Mirro Aluminum 4.2-Quart Pressure Cooker Review 
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Fissler Blue Point 4-Quart Pressure Cooker Frying Pan 4-Piece Set
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Can anyone give me instructions on how to use a 4 quart pressure cooker?
I was wondering if I should add any freely to the pressure cooker when I add a roast or vegetables, if so how much? Any help would be appreciated. Barb
I have the old generous of pressure cooker where there is a pot, a lid, a trivet, and a pressure regulator valve which sits on the stem on the lid when in use. I'm not sure about the newer ones.
Chiefly if you have a meat roast in a pressure cooker you would set it on the trivet that comes with your cooker. Naturally you would add water to cover the trivet and possibly a meagre more. Check your booklet for cooking time needed. Lock the lid in place and place your pressure regulator on the develop. Then you turn the fire on high under your pot, watch pot until the the steam rises and begins to blow out the steam at valve. Then you curve your fire down to the point where the valve gently rocks. That is when you start setting your timer. When the timer goes off (lets say after 30 minutes) and you neediness to bring the temperature down, DON'T TOUCH THE PRESSURE VALVE. With potholders, Carefully carry the entire pot over to the kitchenette sink and run cold water over the lid until the pressure is all gone. Check the pressure valve to make sure no more pressure exists privileged. Then you can remove the pressure regulator valve, then the lid and remove the meat and add your vegetables.
Some recipes call for leaving the food in the pot under pressure and allowing the pot to refrigerate down naturally (it's still cooking your food). The meat is usually the tough kind so it would take longer that the vegetables. If you put your vegetables in at the same once in a while, the veggies would be overcooked.
This is how we've always done it -- I don't know if it's the approved and safe way. Know your instructions -- very important.
You can tell that it has been years since I've used it. It really shortened the all together for cooking tough meats -- I remember that with corned beef & cabbage we put the cabbage in later, after provender was tender.
There is danger of serious burns if the pressure regulator is removed while there is still steam pressure in the pot. I recall one day some noise in the kitchen (I was a innocent girl) and going into the kitchen to see my dad all upset because he had prematurely removed the regulator on his pot of stew and the juice was spurting up to the ceiling. He never did that again. A revolting experience. He was lucky and not injured. Or if he was burned, he didn't complain too much.
Yes, you have to add H or it won't work at all. The pressure cooker needs steam pressure to be effective. I usually add it to an inch deep. Of course the unworkable and food should not directly contact each other.
Be careful with vegetables (except potatoes) as they will easily get overcooked.
Be careful with vegetables (except potatoes) as they will easily get overcooked.
I have the old benevolent of pressure cooker where there is a pot, a lid, a trivet, and a pressure regulator valve which sits on the stem on the lid when in use. I'm not sure about the newer ones.
As a rule if you have a meat roast in a pressure cooker you would set it on the trivet that comes with your cooker. Naturally you would add water to cover the trivet and possibly a smidgin more. Check your booklet for cooking time needed. Lock the lid in place and place your pressure regulator on the stem. Then you spoil the fire on high under your pot, watch pot until the the steam rises and begins to blow out the steam at valve. Then you turn your fire down to the focus where the valve gently rocks. That is when you start setting your timer. When the timer goes off (lets say after 30 minutes) and you basic to bring the temperature down, DON'T TOUCH THE PRESSURE VALVE. With potholders, Carefully carry the entire pot over to the scullery sink and run cold water over the lid until the pressure is all gone. Check the pressure valve to make sure no more pressure exists arranged. Then you can remove the pressure regulator valve, then the lid and remove the meat and add your vegetables.
Some recipes call for leaving the food in the pot under pressure and allowing the pot to cold down naturally (it's still cooking your food). The meat is usually the tough kind so it would take longer that the vegetables. If you put your vegetables in at the same but, the veggies would be overcooked.
This is how we've always done it -- I don't know if it's the approved and safe way. Comprehend your instructions -- very important.
You can tell that it has been years since I've used it. It really shortened the convenience life for cooking tough meats -- I remember that with corned beef & cabbage we put the cabbage in later, after sustenance was tender.
There is danger of serious burns if the pressure regulator is removed while there is still steam pressure in the pot. I recall one day some noise in the kitchen (I was a inexperienced girl) and going into the kitchen to see my dad all upset because he had prematurely removed the regulator on his pot of stew and the juice was spurting up to the ceiling. He never did that again. A grisly experience. He was lucky and not injured. Or if he was burned, he didn't complain too much.
As a rule if you have a meat roast in a pressure cooker you would set it on the trivet that comes with your cooker. Naturally you would add water to cover the trivet and possibly a smidgin more. Check your booklet for cooking time needed. Lock the lid in place and place your pressure regulator on the stem. Then you spoil the fire on high under your pot, watch pot until the the steam rises and begins to blow out the steam at valve. Then you turn your fire down to the focus where the valve gently rocks. That is when you start setting your timer. When the timer goes off (lets say after 30 minutes) and you basic to bring the temperature down, DON'T TOUCH THE PRESSURE VALVE. With potholders, Carefully carry the entire pot over to the scullery sink and run cold water over the lid until the pressure is all gone. Check the pressure valve to make sure no more pressure exists arranged. Then you can remove the pressure regulator valve, then the lid and remove the meat and add your vegetables.
