TSV 4 qt. pressure cooker?

Twixy · ‎03-10-2010

How is everyone liking theirs? So far, I'm not too impressed....I really thought I would love it! Everything Meredith fixed seemed so easy and quick. For me, it's not as simple as it looked on air. I missed a few demonstrations, so never heard anything said about browning meat first. I thought it would be a simple way to cook better meals for myself when I'm alone, but now I'm not so sure. For some reason there aren't many reviews, and I'm trying to figure out if it's really worth me keeping or not. Thanks for your replies!

Kachina624 · ‎03-10-2010

It's definitely a different mode of cooking with a learning curve. The more you use it, the better you're going to like it. Yes, brown your meat first in just a small amount of oil, add seasonings and liquid then let her rip. If adding veggies, I put them in after the meat is mostly cooked and cook another 8-10 min.

Cook some chicken breasts about 25' in with your seasonings and water or broth. Then remove the chicken and make some big, fluffy biscuit-like dumplings out of Bisquick and cook them in the broth w/o pressure.

I gave my crock pot away and use the PC as a slow cooker as much as a PC.

New Mexico☀️Land Of Enchantment

jackthebear · ‎03-11-2010

@Twixy wrote:
How is everyone liking theirs? So far, I'm not too impressed....I really thought I would love it! Everything Meredith fixed seemed so easy and quick. For me, it's not as simple as it looked on air. I missed a few demonstrations, so never heard anything said about browning meat first. I thought it would be a simple way to cook better meals for myself when I'm alone, but now I'm not so sure. For some reason there aren't many reviews, and I'm trying to figure out if it's really worth me keeping or not. Thanks for your replies!

there is a learning period.

there are tons of websites about pressure cooking, just start by reading some of them to get ideas for what you can do.

I do hard boiled eggs for the week and it's the easiest way to them ever.

wagirl · ‎03-09-2010

I have have a 4 qt pressure cooker for at least 15 years and I use it all the time! Got it from QVC as well as both of Bob Wardens cookbooks. You need to get them and I'm sure you will see how wonderful the p/c can be. Recipes are easy, and very good. I use those cookbooks almost exclusively.

Lisa now in AZ · ‎03-11-2010

I love my 4 qt. pressure cooker, but use it mostly for things like chicken soup (would NEVER make it any other way), corned beef, sometimes pulled pork (although, I also do that in the slow cooker), and it makes wonderful risotto. I have not used it for hard boiled eggs, as I have seen others do, but I do those in my rice cooker or skinny mini once a week. Keep trying things out and I am sure you will decide if it is for you. I didn't order the TSV, but did order Meredith's book since it is written for the smaller sized PC, which I have. I also make things out of Bob warden's book, which is also a great resource.

JudyL · ‎07-11-2010

I used mine for the first time tonight. At first I thought it was broken but it ended up being fine. Can definitely see that there is going to be a learning curve. Agree it wasn't quite as easy as I thought but figured it was because I was new at it.

All in all, the recipe didn't come out quite as I expected - too much liquid - but I'm willing to giving it some time and hopefully I'll get better at using it. Hang in there with it and try it a few more times before you decide.

Hopefully both of us will be as enthusiastic about it as the other posters real soon!

wagirl · ‎03-09-2010

What did you cook? I know sometimes, after cooking, the food kind of thickens up after a little bit. I tried mac n cheese the first time and that happened to me but I let it stand and it was just fine.

In-x-s · ‎03-09-2010

I have a 6 qt and an 8 qt and use them at least once a week. Just basics. They are the true set it and forget it cooker. I especially like mine for hard "boiled" eggs and boiled potatoes. I have a glass top stove and hated the boilovers -- no more boilovers using the pressure cookers!!

nyc1 · ‎03-19-2010

If you wind up with too much liquid, and it's the kind where you can make a good gravy, just leave the top off and turn on high (like you would if you were going to brown the meat), take a little bit of the cooled down liquid or a little water or broth, add a bit of corn starch and add to the liquid. Let it boil for a minute and it will thicken.

If I'm making a stew, I'll add more vegetables and at the end take some of the liquid and vegetables, put it in a blender to thicken and then add back to the pressure cooker. That makes the BEST gravy of all.

There is definitely a little learning curve, but in my estimation, it's worth it. I can make pulled pork in 72 mins not 6 hours, beef stew in 32 mins and not 3 hours.

If you're making a stew, rather than use a full cut of meat, cube it. if you want it to brown beautifully, just add a little bit of flour to the cubes, then brown. Make sure the meat is dry first.

traveler · ‎03-09-2010

I used it for the first time tonight. Took longer than I thought and "whistled" loudly. Until I get better at it I need to figure more time into recipe. Made Asian Inspired Country Ribs. Not a favorite but the meat was so tender.