Fagor Pressure Cooker, NuWave Induction Stove top
My first memories about pressure cookers are from my childhood in the 1930s. Since, along with many other families at that time, we were poor by today’s standards, growing and preserving foods was essential to survival.
My mother took me to a “pressure canner/cooker” demonstration at the NC State fair site in the mid-1930s. She bought the device and not only canned enough vegetables for the coming winter and spring, but made full meals with the pressure cooker as well. It was a big round pot with many closure screw clamps.
Later, as the recession eased, she bought a Presto pressure cooker with the bobbing pressure regulator on the top. We had many meals from that pot.
My first wife of 32 years also used a Presto pressure cooker and served our family many fine meals from it.
Fast forward to today. It is now my task to prepare most of the food for our family. For this new task, I had to start from scratch. I have rediscovered the pressure cooker. I am amazed at the advancements in techniques and results of the second generation pressure cookers. I am just learning how to use the pressure cooker to greatest advantage, but the results are amazing. My best sources are this forum, Pressure Cooking Recopies by Vicki Smith and Pressure Perfect by Lorna Sass. It is unfortunate that these sources have not been updated for several years, but data is data, and 2008 data is still valid today.
This isn’t about selling pressure cooking, but about the equipment I have found to make this cooking concept easier with today’s tools.
In the old days, I have seen the pressure controller weight on a Presto pressure cooker rock from side to side with a lot of steam escaping as time went on. It was effective, but used a lot of water to keep the pressure proper. No one seemed to know how long the cooking process should be to do the cooking.
The Fagor pressure cooker uses a second generation spring loaded pressure controller. It can maintain the pressure setting at minimum heat with little loss of steam. You can hardly see the steam escape as it cooks at specified pressure with minimum heat. In a test with two quarts of water, the Fagar used 1/8 cup of water in 30 minutes at 15psi.
All of the modern recipes and instructions for modern pressure cookers stress the importance of temperature and time control. A bell timer is recommended to secure the exact time for the cooking.
If you accept the above propositions about time and temperature, the NuWave cook top unit messes with it very well. It can bring the food up to temperature very quickly, which is recommended.
When the proper pressure setting is obtained, the NuWave can reduce the temperature immediately (immediately) to maintain the proper pressure at minimum temperature. I have found that 275F +/- will maintain 15psi for as long as desired.
In addition, you can set the time for the cooking as desired. When the proper time is reached, the NuWave shuts off – stopping all cooking.
If you are interested in pressure cooking, the Fagor—Nuwave combination can help.
Good Luck!
Wil
My mother took me to a “pressure canner/cooker” demonstration at the NC State fair site in the mid-1930s. She bought the device and not only canned enough vegetables for the coming winter and spring, but made full meals with the pressure cooker as well. It was a big round pot with many closure screw clamps.
Later, as the recession eased, she bought a Presto pressure cooker with the bobbing pressure regulator on the top. We had many meals from that pot.
My first wife of 32 years also used a Presto pressure cooker and served our family many fine meals from it.
Fast forward to today. It is now my task to prepare most of the food for our family. For this new task, I had to start from scratch. I have rediscovered the pressure cooker. I am amazed at the advancements in techniques and results of the second generation pressure cookers. I am just learning how to use the pressure cooker to greatest advantage, but the results are amazing. My best sources are this forum, Pressure Cooking Recopies by Vicki Smith and Pressure Perfect by Lorna Sass. It is unfortunate that these sources have not been updated for several years, but data is data, and 2008 data is still valid today.
This isn’t about selling pressure cooking, but about the equipment I have found to make this cooking concept easier with today’s tools.
In the old days, I have seen the pressure controller weight on a Presto pressure cooker rock from side to side with a lot of steam escaping as time went on. It was effective, but used a lot of water to keep the pressure proper. No one seemed to know how long the cooking process should be to do the cooking.
The Fagor pressure cooker uses a second generation spring loaded pressure controller. It can maintain the pressure setting at minimum heat with little loss of steam. You can hardly see the steam escape as it cooks at specified pressure with minimum heat. In a test with two quarts of water, the Fagar used 1/8 cup of water in 30 minutes at 15psi.
All of the modern recipes and instructions for modern pressure cookers stress the importance of temperature and time control. A bell timer is recommended to secure the exact time for the cooking.
If you accept the above propositions about time and temperature, the NuWave cook top unit messes with it very well. It can bring the food up to temperature very quickly, which is recommended.
When the proper pressure setting is obtained, the NuWave can reduce the temperature immediately (immediately) to maintain the proper pressure at minimum temperature. I have found that 275F +/- will maintain 15psi for as long as desired.
In addition, you can set the time for the cooking as desired. When the proper time is reached, the NuWave shuts off – stopping all cooking.
If you are interested in pressure cooking, the Fagor—Nuwave combination can help.
Good Luck!
Wil