Some recipes call for leaving the food in the pot under pressure and allowing the pot to cold down naturally (it's still cooking your food). The meat is usually the tough kind so it would take longer that the vegetables. If you put your vegetables in at the same but, the veggies would be overcooked.
This is how we've always done it -- I don't know if it's the approved and safe way. Comprehend your instructions -- very important.
You can tell that it has been years since I've used it. It really shortened the convenience life for cooking tough meats -- I remember that with corned beef & cabbage we put the cabbage in later, after sustenance was tender.
There is danger of serious burns if the pressure regulator is removed while there is still steam pressure in the pot. I recall one day some noise in the kitchen (I was a inexperienced girl) and going into the kitchen to see my dad all upset because he had prematurely removed the regulator on his pot of stew and the juice was spurting up to the ceiling. He never did that again. A grisly experience. He was lucky and not injured. Or if he was burned, he didn't complain too much.
Stopping the manufacturer of your pressure cooker and look on their website for detailed instructions on using your pan, if you don't have the instruction booklet that came with the pan.
As someone already said, you can get distress if you use it improperly. My daughter is 38 and refuses to use a pressure cooker! She's afraid of trying one.
Every time you use your pan, check the rubber gasket for flaws or cracking. I've only had a blown gasket twice, and it made a tinker with. My soup was leaking out and burning on the fire.
As someone already said, you can get distress if you use it improperly. My daughter is 38 and refuses to use a pressure cooker! She's afraid of trying one.
Every time you use your pan, check the rubber gasket for flaws or cracking. I've only had a blown gasket twice, and it made a tinker with. My soup was leaking out and burning on the fire.
Do you have a copy of a chart showing the weight and water amounts for an 8 qt. Mirro pressure cooker?
I was favourable enough to be given a Mirro 8 quart pressure cooker. I am familiar with smaller (4 qt.) sized ones. I did not get a chart or instructions on the unstintingly or liquid amounts for meats, veggies etc. and the weights amounts. Could they be the same as for my 4 qt. model?
I guess ;you are discussing the pressure cooker not a pressure canner.... they don't come in 8 qt size...
the AMOUNTS ARE For the most part ;marked on the inside.
you should not fill a pressure cooker more than 2/3 full.
www.presto.com has some helpful hints check it out
is this recipe for stuffed chicken breast good?
well it needs a pressure cooker, and i dont have that. can i cook it using other ways but except oven and pressure cooker. added, do u think the recipe's good, or can u suggest more so that it'll be better?
thanks
STUFFED CHICKEN BREASTS:
Ingredients:
4 skinless, boneless chicken bosom halves
2 1/2 ounces sliced mushrooms, drained
1/2 cup fine dry bread crumbs
1/2 teaspoon dried pundit, crushed
1/4 teaspoon dried marjoram, crushed
1 dash garlic salt
1 dash ban pepper
2 tablespoons chicken broth
1/2 cup chicken broth
1 tablespoon cornstarch
1 tablespoon dry drained wine
Directions:
Rinse chicken and pat dry. Place each chicken breast half between 2 sheets of ersatz wrap. Working from center to the edges, pound lightly with the flat side of a meat mallet to 1/8 inch thickness.
Set aside. In a insignificant mixing bowl stir together mushrooms, bread crumbs, sage, marjoram, garlic liveliness, black pepper, and 2 tablespoons chicken broth. Spoon one fourth of the mixture onto the short end of each chicken teat. Fold in long sides of chicken and roll up into a spiral, starting from the short edge. Shield with wooden toothpicks.
Place in a 4 or 6 quart pressure cooker and add 1/2 cup chicken broth or stock. Lock lid in place. Improper pressure regulator on vent pipe, if you have a first generation cooker. Over high heat, bring cooker up to pressure. Reduce heat barely enough to maintain pressure and pressure regulator rocks gently; cook for 5 minutes. Quick release the pressure.
Carefully do away with lid. Remove chicken to a serving platter; keep warm.
For sauce, strain liquid in cooker through a sieve; interest liquid to cooker. In a small bowl stir together cornstarch and wine. Add to liquid in cooker. Cook and stir until thickened and champers. Cook and stir for 2 minutes more. Serve sauce over chicken.
This recipe for Stuffed Chicken Breasts serves/makes 4
Sounds like a very fastidious recipe
you can cook it in the oven at 350 for 45 mins...to make the sauce simple music juices into a small sauce pan add the corn starch and wine and cook until thickened,
Chicken heart do not take long to cook and being a lean meat over cooking would cause them to be dry...If it were just the breast alone 30 mins would be enough unceasingly a once...but extra time would be allotted for the stuffing.