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Joined: Sep 2009
Posts: 41,957
Campfire 'Bwana
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Campfire 'Bwana
Joined: Sep 2009
Posts: 41,957 |
Yep, & the mathematic calculation to determine the blow off pressure would be ? 
Last edited by New_2_99s; 06/21/16. Reason: Added grinner !
Paul.
"Kids who grow up hunting, fishing & trapping, do not mug little old Ladies"
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Joined: Oct 2004
Posts: 16,909
Campfire Ranger
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Campfire Ranger
Joined: Oct 2004
Posts: 16,909 |
Yep, & the mathematic calculation to determine the blow off pressure would be ? Some PCs come with weights that have several positions on them to place on the vent during operation. 5psi, 10psi and 15psi are common on such weights.
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Joined: Feb 2001
Posts: 50,627
Campfire Kahuna
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Campfire Kahuna
Joined: Feb 2001
Posts: 50,627 |
I usually cook a 3lb. chuck roast for 45 minutes under pressure using 3 cups of beef broth and a packet of brown gravy sprinkled on the meat. After 45 minutes I release the pressure and add the veggies...carrots, potatoes, celery, and mushrooms. Once pressure comes back up,,cook for another 20 minutes. Enjoy the most tender, juciest pot roast you've had. Over an hour!?!?!?!?!?! 20 minutes for veggies? Why not just blend and boil? For a three-pound chunk of tough meat you need to sear it thoroughly to start and get up to 15 pounds of pressure and cook for 30 minutes. Let cool until the rattle can be removed and add the veggies. Start the heat back up and when it gets to pressure turn off the heat and move to a cold burner. When it gets cool enough to remove rattle, and then lid, the meat will be very tender, guaranteed, and the veggies will be overdone. Cannot even imagine what it would be like after an hour... I cook hares in the PC because you never know how old/tough the bunnies are. The whole pot full will be falling off the bones done in 40 minutes...
Mark Begich, Joaquin Jackson, and Heller resistance... Three huge reasons to worry about the NRA.
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Joined: Feb 2001
Posts: 50,627
Campfire Kahuna
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Campfire Kahuna
Joined: Feb 2001
Posts: 50,627 |
Oh, and never force-cool a PC! They can come apart though it is usually not violent. I have seen two that had been ruined under cold water
Mark Begich, Joaquin Jackson, and Heller resistance... Three huge reasons to worry about the NRA.
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Joined: Feb 2009
Posts: 16,234
Campfire Ranger
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Campfire Ranger
Joined: Feb 2009
Posts: 16,234 |
Someone is going to put an eye out before this piece of meat gets cooked.
Epstein didn't kill himself.
"Play Cinnamon Girl you Sonuvabitch!"
Biden didn't win the election.
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Joined: Mar 2008
Posts: 1,277
Campfire Regular
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Campfire Regular
Joined: Mar 2008
Posts: 1,277 |
I usually cook a 3lb. chuck roast for 45 minutes under pressure using 3 cups of beef broth and a packet of brown gravy sprinkled on the meat. After 45 minutes I release the pressure and add the veggies...carrots, potatoes, celery, and mushrooms. Once pressure comes back up,,cook for another 20 minutes. Enjoy the most tender, juciest pot roast you've had. Over an hour!?!?!?!?!?! 20 minutes for veggies? Why not just blend and boil? For a three-pound chunk of tough meat you need to sear it thoroughly to start and get up to 15 pounds of pressure and cook for 30 minutes. Let cool until the rattle can be removed and add the veggies. Start the heat back up and when it gets to pressure turn off the heat and move to a cold burner. When it gets cool enough to remove rattle, and then lid, the meat will be very tender, guaranteed, and the veggies will be overdone. Cannot even imagine what it would be like after an hour... I cook hares in the PC because you never know how old/tough the bunnies are. The whole pot full will be falling off the bones done in 40 minutes... I use an electric pressure cooker...Imagine it. Fuuk me for replying.
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Joined: Jan 2010
Posts: 15,358
Campfire Ranger
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Campfire Ranger
Joined: Jan 2010
Posts: 15,358 |
Been doing chicken in mine ...out side ...oil to 325 drop in 3-4 thighs size dependent.. 2 mins of browning/removing a lot of water.. Cap anda p/cook for 5 at 15 pounds ...KFC !
I work harder than a ugly stripper....
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Joined: Feb 2001
Posts: 8,532
Campfire Outfitter
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Campfire Outfitter
Joined: Feb 2001
Posts: 8,532 |
Just up graded to a Cuisinart electric PC. Haven't even tried the stove top one yet!
At least I have an instruction book with this one! (and some recipes!)
PLEASE keep the recipes, and "hints" for running this thing coming!
THANKS! This is going to be FUN! (and fattening!) Going to start with a roast today!
Virgil B.
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Joined: Jul 2011
Posts: 11,032
Campfire Outfitter
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Campfire Outfitter
Joined: Jul 2011
Posts: 11,032 |
For pressure cooker recipes, at least take the initiative to buy a PC cookbook.
Miss Vickie's big book of pressure cooker recipes--Vickie Smith
Pressure Perfect--Lorna Sass
Also most pressure cookers come with a cookbook.
