Text 35414, 120 rader
Skriven 2016-01-23 08:13:00 av Dave Drum (1:261/38.0)
  Kommentar till text 35396 av Stephen Haffly (1:396/45.27)
Ärende: Pressure Cooker
=======================
-=> Stephen Haffly wrote to Dave Drum <=-

 DD> I don't understand how weight can be a gauge. Are you sure you don't
 DD> mean pressure relief. I've bought big (25-30 quart) former pressure
 DD> cookers from the various Op Shops around - they are no longer useful
 DD> as pressure cookers unless one can mold rubber to make a new gasket
 DD> for each one. But, they do serve nicely as chilli pots when cooking
 DD> for a chilli supper - each one can hold a 10# of meat batch od chilli
 DD> w/beans.

 SH> The pressure canner we have is made by Mirro. The weight looks like a
 SH> small hocky puck about 2" in diameter. It has the numbers 5, 10, and 15
 SH> on the faces and a grove and three holes around the middle of the
 SH> circumfrence. The shallow one is 5 lb, the middle is 10 lb, and the
 SH> deepest is 15 lb. In a sense, this is like a gauge in that one can set
 SH> the pressure. In another sense, it is a pressure relief in that as the
 SH> pressure is reached and exceeded, it jiggles and relieves excess
 SH> pressure. One has to manually adjust the heat to where it jiggles 3-4
 SH> times/minute. There is a separate plug which is supposed to blow out if
 SH> the pressure is getting dangerously high. That one definitely is a
 SH> pressure relief safety device.

My mom's pressure cooker was a Mirro, as well. I had just the single "jigger"
to dance around on the steam vent in the center of the lid. I don't remember a
separate plug for safety. Just the deformable lid - which was a remarkable
piece of engineering itself. One had to let the cooker set for a fair amount of
time after the heat was off or risk getting scalded by the escaping steam when
removing the jigger.

Your calibrated puck is what I'd call a calibrated pressure relief --- but,
that's me. I've no idea what the makers/instruction booklet writers called it.
Bv)=

 SH> The electric one has just one weight with a seal or vent position. I
 SH> think the electronics take care of the temperature. While it will
 SH> occasionally vent steam, for the most part, it does not unless one is
 SH> intentionally doing so.

 SH> The one Ruth's mom had was one of the ones with the clamps around the
 SH> perimeter and no rubber seal. I wouldn't trust that antique for
 SH> pressure cooking. I don't know if it has a blowout plug. Even so, I
 SH> don't think I would trust it.

In looking on the interweb for a pixture of Mom's pressure cooker I found that
your calibrated jigger seems to be called a "Mirro-Matic". I also found a
vintage ad for our old cooker (it was a Wearever - which is now Wearever-Mirro)
on eBay (http://tinyurl.com/PRESSURE-MIRRO). There is a rubber blow-out plug on
the lid and I noticed, in looking at images, some other details which I had
forgotten after 50 or so years.

 SH> One can order seals for some of the pressure cooker models. This site
 SH> has parts for a number of models, including many of which I have never
 SH> heard.

 SH> www.pressurecooker-outlet.com/Pressure-Cooker-Parts.htm

Thanks for the effort - but I've no desire to purpose the old guys I have back
to pressure cookers. They work great as big chilli/soup/stock pots.

MMMMM----- Recipe via Meal-Master (tm) v8.06

      Title: James Beard's Chicken Stock
 Categories: Poultry, Vegetables
      Yield: 5 Pints

      2 lb Chicken gizzards
      2 lb Chicken necks & backs
      1 md Onion; peeled
           +=STUCK WITH=+
      3    Cloves
      1    Leek; well washed, trimmed
      1    Carrot; scraped
      2 cl Garlic; peeled
      1    Bay leaf
      1    Parsley sprig
      1 ts Thyme; dried
      6    Peppercorns
      3 qt Water
      1 tb Salt

  Put the chicken pieces, vegetables, garlic, herbs,
  peppercorns, and water in a deep 8 quart pot or a
  stockpot. Bring to a boil.

  After 5 minutes, skim off the scum that forms on the
  surface with a wire skimmer or a large spoon. Continue
  to boil rapidly for 15 minutes, skimming, then reduce
  the heat; cover the pot and simmer for 2 to 2-1/2
  hours. Season with salt to taste - about 1 tablespoon.

  Strain the broth through a sieve lined with several
  thicknesses of cheesecloth  into a large bowl and cool
  thoroughly in the refrigerator.

  Save the gizzards (they are good eating) and discard
  the other chicken parts and the vegetables.

  When the stock is cold, remove the layer of fat that
  has formed on the surface. You will have about 2-1/2
  quarts of stock. It is a great aid and comfort to
  always have on hand good home-made beef, chicken or
  veal stock, but you have to be realistic. You must
  gauge your stock-making by the space you have to keep
  it in. Two or three days is about as long as you
  should keep stock in the refrigerator; if you keep it
  longer you should remove it and boil it up again
  before using. If you want to keep it for much longer
  periods of time, freeze it. You can safely keep stock
  frozen for up to three months.

  From: http://www.recipesource.com

  Uncle Dirty Dave's Kitchen

MMMMM

... When working with the insane, the best method is to pretend to be sane.

--- BBBS/Li6 v4.10 Dada-2
 * Origin: Prism bbs (1:261/38)