View allAll Photos Tagged PressureCooker
Couldn't resist another long exposure image of Gunung Bromo. Sunrise during eruption, East Java, Indonesia.
Many thanks for previous comments, faves and for even looking! Always very much appreciated.
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The pressure release valve on the industrial pressure cooker at the old Gulf of Georgia Cannery, Steveston, Richmond, B.C.
Pressure cooker and kettle back in the day. I wouldn't like to use them today. The kettle has a whistle and the pressure cooker look as though it would blow up at the drop of a hat!
For Macro Mondays- Weathered or worn....This is the whistle of an Indian style pressure cooker (you would find it in each and every Indian household), used for cooking rice, lentil soup or boiled vegetables etc. This one is about two generations old but still works perfectly. I realized that it somehow resembles an angry human face ( two eyes and wide lips with a cap)...kind of pareidolia....HMM everyone!
Also uploaded for The Flickr Lounge Weekly Theme-Shades of Red
Exactly Safety valve, does what its name is for. It ensures safety.
The pressure cooker cooks food using super heated pressurised stream. Although stream and water both have temperature of 100°C (at sea level), stream contains heat that is required to convert water in liquid form to stream in has form. This is known as latent heat of steam (this is the principle of steam irons). When gas is pressurised, it heats up further. This stream becomes superheated. This stream may be as high as 250° C. It is highly dangerous.
In the pressure cooker the stream builds inside continuously when being heated. The weight (or whistle) prevents stream this build up extra stream and pressure. When sufficient pressure builds up to lift the weight, the stream escapes with a swwwwisshhh sound, which we call as the whistle.
But if the weight starts malfunctioning because it gets stuck, then pressure will continue to build beyond safety level. At this time, the safety valve is designed to burst and let the stream escape.
Old Faithful's eruptions continue to be some of the most predictable at Yellowstone National Park. Lately there have been 17-20 eruptions/day. Between 4,000-8,000 gallons of water shoot up from below with each eruption. These eruptions can be about 130 feet high. The average length of time between intervals has been 92 minutes. The range of the intervals can be between 45 and 120 minutes.
As always, it is spectacular to witness! To our left was a young boy who could not contain himself during the eruption. He repeatedly chanted, "Do it! Do it! Do it!" until the steam dissipated. And he was not disappointed. Funny!
This is an interior view of the abandoned house from yesterday's post found along County Road O in the Marathon County countryside west of Wausau, Wisconsin next to this red shed. Not much left in there except for some broken furniture, this old player piano and that pressure cooker on the floor (oh yeah, and that clock).
Mostly beet and potato. It’s not authentic borscht, but it gives the idea and is very thick and tasty! Homemade in the pressure cooker. Potatoes, beets, onions, carrots, handful of chopped spinach, meatless--what else?
Quick as can be. Better the second day. Some for the freezer!
If you want to explore pressure cooking, see the cookbooks and online blog of Lorna Sass, master of the subject.
#DoodlewashJanuary2025 prompt: Pressure Cooker.
Did you know the first pressure cooker, called the Steam Digester, was invented in 1679 by a French Physicist and Mathematician called Denis Papin?
Kuretake Mankaga Pigment Pen & DaVinci Sketching Stuff Watercolor & White Gouache in a Lightwish Watercolor Journal.
@davincipaints #DaVinciMoment @kuretakezig_usa @kuretakejapan #lightwish_official
#sketchingstuff #Doodlewash #LifeImitatesDoodles
To beat the heat I wanted to make a dessert in the Instant Pot and came up with this pressure cooker sticky toffee pudding that is unbelievably delicious: www.suziethefoodie.com/sticky-toffee-pudding-instant-pot/
My wife made a big roast broccoli salad for her daughter & family the other day (they're in quarantine at home), and she saved a big lot of broccoli stalks, knowing that I'd do something with them, rather than pitch them in the bin.
I chopped them into little chunks, peeling the tough-skinned parts, and added 4 small potatoes that I wanted to use up, chopped into little 1 cm cubes.
Soooo, I put a good glug of olive oil in the pressure cooker, added 1/2 of an onion, a shallot, and 4 cloves of garlic, all finely chopped, sauteed them until translucent. I had some leftover coriander, so I chopped the thick part of the stems, and added them.
One could have added a chilli to sauter with the rest, if you like that kind of thing. (I do, but decided to go soft today.)
