As a scientist well-versed in pressure cooking, I can say that this is a scam in so many ways. 1) 4lbs of pressure does nothing meaningful to the temperature. Real pressure cooking uses 10-15 psi, enough to elevate temperatures to more than 230F. The higher temperatures is the secret to fast cooking, and the breakdown of fibers and proteins. 4psi won't do any of that. Indeed, you're going to have a heck of a time finding recipes where the pressure isn't 10-15psi. 2) This is just plain microwave cooking with steam. Prove it to yourself by using the same chili recipe with plain microwaving for 20mins (i.e. remove the screen, or use another container). I guarantee the results will be the same. That's why "20 mins means 20 mins" since pressure never really builds up and you're just microwaving. 3) You will not get the fall-off-the-bone results you'd get in pressure cooking or even slow cooking in a small amount of time here. That's because breaking down collagen requires time and heat. This doesn't really get much hotter than 212F, which is essentially boiling, or a little hotter than a slow cooker -- where it takes about 4 hrs to achieve the desired results. You can verify everything I'm saying by 1) comparing the results with the pressure screen on and off. See if the so-call pressure cooks the food faster or more tender. 2) immediately measuring the temperature of the food after releasing the "pressure." See if it's hotter than 212F. If it's not, it's not pressure cooking. In a real pressure cooker, parts that retain heat, e.g. the interior of roasts or a chicken thigh, will be hotter than 212F, even after the heat is off and pressure is gone. All you're doing here is microwave cooking.
can't disagree . Years before the before the pressure cooker craze i got what was probably a nordicwave 'tender cooker' at goodwill for a few bucks and didn't really know how to use it because it was pulverizing my noodles and veggies in normal microwave times to pulp . The valve cap is weighted for True 'pressure' just like a normal or electric pressure cooker unlike this videos model .
Thanks for this feedback @Sam Damon. I perhaps am late to the party, but I bought one of these as well. I have since become disenchanted with the device. (see my above comment I just posted on this web post. I can not even get pressure to build up as it is supposed to. I also have an Instant Pot, a real pressure cooker (6 qt.) and I absolutely love the device except for the control interface. It works beautifully as it should. Live and learn I reckon. Cheers. Jerry. Tokyo, Japan
You took the words out of my mouth. There is a good reason why real pressure cookers are made from metal rather than plastic. These people are just microwave steaming their food. And looking at the material this is made of, I bet the seals stop working after a couple of cycles and won't even built up 4 pounds of pressure. Save your money, and buy yourself a real pressure cooker.
@wendylee tran Sure, it works like any regular sealed plastic container in the microwave. No doubt about that. But is it pressure cooking as he claims? Can you really say that this device actually microwaves faster than any regular sealed container?
Love mine. So easy and fast and the food tastes great. Fast to clean too. I'd make chilli in teo stages though, adding the beans later and stirring it at that time. They'd be mush if put in the same as everything else.
I make chilli in mine all the time, fry brown the meat while you prepare the veg, maybe the onions too, for flavour. Then whack it in there for ten minutes, rest a few mins, stir, add the beans then cook for another 15 or so to taste. 20 mins isn't enough but it's way too long for the beans not to become mush. The real star for me in mine is mash though, so fast and easy if you have a ricer. Skin on spuds in with boiling water to speed it up, ten mins or so then cut in half and rice cut side down leaving the skins in the ricer.Season, butter, milk etc and you're done. No washing up to speak of.
Thank you for the detailed explanation; you should make videos for usage; I downloaded the cookbook but I'm not really a reader; do you have any personal cookbooks published? If not, why not?? Sell them on QVC...
I guess I'm pretty much a dinosaur. This video was made in 2013, and today (20 Sept 2017) is the first time I have heard about them. I don't use the micro wave much, but appreciate it when I do. I do use a stove top pressure cooker on a regular and love it. I'll be intrested in is seeing comments on this.
