I have been cooking with a Presto Pressure Cooker since 1956. I would never be without one. I have never had a problem with mine and never ever blew up as many people fear. One thing I would suggest is the pressure does not need to get so high the regulator rocks as fast as yours. Just a gentle rock suffices. Also depending on the recipe instructions, you don't have to wait until it cools down on its own. I take mine to the sink and carefully run cold water over the lid at the side till the pressure is completely down. It depends on how much it is filled as to time. Of course, never try to remove the lid till all the pressure has dissipated. Also, remember it will have a lot of hot steam so open it facing away from you. I have made many dinners with my 6 qt Presto cooker. I have also used it to can food from my garden in pint size jars. I started using my pressure cooker at age 20 and now I am 82. So I can recommend this wonderful aid in getting dinner on the table in fast order.
Actually got my Presto 6-Qt maybe 10 years ago as a Vegas casino gimme but never used it. I recall my Mom having used one 50 years ago and our family never starved from bad meals. Have every intention of watching some videos about it before test-driving it with chicken or beef. Anticipate an easier and quicker way to cook (minimizing kitchen heat) in our AS home. Thanks for sharing....!
Bought one for my wife in 2000. Been using it since with no problems. I love it. My go-to especially for pot roast. It’s also my favorite to use for St Patrick’s day corned beef
I know this is long but I felt the need to tell the story. When my mother was 12 years old (in 1940) she was standing near a pressure a cooker and it exploded. she was burned down her left side of her bodied. I remember asking her when I was ~8 years old what happened and she told me this story. As it happened she was cooking with a pressure cooker at the time and I asked why she was using that thing and she explained the one she had been burned by had no safety blow-off devices to limit the pressure in the pot. The pot she was burned by had clogged the relief valve that giggles on top so as it heated up the pot and built pressure to the point that it blew off the cover. Now they have that rubber disc on the cover so it will blow out in that event. I still think of how much courage my mother had to face down such an awful event in her life and not let it dictate her future. The scares were hard to look at for me as specially knowing the story. when I found myself looking at them I would give her a hug and tell her I loved her. She's been gone for 25 years now and it seems like yesterday she told me this story. With you were saying how much you feared the pressure cooker it brought back my mother's story and I had to share it. The bottom line is the blow-ups you hear of probably happened a very long time ago when they were very poorly designed. They no longer build more than 15 lbs of pressure in the pot and if they exceed that you'll hear a sudden blow of steam that will cause you to want to change your pants. Then as quickly as it happened it will be all done. You'll need to replace the rubber blow valve with a new one before using it again, but no explosions.
Making this tonight. Going to harvest two chickens out of my flock, can’t wait. Been looking for a way to cook home grown heritage breed chickens because they’re tougher, this has to work fingers crossed.
3 whole yard birds in the 23qt presto pressure cooker right now. 8 cups water & seasoning, 10 minutes to release steam, 35 minutes to cook, allow pressure to go to zero naturally, then remove the 15lb weight and after 5 minutes, chilling to cool over night. Removing the meat to store in freezer bags for my daughters wedding and then putting the bones back into the pot to make broth and Can it. ❤❤❤ thank you for the inspiration
I stood beside/behind my fridge the first time I used mine. I have the same one. I made vegetable soup today and it came out perfect. You just throw whatever veggies and water you like in there and it works. I want to get about a 10 to 14 quart cooker next for large batches of soup to freeze. I like the stove top cookers better than the electric ones. Easier to clean.
I'm so happy to see you using a regualr pressure cooker! I have several instant pots and one or two standard old school pressure cookers. I love them all. I watched my mother use one and actually saw it blow its top!! LOL it stuck in the ceiling!! I guess she forgot about it and the heat too high so the top piece blew off!! Rosemary garlic chicken is my favorite!
it turns out really savory with the wine and rosemary and the liquid is kind of a sauce yeah that's one of my favorite ways to do it. whole house will smell like a restaurant in france
@@LeonRFpoa I actually have a Presto and use it, but I’ve never felt I knew what I was doing properly. (And how do you do a quick release - meaning not in the sink? Do you mess with one of the pressure valves, or definitely do NOT touch those?)
@@jvallas yeah I just take the plug out let it depressurize and open it. Old cookers sometimes had to be cooled first but I think these new ones arent like that anymore.
