I ended up with an old pressure cooker from my Grandma but the seal in the lid is completely rotted and stuck. I've tried soaking it in hot water and picking and scraping at this crumbling apart seal for two days and my hands just hurt. I've got replacement seals for once it's clean, but getting the seal out of the groove is proving to be beyond me. Is there some kind of cleaner that can get this junk out so I can actually get this thing working again? It's a presto model number 403 if that's relevant.

I'm hoping someone can help me clarify something. I want to use my Hawkins stainless steel pressure cooker to make stock, but I’ve seen mixed information about whether or not it's advisable to use it for prolonged boiling with the lid off. Here’s exactly what I’d like to do:

1. Pressure cook chicken and veggies for about 1.5 hours to make a stock.
2. Remove all the solids, leaving just the stock in the pot.
3. Reduce the stock by boiling the liquid on medium heat for 30 minutes to concentrate the flavors.

Has anyone used a Hawkins cooker this way? Is there any risk of warping, discoloration, or other issues when using it for a longer boil without the lid? Would love to hear if anyone has done something similar or has any tips!

Thanks in advance!

Anybody know a good universal gasket replacement for a Fagor Rapida? I've had this pot for almost 20 years and it works fine but it seems to be evaporating more liquid than it used to lately and I think the gasket needs to be replaced. Anyone know if the Zavor gaskets will fit?

Hello, I was recently gifted a pampered chef quick cooker model 100011. It did not come with a manual so I decided to look it up on the internet but it seems that any trace of this pressure cooker's use and care manual has been wiped from the internet. I made sure to look through pressure cooker manuals link in the sidebar to no avail. If anyone has a copy they could upload I would greatly appreciate it.

I've all but given up on using the Crock-Pot/ using a slow-cooker for most everything except for soup because of the bad, gamey, and "off" flavor that slow-cooked meat takes on.

Slow-cooking seems to change the flavor of proteins. Sirloin/Chuck/Rib-Eye thinly-cut strips (for a cheesesteak sub) are amazing via quick + hot searing in a pan but the same strips slow-cooked are terrible (rank + gamey).

Ground beef made into hamburger patties and cooked via BBQ taste good. That same ground beef (cooked for a long period) in a Crock-Pot becomes gamey. That goes triple for ground turkey. I've experienced this with chicken quarters, leg-of-lamb, ribs, ground meats, ...all proteins (not seafood or shellfish since they would never be slow-cooked).

To be specific : the "off" flavor is gamey-ness. Rank. Rancid. Kinda pewtrid. Overly pungent. Seamy.

 Like, Feta cheese tastes great but goat cheese is (can be) gamey. Like leg-of-lamb is excellent but Mutton is (can be) rank and gamey/melodorous. Roast beef is tasty but (to me) Venison is rank.

Question :

Does pressure-cooking change the flavor of proteins as slow-cooking does?

Genuinely curious if people let the steam off insides or outside? I insist on it being done outside as I worry the steam will make the air inside the house moist. Who else does this? I wonder if my neighbours think it’s an odd thing to do. We call it the rice ceremony in our house.

Edit: thanks all. Surprised that not even one of you carries the cooker outside! Maybe I’ll rethink my technique and moistness paranoia. The towel over the top and the cool water techniques sound good to me. I will give them a go. 🙏

Hi,

is this practice recommended? see it a lot on YT

I thrifted this thing.

A quick Google and my first test was a few potatoes. I put enough water to cover them, close it up, full heat until the black knob rose up and started letting of steam (showing two marks on its stem), backed off to half heat and set a 10 minute timer.

Perfectly cooked potatoes. In a third of the normal time.

So I joined this Reddit. Can I speed up pork legs? They take like 4 hours normally to let go of the bone properly.

Cooking an ox tongue (weight: 3.2lbs/1.2Kg). I read somewhere in a previous post that it takes 45 minutes to cook 2lbs. Do I need to increase the cooking time proportionally to the added weight?

Thanks in advance.

Mine seems to have different buttons than people have been discussing. No power level button. The middle button is for rice. It was a wedding gift in 2016 I think.

I get so frustrated trying to convert Instapot recipes unto something this monster can handle. I am very much hoping to get a Ninja soon.

