Instant Pot or electric pressure cooker?
9 years ago
last modified: 9 years ago
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- 9 years agolast modified: 9 years ago
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Electric Pressure Cookers - Canning Setting
Comments (10)Several companies have come out with electric pressure cookers lately (sampling linked below) and I have reviewed many of them from Cuisinart, Nesco, Deni, Fagor, and Wolfgang Puck. But none of them except Fagor advertise themselves, at least in public, as canners and we know the problems with Fagor. None of them are big enough for canning as 8 qt. is the largest size and most claim only 3 pre-set pressure settings of 2.5, 5.7, and 15 lbs. pressure. Fagor mistakenly calls 15 PSI "the most popular setting" - maybe for cooking for some in the mountains of Spain where it is made, but not for canning unless you live at high altitude. I'd need a 10 PSI setting for canning and I need to be able to vent the canner and know when the pressure returns to zero in order to pressure can safely. You can't do either with these. There are limited reviews available online from Cooks Illustrated magazine, Consumer Reports (if you are a member), amazon.com, etc. and the reviews are mixed with several comments about poor lid fitting, difficulty fitting lids, wiring problems. repairs, etc. Personally I can't see an advantage to them even as a pressure cooker except perhaps for the built in timer. But as a canner, even if they qualified, I do see some serious drawbacks in the current designs. Now if someone would develop a 16-23 qt. size with proper canning settings I'd be more interested. Until then I'll stick with the tried and true and approved Big 3 (or 2 if all they say about Mirro is true) brands. ;) JMO Dave Here is a link that might be useful: Some electric pressure cookers...See MorePressure Cooker-need opinions Today please
Comments (17)I am not an expert. I do not have a mulit-cooker. High pressure for cooking is 12 psi. A stove-top one can get to 15 psi. All that means is that an electric device takes longer to cook the food but it's measured in minutes. Not a deal breaker but be aware that using recipes from other sources will mean adding time. I have not come across an electric PC that reaches 15 psi. You need to fill the inner pot at least 1/5 full to use it. It may not be able to PC small amounts. I don't know if the max and min or marked on the pot, though. Stews will need 5-6 cups of liquid to prevent burning. Looks like you you 19 cups of volume available for foods that don't expand while cooking. 14 cups for those that do. From the manual: Be aware that certain foods,such as applesauce,cranberries,pearl barley, oatmeal or other cereals, split peas, noodles, macaroni, rhubarb, or spaghetti can foam, froth, sputter, and clog the pressure release device (steam vent). These foods should not be cooked in a pressure cooker. It says that you can use this to pressure can. I would not advise this since elevation plays a key role and you don't know how it would affect the amount of pressure you can achieve. I can't imagine that it holds 4 qt jars, which is the starting point for USDA recommendations. I use non-stick for certain things. I follow the guidelines and really don't worry about it. Each person needs to make that decision for themselves. I don't worry about aluminum, either, but then I eat out and use induction so I don't have the option at home....See MoreDo You Have An Electric Pressure Cooker?
Comments (7)I have an electric pressure cooker and use it regularly. I especially use it after roasting a whole chicken. I save all the bones & skin and pressure cook them with water and aromatics to produce really tasty and easy chicken broth. I've cooked beets, potatoes, and other hard veggies in it too. I make pork chili verde in it often. I will tell you this. The pressure of an electric is lower than a stove top cooker, as ci-lantro mentioned. That means that you need to cook things longer than what you'd normally do with your stove top version. Also, my cooker had a lousy recipe book with incorrect times for cooking. I eventually figured out how long a pot roast would take all on my own. Then I went searching for other brands and found the recipe booklet for Cuisinart. It seemed to have more realistic times. I've linked to the Cuisinart recipe booklet and two websites that have recipes specifically for electric cookers. Cuisinart Electric Pressure Cooker Recipe Booklet Pressure Cooking Today Hip Pressure Cooking...See MoreWhat Have You Cooked In Your Electric Pressure Cooker?
Comments (15)I've thought a few times about a pressure cooker and came close to making the plunge a couple times. But then I started seeing how the speed is not quite what it's hyped up by the manufacturers. Cook in 20 min... OK, but they fail to mention it also takes 20 min or so to bring it up to pressure, then another what, 10-20 min to depressurize so the time savings isn't as significant. I didn't grow up with one and haven't been with anyone who uses a pressure cooker to know what the food is like so I don't know how I'd like it. The other concern I have is whether I'd clean it well enough. Seems to me you have to be pretty careful to disassemble and clean all the seals, valve and other parts of it thoroughly or it wouldn't seal properly. I've also read that the electric units don't build up the same pressure as a manual one so it would be longer to cook than an old fashioned one, although I would think I'd much prefer an electric unit. Lastly, can't quite justify the cost although I've seen that Aldi occasionally has a unit at a pretty reasonable price. I need to get more of an education on them to make a decision. I enjoy reading about peoples' experiences and thoughts on them. Have watched a lot of videos on them already!...See More- 9 years agolast modified: 9 years ago
- 9 years ago
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