@@LeonRFpoa Thanks for the help! I got mine from eBay, so I suspect it’s a fairly old model, and I should just be careful and use the running water technique.
Awesome. I have had some great pork roasts the same way, except the whole house smelled like a garlic garden. My nephew told me, if it tastes like it smells, we wont be able to eat it. The garlic flavor was perfect. Use the cheap picnic pork roast. now I gotta have one. I bet I could cook some wild turkey in there. Oh, snap, Im gonna use wild turkey liquor to add some flavor.
The way it explodes the flavors into the meat is impressive. Have you ever had a Moroccan tajine? I am doing one of those next, they say it's better in a pressure cooker. It's lamb shank or leg done like this with lots of earthy spices and you garnish it with olives, pickled lemons, cilantro and serve on a bed of rice or couscous. It's amazing.
LeonRFpoa, My daughter-in-law is from Morocco and she has a tajine. It is great but does not tenderize the meat like a pressure cooker. She is a wonderful cook and makes her own couscous Just do not put it over really high heat !!!! .
John, How right you are, but the fast release of steam will probably scare the C-----p out of people at first. Just use my method of running cold water over the side in the sink.
Nice video, I was LMAO when you said a bomb because I bought a 6 QT Farberware or something like that at Walmart for $19.99, it looks a lot like yours but a little different. Anyway I wanted to test it on making some rice. The instructions sucked so I was not sure 100% exactly what I was doing, it didn't even show rice cooking LOL. Once this pig started heating up and the first steam lock locked I was like "Oh shit, here comes the Pressure". Then the ball in the middle stated to bounce back and forth and it looked like an ICBM getting ready to launch. I got back about 10 feet from it turned the backside of my body to it (Ass to the blast ) and figured if it blows and I live I am going to get a hell of a lawsuit, instead I enjoyed 2 cups of great tasting rice. Nice video bro, we did it brother and and are alive to do it again. God bless and great video.
This looks great! Re: cooking oil, oils used for cooking, especially at high temps, frying, brazing, etc., are extremely stable & don't smoke after hitting the hot pan. IE: ghee, butter, coconut oil & a few others. Olive oil, good for cooking at LOW temps. Grape seed oil burns easily, thus smokes very quick, making it not good for cooking at high temps; some say, best used only for cold eats. I'm not an expert, but in searching for healthiest cooking methods, that's what I found. Anyway, your recipe looks delicious. I may try it for my first time using my pressure cooker. THANKS for the video!
I touched the little black button on the right side of the cover. It was sticking up a lot. I tried to push it back down When I took my finger away. It was like a volcano. There was onions and gravy in the light protector on the stove hood
You sound seems to be coming and going. I have used my pressure cooker at least once a week for about 40 years now. It is also a presto. I cook many things in it.
we have an old "Presto" pressure cooker(1950 era) and as long as it has that pressure release valve on it, it will NEVER explode as that rubber valve will vent everything before pressure blows that lid off. there is a photo of one (without) this valve which totally destroyed a stove and Kitchen and should have never been on the market!!
I got an electric pressure cooker today, I want to try a whole chicken tomorrow. I would do it today but its frozen . I am scared of the stove top pressure cookers to use one!
It IS a bomb IF both the jiggle output port AND safey output port become totally blocked inside by food and the pressure keeps rising and rising until it explodes.
I have been using my pressure cooker for eons Ha, 62 years and as long as you use common sense that will never happen. There are some foods that are not recommended to cook in one that foams up. It is covered in the instruction book. But as long as you follow instructions you will be fine. Ha, I have used my presto at least 2 times a week for 62 years. And when canning I use it all day long.
Since I’m commenting 8 years later, this is amusing to me because the Instant Pot (electric pressure cooker) came into being and people went CRAZY for it!
20 minutes is to much for a 15psi pressure cooker. If you read the instructions that came with your pressure cooker it says only 15 Min. 20 Minutes will render a chicken that is destroyed and mushy.
@@LeonRFpoa I was looking to watching your video, unfortunately the sound issues ruined what appears to be a decent recipe. Anyway you can re-record? I'm still interested in watching. BTW, why not go back and edit your response comment above to richard t?