Once all the flavour had been released from the aromatics, I added the chopped broccoli and potatoes, water to cover well, locked up the pressure cooker and cooked for around 10-15 minutes (this all depends on how much you're cooking).
While this is going on, cook a handful of French style (little green) lentils until they're 'al dente'.
Once the pressure released (±15 minutes?) I opened the cooker and started adding spices:
• a dash of curry powder, for depth
• a good dash of ground cumin
• salt & pepper
• a good glug of Maggi sauce
• the juice of one lemon
• a good dash of ground coriander
• a good dash of raz-el-hanout
• the leaves of the coriander, lightly chopped
Using a stick blender, blend all the stuff into a light, liquidey soup.
Added the lentils and their liquid, stired well.
Ladled into warmed bowls, topped with a bit of grated Parmesan, and served with some nice toasted sourdough...
A distancing delight!
Tefal 'Secure 5 Neo' pressure cooker on NWKA Induction Cooktop
These go together wonderfully, particularly in summer, when all the heat goes straight into the pot, which along with reduced cooking time means one doesn't heat up the kitchen!
Induction is delightfully fast.
These ribs are fall off the bone and delicious! Because they're steamed in the instant Pot, they're ready in half the time and perfect for weekdays!
Recipe: photosandfood.ca/2017/12/23/instant-pot-bbq-back-ribs/
#babybackribs #backribs #bbqbackribrecipes #bbqbackribs #bbqribs #grilledbabybackribs #grilledbackribs #grilledribs #instantpot #instantpotbackribs #instantpotrecipes #instantpotribs #pressurecooker
Lee, Russell,, 1903-1986,, photographer.
Wife of Jim Norris with canned goods, Pie Town, New Mexico
1940 Oct.
1 slide : color.
Notes:
Title from FSA or OWI agency caption.
Transfer from U.S. Office of War Information, 1944.
Subjects:
Cookery
United States--New Mexico--Pie Town
Format: Slides--Color
Rights Info: No known restrictions on publication.
Repository: Library of Congress, Prints and Photographs Division, Washington, D.C. 20540 USA, hdl.loc.gov/loc.pnp/pp.print
Part Of: Farm Security Administration - Office of War Information Collection 11671-24 (DLC) 93845501
General information about the FSA/OWI Color Photographs is available at hdl.loc.gov/loc.pnp/pp.fsac
Higher resolution image is available (Persistent URL): hdl.loc.gov/loc.pnp/fsac.1a34122
Call Number: LC-USF35-343
Comfort food for a rainy day, no chicken soup for us in the tropics - too thin. Our comfort food in full of gumption, thick and hearty
You need to use a pressure cooker to cook the corn first and then add the rest of the ingredients - evaporated milk, coconut milk
Flavored with grated nutmeg, cinnamon leaves and vanilla and sweeten to taste with condensed milk
Delicious
This delicious rich Italian dish gets a speed boost in the Instant Pot without compromising flavour. Don't forget the crusty bread... So tasty!
Recipe: photosandfood.ca/2017/11/26/instant-pot-chicken-cacciatore/
Electronic
Homage To Linder Sterling & Pete Shelley
CD :
Buzzcocks
Another Music In A Different Kitchen
Domino
REWIG126
Music
Pete Shelley . Steve Diggle . John Maher . Steve Garvey
Production
Martin Rushent
Management
Richard Boon
Photography
Jill Furmanovsky
Design
Malcolm Garrett
Liner Notes
Jon Savage
Postcard :
Cocotte Minute
1978
SEB
iTunes :
Kitchens Of Distinction
One Little Indian
TPLP9
Use Hearing Protection
GMA
This little piggy got cooked in the pressure cooker! Oink! :p
Thanks to the Re-ment USA website, I now know that this is: "Char Siu,
or ChaaShuu is a Japanese rendition of a traditionally Chinese dish.
It's basically pot roast, simmered in thick sweet sauce flavored with
honey and soy sauce.
It is popular to cook boiled eggs in this sauce as a side dish."
And I just thought the piggy thread holder is cute! :)
Soak some chickpeas (garbanzo beans?) overnight, put them in your pressure cooker — don't have one? You should, they're great! — add at east 3 cups (750 ml) of water, a couple of peeled cloves of garlic, a couple of bay leaves, lock it up, and cook for 40 mins on high pressure. Then let it cool naturally for 15 mins. If you're using a soup pot, cook the peas until just 'al dente' in a couple of cups of water.
