup and I feel in love. I have so far made buffalo chicken wings twice. I am looking for more recipes. and unique ideas.
Tried to do baked beans a few weeks ago in my pressure cooker. Guess I must have missed a step as when I thought they were done they were still rock hard! And the bacon & sauce was burnt black as the ace of spades! NOBODY would try them! Don't blame them though. Im thinking I should have "quick" soaked the dried beans.
The recipe either didn't say to or I missed that part. LOL better luck next time!
I pinched this recipe from peggyunderpressure.com and it's really, really good. I think the Italian sausage gives it more flavor, but lean ground beef or turkey should be delicious as well. Check out the web site. it's full of great pressure cooker recipes and tips. Lasagna Soup