topic Re: Pressure cooker please HELP in Kitchen

Pressure cooker please HELP

mamamg — Tue, 20 May 2014 02:12:49 GMT

I have the Cooks Essentials 8qt pressure cooker. So far I have made chili, pork spare ribs and pot roast using a chuck roast. The ribs I made were from the instruction book and the pot roast was Bob Wardens Perfect pot roast. The ribs were tough and the roast was tough and dry. I cooked the 3.5lb roast for 40mins following the directions. Also followed the directions exactly on the ribs. I have this same problem using my Fagor stove top cooker so I bought the electric thinking I would get better results but I'm not. What am I doing wrong. How much liquid is needed for a roast, partially covered, submerged. The taste of the roast and gravy was fantastic but the texture not as much. At this point contemplating returning as the teflon is flaking using only silicone utensils and browning in a pan on the stove top. But would like to make it work and maybe get a replacement. Thanks

Re: Pressure cooker please HELP

SharkE — Tue, 20 May 2014 04:38:28 GMT

Meat in Tx. is tough. I bake my roast for hr. and a half at 350 then pressure cook for 45 min.

I know they show putting raw meat in a pressure cooker and cooking it from raw state, but, ewwwwwww I wouldn't do it.

I put cup of water in skillet when baking, then the same in pressure cooker. I bake ribs for an hr. in oven, then pressure cook for 25. Then put back in oven with BBQ sauce. I know Bob puts sauce in the pressure cooker, but, I think it just cooks off. LOL I want my ribs browned with sauce.

Re: Pressure cooker please HELP

SharkE — Tue, 20 May 2014 22:32:41 GMT

I never understood the demos showing making chili and mac and cheese in a pressure cooker? why? unless your doing the beans from scratch I guess. How long does it take to boil macaroni LOL

Re: Pressure cooker please HELP

beach-mom — Tue, 20 May 2014 22:42:59 GMT

Are you using enough liquid? My first chicken recipe turned out not so well - the meat was not that tender. I got the "Better than Bouillon" that Bob Warden recommends, and I haven't had a problem since. Sometimes I add a little more liquid than it calls for! I use mine a lot now. I hope you have better luck with yours!

Re: Pressure cooker please HELP

wagirl — Thu, 22 May 2014 15:53:38 GMT

I don't generally put roasts in the pressure cooker but I think cutting a big one into pieces may make a difference and make sure your liquid is very flavorful with onion and garlic and herbs. and maybe the time needs to be adjusted too. You can re set it for more time after you have taken off the lid to check. I put a whole chicken in my p/c and it turns out great with fantastic broth too.

And as for pressure cooking chili and or mac n cheese in one, I do that all the time with the best results. It is quick and easy and no heating up my oven or stove top.

And as far as buying any pressure cooker with a Teflon interior---a huge no-no in my world. I don't buy anything non stick anymore. My p/c is a hard anodized so I can use any utensil in it. My Fagor wasn't non stick either. Just my opinion!!

Re: Pressure cooker please HELP

mamamg — Thu, 29 May 2014 22:56:45 GMT

Can you tell me what brand your hard anodized p/c is? Update on the roast problem, I went to a high quality butcher and purchased a nice chuck roast. Used the exact same recipe. The roast turned out a wee bit better but not enough. I actually transferred it to my stove top cooker to try and salvage it. Also the broth/gravy tasted WAAAY different. Not as good as with the local grocery store roast. Not sure why. Followed recipe the same as last time. Pressure cooker is going back. Can't justify spending $100 on something that gives same results as my stove-top model. Thanks

Re: Pressure cooker please HELP

Campion — Thu, 29 May 2014 23:48:03 GMT

I have NO luck pressure cooking a pot roast. For some reason, tough meats like that need long and slow moist cooking (slow cooker or dutch oven.) Every time I've tried my multicooker, I get a terrible result, so now I either slow cook or oven-pot roast it.

I suspect that the initial boiling at high temperature (when the liquid comes to boil and the temperature is above 212F) causes the meat fibers to shrink and toughen more than conventional slow or oven roasting would do.

I do pressure cook corned beef and it is also not as soft as when I slow cook it.

Re: Pressure cooker please HELP

RedTop — Fri, 30 May 2014 14:17:42 GMT

My opinion is that cooking a 3.5 lb roast for 40 minutes is too long---unless the roast was frozen. I have taken meat straight from the freezer to the pressure cooker and cooked it for 40 minutes, but a thawed roast that size is totally overcooked in that length of time, which is why the end result was tough, dry meat. For this beef roast, I would have added enough liquid to almost submerge the meat, as well as 1-2 beef bouillon cubes for flavor. I would cook the meat on high for 15 minutes, then check it, turn it, and cook a bit longer if needed. To me, 40 minutes is just too long for this small roast. Rather than follow the cook times exactly, I suggest cooking for half the time suggested, then checking the meat, and go from there. If you cook the entire suggested time and check to find the meat ruined, there is no fix. If you cook half the time, check, and see that you only need 10 more minutes of cooking time, you have saved the meat from overcooking, and saved yourself time. Use the cookbook only as a guide; not the rule. Best wishes to you mamamg!