![[DOKKAN BATTLE] Worldwide Campaign Announcement Video](http://i.ytimg.com/vi/zxfEiMksZQs/mqdefault.jpg)
I have been cooking with a Presto Pressure Cooker since 1956. I would never be without one. I have never had a problem with mine and never ever blew up as many people fear. One thing I would suggest is the pressure does not need to get so high the regulator rocks as fast as yours. Just a gentle rock suffices. Also depending on the recipe instructions, you don't have to wait until it cools down on its own. I take mine to the sink and carefully run cold water over the lid at the side till the pressure is completely down. It depends on how much it is filled as to time. Of course, never try to remove the lid till all the pressure has dissipated. Also, remember it will have a lot of hot steam so open it facing away from you. I have made many dinners with my 6 qt Presto cooker. I have also used it to can food from my garden in pint size jars. I started using my pressure cooker at age 20 and now I am 82. So I can recommend this wonderful aid in getting dinner on the table in fast order.
Actually got my Presto 6-Qt maybe 10 years ago as a Vegas casino gimme but never used it. I recall my Mom having used one 50 years ago and our family never starved from bad meals. Have every intention of watching some videos about it before test-driving it with chicken or beef. Anticipate an easier and quicker way to cook (minimizing kitchen heat) in our AS home. Thanks for sharing....!
My husband bought me one and I’m looking forward to meal prepping and not having to wait hours for my crock pot
I wish you had cooking videos also. Just bought me one.
Thank you very much I’m very new to this my very first time so I appreciate everything you have said❤
Bought one for my wife in 2000. Been using it since with no problems. I love it. My go-to especially for pot roast. It’s also my favorite to use for St Patrick’s day corned beef
Wonderfully executed!
I know this is long but I felt the need to tell the story.
When my mother was 12 years old (in 1940) she was standing near a pressure a cooker and it exploded. she was burned down her left side of her bodied. I remember asking her when I was ~8 years old what happened and she told me this story. As it happened she was cooking with a pressure cooker at the time and I asked why she was using that thing and she explained the one she had been burned by had no safety blow-off devices to limit the pressure in the pot. The pot she was burned by had clogged the relief valve that giggles on top so as it heated up the pot and built pressure to the point that it blew off the cover. Now they have that rubber disc on the cover so it will blow out in that event.
I still think of how much courage my mother had to face down such an awful event in her life and not let it dictate her future. The scares were hard to look at for me as specially knowing the story. when I found myself looking at them I would give her a hug and tell her I loved her. She's been gone for 25 years now and it seems like yesterday she told me this story. With you were saying how much you feared the pressure cooker it brought back my mother's story and I had to share it. The bottom line is the blow-ups you hear of probably happened a very long time ago when they were very poorly designed. They no longer build more than 15 lbs of pressure in the pot and if they exceed that you'll hear a sudden blow of steam that will cause you to want to change your pants. Then as quickly as it happened it will be all done. You'll need to replace the rubber blow valve with a new one before using it again, but no explosions.
What a great srory dear. Love to your mother.
You have a great mother Glenn.
Making this tonight. Going to harvest two chickens out of my flock, can’t wait. Been looking for a way to cook home grown heritage breed chickens because they’re tougher, this has to work fingers crossed.
3 whole yard birds in the 23qt presto pressure cooker right now. 8 cups water & seasoning, 10 minutes to release steam, 35 minutes to cook, allow pressure to go to zero naturally, then remove the 15lb weight and after 5 minutes, chilling to cool over night. Removing the meat to store in freezer bags for my daughters wedding and then putting the bones back into the pot to make broth and Can it. ❤❤❤ thank you for the inspiration
I stood beside/behind my fridge the first time I used mine. I have the same one. I made vegetable soup today and it came out perfect. You just throw whatever veggies and water you like in there and it works. I want to get about a 10 to 14 quart cooker next for large batches of soup to freeze. I like the stove top cookers better than the electric ones. Easier to clean.
Loving the music and the cooking.
I'm so happy to see you using a regualr pressure cooker! I have several instant pots and one or two standard old school pressure cookers. I love them all. I watched my mother use one and actually saw it blow its top!! LOL it stuck in the ceiling!! I guess she forgot about it and the heat too high so the top piece blew off!! Rosemary garlic chicken is my favorite!
thanks man. Just ordered the same model and I'm going to try it out for the first time hopefully next week. Thanks for the training and good recipe.
I have never used anything but a Presto for 62 years. That is the only brand I consider user-friendly and safe. ENJOY!!!
