Panic Free Pressure Cooking with Kellene Bishop, The Preparedness Pro


Hi I’m Kellene Bishop, the Preparedness Pro.
You can find us at preparednesspro.com to get all kinds of information: tips, tricks
and myth busters, all kinds of education on becoming more self-reliant and better prepared.
So what I’m going to talk to you about today is one of my most favorite assets in my kitchen,
and that is my pressure cooker. Now there’s also two different things people tend to get
mixed up is a pressure cooker and a pressure canner. You can cook in a canner, but you
cannot can in a cooker. It doesn’t have enough volume to can those jars, where as your pressure
canner where you put the jars in and you seal them, you can actually cook in this as well.
But it will take up an awful lot of fuel and time to get this to come up to full pressure.
This is the brand of pressure cooker that I actually highly recommend, it’s called a
Kuhn-Rikon, K-U-H-N R-I-K-O-N. They are Swiss made, and the European countries know a heck
of a lot more about pressure cookers than we do here. There are some other brands that
are made here in the US, but they just haven’t cut it yet. You’ll also see this label sometimes
on them, Duromatic, and I’m not sure why it’s a dual label ’cause it says Duromatic here
and then it says Kuhn-Rikon here. Anyway, these are the best made, they have several
safety features. If it’s something that you’re going to rely on for your life, and for feeding
your family, I strongly encourage you to invest in quality pressure cookers, and even pressure
canners. The only other brand that I recommend, it’s a step down price wise from Kuhn-Rikon,
but it has great quality to the sturdiness of the metal and all the safety features and
that’s called the BRK Brand. Now you can find the Kuhn-Rikon, the BRK Brand online, easy.
You can also find it on any stores that sell Bosch kitchen appliances or kitchenware. Alright,
so the with the pressure cooker there’s all different kinds of sizes, it just whatever
is best for your family. Now for me, my husband and I, that’s all there is, but I still like
these other bigger ones. I got a set once of this one and this one, I believe. This
is, you can actually skillet, I use it as a skillet. I also use it as a small pot, like
I would – as long as you don’t fill it more than two-thirds full, you’re good, you can
use it. I’d say this size and this size are my favorites that I use all the time. These
are actually the same size they just have different handles, this has the long handle,
and I actually prefer the long handle on my pressure cookers. Anyway, with the pressure
cooker it basically will take your food and it will consistently beat at it with this
hot steam. Your nutrients are not flying away into the atmosphere, they’re staying right
here, your gonna get a concentrated flavor. Your meat is gonna taste just that much more
meatier. You can use less herbs, because your going to get that flavor of the herb that
you put in, to permeate. Also, there’s some pretty fascinating things that you can do
with a pressure cooker. You can make beef stew, from frozen beef to absolutely perfect
in about 40 – 45 minutes. You can do dried beans in a matter of 30 minutes, without having
them soak overnight. Why spend money on a rice cooker when you can use a pressure cooker
and the rice will turn out perfect, it doesn’t matter if it’s brown rice, regular rice it
will turn out perfect in a matter of minutes. In fact, I’m gonna record another tip and
trick episode and we’re gonna make risotto. Risotto typically is one of those difficult
things that chefs pride themselves on being able to make, kinda like a souffle, but with
the risotto traditionally, it’s going to take you about an hour and you have to constantly
be adding more liquid at 10 minute intervals and stirring it constantly. We’re gonna make,
in another episode, we’re gonna make a risotto in less than 12 minutes and have it just be
beautifully perfect. So many things you can do. I bought this bigger one, I asked Santa
Claus for it actually, I bought this bigger one because I wanted to have a nice big roast,
but I also wanted to have plenty of room for the potatoes that I put in at the end. Because
when you put in a pot roast and just throw everything in there it makes the most delicious
gravy and with those potatoes it just has that perfect thickness. So it’s not that I
needed a bigger roast, I just needed more room for the potatoes. Alright, so here’s
what you’re pressure cookers look like, let me show you the dynamics of it. It’s kinda
interesting, I’ve been watching a lot of television shows on the Food Network, especially the
competition shows, and they’ll show a chef who because they’re limited in time they’ll