Meanwhile, thoroughly wash a bunch of spinach (probably 8-10 stalks? Ours here in Aus is really sandy) cut off the roots, and set aside to drain in a colander.
Finely chop 1/2 of an onion, a clove of shallot, a couple of cloves of garlic, and 1/2 stalk of celery. (If you like chilli, add it here, finely chopped). Set aside at the ready.
Rinse 3 or 4 tomatoes, 4 or 5 small potatoes, let drain. I suppose one could use canned tomatoes, if no good, ripe ones are available...
When you can open the pressure cooker, do so and pour the chickpeas into a sieve over a bowl, to conserve the liquid (it's great for soup stock!).
Rinse your pressure cooker or pot, dry it, and pour in some oil — I usually use rice bran oil, rather than olive, but use whatever suits your taste.
Sauter the onion, garlic, shallot, and celery in the oil until translucent, before finely dicing the tomatoes and adding them.
Add salt, pepper, Maggi sauce, as many curry powders as you have to taste, a splash of V8 juice, and anything else you'd like: like maybe a bit of ground coriander, turmeric, some soy sauce, or whatever you like to spice things up with.
Chop the potatoes into bite-sized pieces and add to the mix.
Simmer and stir occasionally, so that things don't stick and the flavours blend well. Maybe 20 minutes?
When the potatoes are getting a bit tender, roughly chop the drained spinach and add to the mixture.
Add the juice of 1/2 lime or lemon, as you prefer. (Spinach always likes a bit of acidity...)
When the spinach is well wilted, add the chickpeas and warm the whole dish before serving in dishes you've warmed in the microwave or oven...
I don't suppose this dish needs anything else, since it's pretty well balanced, but one could add pickles & poppadoms, if you like...
At the risk of sounding like an Instant Pot fanatic... I decided to post yet again another fabulous dish to make in the pressure cooker: CORN!!!
This is the tray from my pressure cooker; I never use it now except as a large saucepan to cook a batch of chilli.
The Our Daily Challenge group has chosen Radial symmetry today.
I usually make slow-steeped iced tea in the fridge but the Instant Pot once again did a better job and actually infused the tea with lemon: www.suziethefoodie.com/lemon-infused-instant-pot-iced-tea/
...black turtle beans, white navy beans, and brown rice combine in a hearty, inexpensive soup that's a great source of fiber and high-quality protein.
[I wrote this sentence specifically to annoy myself. - ed.]
4 c. water
1/2 c. black beans
1/2 c. navy beans
1/2 c. brown rice
1/2 white onion
2-3 cloves garlic, chopped or minced
2 Bay leaves
2 whole cloves
4 chile pequins, crushed
1/2 tsp. dried thyme
1 tsp. dried cilantro
1/4 tsp ground cumin
1/4 tsp. ground red pepper
1 tsp. cider vinegar
1+ Tbsp. olive oil
1 tsp. salt, or to taste
1/4 tsp. pepper
Pressure cook on Bean/Chili for 30 minutes. Natural release.
Remove cloves, onion pieces, and bay leaves. Set aside 1 c. of solids, and puree the rest of the soup with an immersion or counter top blender.
Return solids, stir well, adjust seasonings, and serve garnished with diced avocado (or guacamole) and crumbled cotija or feta cheese.
Nutition:
- Black beans www.whfoods.com/genpage.php?tname=foodspice&dbid=2
- Navy beans www.whfoods.com/genpage.php?tname=foodspice&dbid=88
- Brown rice www.whfoods.com/genpage.php?tname=foodspice&dbid=128
- Olive oil www.oliveoiltimes.com/olive-oil-health-benefits
The safety valve on the lid of my pressure cooker. Now I only use this as a saucepan to cook a large quantity of chilli which I divide into separate containers and freeze.
February Alphabet Fun group's twenty-second picture of the month comes to you by courtesy of the letter V for Valve.
This is probably one of our favorite and most used pieces of kitchen equipment. The food cooks quickly and a lot of the valuable nutrition is retained.
Old Faithful's eruptions continue to be some of the most predictable at Yellowstone National Park. Lately there have been 17-20 eruptions/day. Between 4,000-8,000 gallons of water shoot up from below with each eruption. These eruptions can be about 130 feet high. The average length of time between intervals has been 92 minutes. The range of the intervals can be between 45 and 120 minutes. As always, it is spectacular to witness!