Stupid pressure cooking question...

OmManiPadmeOmelet said:

I usually start my "pressure time" to when the weight starts rocking but
I really need a new safety valve so I think the cooker is not holding
pressure like it should...

Right now I'm doing chunks of pork shoulder in broth with some carrots,
savoy cabbage, onions and celery. It's taken it a good 20 minutes just
to come up to pressure where the pressure indicator is sticking "up" but
the weight is not rocking yet.

I'm going to just go ahead right now and time for 10 minutes from this
point since these are all "tender" items.

With the beans the other day, I waited 'till the weight started rocking
before timing my 20 minutes.

Any suggestions?

Cheers!!!

Sometimes wetting the seal prior to closing the lid cures the problem
you are having. It woked on the last two presure cookers I had prior
to the one I got now (which is also OSHA certified for home presure
frying as all fittings are stainless, no brass).

Give it a try!

In article <[email hidden]>,

vega said:

OmManiPadmeOmelet said:

I usually start my "pressure time" to when the weight starts rocking but
I really need a new safety valve so I think the cooker is not holding
pressure like it should...

Right now I'm doing chunks of pork shoulder in broth with some carrots,
savoy cabbage, onions and celery. It's taken it a good 20 minutes just
to come up to pressure where the pressure indicator is sticking "up" but
the weight is not rocking yet.

I'm going to just go ahead right now and time for 10 minutes from this
point since these are all "tender" items.

With the beans the other day, I waited 'till the weight started rocking
before timing my 20 minutes.

Any suggestions?

Cheers!!!

Sometimes wetting the seal prior to closing the lid cures the problem
you are having. It woked on the last two presure cookers I had prior
to the one I got now (which is also OSHA certified for home presure
frying as all fittings are stainless, no brass).

Give it a try!

Good suggestion. :-)

I will indeed try that next time I use it.

Thanks very much!!!
--
Om.

"My mother never saw the irony in calling me a son-of-a-[censored]." -Jack Nicholson

OmManiPadmeOmelet said:

I usually start my "pressure time" to when the weight starts rocking but
I really need a new safety valve so I think the cooker is not holding
pressure like it should...

Right now I'm doing chunks of pork shoulder in broth with some carrots,
savoy cabbage, onions and celery. It's taken it a good 20 minutes just
to come up to pressure where the pressure indicator is sticking "up" but
the weight is not rocking yet.

I'm going to just go ahead right now and time for 10 minutes from this
point since these are all "tender" items.

With the beans the other day, I waited 'till the weight started rocking
before timing my 20 minutes.

Any suggestions?

Cheers!!!

Get a Fagor

Quoted message said:

OmManiPadmeOmelet said:

I usually start my "pressure time" to when the weight starts rocking but
I really need a new safety valve so I think the cooker is not holding
pressure like it should...

Right now I'm doing chunks of pork shoulder in broth with some carrots,
savoy cabbage, onions and celery. It's taken it a good 20 minutes just
to come up to pressure where the pressure indicator is sticking "up" but
the weight is not rocking yet.

I'm going to just go ahead right now and time for 10 minutes from this
point since these are all "tender" items.

With the beans the other day, I waited 'till the weight started rocking
before timing my 20 minutes.

Any suggestions?

Cheers!!!

Get a Fagor

decrease the amount of water you are using

"ilaboo" <[email hidden]> ha scritto nel messaggio
news:[email hidden]...

Quoted message said:

Quoted message said:

OmManiPadmeOmelet said:

I usually start my "pressure time" to when the weight starts rocking but
I really need a new safety valve so I think the cooker is not holding
pressure like it should...

Right now I'm doing chunks of pork shoulder in broth with some carrots,
savoy cabbage, onions and celery. It's taken it a good 20 minutes just to
come up to pressure where the pressure indicator is sticking "up" but the
weight is not rocking yet.

I'm going to just go ahead right now and time for 10 minutes from this
point since these are all "tender" items.

With the beans the other day, I waited 'till the weight started rocking
before timing my 20 minutes.

Any suggestions?

Cheers!!!

Get a Fagor

decrease the amount of water you are using

Have you seen if the superior part of the valve is well screwed?
I had the same problem but I solved it in this way.
Cheers
Pandora

OmManiPadmeOmelet said:

In article <[email hidden]>,

vega said:

OmManiPadmeOmelet said:

I usually start my "pressure time" to when the weight starts rocking but
I really need a new safety valve so I think the cooker is not holding
pressure like it should...

