Pressure cookers

[grumpydog]

I am working on material for the victualling page of the magazine, and it has become clear that a pressure cooker is a favourite among many sailors... so I bought one and am getting the hang of it. I have to admit I'm not entirely sold, so I was hoping you might say why you disagree and aruge the case for the machine. I lay out what I see as the pros and cons below:

CONS
Bulky, tricky to store, pig to wash up, can't taste stuff as you go, have to know exactly how long stuff takes to cook, seems like a bit of a bomb to be sliding around in a volatile place like a moving yacht cabin.

PROS
Quicker (but then if normal cooking is slower - just start earlier surely>!), lid clamps on securely (but I suspect if mine took a tumble the valve would knock out of the lid scalding anyone in sight), you can steam as well as cook (but steaming is minute precise so it doesn't really work or didn't for me), you can cook two things at once with a divider (no complaints about that feauture). As it's quicker, it's less greedy on feul - so great for someone trying to sail non-stop around the world on a Folkboat I guess...

Further worries/questions: A pressure cooker works by increasing pressure so water can boil at a higher temperature. The secret to most slow-cooked stews is a tremulous simmer (as they say in the books). Surely the most vigorous boil would destroy texture and, to a lesser extent, flavour? It also worries me that these machines are not used by any good cooks I know or by any chefs. I suspect it's for the reason just mentioned... Please inform!! Thanks.

Steffan Meyric Hughes, news ed, CB magazine

 

[Poignard]

We have a very small that one we bought from Lakeland Plastics Ltd a few years ago. It's ideal for a small boat with a 2-burner hob and it saves on gas and water. Also you can cook several items at once.

 

[bazobeleza]

If you're worried about having a high pressure bomb on the stove in rough weather, just use it as a very securely lidded pan by taking the safety valve off which on mine leaves it open to the atmosphere by a small hole.

On the stew question, I think the pressure cookers increase internal pressure prevents a rigorous boil rather like a cars cooling system, it just allows a raise in the temperature of the water above 100degC.

As for Haute Cuisine after or during a rough passage anything hot and tasty is welcome, even curry scraped of the cabin ceiling!

Hope this helps

 

[Peterduck]

The whole point of using a pressure-cooker is that it reduces the fuel used in the cooking process. Cooking time is reduced by about two-thirds. [ie from 10 minutes to 3 minutes.] I would only use one to cook vegetables, not meat. Steamed vegetables are much nicer than boiled ones.
Peter.

 

[Coomkeen]

Yes that's it. It's a sealed saucepan.

Cooking time is reduced, it doesn't spill, not if it's clamped on the stove too so it doesn't go walkabout, and I've even used it as a way of taking a nice hot stew aboard, cooked at home, for the first night.
Doesn't spill in the dinghy on the way to the mooring.
Just take the lid off when aboard and heat up.
Or heat up with the valve open.

Wouldn't be without one.
/forums/images/graemlins/tongue.gif

 

[Searush]

It's extremely good for otherwise tough meat (like wild rabbit - not that you meet many of them at sea). It is also excellent for stews made from the carcase of a roast joint.

Example, Chicken Broth

Take carcase of one ready cooked, part eaten supermarket chicken. This should have some meat on the bone, but doesn't need a lot. Cook in sealed pressure cooker with about 3l of water for about 5 mins. Cool pan & remove carcase, meat will fall off bones, discard all bones, gristle & skin. Put potatoes, carrots, celery, leek plus any other available/ suitable veg in juice & cook again for another 5 mins. Cool & add meat back in plus any herbs/ seasoning you like (Worcester Sauce is a good one) Thicken with a little cornflour & heat gently.

Result is a superb meal from stuff that might otherwise have been thrown away! This is very good as a cold cure as it extracts vitamins(?) from the chicken bones that are good for relieving blocked/ runny noses. Can also be done with a lamb bone, or a whole oxtail. If you make too much (it's a risk when adding loads of veg) then add curry & more veg and thicken further for another excellent meal "out of nothing".

 

[Gordonmc]

If I may, a slight deviation.
After cooking the chook and seperating the bones etc but the stock out to cool. After half an hour the solid fat can be spooned off the top and fed to the marine life.
I have been using a Lidl pressure cooker wich has the benefit of not having a weight which can be knocked off. It has a pressure valve and safety valve built into the lid.
Mine fits neatly into the oven when not in use. Another boon is that you can use it to store dry goods like salt sugar and flour.
They are also handy for reheating grub made at home or bought curries 'n rice in plastic or foil containers. Put half an inch of water in the bottom, put the containers in, seal and bring up to pressure, then turn off the heat.
All you have to do now is warm the nan and chappatties in the oven.

 

[tobble]

I find that they take a while to get up to pressure, so doesn't have much benefit for veg or anything with a short cooking time. MAybe I just need to get a smaller one. however, they are IDEAL for cooking beans - the low-tech ocean passage maker's friend.

Regarding the bomb-like properties, one would surely hope to have a hearty stew ready before any weather big enough to knock it off the stove arrived? but still smoething to be aware of.

 

[grumpydog]

Thanks everyone for such a good response. Very useful info for me to think about.

 

[trouville]

Pressure cookers can be any size i have one which has a removable long handle and acts as a serving "dish"(small size)

You have to be very careful with the pressure and time.A press pot with multiple weights is ideal with such you can cook in a way no one would know you used one.

You can also prepare conserves for long term storage.

The press pot should be used with thought.Press some tough meat or smoked meat then before its done stop heat and add veg pots then re press for a very few minuets then leave to cool slowly.Crisp veg great pots and the best meat from one pot.