Fail to understand the recommendation for removing the gasket seal for making bread in a PC. You need to place the dough in a covered bowl on a rack over some water so that it can build pressure and temperature. No gasket, no pressure.
What do you cook with?
- Thread starter Joe11688
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Benny,
Ross is right and so are you. As long as you have water in it, you need the rubber gasket, but if you're using it to bake bread without water, you need to remove the rubber gasket or it will melt from the intense heat.
This one falls into the for what it's worth catagory. A couple of years ago I was trying out the idea of steamed puddings as a means for making canned bread or cake. Rather like the "C" ration canned cake or the store bought boston brown bread. So using a steamed pudding receipe I filled several jars half full and processed them like any low acid food. 75 Minutes at 10 pounds pressure. the result was reasonable but not wonderful and the rest of the jars went on the shelf. I pulled one out tonight and tried it for knowledge and my opinion hasn't changed, it's alright and would be welcome three weeks out on a long passage.
ROSS,
Shooter was talking about an alcohol stove and that was also what I was commenting on as should be having no color. You totally lost me when you commented about his topic, correcting me and then you mentioned propane??? Was just wondering what did that have to do with the color of alcohol burning or if you made a typo?
Fair winds,
Jon
Shooter was talking about an alcohol stove and that was also what I was commenting on as should be having no color. You totally lost me when you commented about his topic, correcting me and then you mentioned propane??? Was just wondering what did that have to do with the color of alcohol burning or if you made a typo?
Fair winds,
Jon
Benny—
It all depends on whether you're planning on actually baking or not. You can't bake in a pressure cooker with the gasket in. The pressure in an oven has to stay normal, and not increase or become elevated. If you leave the gasket in and add a bowl of water, you're steaming a pudding, not baking bread, as others have pointed out. The pressure cooker is just used as an oven that fits on the stove top. The heavy and relatively well thermally sealed design is what makes it function as an oven.
Leaving the pressure gasket in is a bad idea when baking, since baked goods often have to rise as they bake, and leaving the gasket in does funny things to the rising part, since the pressure outside the cake/bread is increasing, making it difficult for the bread/cake to rise properly.
It all depends on whether you're planning on actually baking or not. You can't bake in a pressure cooker with the gasket in. The pressure in an oven has to stay normal, and not increase or become elevated. If you leave the gasket in and add a bowl of water, you're steaming a pudding, not baking bread, as others have pointed out. The pressure cooker is just used as an oven that fits on the stove top. The heavy and relatively well thermally sealed design is what makes it function as an oven.
Leaving the pressure gasket in is a bad idea when baking, since baked goods often have to rise as they bake, and leaving the gasket in does funny things to the rising part, since the pressure outside the cake/bread is increasing, making it difficult for the bread/cake to rise properly.
Jon, The hydrogen in the fuel will show a pale blue flame when viewed in a dim light. I have used oxy-hydrogen torches for welding aluminum and it is rather scary because you can't see a flame if the light is bright enough to see your work. Burn some alcohol in the dark and you will see a little color, dip a wooden splinter into some salt water and place that in the flame and the color will go to an orange-yellow in the area of the splinter. If you heat a copper wire enough it will cause the flame to show blue-green.
You are quite right saying that a clean alcohol flame won't show any color in normal working light.
Spring is 51 days away and we are having an ice storm today.
Peace.
You are quite right saying that a clean alcohol flame won't show any color in normal working light.
Spring is 51 days away and we are having an ice storm today.
Peace.
i'm sorry you started it too! i've been reading these posts at about 10pm our time every day or so, and the first thing i do when i finish reading the latest recipe or cooking idea is go in the kitchen and start cooking. i've gained about 10# off this stinkin' thread. enough already!
jack b in midland, tx usa
jack b
in midland, tx usa
Jack,i'm sorry you started it too! i've been reading these posts at about 10pm our time every day or so, and the first thing i do when i finish reading the latest recipe or cooking idea is go in the kitchen and start cooking. i've gained about 10# off this stinkin' thread. enough already!
jack b
Here's a recipe for Lentil Stew that can be cooked on the boat, and Benny will like this one because it is cooked in a pressure cooker. This particular recipe calls for beet greens which are the leaves without the stems. I also add Kale to it and chuck in a 1/2 glass of white wine. This recipe comes out great every single time.