Right now I'm doing chunks of pork shoulder in broth with some carrots,
savoy cabbage, onions and celery. It's taken it a good 20 minutes just
to come up to pressure where the pressure indicator is sticking "up" but
the weight is not rocking yet.

I'm going to just go ahead right now and time for 10 minutes from this
point since these are all "tender" items.

With the beans the other day, I waited 'till the weight started rocking
before timing my 20 minutes.

Any suggestions?

Cheers!!!

Sometimes wetting the seal prior to closing the lid cures the problem
you are having. It woked on the last two presure cookers I had prior
to the one I got now (which is also OSHA certified for home presure
frying as all fittings are stainless, no brass).

Give it a try!

Good suggestion. :-)

I will indeed try that next time I use it.

Thanks very much!!!

I put a light coating of vegetable oil on the seal and fittings as per
my pressure cooking manuals. It works good.

In article <[email hidden]>,

Quoted message said:

OmManiPadmeOmelet said:

I usually start my "pressure time" to when the weight starts rocking but
I really need a new safety valve so I think the cooker is not holding
pressure like it should...

Right now I'm doing chunks of pork shoulder in broth with some carrots,
savoy cabbage, onions and celery. It's taken it a good 20 minutes just
to come up to pressure where the pressure indicator is sticking "up" but
the weight is not rocking yet.

I'm going to just go ahead right now and time for 10 minutes from this
point since these are all "tender" items.

With the beans the other day, I waited 'till the weight started rocking
before timing my 20 minutes.

Any suggestions?

Cheers!!!

Get a Fagor

As in brand?
This one is a Presto.

Cheers!
--
Om.

"My mother never saw the irony in calling me a son-of-a-[censored]." -Jack Nicholson

In article <[email hidden]>,

ilaboo said:

Quoted message said:

OmManiPadmeOmelet said:

I usually start my "pressure time" to when the weight starts rocking but
I really need a new safety valve so I think the cooker is not holding
pressure like it should...

Right now I'm doing chunks of pork shoulder in broth with some carrots,
savoy cabbage, onions and celery. It's taken it a good 20 minutes just
to come up to pressure where the pressure indicator is sticking "up" but
the weight is not rocking yet.

I'm going to just go ahead right now and time for 10 minutes from this
point since these are all "tender" items.

With the beans the other day, I waited 'till the weight started rocking
before timing my 20 minutes.

Any suggestions?

Cheers!!!

Get a Fagor

decrease the amount of water you are using

I was not using much... less than a quart, but I'll try that. ;-)

Granted, it does take a LOT less time to come up to pressure when I'm
doing artichokes or yams and using very little water.
--
Om.

"My mother never saw the irony in calling me a son-of-a-[censored]." -Jack Nicholson

In article <[email hidden]>,

Pandora said:

"ilaboo" <[email hidden]> ha scritto nel messaggio
news:[email hidden]...

Quoted message said:

Quoted message said:

On Wed, 14 Sep 2005 12:30:28 -0500, OmManiPadmeOmelet
<[email hidden]> wrote:

>I usually start my "pressure time" to when the weight starts rocking but
>I really need a new safety valve so I think the cooker is not holding
>pressure like it should...
>
>Right now I'm doing chunks of pork shoulder in broth with some carrots,
>savoy cabbage, onions and celery. It's taken it a good 20 minutes just to
>come up to pressure where the pressure indicator is sticking "up" but the
>weight is not rocking yet.
>
>I'm going to just go ahead right now and time for 10 minutes from this
>point since these are all "tender" items.
>
>With the beans the other day, I waited 'till the weight started rocking
>before timing my 20 minutes.
>
>Any suggestions?
>
>Cheers!!!

Get a Fagor

decrease the amount of water you are using

Have you seen if the superior part of the valve is well screwed?
I had the same problem but I solved it in this way.
Cheers
Pandora

I'll check that, thanks!
--
Om.