try to use a pressure cooker and they’re always struggling with the lid and getting it on,
and getting it off, and getting the pressure to release and I’m just dumbfounded why because
these are just so very, very simple. Basically, you have a small arrow right here on the lid,
and you’re going to align that arrow when you’re getting the lid on, you’re just going
to rotate here, now you’re arrow is aligned to the arrow that’s on the side of the pan.
So to put it on that’s all you have to do, it’s very subtle. You just put it on and twist,
ok. You never want to remove the lid of a pressure cooker until all of the pressure
cooker has been expelled. When you are cooking something in the pressure cooker this little
indicator is going to tell you whether you’re cooking it high pressure or low pressure.
Just one line, that’s you’re low pressure, that’s typically the pressure level that you’re
going to make pastas and rice, etc. When you have the double lines then you’re at high
pressure. I cook almost everything at high pressure with the exception of starches. Now
the one thing that you can’t do very successfully in a pressure cooker is to cook sugar based
or dairy based dishes in here, it will actually starch. But other than that it’s very, very
difficult to overcook anything in a pressure cooker. In fact, I cooked, I fell asleep while
I had a pot roast on and I didn’t burn anything but that meat just completely fell apart,
it just got more and more tender. It’s a fabulous, fabulous way to cook. In fact, I love how
I can take meat or whatever, something frozen from the freezer and just plop into the pressure
cooker and still in a matter of minutes it”s cooked all the way through, because of the
intense heat, the pounds of pressure that that meats getting. So a lot of us we tend
to forget to take things out of the freezer when we know what we’re gonna have for dinner,
but we forgot that one minor detail of taking the meat out of the freezer, you don’t have
to worry about that with a pressure cooker. I can take a frozen pork roast or beef roast
out of the freezer, put in my pressure cooker with a little bit of seasoning and a little
bit of water and I will have a perfect pot roast dinner in under 45 minutes. There’s
just so much that you can do with these, it really cuts the time off of your cooking,
dramatically in most cases. Also, it makes amazing potatoes. In just a matter of three
– five minutes, depending on how full you have your pan your potatoes will be done for
your mashed potatoes you can just mash em up easily by hand, you don’t need a machine.
Or you can put the potatoes through a potato ricer which is fabulous and then just add
your seasoning. it makes life very, very easy. But it also keeps my kitchen at a nice low
temperature instead of heating everything up, because all of the heat is here. Now the
interesting thing is, a lot of people I’ve heard, they ask me whether or not you can
use these kind of instruments on a flat stove and as you can see I have a flat stove. So
yes you can, no problem there – even the pressure canner you can use on a flat stove top, as
long as you’re buying a good quality. For the pressure canner I recommend the All American
and you’ll want as big as you can get to get that pressure canning process over and done
with just as fast as possible. Alright, I do actually need three pressure cookers sometimes
for some meals, so that I have my protein in one, my starch in another, maybe my dessert
– I can even make a cheese cake in a pressure cooker, which is pretty amazing. Lorna Sass
is one of my favorite authors for her pressure cooking cookbooks, she has at least three
of them and most of time when you purchase a Kuhn-Rikon set her book is usually included
in that. She has absolutely fabulous recipes, make you look like an absolute gourmet when
you use these. Part of the reason why I like to use them is because they use less heat,
they use less energy, they make my food taste fabulous, I’ve never had an overcooked or
an undercooked slab of meat now. Absolutely wonderful! So what’s gonna happen is your
going to put in your, you can first sear your meat or tenderize your garlic or your onions.
My husband, by the way does not like onions, and yet I will sometimes sneak them in here
and it pulverizes them so that they’re in a liquid form, so he can never see the onions,
and so as long as he doesn’t taste an overwhelming onion taste, I can get away with still having
some onions in there. Anyway you’ll just put every thing you need in here, and it doesn’t
have to be cut up fine, in fact if I was doing mashed potatoes I’d have these big slabs of
potatoes that I would throw in. You need just enough water in there to create enough steam
