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  #11  
Old 02-19-2009
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No John, it didn't foam all over, it just smelled in such a way that made my face scrunch up.

Anyway I got my PC from Canadian Tire -- cheap, but not a great variety of sizes. Perhaps the internet will come to my rescue.
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  #12  
Old 02-19-2009
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A pessure cooker is an invaluable device.The advice on the books are spot on.
Rice:- double water to rice in pot bring up to pressure then turn off and get other stuff ready.
Beef joint to cook while on the way:- smear meat with mustard,sear meat on all sides add 2 cups of beef stock.bring up to pressure then wrap pot with weight in sleeping bag and safely secure in v-berth or other safe corner.If you do this in the morning before you set off meat will be ready in the evening when you get to an anchorage.
Have fun
Ellinor
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  #13  
Old 02-19-2009
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I'd second Miss Vickie's website...
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  #14  
Old 02-19-2009
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Quote:
Originally Posted by AdamLein View Post
Folks, what sort of stove do you use and how big is your pot? Ours is about as large as a standard stove pot, and all we have to heat it up is a little brass kerosene stove. It takes forever to pressurize (an hour in cold weather! as opposed to maybe five minutes at home). I'm thinking of switching down to a smaller pot because sadly this one isn't really getting used.
What we do on the smaller boat with no stove top is to put a plank across the cockpit and put a Coleman stove on it (pegged into place if necessary, but we don't cook underway). We use one of those little one-pound bottles, same as on the Force Ten BBQ and this is fine for any meal. If the burners are good enough to do a skillet full of stew, bacon or even a wok, it will be fine for a pressure cooker.

What you have sounds more like the Forespar "bulkhead stoves" good for coffee and soup or heating up something from a can.

I am looking at Magefusa pressure cookers for our cruising cutter. Thoughts?
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Old 02-19-2009
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Originally Posted by Keldee View Post
If you do this in the morning before you set off meat will be ready in the evening when you get to an anchorage.
Have fun Ellinor
We do this with a Koolatron when we are sailing and don't want to eat up amps on our sloop, which has limited battery capacity. Basically, we bring frozen foods and very cold drinks from home and run the Koolatron from shore power while we are stowing stuff for day trips, etc. Then we motor out, with the Koolatron still running on ship's power as the alternator is charging. When we start sailing, we pull the plug and stow the Koolatron in the coolest part of the boat wrapped in a sleeping bag. Usually, eight to ten hours can pass before the frozen stuff is thawed, right in time for docking or anchoring and dinner! The bonus is having a chilly sleeping bag on a warm night.

Our icebox is so poorly insulated at this stage that I just keep dry goods in it, as to redo it properly would mean cutting apart the galley.
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  #16  
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Yes, most iceboxes are made that way.We have increased insulation and changed the configuration of icebox on 2 boats with good results.
When we lived on our Tartan 27 for 2 years we had a small but very well insulated icebox that did us fine.When we were without ice at times in the Bahamas not too much valuable space was wasted
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Quote:
Originally Posted by AdamLein View Post
Okay back onto the question of what to cook. Last night's experimental data permits only one conclusion: do not cook chopped up apples in a pressure cooker.
We have a Hillerange gimbled 2-burner stove/oven. It's old but does the trick. The pressure cooker is one we found at the Walmart for less than $30. Presto 6 qt. No sense spending a lot of money if it will end up on the back burnerr.
I was planning on trying a recipe from the book this weekend but may forgo now... Oatmeal Apple Crisp... What happened to your apples???????
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  #18  
Old 03-21-2009
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I purchased a pressure cooker for our boat for several reasons - less time to cook, less fuel used, less water used, and less heat/moisture escaping into the cabin when cooking. All that, and of course the safety factor of an enclosed pot, with nothing to spill - It had to be worth a try.

I resisted for several years with memories of my mother and our home "jiggle top" pressure cooker from the 70's. Modern pressure cookers are much safer.

We tend to eat veggie meals aboard. Like eryka says - pressure cookers are best for things that would take a long time to cook otherwise - beans, rice, chilli, stews, soups, etc. In the pressure cooker it takes about a 1/3 of the time compared to just boiling on the stove top (Only start the timer once it is up to pressure, just as you would only start the timer in normal cooking, once the contents is boiling) . We also make lots of soups in the pressure cooker (especially potato soup). I started off with a few recipes, but like any cooking you will soon just do your own thing and invent recipes from what supplies you have in the cupboard.

Several people have mentioned Launa Sass's books - I have her "Great Vegetarian cooking under pressure", and it really helped me get started, and also to move on and try different things once I got bored with cooking the same thing too often. Her book helped me understand the principles of pressure cooking so I can adapt any recipe to the pressure cooker.

I don't know what size you have, we have a 4 qt cooker, which has always make plenty for 2 very hungry people, often with seconds and left overs. I would not go with a smaller (than 4Qt) pressure cooker, if you then also have to limit your portions.

Mine is a cute one with no big long handle, but two small stubs (so easier to store) - I think some brands sell it as a risotto cooker. It has two settings/marks for low or high pressure settings, and inside is a max level marker so I know not to fill it too full (and risk liquid overflowing through the vent). You have LOTS of options, but mine is a Kuhn Rikon Duromatic 3042, and its 4L (4Q) - is just plenty for us. It's an expensive make, but we just shopped around until we found one on EBay for a bargain.

There are plenty of pressure cooker recipes on line too - so you don't need to spend any money on a book here. Miss Vickie's Guide to Modern Pressure Cookery is a good all round site.


If your stove is taking a long time to get to pressure, then either you have a bad seal (purchase a new gasket), or your stove would be slow to cook anything.

If you are boiling over, you are putting in too much in the pot.

If you are burning food, (and provided you are not just cooking it for too long) then you may have a cheaper / older pressure cooker - You can resolve this in 2 ways - get a different pressure cooker with a double base and this helps spread the heat. Or purchase a Flame Tamer / Heat Diffuser (that does the same thing).

On my stove, if I use the pressure cooker, then I can't also use my frying pan, nor my biggest pot at the same time. So I plan my meals accordingly, and mostly concentrate on one-pot meals, or have whatever I'm cooking with something simple like cous-cous. If I make rice in the pressure cooker for one meal, I don't make "just enough" but make plenty so I can have left overs for egg-fried rice the next day.

I also carry a spare seal as they are difficult to find when you are out cruising.

I'm a total convert, and would not be without my pressure cooker aboard (or even if I moved back ashore now).
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Old 04-22-2009
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We are playing with our pressure cooker to get recepies for when we take of cruising. My only concern is...we are using propane at home. When we get on the boat, it has alcohol and will it work with the pressure cooker?
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Old 04-22-2009
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We have an Origo alcohol stove and our pressure cooker worked very well with it for extended cruising.
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