Pressure Cooker - Denver,CO

ha! my husband got me a nice one back when i was in my canning phase (i've moved on to the 'freeze everything' phase.)
i've heard great things about them. but mine terrifies me. sounds like mt vesuvius. when i can i just use a big hot water bath.
my poor considerate husband.
:) khairete
S.

I'd be concerned about the cooking times varying so much. Zucchini and many squash varieties cook very quickly, while pork tenderloin takes along time.

I think your best bet is to go the library and check into some cookbooks. There will be new ones, but also some classics like "The Joy of Cooking" (which has been updated many times) that specifically list recipes with a pressure cooker symbol.

Check the papers that came with your pressure cooker if you still have them - along with all the inserts there's often a small cookbook. Or, email the manufacturer and give the model number (or at least the number of quarts it holds - look on the bottom of the cooker) and ask for advice/recipes.

my book says that tenderloin needs to be cooked under pressure for 25 minutes. and that the squash (zucchini) will need about 3 minutes... all other recipes call for the pork to be cut into chops about 1 in thick or into one inch cubes.
there is one recipe for chops and brn rice that is yummy...
brown the chops (cut 1/2 in thick) in hot fat in cooker, remove the meat, add the rice and brown stirring constantly, add veggies and seasoningsstirr well then add chops and water, bring to pressure (10 on weighted dial) and cook 12 min after pressure is reached. let cool for 5 min then run under cold water till pressure is reduced

When I cook pork tenderloin I split it open in a...spiral sort of shape. Where I have a thin slice of it that's sort of longer. I put stuffing in it then tie it shut. I bake it and serve it with sauce or something. It's really good that way.

The way you choose to cook it will make the answer to whether it can be cooked in a crock pot or not depends on the chunk of meat, if it's a huge chunk or a sliced up thing.

THe only thing we've ever made in ours is ropa vieja and we haven't made that in like forever....

Hmmm....maybe I'll dig up the recipe and make some this week and serve it up w/ some rice

I would never cook zucchini or any soft vegetable that you want to remain whole in a pressure cooker. That would include all the summer squashes. Winter squashs cook fast and well in a pressure cooker as well as potatoes and carrots. When I was cooking a lot, I used the instruction book that came with my Mirror pressure cooker. In addition to instructions on how to use the pressure cooker it had a chart listing how long to cook various foods and many good recipes combining ingredients. It helped me know what was good cooked in a pressure cooker and how to convert recipes for the pressure cooker. My book said to not cook rice in a pressure cooker. I don't remember why.

This was before many cookbooks were available. I suggest finding a pressure cooker book to use. I find many of my cookbooks at low prices at Barnes and Noble. Amazon on line also has good prices. You probably can find this info on pressure cookers on line too. You can check at the library .too.

I suggest that pork tenderloin is best baked in the oven. It is so tender it's best cooked with dry heat cooking meat with water should be reserved for other cuts such as chops and some roasts.

I suggest you get a basic cookbook to learn about different ways to cook. I learned with Betty Crocker. Joy of Cooking is a good one, too. You can find cookbooks in a thrift store.

We grew up with one. My mom used to use it to boil up corn on the cob and to make quick work of beans. Never saw her use it for a meal but I imagine it can be done. Try the internet for recipies.

Best,
F. B.