Right now I'm trying to cook some pork. The regular Cook button won't let the timer go past 30 mins, but the Stew one will give me up to 45 without having to reset.

I complain, but with the condition our kitchen is in right now, we would not eat if it wasn't for this, the microwave and the air fryer.

I guess this is just a complaining post unless someone jumps in to tell me we're all gonna die from how I'm cooking this poor slab of meat.

I misread a recipe and only cooked unsoaked black beans for 10 minutes on high pressure and have eaten them. Does anyone have experience with undercooked black beans similar to how long I cooked them? The internet is full of warnings of PHA in uncooked black beans.

i want to use my instant pot(instapot rio 6qt) to help me cook my chicken breast and was wondering if you guys can help me learn how to do this. i dont need broth or any seasoning. just plain chicken. this is because i need to keeping a low uric acid meal

i was also advice that instant pot is not a good tool to use for cooking chicken parts but they didnt give me any reason yet. was wondering if this is true

do i need meat temperature measure? how do i know if i have cooked the chicken right without that device?

also ive been storing the chicken breast in the fridge (not the fridges freezer compartment) and was wondering if this is a good idea or not.

I took some Brown rice and basmati rice from India to Germany and tried cooking them in pressure cooker. Firstly,I made Brown rice in pressure cooker and after cooking,it tasted bitter. I thought it's because the rice isn't washed perfectly, and i tried once again after rinsing it many times. Still,it's the same stry.

Then,I tried basmati rice and it also turned out same. Currently, I have no idea if the problem is rice or cooker.

Hi,

We are thinking about. buying a stove pressure cooker for legumes and indian style recipes. We primarily want to avoid the long and non spontaneous soaking process.

Is there a quick guide/cheat sheet for the times of different legumes?

Hello! I was admitted to a student dormitory that offers studio-type rooms, with its own bathroom and kitchen. Since I'm not very good at cooking, my parents thought of buying me a multicooker. The model they chose is the Tefal One Pot.

My question is the following: can the steam released by this device when it depressurizes set off the fire alarm in the kitchen? if so, what could i do to prevent this? I would like to cook without having problems.

I have 2 Tefal CY505 Pressure Cooker, and after 1 year of use, now i cant use pressure, just basic functions like brown.
It is properly closed, what can it be? really dont know how to fix it,

https://preview.redd.it/gpgrg4vyefrd1.jpg?width=1280&format=pjpg&auto=webp&s=217c5d269f692047eadfad52cf7c87d463eabf7c

I got a very fancy non electric pressure cooker and I can't seem to find recipes that are not directed at instant pots. What can I do with my pressure cooker that isn't just cooking beans, lentils or potatoes quicker?

Would be happy for any recommendations 😊

i have the Tefal ALL-IN-ONE CY505 pressure cooker and decided to try cooking rice in it for the first time (obviously following all the steps from the official manual). however it seems like it’s stuck in preheat mode (has been for like 10 mins) as there’s no countdown or anything but a red circle thingy. it also seems like the steam is going out from the handle?? does anyone know what’s going on😭😭

Hello. Im a person who never got to learn cooking and not really willing to either, because I work 10-12 hours in a day. I dont have time to cook and then do dishes, so I bought a Philips All in One Cooker.

I want to use pressure cooking so I dont have to wait in front of the machine for a long time, ideally I want to set up the ingredients, then leave the rest to the machine.

Dont get me wrong I understand not all recipes are eligible for this but I really want to be able to cook pasta, rice and if possible chicken and meat too this way.

I couldnt find any guideline about how much kPa I should set and how long I should set the timer for, and how much water/oil I should add.

I would be very happy if someone would enlighten me. Thanks 😇

Just bought a prestige hi-dome pressure cooker from a charity shop but its missing the weight on it. Do i need a specific type or will the common prestige pressure weight work on it fine?

I've been looking for awhile now for the smallest pressure cooker to make meals at my desk at work. Would love some suggestions as I'm having a hard time finding one under 3 quarts. Bonus points if it has stainless inner pot instead of nonstick. Or if you know of a stainless pot replacement. Thank you!