Pressure Cookers

Yes, it has one. It's on the top of the lid. On the exterior surface.

Unless you put the pot on high heat and leave it there it won't be necessary for you to even think about it.

Heat the pot on as high a heat as the food inside will tolerate without scorching or burning. With soups it can be on high heat, with tomato dishes or other more likely to burn foods, start on medium heat.

When you hear the pot hissing and see the little locking pin rise, reduce the heat as low as you can.

You need only to maintain the pressure, so you don't need the stove on high. If you leave it on high all you're doing is wasting heat, burning food and perhaps blowing the little pressure ring.

I've used mine for a decade and never had to replace the pressure ring.

I highly recommend the Lagostina because there is no large, internal rubber gasket which may not always seal properly, will eventually crack and lose flexibility and will need to be replaced.

A quality product that will save hours in the kitchen and cut your energy bills way down if you use it properly. Well worth the $$$$.

I hope this answers your somewhat ambiguous question and that you'll take a look at the product's manual which is online.

You can reuse the canning jars but you would need to buy replacement seals. Most grocery stores carry them.

pressure cookers cook faster. Instead of cooking something for 3-4 hours you can cut that down to maybe 1 hour. It tenderizes meat by forcing the steam into the food and breaking up some of the molecules

There are some simple facts that will help you understand this one. First, a general rule is that the hotter the source is, the faster heat is transferred into food, and the faster it will cook. (The trick is not to burn the food on the outside.) Second, water in an open cooking vessel cannot get hotter than its boiling point, and the boiling point of water at altitude is lower than it is at sea level. The pressure cooker allows the pressurized water to achieve a higher temperature than it otherwise could, and this makes the device more useful for high altitude cooking.

After bringing your seasoned water to a boil, add tripe, seal lid of the pot and simmer for 12 hours

The short and simple answer is yes!The long answer is: I'm sure there are several different techniques but here is the way I do mine: My pressure cooker comes with a large steamer basket, so I put a about 1.5 cups water in the bottom and fill my steamer basket full of frozen chicken wings- maybe about 30 wings.(?) I secure the lid and turn my stove burner to high. When it come up to pressure and steam starts to escape, I turn the heat down to maintain a steady pressure. From that point, I cook 7 minutes, remove from heat and allow the steam to release. I then coat my wings in sauce and then cook in the oven on a foil lined cookie sheet at 400 degrees for 20 min. I brush with any remaining sauce and eat. Yummy! IF you don't have the steamer basket like I do, just add the same amount of water and stack your wings on top of each other. If you are not going to finish in the oven, you might want to cook for a few more minutes in the pressure cooker. I personally like to cook some of the fat and skin off in the oven to crisp it up a little bit. And don't be afraid to experiment with your pressure cooker...I didn't have a recipe for wings when I started but I didn't let that stop me! Good luck!

A pressure cooker uses steam from water to cook food and is usually found in a residential setting. A pressure fryer uses oil to cook the food. Pressure fryers are only found in restaurants and are generally used to fry chicken.

Well, honey, Living Well Pressure Cooker is manufactured by a company called Living Well with Montel. They're the ones behind this fancy kitchen gadget that'll have you cooking up a storm in no time. So, go on and whip up some delicious meals with that bad boy!

Pressure cookers are like ordinary pots, except for the covers. The cover must close very tightly, and there must be a way of releasing steam. Some cookers have a gasket, a rubber ring that fits into the inside of the cover.

All pressure cookers have two important parts: some kind of mechanism in the handle to close the cover tightly, and a lever that must be closed while steam is building up inside. The lever is opened to release steam at the end of cooking.