Re: Pressure cooker please HELP

violann — Fri, 30 May 2014 14:24:58 GMT

Low heat, slow cooking, even in a pressure cooker. My meat never comes out dry. Also, be sure you start the coking process with the recommended amount of liquid.

Re: Pressure cooker please HELP

RichieRich — Fri, 30 May 2014 23:20:35 GMT

are you sure you have the knob that turns on top set to pressure and not releasing the pressure?. if it doesn't reach temperature it won't cook right. the liquid should call for 1 to

1 1/2 cups liquid. if the lid is on right and the gasket is in the lid right and the pressure knob on top is on pressure. it should work fine. if its sealed right it can't run out of liquid. you will actually end up with more liquid than when you started.

if you can't remove the lid it's under pressure. I have the 6 qt but time doesn't count down till it reaches pressure. i've done many pot roasts and chuck roast pretty much falls apart.

Re: Pressure cooker please HELP

Kachina624 — Fri, 30 May 2014 23:47:28 GMT

On 5/20/2014 Sharke said:
I never understood the demos showing making chili and mac and cheese in a pressure cooker? why? unless your doing the beans from scratch I guess. How long does it take to boil macaroni LOL

All Bob Warden's Mac & cheese is cooked pasta with cheese melted over it, making a sticky mess. I think it's awful and you don't need a pressure cooker to make it.

Re: Pressure cooker please HELP

Anniecamp — Sat, 31 May 2014 00:56:55 GMT

I'm surprised that some have trouble with pot roast type meats in the PC. I love them from the PC. I do add though, a few minutes to the time recommended. It turns out so tender. We just had some last night for dinner. Delicious!

Re: Pressure cooker please HELP

depglass — Sat, 31 May 2014 01:15:45 GMT

Add a few minutes? I would put that baby in for a good two hours.

Re: Pressure cooker please HELP

Anniecamp — Sat, 31 May 2014 01:23:00 GMT

Oh my, depglass, certainly not in a pressure cooker? A 3-6 lb roast only takes mine about 40 minutes to cook to tender.

Re: Pressure cooker please HELP

Kay SD — Sat, 31 May 2014 04:41:43 GMT

I've generally liked the Comfortable Under Pressure cookbook recipes better.

Re: Pressure cooker please HELP

BooBoo2 — Sun, 08 Jun 2014 20:12:19 GMT

I have never, ever had a dry flavorless roast from my PC! I have used stove top PC's and currently electric and never had issues. Not sure what is happening. Maybe not enough liquid? I brown my roasts right in the PC, then quarter an onion, then put water half way up the roast. A 3.5 to 4 lb roast I cook about 45 minutes, let the pressure come down and open and add quartered potatoes and cubed carrots and let come up to pressure and cook for another 8 minutes.

Re: Pressure cooker please HELP

bluejeansluvr — Sun, 08 Jun 2014 20:24:18 GMT

On 5/30/2014 Anniecamp said:
Oh my, depglass, certainly not in a pressure cooker? A 3-6 lb roast only takes mine about 40 minutes to cook to tender.

ITA I can't imagine what a mess you would have leaving it in there for 2 hours. OMG.

OP-- I don't have the brand of PC, but in mine, I have a brown option and a sauté option. If I'm doing a roast, I put some olive oil in the bottom of mine, brown my roast for a while and then add beef broth, not water, and I use about 2 cups or more. If there's liquid left when you finish pressure cooking, you just use that for your gravy base and make gravy with it on top of the stove in a small saucepan. If I want to add onions, I remove the roast and sauté the onions, put the roast back in, add the broth and then put the lid on and set the timer for it to pressure cook.

I would use the cookbook that came with the PC as a guide and then add approx. 5 mins if your cut of meat is not that tender. If it a more expensive cut of meat, it would probably be more tender in less time.

I think that you are either comfortable cooking with a pressure cooker or you're not. I grew up with my mother using a pressure cooker on the top of the stove and that is what kind I used for years. I have only been using an electric PC for a short time and my gosh what a difference, it is so nice. I am loving mine.

Good luck, if you love the results of PC'd food you just have to keep practicing.

Re: Pressure cooker please HELP

bluejeansluvr — Sun, 08 Jun 2014 20:34:06 GMT

On 5/20/2014 beach-mom said:
Are you using enough liquid? My first chicken recipe turned out not so well - the meat was not that tender. I got the "Better than Bouillon" that Bob Warden recommends, and I haven't had a problem since. Sometimes I add a little more liquid than it calls for! I use mine a lot now. I hope you have better luck with yours!

isn't that the best stuff? I love Better than Bouillon. I almost always use it when making soup, yummy! I get the vegetable kind for veggie soup and it is so good. More liquid is better than less, as long as you stay within the cup guideline marks on the inside of the cooker.

I am going to do some experimenting with using it for a roast, vs. using a regular broth. I am sure it is tasty.

Also their ham base is delicious and such a good flavoring for beans, and you don't have to use any kind of pork to get that taste. Less fat and calories but you still have the taste, tastes like your beans have been seasoned with ham. So good.

Re: Pressure cooker please HELP

CLEM — Mon, 09 Jun 2014 00:13:13 GMT

What cut of meat are you using? I use chuck and it always comes out great.