(Part 3) Top products from r/PressureCooking

Make sure you have a heat proof dish or three that will fit inside the IP. It needs to be <8" at the widest, so for square dishes that's the diagonal. I don't think Pyrex is safe if you want to broil, so you may need a metal dish or ceramic ramekins/souffle dishes.

A collapsible veggie steamer basket works better for catching smaller food than the wire trays. People recommend the OXO one, but I like my cheapo one.

If you plan to even attempt yogurt or desserts you will need an extra sealing ring. My first IP meal was ham & bean soup, and my gasket still smells like ham two months and several meals later.

I have an extra inner pot and I really like being able to cook while one pot is in the fridge or dishwasher.

Yep, steamer basket like these fit in everything and work better than most included steamer baskets.

I have an All American (https://www.amazon.com/gp/aw/d/B0002808YS/ref=mp_s_a_1_20?ie=UTF8&qid=1511223223&sr=8-20&pi=AC_SX236_SY340_QL65&keywords=pressure%2Bcooker&dpPl=1&dpID=41rHEAS8sPL&ref=plSrch&th=1&psc=1) and I LOVE it. They make them in several different sizes if you'd prefer smaller or larger.

5L stainless steel. I love it!

http://www.amazon.com/gp/product/B000GT5FKK/ref=oh_aui_detailpage_o00_s00?ie=UTF8&psc=1

THIS looks like the gasket and overpressure plug for yours.

>Fits Presto Pressure Canner models: 01/CA16A, 01/CA16H, 01/CA21A, 01/CA21H, 21, 21AV, 21B, 21S, 7, 7AV, 7B, 7S, CA16, CA16H, CA21, CA21H


However, I've seen photos where a 21b doesn't have a plug, it has some sort of other contraption that I'm sure involves a spring. I don't know which one you have.

There's a nice write-up on refurbing a 21b here: http://cookingwithjim.com/presto-21-b-canner-refurbishment/

I can't speak about the one you are linking to, but I recently bought this one:

https://www.amazon.co.uk/gp/aw/d/B0001GRI76/ref=mp_s_a_1_9?ie=UTF8&qid=1474887745&sr=8-9&pi=AC_SX236_SY340_FMwebp_QL65&keywords=Pressure+cooker#immersive-view_1474887780422

It's not quite as big, but we feed 4-6 people frequently with it.

I really like it, can't think of any down sides to it.

Split pea soup is a dangerous recipe for pressure cookers and should only be attempted by someone who has a lot of experience knowing how to look for signs of trouble due to clogging of the pressure valves from excessive foaming.

All the people here who say the problem is due to overfilling, well, they're wrong. Split pea soup can foam up and clog the vent EVEN THOUGH IT IS WELL BELOW THE MAX FILL LINES. In fact, split pea soup can foam up even when there's only one inch of soup in the pot. The issue isn't merely how much soup that's in the pot, nor how much space is left to allow for some foaming: the most important issue is controlling the foaming itself, which involves the thickness of the soup as the starches absorb the liquid, how much fat and oil is in the soup (since they tend to help reduce foaming), and taking care to AVOID RAPID BOILING of the soup at any time during the pressure cooking process, ESPECIALLY THE DEPRESSURIZATION.

Split pea soup recipes must be drastically altered in order to avoid foaming and to take advantage of pressure cooking.

When using ham hocks, they should be pressure cooked separately before adding any other ingredients. They should be cooked in water or stock for about 20 minutes at full 15psi, or 25 minutes in an InstantPot or other medium pressure cooker. For split pea soup, I highly recommend using a high quality ham base for the cooking liquid, which you can find at restaurant supply stores, at some Walmarts, or on Amazon. Look for the Better than Buillion or similar that has a lot more ham flavor than salt.

After cooking the ham hocks you should strain the liquid to separate the meat and bones, then use a fork to strip the bone of the meat, then dice the meat so that there are no long-stringy pieces. You can then add the meat back to the stock to proceed with the pea soup.

One ingredient you were missing was celery. Celery is the most important flavor of split pea soup, just like how cumin is the most important flavor of chili. However, celery, onion, and carrots cook very quickly under pressure and will turn to mush. That's ok for building up the flavor of the soup, since these are "sacrificial" vegetables that give up their flavor and help to thicken the soup. But the soup will be much better if you reserve part of these vegetable to add only after pressure cooking so that they will retain their flavor, color, and texture so that you can have a more complex and interesting result than pea soup mush. These vegetables will cook relatively quickly without pressure, and it's much safer to cook them without pressure due to the danger of foaming when depressurizing and repressurizing to cook them. It is possible to cook them under pressure if you're very careful, but you don't really save time since doing a natural release takes the same amount of cooking time for them. Barley is also a good grain to add to pea soup if you want a more chunky country texture.

For the pea soup itself, add the split peas to the ham stock along with the sacrificial veggies. Since you like bacon, add it at this time too, but I suggest reserving some bacon bits to add with shredded cheese, green onion and sour cream to add to the bowl on top just before serving.

