Wolfgang Puck Pressure Cooker

WHEN I CAME HOME FROM SCHOOL  MY FAVORITE DISH WAS SPAINISH RICE . A LITTLE  GROUND BEEF   FRIED  AND DRAINED  SOME  MINUTE RICE AND CHOPPED TOMATO . I WAS STARVED.   SO IT WAS QUICK .

I STILL HAVE MY MOMS DARMEYER  STAINLESS STEEL MIXER. IT MUST WEIGH TEN POUNDS . SHE MADE NUT ROLLS  CANDY . MAYONAISE CAKES . WE HAVE COME A LONG WAY BABY .:heart:

I HAVED USED A PRESSURE COOKER SINCE I WAS TEN .I  LOVED POTATOES  IN IT . I DID MAKE STEW ALSO . LOL .   IT WAS THE PRESTO ONE I HAVE THE JIGGLER AS MY MOM CALLED IT IN A SAFE PLACE . I STILL COOK IN THAT NICE HEAVY STAINLESS POT . ITS GREAT IT KEEPS FOOD HOT FOR QUITE A WHILE . I ALSO LOVE NEW GADGETS .  WHEN I WAS A YOUNGIN    I HAD DINNER PREPARD FOR MY MOM AND BROTHER WHO  WERE AT WORK ALL DAY . YOU SEE MY DAD PASSED WHEN HE WAS ONLY 44 AND I SORT OF HELPED TO HOLD DOWN THE FORT . WE MOVED TO A DIFFERENT STATE AND  THEY SUPPORTED ME  SO I CLEANED AND COOKED .I CAME  INTO MY MARRIAGE  ALL READY FOR  ALL THE COOKING  I KNEW I WOULD  HAVE TO DO .  I HAVE ALWAYS LOVED COOKING AND ALWAYS LOVED NEW GADGETS . LOVE TO ALL OF YOU HAPPY COOKING .THANKFUL MY KIDS FOLLOW IN MY FOOTSTEPS .

Fairemaiden, reading your post on cooking….WOW…you sound like a Mathematician or an Engineer…lmbo.  Wolfgang’s products are really well made and are very functionable.  He knows what he’s doing, and for sure knows how to cook.  I would love to be your neighbor.  We would eat together, hang out, sit by the fires, and would love to cook with you, love to be in the mountains, share stories, go for walks, I could go on-and-on.  Love your personality.

:womansurprised: DANG! There are no words:womanlol:

Love it:heart:

First, if you bought a Pressure Cooker that doesn’t work, take it back and get a refund. The water will not heat-up and get to pressure if the Cover does not Lock and Seal properly.

Second, you ALWAYS have to add Water or Broth to a Pressure Cooker!

I’ve been cooking with Stove-top Pressure Cookers for a decade. The reason being that when I moved to the mountains from the beach, (i.e. Sea Level), I couldn’t cook the same way because the altitude is so high here, (7,500-ft), thus, the Air Pressure is much lower. The Boiling Point of water is 209-degrees here, not the usual 212. Now, you wouldn’t think that a 3-degree difference would make such a difference, but it does. I learned from the locals that one must cook with a Pressure Cooker.

Example—> Down at the beach, I could put a Pot Roast in the oven and it would be done, and oh-so-tender, after about 3-hours… depending on the size of the Pot Roast. Up here in the mountains, 7-hours in the oven would not make the Pot Roast tender! Done, yes… tender, no.

Now, I first brown the Pot Roast on all sides, put in the Pressure Cooker, add water or broth, and it’s done in 1-1/2 to 2-hours.

I have a 10-qt, 6-qt, and 4-qt Stove-top Pressure Cooker and I’m very happy with them, but, I wanted to try an Electric and bought Wolfie’s. The reason for my choice is that the other Electric Models all have built-in Timers. In other words, press the button for Fish, and it automatically sets the Timer for, say, 8-minutes.

BUT, when in a High Altitude like I am, those rules are thrown out-the-window. One has to add 5% more time per 1,000-ft. For me, I have to increase my cooking time 25-30% more to cook the food. This IS NOT stated in any demonstration, you only discover it when you get the product home and read about it in the Guide Booklet.

Wolfie’s Pressure Cooker does not have these Pre-Set Timers, YOU choose how much time to set on the Dial.

As an aside, when cooking at High Altitude, at least 1/2-Cup more liquid must be added.

Another aside, DO NOT EVER use Tomato Sauce as your liquid! It will scorch in the pot because Tomatoes have quite a bit of natural sugar in them. Always use a bit more liquid, (water or broth), when using Tomato Sauce, Tomato Paste, or Tomato Juice in a recipe. Example—> if your recipe says 1-Cup of Water and 1-Can of Tomato Sauce… use 1-1/2-Cups of Water. If your recipe doesn’t have Water, only the Sauce, add a Cup of Water anyway. If the Sauce is too thin when cooking is done, just keep the Pressure Cooker plugged-in, that way the Warm Cycle will stay on and simmer the sauce down very quickly to the desired thickness. But, keep stirring, otherwise it will scorch!

Now then, one thing I will say about Electric Pressure Cookers is this—> while all the demonstrations show you that your food will be done in, say, 30-minutes, the fact is, it will take another 30-minutes, or more, before the Pressure in the pot is sufficiently lowered so that you can actually open the pot and take your food out. And ALL the Guide Books say you should let the Pressure come down ‘Naturally’… except when cooking Vegetables and Desserts like Custard.

There is only one way to remedy this, and that is to take a long-handled something, (I use an Ice Tea spoon), and tilt the Pressure Valve to release the steam quickly. Once the steam is gone, you can open the pot and get to your food.

In a Stove-top Pressure Cooker, I would just take the whole pot over to the sink and run cold water over it for a minute-or-so until the steam is cooled-down to liquid again, and open the pot to get my food.

Quite frankly, I like the method of the Stove-top Pressure Cookers better. Doing it manually on the Electric ones is a bit hazardous. That steam will burn you but good if you’re not careful.

I’ve had no problems with Wolfie’s Electric Pressure Cooker. It works flawlessly, just as it should. Put your Liquid in first, throw the food in, (and I always use the Rack to place the food on as the bottom of the pot gets extremely hot and food may scorch), add your Seasonings or whatever, Lock the Lid, Plug-in the Pressure Cooker, Set the Dial, and you’re done. It comes to Pressure anywhere from 5-8 minutes.

I got the 5-qt one. However, when I want to make home-made Chicken, Beef, or Fish Stock, or my husband’s Beef Ribs, I have to use my 10-qt Stove-top because the 5-qt just isn’t big enough.

I have several pressure cookers. You have to add at least a cup of liquid. If I cook chicken I might add a cup of salsa…that is all. I cook chicken for 25 minutes. Will add onions,carrots, and potatoes. It takes a while to bring to pressure.I hope this helps.

You are a great competitor in this game…I’m loving your score!