Pressure cookers make the best stocks of any flavor within an hour. great kitchen investment for sure.
Video 5 years old but great visuals, food, kitchen is gorgeous, enjoying video!
Awesome video. Cheers from Colombia!
Yeah I been digging mine. Makes potatoes in like 1/3 the time, makes great lamb shanks and roasts.
Your Presto Pressure Cooker works on 15psi of pressure. This is the standard pressure for Pressure Cookers.
Enjoying your recipe on a yardbird right now. Awesome!
it turns out really savory with the wine and rosemary and the liquid is kind of a sauce yeah that's one of my favorite ways to do it. whole house will smell like a restaurant in france
This very clearly showed what to expect. Thank you.
They are unnerving definitely. You crank the heat up get it going and reduce to simmer.
@@LeonRFpoa I actually have a Presto and use it, but I’ve never felt I knew what I was doing properly. (And how do you do a quick release - meaning not in the sink? Do you mess with one of the pressure valves, or definitely do NOT touch those?)
@@jvallas yeah I just take the plug out let it depressurize and open it. Old cookers sometimes had to be cooled first but I think these new ones arent like that anymore.
@@LeonRFpoa Thanks for the help! I got mine from eBay, so I suspect it’s a fairly old model, and I should just be careful and use the running water technique.
Awesome. I have had some great pork roasts the same way, except the whole house smelled like a garlic garden. My nephew told me, if it tastes like it smells, we wont be able to eat it. The garlic flavor was perfect. Use the cheap picnic pork roast. now I gotta have one. I bet I could cook some wild turkey in there. Oh, snap, Im gonna use wild turkey liquor to add some flavor.
actually it was pretty wet all the way through. That's the idea of a pressure cooker, keeps everything quite moist
Stood on the other side of the room lol totally me. Great video. ☺️
The way it explodes the flavors into the meat is impressive. Have you ever had a Moroccan tajine? I am doing one of those next, they say it's better in a pressure cooker. It's lamb shank or leg done like this with lots of earthy spices and you garnish it with olives, pickled lemons, cilantro and serve on a bed of rice or couscous. It's amazing.
LeonRFpoa, My daughter-in-law is from Morocco and she has a tajine. It is great but does not tenderize the meat like a pressure cooker. She is a wonderful cook and makes her own couscous Just do not put it over really high heat !!!!
.
I have the exact same pressure cooker and it also freaked me out the first time I used it. I also stayed in the other room! 😂
Note: Pressure cook the chicken for 25 minutes and do a FAST RELEASE of the steam - don't cook another 16 minutes or whatever you said.
John, How right you are, but the fast release of steam will probably scare the C-----p out of people at first. Just use my method of running cold water over the side in the sink.
Very True. That chicken was huge and it needs at least 25 min on high and then quick release and let sit inside closed pot for 15 min.
I agree with another commenter that it doesn’t need to rock that hard. cut the heat down to medium and it will be fine.
great video. looks fantastic. i'm gonna give it a try.
Thank you❤
Nice video, I was LMAO when you said a bomb because I bought a 6 QT Farberware or something like that at Walmart for $19.99, it looks a lot like yours but a little different. Anyway I wanted to test it on making some rice. The instructions sucked so I was not sure 100% exactly what I was doing, it didn't even show rice cooking LOL. Once this pig started heating up and the first steam lock locked I was like "Oh shit, here comes the Pressure". Then the ball in the middle stated to bounce back and forth and it looked like an ICBM getting ready to launch. I got back about 10 feet from it turned the backside of my body to it (Ass to the blast ) and figured if it blows and I live I am going to get a hell of a lawsuit, instead I enjoyed 2 cups of great tasting rice. Nice video bro, we did it brother and and are alive to do it again. God bless and great video.
Delta Force lol funny story!
It is 15lbs of pressure for 10 min. if you where to have a gauge.
Looks yummy will try wine instead of broth. Thank you.
Been needing a pressure cooker canner, I want to can my bean soup maybe later this year I'll pick on up
This looks great! Re: cooking oil, oils used for cooking, especially at high temps, frying, brazing, etc., are extremely stable & don't smoke after hitting the hot pan. IE: ghee, butter, coconut oil & a few others. Olive oil, good for cooking at LOW temps. Grape seed oil burns easily, thus smokes very quick, making it not good for cooking at high temps; some say, best used only for cold eats.