Get a electric rapid fire wolfgang puck pressure cooker with stainless steel insert. Best cooking investment I have ever made. Notice the misleading in this video he put everything in & were at separate parts of the cooker & meat was a whole piece. When he took lid off after pressure was released everything is perfectly stired & mixed together. I call BS.
Hi. I bought one of these units through Amazon Japan. First, let me say, I love the concept of being able to apply both microwave and pressure in cooking. I think this is a great idea to speed up the time, efficiency and performance in food preparation. However, I have a problem with this product. The unit I bought no longer builds up pressure inside after about the first 2 or 3 times cooking. Why is that? There really are no mechanically parts to break down. It just will not build up pressure. When I finish cooking, I take the unit out of the microwave oven, and I can twist the lid to immediately open the lid. Normally there should be a bit of wait time until the pressure subsides. But in my unit, that is not the case. What happened? The pressure gasket is not broken. I am not sure if it should be inserted above or below the handles' little black tabs inside the lid but I have tried both ways. I was going to buy a second unit until I started to experience this with the first unit.
@@manp1039 It is seated correctly AFAIK. The pressure does not build up. I also have the very popular Instant Pot which I use regularly as a separate device. If there is a special way or consideration to set the sealing ring for this microwave compatible device, please inform me how
+SnappingTurtle801 Remembering what I read here from people who've had a hard time turning the lid. Use Mineral Oil - (NOT vegetable oil or any cooking grease) - on the silicone rubber seal and also a thin amount on the mating surface around the top of the pot. This will also prolong the life of the seal. It will open and close easily. I've found that using - Distilled water - Instead of tap water will prevent any build up of dissolved minerals in the pressure vents, since most tap water contains minerals - Distilled water does not.
Eric, you are one of the reasons I'm a QVC junkie; always great products; you and Bob Warden and David Veneble have earned my trust; I have 2 of these units from QVC . How would you suggest making potatoes in these for potato soup?
I purchased this about a year ago on QVC. It works great for dishes under 8 minutes. but when I tried to cook something more than 10 min.. I hear steam releases from the pot in the microwave and it looses pressure. Have any idea why?
It should release steam if the microwave it putting enough energy to boil water at 4 pounds per sq inch above atmospheric pressure. when it starts to release steam you can cut the power bock so that it is releasing very little steam. The same applies to a traditional pressure cooker. You start with a high heat setting then drop back once it is releasing steam.
Yes John is right. It's also a safety feature so the pressure cooker can not blow it's top in your microwave. The fact that your pressure cooker did this release means that it is working properly. Every microwave is different so backing down the power as John mentions above is the right way to go. tnx!
Because they are crap that is why. You time it compared to a normal microwave steamer and there is no difference i bought one, the only thing i use if for is pasta and that is all.
People, the MAX psi of around FIVE... usually FOUR... is really NOT pressure cooking as we KNOW it to be. A REAL pressure cooker, either electric OR stove-top, produces around 12 to 15psi, giving us the needed EXTRA heat - AND THE PRESSURE! - to cook the food FAST. Any benefits you MAY gain from the 4psi this thing gives you here are negligible at best. It is NOT the 4psi cooking the food, but rather the microwaves. Don't get me wrong here; once LEARNED how to use properly, this thing WILL give great results. But just don't fool yourself into thinking you are PRESSURE COOKING in the microwave. Oh, and for safety, NONE of the current 'microwave pressure cookers' will produce a higher psi - NONE!
The kidney beans appear to be precooked or presoaked. Can you clarify that and, if they were precooked or presoaked what would be the cooking time for dry beans?
Maybe todays microwaves are too ‘powerful’. Tried cooking pasta using this video as instructions and it burnt the pasta and the insert melted. Wish the instructions were in English!!!!
How did all the ingredients all of a sudden get mixed together before he took lid off. I call BS because the meat was on one side & packed together so the meat will be one piece & not stired up with the onions,beans.... misleading.
