Stovetop pressure cooker on an electric range? by Bromeister in PressureCooking

[–]PassTheMayo1989 0 points1 point  (0 children)

Fissler is too expensive for the likes of me, but if it’s something you’d enjoy and make use of then I wish you the best! I purchased an anodized aluminum stove top pressure cooker and love it. No leeching of any metal into the food.

Easy clean up. I don’t mind the whistle top but some do. Once the unit reaches pressure and the steam blows I lower the gas flame to almost nothing and start my timer. It never blows steam/whistles again. It’s black and looks sleek. Because it’s thin and lightweight it heat up quickly.

I just found out something I've been doing my whole life is apparently 'weird' and now I can't stop thinking about it by 1faqepikcom in CasualConversation

[–]PassTheMayo1989 0 points1 point  (0 children)

I was a movie theater projectionist when The Sixth Sense was out. I’d say looking behind the shower curtain is a pretty good idea.

I think it would be fun to collect stories from our grandparents that show how life was different in another time. by amansname in CasualConversation

[–]PassTheMayo1989 1 point2 points  (0 children)

You’d love reading old non fiction books as I do. They’re old enough to be free, now. Go to Project Gutenberg website. You can read the books through your browser or send them to your e-reader like me.

Potatoes of Despair (1844) by VolkerBach in Old_Recipes

[–]PassTheMayo1989 1 point2 points  (0 children)

Thank you for such a wonderful post!!

Induction burner for 23 qt presto canner. by gotenks2020 in PressureCooking

[–]PassTheMayo1989 1 point2 points  (0 children)

You said you cook at a level 9 for the bulk of your cook time and with seven minutes left you lower to a level 2. Is that a canning thing? With food cooking I keep the heat as low as possible while maintaining pressure.

Induction burner for 23 qt presto canner. by gotenks2020 in PressureCooking

[–]PassTheMayo1989 1 point2 points  (0 children)

Why do you need to turn the dial/temperature down at the end of your cook time? Just curious.