Hominy...cooking in the pressure cooker? help!
msazadi
16 years ago
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Comments (16)
teresa_nc7
16 years agoBeverlyAL
16 years agoRelated Discussions
Stuffed Peppers in Pressure Cooker
Comments (4)I have a stovetop Presto, but there was no recipe for stuffed peppers in my manual. I checked an older pressure cooker cookbook that I have and they had stuffed peppers (with cooked ground beef and cooked rice for the stuffing) that is cooked1 12 minutes for 4 bell peppers at the 15 pounds pressure setting - or high pressure for those cookers having high/low settings, and a natural cool down for 5 minutes, then the cooker is placed in the sink with cool water running over it until all the pressure is gone from the pan (called a quick release). If your meat and rice are raw when you stuff the peppers, you will need to cook a longer time. Does you cooker manual give a time for cooking rice? With my stove top cooker, white rice cooks in 5-8 minutes. If I remember correctly, the electric cookers take a little bit more time to cook than the stove top versions. Check your manual for the time to cook ground beef and the time to cook white rice (if you are using white rice?) and then cook for the longer amount of time. The peppers should be done by then, too, but if not, you could always cover, re-set and cook another 2-3 minutes to be sure the peppers are done. That's what I would do. Teresa...See MoreNeed help re pressure cookers
Comments (17)I have a Kuhn Rikon pressure cooker that works on induction. My favorite way to make rice is to bake it: Preheat the oven to 350. Put 1 cup jasmine or white rice in 9x9 glass baking dish. Add 1.5 cups hot water and a tablespoon of oil or butter. Cover tightly with aluminum foil and bake for 35 minutes. Remove from oven and let sit for 10 minutes before fluffing and serving. If I'm having the rice as a side dish, I use chicken boullion in the water. If I make a double batch, I use my Dutch oven or a 9x13 glass pan. The pan goes right in the dishwasher and the leftover rice doesn't get hard in the refrigerator. This is my adaptation of allrecipes classic rice pilaf recipe....See MoreConvert recipes to Pressure Cooker
Comments (16)I would have said the same as John. I think it has great potential in the kitchen but for quick cooking a bit differently. It is not a crock pot of the long low and slow. A pot of beans quick, etc. But not a dump it all in and expect a good stew, soup in an hour. I did try recently, last week in fact, to help a friend with her new pc...a gift her husband bought for the both of them over the holidays... She put it all in and was disappointed that she had to wait for the 'cool down' time...lol. And hated the smush food outcome. Felt she wasted all that time and effort...and the cost. I suggested she start her dried beans with some diced veg and get it going...cube her beef, season, then pop it in the oven to roast with some coarse chopped veg and garlic...1/2 hour-ish (?)...beans, garbanzos, or bean of choice in the pc...and even remove half the beans for a later dish when done in the pc....add the beef cubes and veg and pc for the final time...."no way will i ever do that!" was the response. She does not cook and does not want to i think. Then another veggie dish i suggested, while the grain/beans were pc cooking, she saute' some veg, and further mixed veggies in a side saute' pan, even some greens ...the horror. "oh no, i would never do that". lol. They actually eat really well. Careful, organic, lots of raw. Simple choices. (she is our medic on staff and a good friend). Just has no interest in cooking. But i don't even have a pc, so what do i know, haha. oh well....See MoreI need help to find a new pressure cooker.
Comments (13)I've used the traditional Presto press. cooker for 30 years. Decided a month ago to "upgrade" to the new Instant Pots as I now have an induction cooktop and my old Presto ALUMINUM one wouldn't work on it. I got the highest rated brand of the I.P. and am glad it had a defect so I could return it. I did NOT like it - took about double the amt. of time my regular pot did, was fiddly and just too slow. The advantages are, however, perhaps for working people or young ones that never used a traditional one. They like the ability to start it in the morning and then come home with the food already cooked and being kept warm - a trad. pressure cooker can not do that. IMO, if you are not needing to "set it and forget it" then go with the traditional versions (Presto is fabulous and also has a stainless steel version for use on induction, which I am now using). If you ARE working and out every day, there might be advantages for YOU. Go to their facebook page - lots of recipes and notes from admirers. It's just that I like the speediness of the traditional versions and I don't need to set in the morning and eat the food 10 hours later. I like it fresher and not having to wait. Also, many complaints on the IP about having a not-so-good slow cooker built in, also. And my IP inner pot domed up after I browned the meat first - the whole thing just not for me....See Moreartsyshell
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