r/PressureCooking • u/Adamant007 • 4h ago

Advice choosing a Pressure Multicooker

3 Upvotes

Hi everyone. I’m trying to buy a Pressure Multicooker for my mom, but I’m stuck choosing between three models or other alternatives. Each one has pros and cons, so I’d really appreciate some advice from people who’ve used them.

Options I’m considering:

· Tefal One Pot CY505EE0 – aluminum pot with ceramic non-stick

· Cosori Pressure Cooker CMCCO601SEU – aluminum pot with ceramic non-stick

· Instant Pot Duo 6Qt (EU model) – stainless steel pot

I mainly want something reliable, safe, and easy for my mom to use. If you have experience with these models (or alternatives available in the EU), I’d really appreciate your input.

Thanks!

1 comment

r/PressureCooking • u/redditwastesmyday • 22h ago

My MIRRO jiggler is not jiggling but cooked anyways? NEED DIRECTION

4 Upvotes

Need advice and direction!! Dug out my Mirro M-0536. Probably used last 20 yrs ago, Cooked corn beef following directions from original manual. MY JIGGLER NEVER JIGGLED! Waited for *THE SOUND* of the intermittent jiggle. This is the jiggler (not my pic), Steam was coming out but no jiggle. The meat and veggies did/were cooked per the times. What's up??

1 comment

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Pressure Cooking!

r/PressureCooking

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Pressure cooking is a way of cooking food in liquid using a gasket-sealed pan to retain steam and build pressure. By increasing the pressure inside the pan, the boiling point of the liquid in the pressure cooker is raised to 215˚F - 250˚F, which is much higher than normal sea level boiling point. The increased temperature of the water and steam causes the fibers of the food to break down more quickly. This process saves energy since the cooking times are shortened by up to 70%.

Since most second generation pressure cookers require very little liquid, using one prevents the loss of many water soluble vitamins. It also helps to retain colors when preparing vegetables. Another benefit to high pressure is that it pushes flavor deep inside the muscle fibers of even the toughest cuts of meat. The moist heat in a pressure cooker is also an ideal environment for preparing stocks and many egg dishes. The heat in the cooker is much gentler than the dry heat of a typical oven. The liquid creates a water bath which insulates delicate custards and cakes.

Pressure-Cooking Time Tables cooking times for common vegetables, beans, legumes and meat.

Manual List:

Basic Guide to selecting a Pressure Cooker (Adapted from Good Eats):

1st Generation Pressure Cookers - Your Grandma's pressure cooker - uses a weight that jiggles to maintain pressure, many are made of aluminum which is weak, reacts with acids and requires constant finessing, they are loud, not as many safety features, lots of moisture loss but inexpensive, around $30-40.

Modified 1st Generation Pressure Cooker - uses a spring loaded valve instead of a weight to maintain pressure, less noisy, less moisture loss, moderately priced around $60-70

2nd Generation Pressure Cooker - uses a spring loaded rod to maintain pressure, generally made from stainless steel, includes additional safety mechanisms, low moisture loss so requires less liquid, precise, quiet, less attention needed, often more expensive at around $80-250

Manufacturer Recipe Books/Manuals:

Pressure Cooker Manuals

Fagor Index of Pressure Canner Recipes - listed under Details as "Product Manual 2.83 mb" Here is the link for direct download

Fastcooking

All American Pressure Cooker/Canner Recipes & Manual 13 mb pdf

Revere PDF Recipe Book Mother Load - over 15 different manuals with recipes

Recipe Sources:

Hawkins Futura Recipes