Anyone use a pressure cooker? Just started using one that we had sitting in the back of the cupboard. Delicious casseroles in 1/2 an hour that would normally take a couple of hours. I'm loving it!
Make the most of it while you can,
They will probably be banned by Abbott as they can be used byterrorists to make bombs.
Or you might have to bolt in a safe to store it, have your pressure cooker registered - and prove to the government that you can be trusted to keep one
[for a fee of course]
Only joking.......
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Sandwichmaker has one lurking in the cupboard, makes ripper tucker with it too.
stephen
Pressure cookers are brilliant for a quick cook
Got a great slow cooker as well, nothing like a slow cooked curry
I snagged an ex commercial 16l one at a garage sale a few years ago, and all it needed was a new handle, as the original bakelite SP? one had disintegrated.
Being handy with carving things out of wood, I made a replacement handle out of some old jarrah, and for $5.00 total cost, I can now cook the osso bucco from heaven. 
Pea and ham soup is best done this way, in my experience, and there are few meals more enjoyable on a cold winter's evening. 
Highly recommended.
Bacon ribs in the pressure cooker, a plate full nothing else apart from a cold beer, caveman s..t
Tender Pulled pork, beef n ribs all in 20mins plus soups and casseroles. We love our one.
I use one a fair bit learnt how off my mother.
Word of advice always check the relief valve is unblocked & safety pressure plug is fitted right .
I'll never forget when mums blow out when I was a kid dinner hit the roof & sprayed everyone in kitchen with super heated casserole . Its funny now but not when we all got burnt .
As nobody could go near we had to wait till it stopped before going in the kitchen .
I remember my mum crying and saying well if you want dinner its on the ceiling.
It was a 12ft ceiling & the pressure was so great it rebounded back down .
Select to expand quoteactiomax said..
I use one a fair bit learnt how off my mother.
Word of advice always check the relief valve is unblocked & safety pressure plug is fitted right .
I'll never forget when mums blow out when I was a kid dinner hit the roof & sprayed everyone in kitchen with super heated casserole . Its funny now but not when we all got burnt .
As nobody could go near we had to wait till it stopped before going in the kitchen .
I remember my mum crying and saying well if you want dinner its on the ceiling.
It was a 12ft ceiling & the pressure was so great it rebounded back down .
the dark thoughts about the pressure cookers came from my childhood too
mom tried few times to cook a beef stew, but it didn't taste as good as original stew..
then my step dad found another use for it (see my post above)
Select to expand quoteactiomax said..
I use one a fair bit learnt how off my mother.
Word of advice always check the relief valve is unblocked & safety pressure plug is fitted right .
I'll never forget when mums blow out when I was a kid dinner hit the roof & sprayed everyone in kitchen with super heated casserole . Its funny now but not when we all got burnt .
As nobody could go near we had to wait till it stopped before going in the kitchen .
I remember my mum crying and saying well if you want dinner its on the ceiling.
It was a 12ft ceiling & the pressure was so great it rebounded back down .
Every older woman that I have spoken to about pressure cookers has a story like that. Every single one. That suggests that it is only a matter of time before it happens to us. 
I use one for work for a couple of beef dishes, it saves time but I don't really like the mmm ??? hard to put my taste buds around it but almost kind of boiled flavour compared to long slow cooked stews etc. I think it's because the higher temp changes the flavours. Some flavours develope over time. Curries the next day for instance. Mind you the customers love it, so its all good in the end.
True harrow................My Mums got a split pea jammed in the relief valve while cooking and decorated our farm kitchen too.
There was an identical story in my family as well.
The way around it is simple enough, don't overfill it, and check on it every so often that the pressure relief is JUST releasing, and not rattling around like a banshee.
Good luck to those willing to give them a try, they can cut the cooking time for some awesome meals down by 75%,
I'll take a pic next time of the results, and post the time taken.
In our experience (wifey and I) pressure and slow cookers tend to destroy flavour.
Might be quick but what is the point if it don't taste good??
Might be just coincidence but there is a conversation in the sailing forum - fishing from your boat just today on the value of pressure cookers at sea.
just on the pressure thing. i've got a modernish one and there are a couple of safeguards against the pressure relief not working. apparently the pressure is quite low anyway , about 7 psi.
Just on slow cookers. I got an Aldi one that also has a sous vide function. Great value and the Sous vide works greathttp://www.kuchef.com.au/product-categories/multi-cookers/sous-vide-and-slow-cooker.html.
Select to expand quotecisco said..
In our experience (wifey and I) pressure and slow cookers tend to destroy flavour.
Might be quick but what is the point if it don't taste good??
That's my memory of them too.
Select to expand quotecisco said..
In our experience (wifey and I) pressure and slow cookers tend to destroy flavour.
Might be quick but what is the point if it don't taste good??
You trying to place a bet each way?
I've found you can cook for too long with both a slow cooker and a pressure cooker (and also with 'normal' cooking, whatever that is).
They are brilliant at sea. Cook any dried food such as kidney beans really quickly, use less water, less likely to spill, and cheap as to run. India uses more pressure cookers than any other country.
I bought a Prestige a couple of years back. It's a major improvement on the old ones with the weights on top.
Select to expand quotejapie said..
India uses more pressure cookers than any other country.
They eat more lentils than anybody else in the world. That is why. Nothing like a good dahl.
I think that's partly the reason. Economy is probably the biggest.
When you understand that water can only ever be heated to boiling point pressure cookers take on a whole new meaning. The water under pressure is anothe 20C hotter so anything that you are going to cook in boiling water is simply cooked that much quicker. It has pretty big implications for people who are poor or who have problems with cooking fuel.
There's a myriad of other uses for them as well. Not that people really have the time nowadays but they replicate on a micro scale the retorts used in the canning industry so you can effectively produce your own preserved foods in containers.
I first bought one to sterilize growing medium for mushrooms which was psychadelicly effective!
I started using it for cooking dog tucker as well. At the time I was catching a lot of fish. After filleting I would put all the carcasses in the cooker and nuke it. I was astonished not only at how it reduced all the contents to edible mush but the amount of oil that settled on the cooled liquid.
Made the dog smell like a seal and glisten like an otter!
Select to expand quotejapie said..
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Made the dog smell like a seal and glisten like an otter!
Haha, love it
Yeah..... no, its not just hotter the pressure also permeates or something more. How else to explain 20degc saving 2hours. In the oven slow cooked at 140 doesn't equal 3 times faster.
Air at 140 degrees doesn't carry anywhere near the amount of heat energy as water does at the same temperature.
Select to expand quoteHarrow said..
I've found you can cook for too long with both a slow cooker and a pressure cooker (and also with 'normal' cooking, whatever that is).
Can you please tell my wife that. She will put the slow cooker on at 8 in the morning and leave it until 6 in the evening, then wonder why I reckon it's like baby food. My wife just thinks I'm being critical of her and doesn't believe me you can over cook slow cooked meals 
