Posted: 1/28/2008 8:13:11 AM EDT
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Hi, I just bought a pressure cooker and haven't tried it out yet. I got it to cook beans , rice etc. quickly as well as pot-roasts and some frying. Especially at elevation. I take a big ski trip annually and spend a good amount of time at about 9500'+ camping in my truck camper. Well , water boils at a lower temp up there and it always takes a long time to cook beans or longer cooking rices. I hope the pressure cooker will help me cook the basics quicker so I don't use up propane as quickly and can still cook basics without using quick cook rice and canned beans and such. I've never used one. I bought a stainless steel one , 4qt. Aluminum scares me for cooking. Did I do OK? Stainless better than Alum? Will it work for my needs at altitude? Thanks, JC |
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Regardless of elevation a pressure cooker is an excellent and rarely survival prep. I don't recall them being discussed here that often so this should be a good opportunity to post some knowledge. I have one but couldn't tell you the brand it is steel and does its job fine. Less fuel for the same amount of cooking is always a good thing. |
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Well , this thread ha sat a while. I've finally used the pressure cooker. I'm still in FL and am impressed. Beans(red) cooked in 25% of the time!!!! The rice was even easier and faster. Here's what the literature says about elevation..... Every 1000' above 2000' add 5% time to cooking recomendations. The beans already took a little longer than their chart suggested. So.....if I'm at just under 10k in elevation it'll be almost half the time added(40% according to instructions). That will still be a significant increase in efficiency. I'll keep updating here as I gain info. Again I'll ask...... Anyone have experience with a pressure cooker at elevation? And I am very much looking forward to being in the mountains again - 3 weeks!!  JC |
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Thought I'd bring tis subject up again. I've been using the cooker now for just over a month at an average elevation of 9900-10200' on a propane flame. This thing is awesome. most cooking is still an experiment in progress as the instructional chart is only close - not exact at all. Firstly : So far the altitude is not playing a large part in the cooking times it seems. Upon thinking about it(I'm no scientist) it makes sense that the internal pressure would elimenate altitude issues. It may take longer until pressurized - but that's a non-issue. So far very little altitude adjustment if any is needed. Secondly : Very efficient !!! I burn 75%(or better) less fuel !!! The flame is set at a lower setting and it burns for much less time. The cooking continues without the flame as the pressure and temp remain high for a while unless rapidly cooled. We've been cooking several types of grains and beans and veggies. Some stuff regular grocery items - pastas , rices , some whole grains , all kinds of beans ,fresh tubers and root veggies. Veggie chili and a couple stews. All with good results. As a quicker way to disinfect water? Yes possible - but a small pot. Probably a more efficient way. It could be used to sterilize instruments though. With the temps getting well above boiling surgical/ medical tools could be sterilized or just cooking/eating utensils too. Just a thought. Anyway , this is a great way to cook regardless of altitude. As I progress I'll learn to can with it too. Cast-Iron and Pressure cooker - don't know how I got by without them.... JC |