to beat on your food. And you’ll bring your pan to high heat, just turn it on to high
heat and what you’ll end up doing is once this comes to full pressure, where you have
the two lines, I end up reducing my heat all the way to two or one, because you just want
to maintain that pressure. And it’s really amazing, I’ll show you in the next episode
when I actually cook with this, but it’s really amazing at how little energy you can use to
keep these cooking at high pressure. They are definitely great alternative to crock-pots,
although I can use my crock-pots with my little tiny humless roadrunner generator for, four
to six hours and still do that. But your crock-pots actually have some scorch spots in them, that’s
why sometimes you’ll have part of the meat that got cooked really well or part of the
sauce or whatever, got cooked really well on one side but not so much on another – you
don’t have that problem with these. You can also use these on open fire, so you’re gas
stove you can use them on, or as long as the fire is not coming up and hitting these handles,
you can even use it camping and Yes my husband has taken my fabulous pressure cookers camping.
A couple of things I want to show you, is the safety features. So one of the features
you have is you have this silicon ring and this what seals the outside from the steam
coming out of the outside, if I were to reinvest in anything for the maintenance of my units,
it would be that I always have a pack of the inside seal. I don’t care for – they sell
the black ones, and I don’t care for those. They give out much faster than these nice
silicone ones. So you have that, that’s one safety feature. And then you have two other
safety features as well. So, this is going to enable you to release pressure, if for
some reason you forgot you had something on the stove it’s going to release the pressure.
This will release the pressure as well, and notice when this lid is on you see these two
blue indicators on both of these handles you have these two blue indicators. Ok, these
when they’re out they’re telling you that it’s under full pressure, so you don’t want
to remove them until they go down and until this goes down. As long as you can hear more
hissing you don’t want to remove the lid, you wanna be very careful. Now I burned myself
really, really bad once, I was actually trying to film some pressure cooking by myself using
one hand and taking the lid off with another and one of the things you don’t want to do
is open up the lid like this, you wanna open up the lid away from you so that the steam
goes the other way. It’s very, very hot, needless to say. I was pretty miserable for several
days. Another thing is you can actually handle this directly, you can touch this directly,
when you want to release pressure, and I’ll show you when I’m actually cooking with it
what that’s like. But you also just take a wooden spoon and hit on that to release pressure
too, so you don’t, if you don’t want to get close to it. You won’t believe howYou won’t believe how absolutely quiet these are, you may be familiar with your Grandma’s
rockin’ and rollin’ the little metal piece and that happens on the pressure canner, but
these are very, very quiet even when they’re up at high heat. As long as you’re not over
heating this, you’re just gonna have a nice gentle mild, mild hiss and that’s when you
know it’s cooking and everything’s going well. So these’s just a basic introduction to the
pressure cookers, I wouldn’t suggest even if you’re by yourself, I wouldn’t suggest
getting a really small pressure cooker, there’s just so much you can do. Leftovers in this
are great, that’s an indicator to me that the meat has been cooked really well is even
the next day and next day it still tastes nice and moist. I would go more with this
size or if you really to entertain a lot, or you like big roasts or an entire brisket,
can you imagine how good a brisket would be made in this? I would get the bigger size.
Now that just led me to one other thing I wanted to point out, spare ribs are challenging
to do, I mean just, they need just the right tenderness on the open fire so really that’s
kinda hard, same with brisket, so what I will do, is I will actually pre-cook them in here
and then just before they’re done I’ll take them out, I’ll put them on the grill or on
the broiler, baste them, and then I’ll put them on the broiler for like just a minute,
just to give them that same appearance as if they were cooked over the grill for all
this time. So anyway, that’s everything I could possibly think of to tell about my absolute
favorite kitchen utensil, my pressure cookers. If you’d like more information on this, there’s
plenty of articles on the blog at preparednesspro.com. See ya next time.

