Anybody use pressure cookers anymore?

Just wondering if anybody ever uses a pressure cooker anymore? My mother passed away a few months ago, and I came across a big (8 qt.) Presto she had, and remember daddy cooking squirrel, deer, (and I guess any other tough meat) in it many years ago. Seems like I remember him quick-frying meat in a black skillet, then pressure cooking (or vise versa). Gravy and homemade biscuits came into play there somewhere:). I remember that distinct jiggle coming from the relief valve like it was yesterday, and it's been 30+ years since I've heard that jiggle........I'd like to repeat history. Anybody got any recipies or ideas?

I alway's use mine for rib's.Cut rib's in piece's just big enough to lay in the cooker.Put about 1 1/2 in of water,bring up pressure enough to make the valve jiggle and cook for 30 min,turn off heat and when it's safe remove rib's.Place on foil and smother with bbq your favorite of course.Place on grill or oven for 30 min.Fast,tender and easy.Never remove lid under pressure! Do not leaver burner on high,just use high to get pressure up then turn to medium.

Funny this came up when it did,My wife was talking about getting one:D
The way things are going with the high prices an all,It may not be a bad ideal.:(

The cheapest cut of meat in the store can easily be made tender with one.

What slip cork said. I've seen Squirrels pressured and then fried , sure can make them tender. Just have not over pressure or they will fall apart . That was a fast way to cook before microwave ovens too.:D

I bought one last year to cook squirrels and never did use it. With price of everything going up, we are going to start eating at home more. I would like to see some good recipes for my "never used pressure cooker" on this thread.

I used to can deer and fish using a pressure cooker. Never did care a lot for the fish but we kill a lot of "rough fish" in the winter gigging. It comes out like mackeral and heard you can put mustard or tomato mix in it. The deer is pretty good. Pour it out with a little corn starch and it makes decent gravy. It will keep a long time like this.

I have three different ones and use them allot.
As far as recipes go,,, just use your imagination.
Another way is to google 'pressure cooker recipes'.

For those new to a pressure cookers, there used for canning meets and vegetables also.

We have 3. but I don't use them for meat. I always do ribs and stuff on the smoker.
but sure works great for canning Vegs and stuff out of the garden. I plan on canning up about 50 pints of tomato's for soups this fall.
Pete

Like osagemo said,about canning deer meat. This will be one of the most tender meat's you ever ate. Good thing about when you want open up a jar of deer meat just warm it up,then you can add about anything you want to it,may it be BQ sauce,A1 steak sauce and I like mind with mushroom gravy. This is some the best eating you can get along with a side dish of mashed potatoes,some green beans,bread of choice. Yum,
Littlejohn

in my family ;)

Grandmother used hers for canning & cooking.
Mother uses hers for cooking. She cans with one, too, but not so much anymore.
I don't can with mine ... but, I do use it to cook Chuck. Then I'll either cut up the meat and add veggies, for soup ... or just add potatoes, carrots, Vidalia Onion, celery, and whole tomatos, for stew.

... cp :cool:

I cook corned beef in my pressure cooker. It beats the heck out of boiling it for hours and it doesn't shrink as much :eek:

We use a pressure cooker quite a bit, can't beat it for tender meat

poor mans lobster is good too
1 # frozen cod fillets, or blue hake
1 Cup water
1 bay leaf
Instant Onion
Celery seed, Garlic powder, Butter

Place water, cooking rack and fillets in PC. Sprinkle with all seasonings desired. Place the pressure regulator on vent pipe and Cook 2 minutes with regulator rocking slowly. Cool PC all at once. Serve with melted butter or substitute as you prefer.

Cool thread. We use ours just not quite as much as in the past. We can snap beans by the case loads. This spring we only put up 3 dozens quarts and froze the rest. I things go well we plan to do another 3 or 4 dozen quarts with the fall crop. We also use it for cooking. Pressure up a nice batch of ribs for 10 minutes the finish on the grill with honey and bbq sauce. They are hard to beat. I don't know many people that are into pig feet or hocks but pressure them for 10 minutes and then cook with a rue to make the best stew you've ever eaten. Or, after pressuring them throw them in a pot with some chopped onions and some rotel and smother them down until the onions are done. WooWee, just talking about them makes me hungry for the pig knuckles.
"gene"

PawPaw, I was raised up on them snap beans that were pre-cooked on the pressure cooker, then canned. We didn't have much when I was coming up, but mama and daddy had one heck of a garden. Seems like we fed the whole community. Only the Lord knows how much I miss them days. Like I said earlier, there was much wild game cooked in that pressure cooker, and I don't remember any of it that was tough. Daddy made squirrel and dumplings regularly, and that what makes me want to bring back history. Maannnn, that was fine eatin'. I'd give anything for some right now!!! I've been surfing the web for recipes, and it's starting to drive me on trying some tough cuts of meat.

I appreciate everyone's input....

Used to use 'em all the tiume until a plug blowed out and the meat stuck all over the ceiling. I told the wife it was operator error (she didnt appreciate that too much). Now the pot is used for boiling, not pressure cooking anymore.:(

My favorite was splitting wood ducks in half, pressuring until done but not overcooked (meat would come off bone). Then salt, pepper, flour and fry.

Also, cooked many a small game meat off the bone for stews.;)

Quote:

---

Originally Posted by gabowman

My favorite was splitting wood ducks in half, pressuring until done but not overcooked (meat would come off bone). Then salt, pepper, flour and fry.

Also, cooked many a small game meat off the bone for stews.;)

---

Yep, I'm pretty sure that's what Daddy did (P/C'd squirrel and rabbits, then seasoned, rolled in flour, and fried). I'm gonna try it this fall. Was mighty fine eatin' with gravy and mama's biscuits.

Quote:

---

Originally Posted by gabowman

Used to use 'em all the tiume until a plug blowed out and the meat stuck all over the ceiling. I told the wife it was operator error (she didnt appreciate that too much). Now the pot is used for boiling, not pressure cooking anymore.:(

My favorite was splitting wood ducks in half, pressuring until done but not overcooked (meat would come off bone). Then salt, pepper, flour and fry.

Also, cooked many a small game meat off the bone for stews.;)

---

they are safer now, they have safety releases that will release if the pressure goes above a certain point.

I have one that has the new safety stuff on it. You can cook dried beans up to perfection in about 20-30 minutes, and it makes a great chili too, in just about the same time. I also cook tough meats in it. You just can't beat a good pressure cooker. I use mine to cook wild boar in, and flank steaks, deer meat, squirrels, rabbits too. If you don't have one, you should. In the winter you can fire it up and make the best stew for dinner in the time it takes to get a cardboard pizza delivered and it will be so much tastier too, plus, you got leftovers. Stew and cornbread are a great combo and they cook up in the same amount of time with the stew in the PC and the cornbread in the oven. Dang, this is making me hungry and I just finished lunch... Plus, they are indispensable if you have a garden, like so many are starting to do now with the cost of everything...