Viewing post #1847530 by Intheswamp

All good feedback from ya'll. Thanks!!!

Cheryl, I hear you on cooking with the traditional utensils. I've mostly grilled out and cooked a *few* things on the stove. I'm not much of a multi-course cook. I get to thinking about it and I start wondering if I'd use a pressure cooker enough to warrant getting one...then I get my interest up again and start looking at recipes. One pot, quick meals (relatively speaking) , and easy cleanup are appealing. With the IP the ability to sear the meat before cooking means a lot!

Kat, the 16-quart Presto is aluminum so I'd have to cook inside of a different pot inside of it...which would work. But, I'd had to drag it around and leaving sitting around the kitchen...well, it does take up a good bit of room. But, it mike be interesting to cook a hen in it or something of that sort to see how it does. I keep seeing these big geese here and there...one of these days I'm gonna bushwack one of those fat birds...I've never ate one. Who knows?<grin>

Kristi, thanks for all that info! I'm mostly interested in chicken and other lean-meat dishes. My wife doesn't handle pork to well, but I seem to have no problem. Maybe cooking it under pressure might make it more tender and digestible...??? The ability to cook not-so-tender cuts of meat is appealing to me in a $$$ kind of way.

Philip, you old... Nope, not an induction stove, just an electric element, glass-top stove. It works pretty good and I have used it with my 16-quart canner. The complaint about these are that the elements go on-and-off while you're canning and some places say that is a problem for pressure canning. I haven't see a problem with it. The steam is steady once you get it to pressure. Using the stove for none-pressurized cooking it keeps a large pot boiling or simmering steadily. I guess the glass top stores enough heat in it to keep things going when the electric element cycles off. My biggest fear is dropping a big pot (canner?) on it...not sure what the outcome would be and I don't want to think about it. Yeah, I can use the Presto canner for a cooker, but it's a pretty big pot...not the biggest, but still big to be using several times a week. I think I will try a chicken/hen in it, though. Might be a nice project! That last sentence of yours about having room for it is another consideration...we've been here right at 30 years and have acquired this and that...my wife is about "less is more" but I just hate to get rid of something that I *might* need. As time goes by, though, I'm seeing that I had better be using things pretty soon if I'm going to use them...not that I'm going anywhere anytime soon, but as the rear-view mirror says..."OBJECTS IN MIRROR ARE CLOSER THAN THEY APPEAR". So, another aspect of this is having yet another oject, utensil, appliance, tool, place-holder, to store.

Just wondering...anybody cook fish in their pressure cooker. I've seen different fish recipes, but I'm wondering whether I'd like fish cooked in a pressure cooker. I like fish broiled, grilled, baked, fried, etc., and I like sardines. But, I'm not sure how I'd like fish cooked under pressure. Also, anybody ever cooked catfish in a PC....we don't catch many salmon in the swamp.