Pressure cooker

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ssobol

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C Dory Year
2008
C Dory Model
22 Cruiser
Vessel Name
SoBELLE
My boat has a single burner butane stove. My wife has read that using a pressure cooker on a boat is a good idea because things can be cooked more quickly saving stove fuel or electricity. Has anyone tried using a pressure cooker on their boat? If so, which one did you use?

Thanks.
 
This is slightly side-hand information, but when I was cruising quite a few of the folks on other boats did use pressure cookers (I didn't have one along). They do save fuel, and also they are "locked down" so lids can't fly off, food fly out, etc. Plus you spend less time minding them at the stove. A couple of friends baked bread in them (on the stove top!). The one thing I know I would look for is one that didn't have a long handle on one side, because of being harder to stow (there are some that just have the two "ear" handles). I have also seen some that have a second lid (that doesn't have the special rim/gasket) so that you can just use it as a pot, for double duty.

Now you are reminding me that I've been wanting to try one.
 
I've used a Duromatic (KuhnRikon.com) pressure cooker aboard for years.
A bit pricey (in 1980 mine was about $185) if you want hot food fast
and can tolerate the idea of a potential "blow" if ignored on the burner.
250*F at 20psi does most fish (5 min), salmon (3 min), caldierada (6 min).
Extrapolate that for an accidental burn as you take a whiff as it cooks.
If you have many drooling mouths awaiting your talents, get a larger model
since they are not to be used more than about 1/3 full.

Of course, non-pressureized the pot can be used normally; i.e., it's a
versatile utensile I recommend.

Bon appetite.

Aye.
 
I have only used a pressure cooker for canning not cooking, but my question is how long does it take the pressure cooker to get to pressure?

I know what we use for canning it has to steam out the top for 10 min and then add weight then it takes another 5-10 mins for it to start "rattle" showing its at 10 or 15 pounds, the whole process getting it their would cook most of our normal boat meals on a pan or pot.
 
Jake B":2lx7p53t said:
I have only used a pressure cooker for canning not cooking, but my question is how long does it take the pressure cooker to get to pressure?.
Click to expand...

It depends on how hot the stove is (BTU of burner), what the altitude is, depends on what is in the pressure cooker, size of pressure cooker--but usually just after the water reaches boiling temperature. You use a small amount of water, thus it does not take long. 5 to 10 minutes would be a reasonable time to pressurize with a small cooker and minimal water.

My mother used pressure cookers, and we have had a pressure cooker on every boat we have owned. It saves time, avoids heating the cabin (in the desert), makes the cooking time at altitude much less (water boils at a lower temperature as you go up in altitude). For example at Lake Powell water will boil at 205 degrees, rather than 212 at sea level. At Yellowstone it would be closer to 195 degrees.

We have used both Mirro and Presto pressure cookers. We usually use a small pressure cooker on the C Dory. Very worth while having aboard!
 
good to know and have never thought about it before. 5-10 mins is defiantly reasonable and may have to look into getting one and trying it out
 
If you have

1. a larger microwave,

2. a large battery bank, or

3. a good sized generator, or,

4. usually have shore power,

consider a microwave pressure cooker.

They're

1. small, light, and take up very little space

2. made out of some form of fiber reinforced plastic,

3. easy to heat up,

4. won't cook (heat) the cabin up as well as your meal

5. probably suited to small cooking tasks such as appropriate for a cruising couple, and, if necessary

6. you could use two of them in succession to prepare more elaborate meals

Worth considering, anyway!

We have one and it's usually much easier than using the larger metal version at home, anyway.

By purchasing one and using it at home, you would get a very good idea of their capabilities.

Bon Appetit" :smilep

Joe. :teeth :thup
 
what kind of plastic are they made out of, we try and cook out of metal or glass as much as possible.
 
Jake B":110hp6f6 said:
what kind of plastic are they made out of, we try and cook out of metal or glass as much as possible.
Click to expand...

Jake- I don't know what type of plastic, might even be a space-age ceramic matrix , but there's no plastic taste, ever.

Joe. :teeth :thup
 
good to know we will be looking into one of these
 
Pressure cookers on land are the cat's meow. We don't have one aboard yet, but other than the space to stow it, there would be no downside. We have a few really good pressure cooker recipes, and this has got me thinking - why not? We need to find a suitable small sized pressure cooker I think!
 
pressure cookers raise the atmopherice pressure hence use less fuel and faster cooking time. I have seen to serious injuries resulting from people taking the lid off to soon. Once there was a whole group burned making clam chowder. I have never been burned, I like and use them….but be careful and mindful.
 
We have used a pressure cooker aboard for years. Ours is a Lagostina stainless pot. Once the lid is locked and the pressure comes up - it cannot be unlocked or opened until the pressure drops. It is the most versatile pot to have aboard any boat. You can use it to cook a one pot meal which is a big advantage aboard a boat. We often use it to cook a roast with potatoes, onions, carrots, etc. - a full coarse meal in one pot.

If you are concerned with getting "sometimers" from aluminum pots go for the stainless - costs a bit more but worth it in my opinion.

Regards, Rob
 
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