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Anybody play with pressure cookers?

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  • Anybody play with pressure cookers?

    Many of us have started using the Sous Vide method for cooking. I been doing it for almost 3 years now. In my research for recipes I have found that Pressure cookers can do just as good a job as Sous Vide with less time. I do Have a American Standard pressure cooker but the only thing I use it for is pickling. So any experienced pressure cooker people out there and how does it compare to Sous Vide cooking?

    PBC Drum Smoker
    Bradley Digital 4 Rack
    THE BIG EASY INFRARED TURKEY FRYER
    Miss Piggy Smoker
    Sedona SD-9000 food dehydrator

  • #2
    I've had a pressure canner/cooker for years but really only use it for canning. I did just pick up an InstantPot on black friday so I'm still learning, but I don't have a sous vide to compare it to.

    However I made crack chicken with frozen breasts in 15 minutes last week, so the quick cooking thing is really handy. Especially if I forget to defrost something, I can still throw it in and get dinner in a reasonable amount of time.
    Mike
    Life In Pit Row

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    • #3
      Thanks for the reply. I have a small beef roast I might cut in half and cook one in each, pressure cooker & sous vide method to see what the difference is. I need to research more recipes for beef roasts for the pressure cooker before i continue. The price of beef I don't want to screw up even the cheapest cut of beef LOL

      PBC Drum Smoker
      Bradley Digital 4 Rack
      THE BIG EASY INFRARED TURKEY FRYER
      Miss Piggy Smoker
      Sedona SD-9000 food dehydrator

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      • #4
        Originally posted by devo View Post
        Thanks for the reply. I have a small beef roast I might cut in half and cook one in each, pressure cooker & sous vide method to see what the difference is. I need to research more recipes for beef roasts for the pressure cooker before i continue. The price of beef I don't want to screw up even the cheapest cut of beef LOL

        I know nothing about Pressure cooking, but I wouldn't think you could turn a Chuck Roast or an Eye Round into a Fork Tender Medium-Rare, Pink from edge to edge hunk of meat.

        I thought with a Pressure cooker, you can get Tender, but not Med-Rare, but like I said, I don't know Pressure cookers at all.


        Bear
        Vietnam Vet---9th Inf. Div. Mekong Delta (1969)
        Easy to follow Step By Steps: Pulled Cured Boston Butt Ham and Buckboard Bacon--Smoked Salmon-- Bacon-On-A-Stick--Bacon (Extra Smokey)--Boneless Cured & Smoked Pork Chops & CB--Canadian Bacon & Dried Beef--Ham Twins (Double Smoked)--Double Smoked Hams X 4--Bear Logs (All Beef--Unstuffed)--Smoked Bear Loaf (All Beef-Mild Hot)--Prime Rib (My Best ever)--Another Prime Rib--Chucky (Pulled Beef)--Twin Chuckies--Pork and Beef Spares--Rare Beef (for Sammies)--Raspberry Chiffon Pie---


        Mom & 4 Cub litter---Potter County, PA:

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        • #5
          You can get fork tender fall apart chuck roasts with a pressure cooker in about an hour. I just made some beef vegetable soup with mine last week. I also use a SV and I would say the tenderness is about equal. In a SV, it is pretty much just the roast in the bag where in the pressure cooker you can have vegetables as well. I would say a better comparison would be a pressure cooker vs a crock pot. This was the beef I pulled from the pressure cooker, shredded with claws then put back in the soup. Cook time was 1 hour after it had built up pressure.



          Sent from my iPhone using Tapatalk

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          • #6
            Originally posted by strength_and_power View Post
            You can get fork tender fall apart chuck roasts with a pressure cooker in about an hour. I just made some beef vegetable soup with mine last week. I also use a SV and I would say the tenderness is about equal. In a SV, it is pretty much just the roast in the bag where in the pressure cooker you can have vegetables as well. I would say a better comparison would be a pressure cooker vs a crock pot. This was the beef I pulled from the pressure cooker, shredded with claws then put back in the soup. Cook time was 1 hour after it had built up pressure.

            Sent from my iPhone using Tapatalk

            That's what I thought----Pressure Cooker equals High Speed Crock Pot.


