Any use for those microwave pressure cookers? I noticed one flimsy one,
Jobar or Micro-something but that seems only suitable for rice. Does
not have a gasket so doubt it can handle real pressure, which would be
around 10 psi, the normal pressure or medium pressure for a presure
cooker. The steel ones for stovetops go up to 15 psi, which I guess is
for canning and very high temperatures of 250 F.
There is a sturdy microwave plastic one that does 10 psi but it seems
clunky and I suspect not good for my purposes. I'm interested in
cooking cereals or legumes, which expand and clog most pressure
cookers. Mirro pressure cookers say don't cook cereals and legumes like
lentils and beans in their aluminum stovetop pressure cookers. That
surprised me because that is why I was looking at pressure cookers in
the first place, to cut down on cooking time, if possible. I gather
pressure cookers are best for rice and tough meats and whole meals that
might take a long time in a regular pot.
I find that cooking oat bran cereal or legumes like lentils in a
microwave easily overflows a container, even if only less than half of
a 4 quart container is used. I need to look carefully because in a 1200
watt microwave, it can boil up and overflow in seconds once it starts
boiling up, even on half-power. Quick oats does not have this problem,
probably because it's "quick" and does not need a real cooking or
simmering period.
I know microwave cooking is not considered really cooking but it is
handy in certain situations.