24 comments on “Panic Free Pressure Cooking with Kellene Bishop, The Preparedness Pro”

  1. Ray Gano says:

    GREAT VID Kellene!!! Great explanation on the physics of a Pressure Cooker. I got some turkey bones now just a calling me to be put in the pressure cooker.

  2. Donnella Looger says:

    Great video, Kellene. Thanks.

  3. momkatmax says:

    Like that conical lid, seems like moisture would drip back in easier.

  4. PreparednessPro says:

    @momkatmax It's definitely a great system for keeping foods moist AND not allowing the nutrients to just evaporate. 🙂

  5. PreparednessPro says:

    @CTXRancher Thanks! Glad you liked it!

  6. PreparednessPro says:

    @survival4christians Oh, that's going to FAB ulous with turkey bones. I love how the cartilage pieces just liquify in the pressure cooker making it that much more nutritious for you.

  7. PreparednessPro says:

    @meelvia Thanks!

  8. PreparednessPro says:

    @InfamousCaveman You must have gone to public schools to learn such a verbose vocabulary. Sorry, troll, you're not intimidating me. I may be fat but I can and am losing weight, while on the other hand you've got a permanent criminal record AND you're foolish. Can't fix either of those, unfortunately.

  9. jamcdonald70769 says:

    thank you ma'am! i have been terrified of pressure cooking my whole life:) i really want to give it a try! i'm going pressure cooker shopping!

  10. PreparednessPro says:

    Seriously, if you get a really good one, you won't have anything to fear. Bang for your buck, BRK would probably be best. Whatever you do, don't get a Presto brand. 🙂

  11. dagmar mccormick says:

    Nice vocabulary must be all you know. lol
    If you dont like like the videos dont watch Idiot.
    We sure do appreciate them THANKS KELLENE

  12. ChiritaFan says:

    Great informative video Kellene! Thank you. I have an older Kuhn Rikon duromatic duo (the short skillet and one the size of the one to the left in your video) I'm scared to death to use it. After several parts broke it went into storage for about 10 years. I resurrected it last week and ordered new parts so I can start using it again. It's just slightly different than yours on the left, would love to see more pressure cooking videos from you. THANK YOU!!!

  13. PreparednessPro says:

    Twist my arm why doncha!? I'd LOVE to share some more pressure cooking videos with you. 🙂 I'll work on that.

  14. Peggy Lou says:

    so much great info, thank you for educating us!

  15. DesertDweller74 says:

    Thanks, Kellene, for taking the time to demonstrate the pressure cooker. I have also feared trying one out, but perhaps I'll give it a try. I also love your web site! Great recipes and information. Bless you for helping others the way you do! I wish you were my next door neighbor!

  16. Abuelita26 says:

    Hubby bought me the Kuhn-Rikon Duromatic Duo Set about 3 years ago. Loved them! Son-of-my-loins married a wonderful girl, gave them the Duo. Am trying not to ask, 2 years later, if they use them, or do they want to give me them for Christmas this year;) Either way, I'm getting another Duo for Christmas. Am struggling without them. Love your videos. Don't stop. And DON'T listen to idiots who only seek confirmation for their stupidity.

  17. Jamie Mullendore says:

    Kellene, thank you so much for the wonderful videos. I am trying to get over my fear of pressure cookers. I was just about to buy one for myself and my friends fiance, who is a professional chef, had one explode in his home and their little daughter had to be life flighted to the hospital covered in burns. I am afraid to ask them what/how it happened because it's so fresh. I am now terrified, but still want one. Can you tell us how to avoid accidents like this? Thanks so much, Jamie

  18. Lisa McBride says:

    Just getting started with pressure cooking. Thank you for an informative look at what to look for in product and safety features.

  19. Jan Coldwater says:

    Well, Fagor makes a stainless steel cooker/canner that is 10 quarts, cooks food and cans small amounts, like the leftovers! I can't wait to get mine!

  20. Thee Underline says:

    Can u please please make more canning videos!!! I love canning but have never come across your variations. Would really like to learn more visually.

  21. wardclark45 says:

    I,VE SEEN YOU ON DOOMSDAY PREPPERS AND I,M SO GLAD IV,E FOUND YOU HERE, YOU ARE THE BEST AT PREPPERING AND ANYTHINGELSE YOU DO, I WISH I COULD MEET YOU BECAUSE I KNOW YOUR THE BEST AND NICEST PERSON!

  22. wardclark45 says:

    I DON,T THINK YOUR LOONY BIN, I KNOW YOUR A VERY SMART AND NICE LADY AND JUST WISH THAT I COULD MEET YOU AND LEARN FROM YOU ALL YOUR NEAT WAYS OF PREPPING AND ECT!

  23. Blake Smith says:

    How many pounds of whole Turkey or roast could I fit in a 12 quart Kohn Rikon? And how many pounds of potatoes? I am thinking this would be great for making a big Turkey and huge batches of Mashed Potatoes for Thanksgiving.I am thinking about buying the 12.4 quart 11 inch wide Kohn Rikon pressue cooker. It has a wider bottom so there is more room to brown meet and it is lower. Anyhow, I have never cooked anything in a pressure cooker. But everyone says get the largest you can afford.

  24. дмитрий шнайдер says:

    Love this power pressure cooker!>>>ur2.pl/1035 It dose everything it clams it will do! have used it to do chicken, vegies, used it to can fish! it is fun to try new use's for this unit ! food comes out with so much more flavar, you will love using it! And most important it shiped on time and that's always important to me living in Alaska!!

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