I call 'setup' on the chili. How did it get nicely mixed before he opened the lid? The ground beef would have been one big lump and needed to be broken up. No way.
any ideas on how to do beans....would like to have some ideas to basic stuff. Like rice and beans.....thanks for any help would be appreciated....would hate to send it back
The most amazing part of this video is how the chili stirred itself all up while it cooked...AMAZING!
I caught this pressure cooker at Goodwill brand new for 3.99 but missing the instruction manual.Thank you for making this video.
I found mine on Market Place on Facebook for 5 bucks, Never used, with all the paper work, and extras!
As a scientist well-versed in pressure cooking, I can say that this is a scam in so many ways. 1) 4lbs of pressure does nothing meaningful to the temperature. Real pressure cooking uses 10-15 psi, enough to elevate temperatures to more than 230F. The higher temperatures is the secret to fast cooking, and the breakdown of fibers and proteins. 4psi won't do any of that. Indeed, you're going to have a heck of a time finding recipes where the pressure isn't 10-15psi. 2) This is just plain microwave cooking with steam. Prove it to yourself by using the same chili recipe with plain microwaving for 20mins (i.e. remove the screen, or use another container). I guarantee the results will be the same. That's why "20 mins means 20 mins" since pressure never really builds up and you're just microwaving. 3) You will not get the fall-off-the-bone results you'd get in pressure cooking or even slow cooking in a small amount of time here. That's because breaking down collagen requires time and heat. This doesn't really get much hotter than 212F, which is essentially boiling, or a little hotter than a slow cooker -- where it takes about 4 hrs to achieve the desired results.
You can verify everything I'm saying by 1) comparing the results with the pressure screen on and off. See if the so-call pressure cooks the food faster or more tender. 2) immediately measuring the temperature of the food after releasing the "pressure." See if it's hotter than 212F. If it's not, it's not pressure cooking. In a real pressure cooker, parts that retain heat, e.g. the interior of roasts or a chicken thigh, will be hotter than 212F, even after the heat is off and pressure is gone.
All you're doing here is microwave cooking.
can't disagree . Years before the before the pressure cooker craze i got what was probably a nordicwave 'tender cooker' at goodwill for a few bucks and didn't really know how to use it because it was pulverizing my noodles and veggies in normal microwave times to pulp . The valve cap is weighted for True 'pressure' just like a normal or electric pressure cooker unlike this videos model .
Thanks for this feedback @Sam Damon. I perhaps am late to the party, but I bought one of these as well. I have since become disenchanted with the device. (see my above comment I just posted on this web post. I can not even get pressure to build up as it is supposed to. I also have an Instant Pot, a real pressure cooker (6 qt.) and I absolutely love the device except for the control interface. It works beautifully as it should. Live and learn I reckon. Cheers. Jerry. Tokyo, Japan
You took the words out of my mouth. There is a good reason why real pressure cookers are made from metal rather than plastic. These people are just microwave steaming their food. And looking at the material this is made of, I bet the seals stop working after a couple of cycles and won't even built up 4 pounds of pressure. Save your money, and buy yourself a real pressure cooker.
I have one and have been using it at least once a week for years... I works regardless of the science
@wendylee tran
Sure, it works like any regular sealed plastic container in the microwave. No doubt about that. But is it pressure cooking as he claims? Can you really say that this device actually microwaves faster than any regular sealed container?
Very informative and professionally done video. Thank you!
Love mine. So easy and fast and the food tastes great. Fast to clean too. I'd make chilli in teo stages though, adding the beans later and stirring it at that time. They'd be mush if put in the same as everything else.
Thanks for the detail explaination guys! Now I am glad to know that my mocrowave pressure cooker is working properly!
🔥🔥🔥 I’ve had mine for 8 years now. I love it 🥰. Please make a video doing the BBQ Ribs & Wings 🫶🏼🤞🏼
I really enjoyed watching this video you are very informative and well filmed. Thanks Eric :)
Question.