            Bear
            Vietnam Vet---9th Inf. Div. Mekong Delta (1969)
            Easy to follow Step By Steps: Pulled Cured Boston Butt Ham and Buckboard Bacon--Smoked Salmon-- Bacon-On-A-Stick--Bacon (Extra Smokey)--Boneless Cured & Smoked Pork Chops & CB--Canadian Bacon & Dried Beef--Ham Twins (Double Smoked)--Double Smoked Hams X 4--Bear Logs (All Beef--Unstuffed)--Smoked Bear Loaf (All Beef-Mild Hot)--Prime Rib (My Best ever)--Another Prime Rib--Chucky (Pulled Beef)--Twin Chuckies--Pork and Beef Spares--Rare Beef (for Sammies)--Raspberry Chiffon Pie---


            Mom & 4 Cub litter---Potter County, PA:

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            • #7
              Yeah..a PC is nothing like a SV unit. PC’s cook fast. High pressure steam, in the neighborhood of 250°F is what does the trick in a PC
              In God I trust- All others pay cash...
              Check out the Mad Hunky and products at https://madhunkymeats.com or https://www.facebook.com/MadHunkyMeats
              Lang 60D, The Beast, 18 and 22 WSM, Brinkmann Backroads trailer, Weber 22 Kettle, gutted MB burning watts

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              • #8
                Louie cans only...used to do the food gig...hated cleaning that pot...
                Sunset Eagle Aviation
                https://www.facebook.com/pages/Sunse...888015?fref=ts <... We sure could use some likes!

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                • #9
                  I had a PC for aboot 20 years, used mainly for canning Salmon/Steelhad. Got rid of it and aboot 150 Ball/Kerr jars, rings, lids, etc. last summer due to lack of use and taking up space. My buddy does the smoking/canning on fish and brings me some when needed

                  The Instapot thing is sounding interesting to me. A lot of my wife's friends have them, and like them. I like the results from the SV, and want to try finishing SS and or stix in it, but have not done it yet.
                  sigpic

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                  • #10
                    I like them, they are very useful. They have there place in a kitchen.. I had a pressure cooker xl and used it six times then it crapped out. Checked the warranty and it only was a 60 day warranty.. I have been eyeing the instapot, it at least has a one year warranty from any defects..
                    Ken


                    I Should Have Been Rich Instead Of Being So Good Looking

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                    • #11
                      Mrs. Otis has an Instant Pot and likes it. Never thought about using it for SV, but the pressure wouldnt be a factor at low temps for SV. I guess I dont see the point, but hey, why not try it? keep us posted.
                      Mike
                      Proud to be I.B.E.W.

                      PCa Sucks - But I WILL, No DID beat this!!

                      Yoder YS640
                      POS ChinaMasterbuilt XL (demoted to cold smoking duty)
                      Bull Big Bahanga gas grill


                      Of all the things I've ever lost, I miss my mind the most!

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                      • #12
                        SV and PC are conceptually almost the same.

                        SV cooks at precisely the same temperature using electronics, accurate to less than one degree.

                        A PC cooks at precisely the same temperature using water boiling temperature under pressure.

                        Differences: The temperature can be adjustable for a a SV cooker, therefore you can cook at very low temperature. For a PC it can only cook at one single temperature higher than boiling temperature.

                        A PC can cook meat fast to "falling apart", but not tender.
                        A SV can cook meat to tender.

                        There is a very big difference in mouth feel between falling apart and tender.

                        dcarch

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                        • #13
                          has any one cooked a chuck, CSR or brisket in a SV below 165.......curious what the out come was.............
                          sigpic
                          it's all good my friend..........

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                          • #14
                            Originally posted by chefrob View Post
                            has any one cooked a chuck, CSR or brisket in a SV below 165.......curious what the out come was.............

                            Yes---"Chucky"---Best thing I've made yet from SV:
                            Was Unbelievable!!
                            133° for 21 hours was the best after experimenting.

                            Here it is:
                            http://www.smoked-meat.com/forum/showthread.php?t=44414


                            Bear
                            Vietnam Vet---9th Inf. Div. Mekong Delta (1969)
                            Easy to follow Step By Steps: Pulled Cured Boston Butt Ham and Buckboard Bacon--Smoked Salmon-- Bacon-On-A-Stick--Bacon (Extra Smokey)--Boneless Cured & Smoked Pork Chops & CB--Canadian Bacon & Dried Beef--Ham Twins (Double Smoked)--Double Smoked Hams X 4--Bear Logs (All Beef--Unstuffed)--Smoked Bear Loaf (All Beef-Mild Hot)--Prime Rib (My Best ever)--Another Prime Rib--Chucky (Pulled Beef)--Twin Chuckies--Pork and Beef Spares--Rare Beef (for Sammies)--Raspberry Chiffon Pie---


                            Mom & 4 Cub litter---Potter County, PA:

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                            • #15
                              Originally posted by chefrob View Post
                              has any one cooked a chuck, CSR or brisket in a SV below 165.......curious what the out come was.............
                              I've done chuckies and eye of round in the SV...134* for ?? hours, depending on size of roast. Sear. Came oot wunderPhil.

                              Love the juice it produces...


                              Drinks well with others



                              ~ P4 ~

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