Hannah

There was a recall on some of these units. Why not see if yours is one of the ones that have been recalled first? The Ultrex II, Model 11453C may be faulty. Here's some contact information: Innova Inc. 409 W 76th St, Davenport, IA 52806-1322 Phone: (563) 386-6201

Oven
Sainsbrys says for
30 mins per 500g, PLUS 30 mins at end without the foil

Oven cook from chilled
Before cooking; preheat oven. remove packaging place joint in roasting tray and cover with foil, place in middle shelf of oven. cook for 30 mins per 500g plus 30 mins.
During cooking: remove foil for lats 30 mins

Boil:
Sainsbrys says:
simmer on low heat for;
30 mins per 500g

Cook on the hob from chilled
Before cooking: remove all packaging, place joint in saucepan with enough water to cover. bring to boil, skim the surface, cover with lid and simmer for 30 mins per 500g.

I have a 3.2Kg so:

Oven
Sainsbrys would suggest: 192 mins plus the 30 min at the end so TOTAL 222 mins.

Boil
Sainsbrys would suggest: 192 mins covered in water in simmering warter at a low heat.

Im going to stick my 3.2kg in for 3 and a half hrs and then see what state its in. That should do because its 210 mins.

I found it! I have a 12 qt Mirro Pressure Canner/Cooker. Someone has downloaded the original instruction booklet in a PDF format online that includes the recipes. This booklet is for all Mirro Pressure Canners/Cookers. It's a 25 page booklet that would be best printed on both sides of the paper if you have that kind of printer. Don't worry about finding pages 4 & 5. They are blank anyway.

Go to:

http://www.pickyourown.org/canning_equipment/canner_manuals.htm

Scroll down to "Mirro Pressure Canners and click on: "Click here for a Mirror Pressure canner manual." They spelled Mirro with a r but it's just a typo.

Hope this helps!

Unfortunately, I do not agree with the answer that the turkey giblets will eat you alive. My mom use to cook the giblets and dad always got the gizzard. That is until we kids grew older and fought over them, then she used them in the gravy. They will not make you sick or kill you. I'm not aware of the cake. I just wanted to know what pressure and liquid you use to pressure cook the giblets. I make my turkey stock using the broth from the giblets. You can also boil them, but it takes forever. About 3-4 hrs.

Gas mark 4-5, all ovens will vary slightly, standard gas ovens tend to vary temps inside the most, 2 shelf positions can be as much as 40'c different, and front to back can vary substantially as well, electric thermostat tend also to be slightly more accurate. But the thermostats on all ovens in the uk, have a tolerance of +/- 15'c.

Ex belling engineer

you just pack hot prepared jelly into hot jars that have been heated in oven 250% for an hour,put caps and rings on emmediately and turn jar upside down for five minutes then turn upside right,let set without disturbing until you hear them pop.wa-la their sealed.

I have a 4-quart SKY-LINE pressure cooker purchased in a mountaineering store in (probably) the early 1960. And yes, it still works very well. Unfortunately the rubber gasket that held the fusible plug has gone to the great kitchen in the sky. I have temporarily sealed the 5/8" hole with a rubber stopper, but that leaves only the pop-off valve to prevent over-pressurization.

Can any one help me?

John

Geobuff@hotmail.com

Yes you can. Put some cloth on the bottom of the cooker, like a kitchen towel(clean !). Put in your pyrex dish, filled with goodies and about half the water you'd normally use.

Add water on top of the covered pyrex so the cooker is about 5 cm full.

Cook as you'd normally do with a pressure cooker.

Let to cool slowly when done, do not open when hot. This is important.

Enjoy!

Steam coming from the hole of cooker builds up and rises slowly out making a whistling sound because its coming out in a straight line.

Belling Cookers can be bought at many stores across the world. Stores, both online and offline, include Appliances Online, B&Q, The Co-Operative Electrical, Currys, Eurotronics, Homebase, John Lewis, Littlewoods,and Range Centre. If all else fails, Amazon and eBay may be worth checking.

Yes

i don't now

stove

safety valve

I am pro

Spare parts for a Cannon cooker can be found from stores and suppliers such as Target and Partsmaster. Other examples of these websites include Buy Spares, and Cooker-Parts.