"My mother never saw the irony in calling me a son-of-a-[censored]." -Jack Nicholson

In article <[email hidden]>,

~patches~ said:

OmManiPadmeOmelet said:

In article <[email hidden]>,

vega said:

On Wed, 14 Sep 2005 12:30:28 -0500, OmManiPadmeOmelet
<[email hidden]> wrote:

>I usually start my "pressure time" to when the weight starts rocking but
>I really need a new safety valve so I think the cooker is not holding
>pressure like it should...
>
>Right now I'm doing chunks of pork shoulder in broth with some carrots,
>savoy cabbage, onions and celery. It's taken it a good 20 minutes just
>to come up to pressure where the pressure indicator is sticking "up" but
>the weight is not rocking yet.
>
>I'm going to just go ahead right now and time for 10 minutes from this
>point since these are all "tender" items.
>
>With the beans the other day, I waited 'till the weight started rocking
>before timing my 20 minutes.
>
>Any suggestions?
>
>Cheers!!!

Sometimes wetting the seal prior to closing the lid cures the problem
you are having. It woked on the last two presure cookers I had prior
to the one I got now (which is also OSHA certified for home presure
frying as all fittings are stainless, no brass).

Give it a try!

Good suggestion. :-)

I will indeed try that next time I use it.

Thanks very much!!!

I put a light coating of vegetable oil on the seal and fittings as per
my pressure cooking manuals. It works good.

Ok!
--
Om.

"My mother never saw the irony in calling me a son-of-a-[censored]." -Jack Nicholson

OmManiPadmeOmelet said:

In article <[email hidden]>,

Quoted message said:

OmManiPadmeOmelet said:

I usually start my "pressure time" to when the weight starts rocking but
I really need a new safety valve so I think the cooker is not holding
pressure like it should...

Right now I'm doing chunks of pork shoulder in broth with some carrots,
savoy cabbage, onions and celery. It's taken it a good 20 minutes just
to come up to pressure where the pressure indicator is sticking "up" but
the weight is not rocking yet.

I'm going to just go ahead right now and time for 10 minutes from this
point since these are all "tender" items.

With the beans the other day, I waited 'till the weight started rocking
before timing my 20 minutes.

Any suggestions?

Cheers!!!

Get a Fagor

As in brand?
This one is a Presto.

Cheers!

I have a 5.5 L Jasi and 3.8 L Fagor pressure cooker as well as a 22 L
Mirro pressure canner. The Mirro can be used as a straight pressure
cooker but I haven't had the need yet. Since I do a lot of homecanning,
the Mirro doubles as a BWB if the seal is left off. The Jasi has a
pressure rocker and is aluminum whereas the Fagor has the pressure
device built into the handle and is stainless steel. The Mirro has a
multi pressure rocker. IMO, all are good and serve their purposes
well. I find I don't like using the Jasi for high acid foods because of
the aluminum though. I found the rockers took a little getting used to
with the Mirro actually being easier to use than the Jasi. The Fagor
was a snap to learn how to use. There's no counting how many releases
per minute or anything. Simply set it and go. I would not hesitate to
buy another Fagor larger than what I have. In fact, I have that on my
Christmas list 🙂

IMO, when chosing a brand look for one that has easy access to
affordable replacement parts. Things like the seal will eventually need
replacing. In hindsight, I would have avoided the Jasi because of the
aluminum but otoh it has been a very good pressure cooker. AFAIK
replacement parts are readily available for all three. I'm not sure
about Presto but IIRC it has a very good reputation. If you can't find
parts, check goodmans.com. They have many hard to find replacement
parts at very low prices with low shipping and it is usually to you
within a day or two. I have no affiliations with them other than being
a very happy customer. DH has this ancient purculator he just loves for
making coffee. The top clear bubble thingie broke so I went to their
website and ordered a new one. I had it two days later and harmony was
restored in our household once grumpy bear got his coffee.

In article <[email hidden]>,

~patches~ said:

goodmans.com

That link led to a Japanese hospital website? :-o
--
Om.

"My mother never saw the irony in calling me a son-of-a-[censored]." -Jack Nicholson

OmManiPadmeOmelet said:

In article <[email hidden]>,

~patches~ said:

goodmans.com

That link led to a Japanese hospital website? :-o

Sorry Ommani, the corrected url is - http://www.goodmans.net/

In article <[email hidden]>,

~patches~ said:

OmManiPadmeOmelet said:

In article <[email hidden]>,

~patches~ said:

goodmans.com

That link led to a Japanese hospital website? :-o

Sorry Ommani, the corrected url is - http://www.goodmans.net/

Groovy.:-)
Thanks for posting that!
One of our local hardware stores used to carry the rubber replacement
parts (gaskets and safety valves) but stopped, so I've been having
trouble getting them.