I'm not an expert, but in searching for healthiest cooking methods, that's what I found. Anyway, your recipe looks delicious. I may try it for my first time using my pressure cooker. THANKS for the video!
Looks delicious...
When will I actually know the meats or poultry cooking time?
You'll have to look it up or do calculations.
I touched the little black button on the right side of the cover. It was sticking up a lot.
I tried to push it back down
When I took my finger away.
It was like a volcano. There was onions and gravy in the light protector on the stove hood
yeah that's the steam lock
You sound seems to be coming and going. I have used my pressure cooker at least once a week for about 40 years now. It is also a presto. I cook many things in it.
we have an old "Presto" pressure cooker(1950 era) and as long as it has that pressure release valve on it, it will NEVER explode as that rubber valve will vent everything before pressure blows that lid off. there is a photo of one (without) this valve which totally destroyed a stove and Kitchen and should have never been on the market!!
I got an electric pressure cooker today, I want to try a whole chicken tomorrow. I would do it today but its frozen .
I am scared of the stove top pressure cookers to use one!
Thank you because I am so intimidated by mine.
Was that a Presto 8 quart stainless steel?
Yep
Thanks Very Much!!
Good idea the wine.
Music nice touch...but a smidgen loud.
How long should it take to pressurize if I'm cooking chickpeas
You turn it up to high and then reduce temp until it's 15lbs, about 10 min to operating temp
It IS a bomb IF both the jiggle output port AND safey output port become totally blocked inside by food and the pressure keeps rising and rising until it explodes.
I have been using my pressure cooker for eons Ha, 62 years and as long as you use common sense that will never happen. There are some foods that are not recommended to cook in one that foams up. It is covered in the instruction book. But as long as you follow instructions you will be fine. Ha, I have used my presto at least 2 times a week for 62 years. And when canning I use it all day long.
@@irmasaud9492 It could still blow up on you one day. Hope it doesn't get ya!
nice songs! who sang those? :) wanna have those BGMs while i cook.
How long did you cook it for after it started to rock?
ket like 15 min
Dang You should have put it under the broiler for 5 minutes
Gotta know what's playing in the background!
Dancing cheek to cheek, see Fred Astaire and Ginger Rogers.
Where can i get a vent for my presto presdure cooker?
It's 15 lbs of pressure
WHO'S THAT SINGING IN THE BACKGROUND?? WHAT'S THE NAME OF THE SONG?? CHICKEN LOOKS GOOD!!
I have no idea
fix your mike HIGH LOW HIGH LOW hello!!!!!
Where is the sauce????
At McDonald's
I can't hear how many cups of wine you pour in there. Two?
two yes
it's going to get soggy anyways, it's a pressure cooker.
Not really.
Great video, switch off your music it is a bit distracting
NO man music soothes the savage beast it was on the TV in the background.
I love mine but terrified of its spinning weight. Sounds like a helicopter trying to take off
What quart is ur pressure cooker???
no towel on a hot surface
Most young people today don't know about pressure cooking their meals, Most think they are just for canning.
Since I’m commenting 8 years later, this is amusing to me because the Instant Pot (electric pressure cooker) came into being and people went CRAZY for it!
thought u had to put the chicken on a rack inside to keep from getting soggy...
so it took 20min to cook this meal?
Yes it did around 25 minutes total. The steam and pressure cooks the meat very quickly and infuses flavor.
LeonRFpoa It is scary. It worse than a bomb...it a bomb that will give you third degree burn instantly. However I gotta get one.
Lol
when I cook with it I still stay way away from it like 25 feet or so.
It perfectly safe but I'm going do the same.
Scared
20 minutes is to much for a 15psi pressure cooker. If you read the instructions that came with your pressure cooker it says only 15 Min. 20 Minutes will render a chicken that is destroyed and mushy.
Would've enjoyed this video more but for the background noise - sorry! 😮
I didn't make the video to impress you, sorry!
Your sound was all messed up and it ruined the video. You have some terrible background noise too.
I turned off the video before it was done.
well fuck you too stay off my channel if you don't like it.
@@LeonRFpoa I was looking to watching your video, unfortunately the sound issues ruined what appears to be a decent recipe. Anyway you can re-record? I'm still interested in watching. BTW, why not go back and edit your response comment above to richard t?
looks dry
M.A.G.A