To pressure cook the split peas, I highly recommend using a stovetop pressure cooker instead of an electric one because you can control the temperature and steam release much better when you know what you're doing. You should minimize the steam that is being released under pressure. You should use very low heat. You should use a larger pressure cooker than normally necessary so that you can maintain a much larger amount of space for foaming above the liquid level. Only use a natural release - meaning just let it sit there and cool off until the pressure goes back to normal. There should not be a lot of steam being released while it's depressurizing. If a lot of steam is being released, then the soup inside is very likely boiling rapidly, which is the cause of the foaming that you want to prevent.

Note that split pea soup will continue to thicken as it cools down. Don't be surprised if the pea soup thickens so much in the fridge that it becomes a solid block of pea soup. It gets more smooth and creamy if you let it fully cool, leave it in the fridge, and then reheat it later by using water or milk to thin it out enough to stir at low heat.

After cooking split pea soup, you need to quickly and carefully clean the pressure cooker lid or the starches and food will solidify like glue inside the valves, which is very dangerous for the next time you use it if you don't do a thorough cleaning.

Aluminum will not work with induction cooktops unless it says it does (some clad alu pans have steel plate in base.)

EDIT, If you are worried about cooktop I use a propane burner for frying/boils that is 50k btu and can say it would work perfect. keep an eye out they can be cheap in off season.

https://www.amazon.com/Bayou-Classic-SP10-High-Pressure-Outdoor/dp/B000291GBQ/ref=sr_1_1?s=home-garden&ie=UTF8&qid=1517755150&sr=1-1&keywords=propane+boil

I use a collapsible metal steamer that folds up against the sides of the 6L - like this one

I only have one pressure cooker but I've had it for over 15 years so I highly recommend it. This Fagor Splendor is basically the exact same design but slightly updated in looks. Seems well reviewed.

If you needed to distill a lot, it might be worth investing in a dedicated countertop unit.

got a few facebook groups on this topic if you're into it I can send you links or add you.

check out "New Fast Food" by Jill Nussinow
I preordered it from her last year. I think she just came out with a new book too.
here's her blog "the veggie queen"
http://www.theveggiequeen.com/2013/10/31/new-fast-food-recipes-work-instant-pot-electric-pressure-cookers/

Also I think JL Fields "Vegan Pressure Cooking" is a great cookbook.
http://www.amazon.com/Vegan-Pressure-Cooking-Delicious-One-Pot/dp/1592336442
the kindle version is on sale for 2.99. it's a no brainer.

I just ordered this steel ring and a set of steel bowls on Amazon. The plan is to stack the bowl with rice or veggies on top of the ring to suspend it above the meat and sauce mixture. I'll keep you posted how it works out.

http://www.amazon.com/Ateco-14403-3-5-Inch-Stainless-Cutter/dp/B002A8QOUU/ref=sr_1_5?s=home-garden&ie=UTF8&qid=1458607394&sr=1-5&keywords=ateco+steel+cutter

Will this be what I need? https://www.amazon.com/Goldsource-STU-500-Voltage-Converter-Transformer/dp/B07PFLSNXL/ref=sr_1_14?s=electronics&ie=UTF8&qid=1496634862&sr=1-14&keywords=POWER%2BCONVERTER&th=1

http://www.amazon.com/Miss-Vickies-Pressure-Cooker-Recipes/dp/0764597264/ref=sr_1_1?ie=UTF8&qid=1368163058&sr=8-1&keywords=mrs.+vickies+pressure

Is this what you'd recommend?

You can try using a diffuser.

My pressure cooker has a tempered flexible gasket that goes around the entire lid that the manufacturer says should be replaced every year with heavy use.

This may be the same thing as a heat "diffuser" and if so should work fine (unless you have a problem with the unit itself, which sounds possible). The cheapie perforated ones with handles work fine (but will become discolored from the heat), and can be purchased at many places or online:
https://www.google.com/images?q=heat+diffuser+for+stove
Hmmm, looks like a "tamer" might be somewhat different but create the same eventual result:
http://www.amazon.com/Stove-Tamer-Heat-Diffuser-1/dp/B000I1X3TG

You can also make your own "risers" though to hold the pot higher off the flame (outside the burner areas)...e.g, 2-4 logs of aluminum foil underneath, or identical-height small objects or blocks of wood, etc.

Gas stovetop burners can also be "turned down" individually (or at least mine was able to). Had something to do with turning a screw or some other part in the guts of each burner, but you might have to call your manufacturer to find out for your particular range. (I had the repair guy set one of my burners to very low flame so I could use that one just for simmering, keeping warm, etc...the repair was for another reason and I have a Jenn Air).

Do you know what the differance between the line you linked to (eg this one) and this line? Both are Hawkins but the cheaper models are also better rated...

Also, if I were to get a 4L model but usually cook far less than at capacity, is that bad for the cooker?

edit: I'm an idiot. Aluminium vs Stainless Steel.