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?
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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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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
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Originally posted by devo View PostThanks 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.
BearVietnam 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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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.
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Originally posted by strength_and_power View PostYou 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.
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That's what I thought----Pressure Cooker equals High Speed Crock Pot.
BearVietnam 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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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 PCIn God I trust- All others pay cash...Check out the Mad Hunky and products at https://madhunkymeats.com or https://www.facebook.com/MadHunkyMeats
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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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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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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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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
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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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Originally posted by chefrob View Posthas 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
BearVietnam 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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Originally posted by chefrob View Posthas any one cooked a chuck, CSR or brisket in a SV below 165.......curious what the out come was.............
Love the juice it produces...
Drinks well with others
~ P4 ~
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