A) Please post the studies of the Chemical leaching from the plastic.
B) What is the design life for (~1000Watt cycles)
I love mine.....the spinach lasagna comes out amazing!
I make chilli in mine all the time, fry brown the meat while you prepare the veg, maybe the onions too, for flavour. Then whack it in there for ten minutes, rest a few mins, stir, add the beans then cook for another 15 or so to taste. 20 mins isn't enough but it's way too long for the beans not to become mush.
The real star for me in mine is mash though, so fast and easy if you have a ricer. Skin on spuds in with boiling water to speed it up, ten mins or so then cut in half and rice cut side down leaving the skins in the ricer.Season, butter, milk etc and you're done. No washing up to speak of.
Thank you for the detailed explanation; you should make videos for usage; I downloaded the cookbook but I'm not really a reader; do you have any personal cookbooks published? If not, why not?? Sell them on QVC...
Wow, I did electrical work in that kitchen... crazy
This outta do wonders for my cooking hobby
And Im pretty sure used the wrong fucking word
I guess I'm pretty much a dinosaur. This video was made in 2013, and today (20 Sept 2017) is the first time I have heard about them. I don't use the micro wave much, but appreciate it when I do. I do use a stove top pressure cooker on a regular and love it.
I'll be intrested in is seeing comments on this.
Get a electric rapid fire wolfgang puck pressure cooker with stainless steel insert. Best cooking investment I have ever made. Notice the misleading in this video he put everything in & were at separate parts of the cooker & meat was a whole piece. When he took lid off after pressure was released everything is perfectly stired & mixed together. I call BS.
2019 and i am just learning about this
Don't buy. It's obviously fake. Read the explanation by Sam Damon above. This has nothing to do with pressure cooking. You'd need 10-15psi to do that.
YOU GOT TO TALK LOUDER I HAD MY SPEAKERS UP TO 100 AND COULD NOT HEAR YOU
Hi. I bought one of these units through Amazon Japan. First, let me say, I love the concept of being able to apply both microwave and pressure in cooking. I think this is a great idea to speed up the time, efficiency and performance in food preparation. However, I have a problem with this product. The unit I bought no longer builds up pressure inside after about the first 2 or 3 times cooking. Why is that? There really are no mechanically parts to break down. It just will not build up pressure. When I finish cooking, I take the unit out of the microwave oven, and I can twist the lid to immediately open the lid. Normally there should be a bit of wait time until the pressure subsides. But in my unit, that is not the case. What happened? The pressure gasket is not broken. I am not sure if it should be inserted above or below the handles' little black tabs inside the lid but I have tried both ways. I was going to buy a second unit until I started to experience this with the first unit.
from what you described.. it seems like maybe your silicon seal gasket is not seated correctly?
@@manp1039 It is seated correctly AFAIK. The pressure does not build up. I also have the very popular Instant Pot which I use regularly as a separate device. If there is a special way or consideration to set the sealing ring for this microwave compatible device, please inform me how
I'm having a heck of a time locking and even more so unlocking the lid. Plus, it didn't click locking. I'm I don't something wrong?
+SnappingTurtle801 Remembering what I read here from people who've had a hard time turning the lid. Use Mineral Oil - (NOT vegetable oil or any cooking grease) - on the silicone rubber seal and also a thin amount on the mating surface around the top of the pot. This will also prolong the life of the seal. It will open and close easily. I've found that using - Distilled water - Instead of tap water will prevent any build up of dissolved minerals in the pressure vents, since most tap water contains minerals - Distilled water does not.
Thank You that really helped. :)
Eric, you are one of the reasons I'm a QVC junkie; always great products; you and Bob Warden and David Veneble have earned my trust; I have 2 of these units from QVC . How would you suggest making potatoes in these for potato soup?
what is the name brand/product of this microwave pressure cooker?
just purchased one of these , but where can i get the instructions or recipe guide from ? thanks guys
I just found his accent is very similar to a character in the family guy.
