What should I get next?

Discussion in 'Cooking Equipment Reviews' started by thetincook, Mar 18, 2012.

  1. thetincook

    thetincook

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    Line Cook
    I've got enough in my new toy's budget to make a new acquisition. I'm having trouble deciding between three things:

    Pressure Cooker/Canner

    DIY Sous Vide rig

    Refractometer for measuring sugar levels
     
  2. kaneohegirlinaz

    kaneohegirlinaz

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    For my vote braddah, I say the pressure cooker

    ( I'm jealous, I want to do canning this Spring and Summer )

    It's multi-functional

    and I like to make a penny scream ... there's name for that in Hawaii ...
     
  3. thetincook

    thetincook

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    Is this a good model?
     
  4. petemccracken

    petemccracken

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    I have a Fagor and enjoy it. Depending on how much you are cooking, the 10 quart may be a trifle on the large size.

    There is something nagging at the back of my mind concerning the canning portion of the description, ah yes, I keep remembering a pressure gauge and an annual Extension Service calibration exercise. I haven't personally canned in over 50 years so that may have all changed
     
  5. kaneohegirlinaz

    kaneohegirlinaz

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    Looks good to me, IMHO, price looks good, reviews are decent and it’s multi-functional and it has free shipping, yeah?  That's a plus, unless you want to go to a discount Kitchen store and look for it locally.  With Amazon now, you're going to pay your local sales tax if not the s&h cost, so ...
     
  6. amazingrace

    amazingrace

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    There is a difference between a pressure cooker and a pressure canner.   Pressure cookers are smaller than canners and also have different features.  Pressure cookers are intended for producing foods for immediate consumption,  so they don't have the same type of gauges found on canners,  which are meant for processing foods for long term storage. 

    There are some products on the market that claim to be either-or.  These need to be approached with caution in the canning department, because they do not meet the minimum requirements for pressure canning set by the USDA.   This is a food safety issue.  You will surely hear people defend the use of pressure cookers for canning,  saying they have been using them for years with no problem.  I'd like to hear from the ones who didn't do so well.  Unfortunately,  botulism is a deadly poison. 

    While pressure cookers are not recommended for use as pressure canners,  it is possible to use a pressure canner as a pressure cooker.  The main problem would be that the greater size makes them inconvenient for preparing anything but very large volumes of food.  My recommendation is to put both the pressure cooker and a canner on your wish list.   I love my pressure cookers.  At the present time I have 3 Presto and 2 Fagor, in sizes ranging from 4qt to 10qt. 

    Information on capacity:  When a pressure cooker description give the capacity --- 6qt, for instance --- that is the amount of liquid it will hold to the brim.   However,  the maximum amount of food that can be cooked under pressure is much less than that.  The manual will tell you 3/4 full (4.5 qts) for foods that do not foam,  or not more than 1/2  full (3 qts)  for foods that do foam.  So when making your purchase, you will want to take this into consideration. The same is true for pressure canners.  If the description says 23 qts, for instance,  that does not mean you can process 23 quarts in one batch.  Its the amount of liquid the pan will hold to the brim.   
     
    Last edited: Mar 20, 2012