Cheers!!!!!
--
Om.

"My mother never saw the irony in calling me a son-of-a-[censored]." -Jack Nicholson

~patches~ said:

OmManiPadmeOmelet said:

In article <[email hidden]>,

Quoted message said:

On Wed, 14 Sep 2005 12:30:28 -0500, OmManiPadmeOmelet
<[email hidden]> wrote:

>I usually start my "pressure time" to when the weight starts rocking but
>I really need a new safety valve so I think the cooker is not holding
>pressure like it should...
>
>Right now I'm doing chunks of pork shoulder in broth with some carrots,
>savoy cabbage, onions and celery. It's taken it a good 20 minutes just
>to come up to pressure where the pressure indicator is sticking "up" but
>the weight is not rocking yet.
>
>I'm going to just go ahead right now and time for 10 minutes from this
>point since these are all "tender" items.
>
>With the beans the other day, I waited 'till the weight started rocking
>before timing my 20 minutes.
>
>Any suggestions?
>
>Cheers!!!

Get a Fagor

As in brand?
This one is a Presto.

Cheers!

I have a 5.5 L Jasi and 3.8 L Fagor pressure cooker as well as a 22 L
Mirro pressure canner. The Mirro can be used as a straight pressure
cooker but I haven't had the need yet. Since I do a lot of homecanning,
the Mirro doubles as a BWB if the seal is left off. The Jasi has a
pressure rocker and is aluminum whereas the Fagor has the pressure
device built into the handle and is stainless steel. The Mirro has a
multi pressure rocker. IMO, all are good and serve their purposes
well. I find I don't like using the Jasi for high acid foods because of
the aluminum though. I found the rockers took a little getting used to
with the Mirro actually being easier to use than the Jasi. The Fagor
was a snap to learn how to use. There's no counting how many releases
per minute or anything. Simply set it and go. I would not hesitate to
buy another Fagor larger than what I have. In fact, I have that on my
Christmas list 🙂

IMO, when chosing a brand look for one that has easy access to
affordable replacement parts. Things like the seal will eventually need
replacing. In hindsight, I would have avoided the Jasi because of the
aluminum but otoh it has been a very good pressure cooker. AFAIK
replacement parts are readily available for all three. I'm not sure
about Presto but IIRC it has a very good reputation. If you can't find
parts, check goodmans.com. They have many hard to find replacement
parts at very low prices with low shipping and it is usually to you
within a day or two. I have no affiliations with them other than being
a very happy customer. DH has this ancient purculator he just loves for
making coffee. The top clear bubble thingie broke so I went to their
website and ordered a new one. I had it two days later and harmony was
restored in our household once grumpy bear got his coffee.

Ace Hardware stocks parts (gaskets, safety valves and such) for Presto and
Mirro. Google on "pressure cooker parts". I got 695,000 hits, but the first
couple of pages will take you where you want to go. Everything is available
online. Pressure canning 'How to" and Pressure Cooker instructions and
recipes in abundance. I like the National Presto Site. Regardless of what
cooker you own, you can take advantage of their general pressure cooker
instructions and recipes.

If your cooker is leaking, by all means change the gasket(s) or whatever
needs to be done. Parts are readily available.
--
The Brick said that (Don't bother to agree with me, I have already changed my mind.)

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OmManiPadmeOmelet said:

Subject: Re: Stupid pressure cooking question...
From: OmManiPadmeOmelet <[email hidden]>
Date: Thu, 15 Sep 2005 11:59:31 -0500
Message-ID: <[email hidden]>
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In article <[email hidden]>,

~patches~ said:

goodmans.com

That link led to a Japanese hospital website? :-o
--
Om.

The link is really:

OmManiPadmeOmelet said:

Subject: Re: Stupid pressure cooking question...
From: OmManiPadmeOmelet <[email hidden]>
Date: Thu, 15 Sep 2005 11:59:31 -0500
Message-ID: <[email hidden]>
References: <[email hidden]> <[email hidden]> <[email hidden]> <[email hidden]>
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Newsgroups: rec.food.cooking
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In article <[email hidden]>,

~patches~ said:

goodmans.com

That link led to a Japanese hospital website? :-o
--
Om.

The link should be: http://www.goodmans.net/

It works just find.
--
The Brick said that (Don't bother to agree with me, I have already changed my mind.)

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