"There's more to optics than meets the eye."--anon
"...most of us would be better off losing half a pound around the waist than half a pound on our rifle."--dhg
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Joined: Feb 2001
Posts: 50,627
Campfire Kahuna
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Campfire Kahuna
Joined: Feb 2001
Posts: 50,627 |
I usually cook a 3lb. chuck roast for 45 minutes under pressure using 3 cups of beef broth and a packet of brown gravy sprinkled on the meat. After 45 minutes I release the pressure and add the veggies...carrots, potatoes, celery, and mushrooms. Once pressure comes back up,,cook for another 20 minutes. Enjoy the most tender, juciest pot roast you've had. Over an hour!?!?!?!?!?! 20 minutes for veggies? Why not just blend and boil? For a three-pound chunk of tough meat you need to sear it thoroughly to start and get up to 15 pounds of pressure and cook for 30 minutes. Let cool until the rattle can be removed and add the veggies. Start the heat back up and when it gets to pressure turn off the heat and move to a cold burner. When it gets cool enough to remove rattle, and then lid, the meat will be very tender, guaranteed, and the veggies will be overdone. Cannot even imagine what it would be like after an hour... I cook hares in the PC because you never know how old/tough the bunnies are. The whole pot full will be falling off the bones done in 40 minutes... I use an electric pressure cooker...Imagine it. Fuuk me for replying. Sorry if you missed the basic idea that pressure cooking is supposed to actually SPEED the process...
Mark Begich, Joaquin Jackson, and Heller resistance... Three huge reasons to worry about the NRA.
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Joined: Feb 2001
Posts: 8,532
Campfire Outfitter
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Campfire Outfitter
Joined: Feb 2001
Posts: 8,532 |
Pal;
Thanks!
I didn't know there were cook books just for pressure cooking.
Will stop by my local book store today!
Virgil B.
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Joined: Feb 2001
Posts: 8,532
Campfire Outfitter
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Campfire Outfitter
Joined: Feb 2001
Posts: 8,532 |
I cooked my first meal in my new pressure cooker last night.
All I can say is WOW!
My cross rib roast turned out GREAT!
It was "fall apart" tender.
Glad I finally took the plunge and got one of these!
Virgil B.
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Joined: Oct 2004
Posts: 16,909
Campfire Ranger
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Campfire Ranger
Joined: Oct 2004
Posts: 16,909 |
It's amazing how the seasonings get all the way into the center of the meat when using a PC.
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Joined: Jun 2001
Posts: 8,651
Campfire Outfitter
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Campfire Outfitter
Joined: Jun 2001
Posts: 8,651 |
It's amazing how the seasonings get all the way into the center of the meat when using a PC. Comments like this (and above!) are making it harder and harder for me to resist the urge to buy a pressure cooker! The 'Fire is full of enablers, willing to help everybody spend their money! (I'm guilty too!) John
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Joined: Oct 2004
Posts: 16,909
Campfire Ranger
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Campfire Ranger
Joined: Oct 2004
Posts: 16,909 |
Our aim is ta make damn sure that yer broke azz cain't afford nuttin' mo bettah than a cardboard coffin when ya croak.
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Joined: Jun 2001
Posts: 19,070
Campfire Ranger
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OP
Campfire Ranger
Joined: Jun 2001
Posts: 19,070 |
Finally got down to the next bag of moose round steak in the freezer. Put 4 nice size round steaks in the pressure cooker. 3 cups of beef broth, about a 1/4 cup dried onion, Greek seasoning, seasoned salt, and ground age. Cooked for 30 minutes as soon as the top started to rattle. Cooled under cool running water until top stopped rattleing ( carefully).
Meat came out perfect. Used the beef broth over the meat the first night and have been making pulled moose with barbecue sauce for two nights now. Tender and great eating.
Thanks for all who volunteered info. Thought I was going to have to grind all this meat
If God wanted you to walk and carry things on your back, He would not have invented stirrups and pack saddles
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Joined: Jul 2005
Posts: 23,499
Campfire Ranger
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Campfire Ranger
Joined: Jul 2005
Posts: 23,499 |
How old was this cow moose?? Shot plenty of moose and never had this problem of being tough
Then STFU. The rest of your statement is superflous bullshit with no real bearing on this discussion other than to massage your own ego. Suckin' on my titties like you wanted me.
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Joined: Mar 2010
Posts: 24,129
Campfire Ranger
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Campfire Ranger
Joined: Mar 2010
Posts: 24,129 |
pressure cook in a 1/2 cup of wine, 1/2 cup beef broth, garlic, carrots, celery, onions,
salt, paprika and pepper
30 to 35 min max
dont over cook
or can using same ingredients
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Joined: Jun 2001
Posts: 19,070
Campfire Ranger
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OP
Campfire Ranger
Joined: Jun 2001
Posts: 19,070 |
How old was this cow moose?? Shot plenty of moose and never had this problem of being tough When I checked her in the CPW guy said at least 7 and probably over 10 The waddle ( if that is what it is called) was almost a foot long
If God wanted you to walk and carry things on your back, He would not have invented stirrups and pack saddles
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Joined: Jun 2001
Posts: 19,070
Campfire Ranger
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OP
Campfire Ranger
Joined: Jun 2001
Posts: 19,070 |
pressure cook in a 1/2 cup of wine, 1/2 cup beef broth, garlic, carrots, celery, onions,
salt, paprika and pepper
30 to 35 min max, dont over cook or can using same ingredients I think my pressure cooker would need more liquid than that
If God wanted you to walk and carry things on your back, He would not have invented stirrups and pack saddles
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