Pressure Cooker recipe
1/3 water
1 Tsp salt as water boils
Slowly pour in 1 1/2 cups of lentils
as the water boils.
1/4 cup of wild rice
2 onions quartered
Beet greens, as many needed to get the pot 1/2 pot full.
1 Lbs pork tenderloin, cut up. Lamb or beef kidney can be substituted.
1 beet, cut up
Let it cook under pressure for 1/2 hour
Stew can be thickened.
Ross,
You can substitute the 1 LBS pork, and just throw in one pork chop.
Trinkky
Ross,
You never want to fill a pressure cooker with any more than 2/3s full of liquid. You start off with 1/3 of water, but once you start throwing the meat and vegetables in the pot, you're going to get a High Tide in there which may result in having to bail her out a little to get the 2/3s.
Trinkky
I had to ask because my PC is eight quart. I can process five quart jars or seven pints in there. My friend Suzanne just bought a twelve quart PC. She can process about ten pints in hers.Ross,
You never want to fill a pressure cooker with any more than 2/3s full of liquid. You start off with 1/3 of water, but once you start throwing the meat and vegetables in the pot, you're going to get a High Tide in there which may result in having to bail her out a little to get the 2/3s.
Trinkky
Ross,
The one that I have is an old Presto 6 quart PC that I picked up in a flea market. I've used it more at home than on the boat, but I think that I'm going to start using it on the boat a little more this year. I want to work up some recipes for it, like my wife's recipe for Portuguee Soup.
Trinkky
Trinkky , If you can fit 4 quart size mason jars into to it then you may use it for canning. Make the soup at home and process some into jars for the pantry. Then when you head for the boat you will be able to stock from your larder with the foods you prefer.
Ross,
For the sake of having you cringe at me right now,-- I'm going to take the chance anyway,-- and say this with my bare face hanging out;
"Campbell's is a whole lot easier.":dance:
Trinkky
I knew that you'd get the last word in. I don't know Ross, but I think that I'm just too set in my ways. When I go cruising for a couple of days I like to pack some franks and rolls for the dogs, a chicken pot pie w/ fries, maybe some Banquet Southern Fried Chicken, a left over pork chop, or anything left over from home. I know.--I'm hopeless,--but this is what I like. I usually have cereal in the morning, and I sometimes have a bologna sandwich for lunch. Hey, this is what I like. I know that I look like big chubba-lubba-blubba, but I'm happy.
well, i've been like trinkky for a long time now, and it's worked pretty well for me fer shur, but i'm starting to look at 'quality of life' issues now that i'm fifty, and particularly since we have to travel for half a day to get to any puddle big enough to launch our little hunter in, much less one with size and scenery for a coupla days' sailing. so ross has me thinking, and the rest of ya'll as well, on taking some good quality stuff out on the water, with our favorite wines, and enjoying the real quality time you just don't get many other places in life these days. i'm sorta done with the status quo now, and i moved over from campbell's (too salty) to progresso a while back, and it's still lacking imho. jeri's very good at making jellies and pickles, so the pressure cooker and canning station is gonna get some good use this sailing season. i know it'll probably be as queer as two dancin' mice to have the stuff on our boat when everybody else hits the deli meats at the 7-11, but i've always been a contrarian by nature. shoot, i just started a new oil and gas company and i fully expect my investors will get about a 10-15:1 ROI, so i'm absolutely not averse to a good challenge. HA!
jack b in midland, tx usa
jack b
in midland, tx usa- Status