If you sell enough of these, will you tip Dana for all of his moderator work with Mollie B?
Is bpa free, I don't think so... Tupperware have the same but is the bpa free, mean in healthy❤❤
I purchased this about a year ago on QVC. It works great for dishes under 8 minutes. but when I tried to cook something more than 10 min.. I hear steam releases from the pot in the microwave and it looses pressure. Have any idea why?
It should release steam if the microwave it putting enough energy to boil water at 4 pounds per sq inch above atmospheric pressure. when it starts to release steam you can cut the power bock so that it is releasing very little steam.
The same applies to a traditional pressure cooker. You start with a high heat setting then drop back once it is releasing steam.
Yes John is right. It's also a safety feature so the pressure cooker can not blow it's top in your microwave. The fact that your pressure cooker did this release means that it is working properly. Every microwave is different so backing down the power as John mentions above is the right way to go. tnx!
Because they are crap that is why. You time it compared to a normal microwave steamer and there is no difference i bought one, the only thing i use if for is pasta and that is all.
People, the MAX psi of around FIVE... usually FOUR... is really NOT pressure cooking as we KNOW it to be. A REAL pressure cooker, either electric OR stove-top, produces around 12 to 15psi, giving us the needed EXTRA heat - AND THE PRESSURE! - to cook the food FAST. Any benefits you MAY gain from the 4psi this thing gives you here are negligible at best. It is NOT the 4psi cooking the food, but rather the microwaves.
Don't get me wrong here; once LEARNED how to use properly, this thing WILL give great results. But just don't fool yourself into thinking you are PRESSURE COOKING in the microwave. Oh, and for safety, NONE of the current 'microwave pressure cookers' will produce a higher psi - NONE!
I see you every morning at 4 am
YOO NA KORN DOO DOO KAKES ANYONE??
Where do we find more recipes for this pressure cooker, please?
and if it explodes you only have to clean the microwave and not the whole kitchen
If it explodes, you'll need to replace the microwave, too.
The kidney beans appear to be precooked or presoaked. Can you clarify that and, if they were precooked or presoaked what would be the cooking time for dry beans?
+S Hoban yes, the beans in the chili were canned beans
They need adding later, they disintegrate in that time, the rest cooks much faster.
Dry beans is the ultimate test for pressure cooking
The hell kind of videogame cooking is that?? He didn't even mix the ingredients!
eddebrock thats exactly what i was wondering..lol
Lazy and wrong because the beans fall to mush as they don't need much cooking, stop half way like I do and add them and give it a stir.
In other words, it's fake, just as the device is. As stated by Sam Damon above, this isn't even pressure cooking.
Can you do artichokes in this? If so, how long? Thanks
What a great idea
Maybe todays microwaves are too ‘powerful’. Tried cooking pasta using this video as instructions and it burnt the pasta and the insert melted. Wish the instructions were in English!!!!
How did all the ingredients all of a sudden get mixed together before he took lid off. I call BS because the meat was on one side & packed together so the meat will be one piece & not stired up with the onions,beans.... misleading.
You see him stir it after he opens it. Thats why it looks crappy.
I call 'setup' on the chili. How did it get nicely mixed before he opened the lid? The ground beef would have been one big lump and needed to be broken up. No way.
any ideas on how to do beans....would like to have some ideas to basic stuff. Like rice and beans.....thanks for any help would be appreciated....would hate to send it back
love pressure cookers.
where can I buy it? thank you.
Mine did an amazing job on Brown rice.
i dont think a plastic pressure cooker is safe
What's the worst that can happen... Give you stomach cancer!!!!
Yeah it is, it hs safety valves and it's tough
INsta pot...........
I bought one of those absolute rubbish end of story. And you should be ashamed of advertising it.