Hi there! I have been surfing the visitor forum for awhile now and am in the process of getting ready to order the materials and start my own Personal Chef business in the fall. This site is amazing and I'm so impressed by the professionalism! I tried doing a PC business about 10 years ago and struggled with recognition of the profession (especially here in the midwest). Now, 10 years later and 2 almost grown children later, I'm ready to tackle it again. Thanks for the great resourcesand support, I can't wait to become a member! I'm hoping to attend a seminar either in August or September...still trying to work that out! Anyway, I'm seeing a lot of info on the site about pressure cookers being a personal chef's best friend. Can anyone give me a recommendation as to a brand, etc. that they would recommend? Electric or traditional stovetop? I have never used a pressure cooker and want to try out some recipes this summer and get comfortable with them. I'm a foodie to the core, but have never done pressure cooking. The only experience I have with them is from childhood listening to my mom's ancient one hiss on the stove!! Thanks for any help you can provide.
Starting over for the third time: In the interest of up-front honesty--I have been demonstrating &/or training high-end specialty store personnel in FAGOR pressure cookers for the past 5>6 years.
I own several models of the FAGOR line & I use at least one of them daily: Today's pressure cookers are a far-cry from what they were in your mother's time. They are TRIPLE-SAFE.
And they are triple-fast. rissoto in six minutes; a chicken stew in less than ten; you can't wave bye-bye in that time span...ok, maybe you can.
The point I'm making is that there are two highly reputable pressure cooker mfgrs in the world today. One is Swiss w/its corresponding price & FAGOR...do your own research. if I can help, pls contact me...bests, lg
How wonderful of you to jump in on this. Thank you so much! It's great to see you in the forums.
It's funny - I recommend Fagor in the seminars for folks who are considering getting past their concerns about using a pressure cooker. The memory of Mom or Grandma's "jiggling lids" on the stove remain strongly in place in a lot of folks minds.
I think pressure cookers are the bees knees! You can tenderize, infuse flavor and save a TON of time as well. Pressure cookers for president! Candy
I think that an 8 qt is fine...no smaller. I have several, 1 is an 8 qt by Presto, which I have owned for about 7 years ($99 on sale at Macy's was a Christmas gift), & love it, another is an 8 qt by Tramontina that I got for about $40 at Sam's club, and I have yet another one that is like a skillet (swiss steak, etc) made by Nu Gen Pro. I had another Nu Gen Pro (8 qt) but when I moved out of state, I gave it to a friend's husband that use to assist me on cookdates ocassionally. I only gave it away b/c he really wanted one but mainly b/c I plan to buy an electric one. The electric will help when I cook for clients that only has 4 burners instead of 6 or more.
I recently started using a pressure cooker a few months ago and the results are wonderful. I was actually afraid of using one at a clients house (not because of safety) but because they would see how easy it was! It's a shame that more busy women don't even know about them. I second the recommendation for Fagor pressure cookers. If you are looking for a good pressure cooking author, I recommend Lorna Sass. There is also a great book called "The Best Pressure Cooker Cookbook Ever".
what is better to use a electric or stove top one? the stove top could double as a regular pot and you can brown in the stove one right? im just looking around. 8qt is pretty up there in electric.
Thank you, Candy. Looking forward to seeing you when you next come east.
Re pressure cookers: I normally use an induction "single burner" cooktop accesory as an adjunct to my own electric stovetop at home or when I am giving demonstrations w/a pressure cooker. Induction is the future, folks!
Induction is FASTER, CHEAPER & Safer than Gas &/or electric cooking. Bring a 6-qt pot of spaghetti water to a rolling boil in under 10minutes...Go to simmer from rolling boil in under 5 SECONDS, yes, 5 Seconds!! If you don't know it, look it up...
I'm actually waiting for my 4-burner electric cooktop to die so I can replace it with induction!! to answer yourn question, I blv the stove top pressure cooker is more practical. bests, lg
indwhr i found a set of fagor for 119. a 8 and 4 qt Fagor 918060803 if you google that number you get allot of hits some have free shipping. or you can ebay it. well heres a link for you http://www.allcookwaresets.com/Fagor-918060803-FGR1004.html just one place i found it.
Not because I sell them, but I blv FAGOR is the way to go in pressure cookers...& I blv INDUCTION is the other way to go in cooktops. There, I've said it & I hope you've taken notes....
In this area, VA & MD have raised prices on energy, can DC be far behind? Get Real!! Commercial kitchens may look nice but they are as inefficient as an SUV! In Europe, INDUCTION is the way to go in restaurant kitchens...look it up!..
I have been preaching this for several years to no avail...not only is induction cheaper, it is faster & more efficient. Get off your gas cooktops, folks, you are some 20 years behind your European colleagues. bests, lg
A couple of things. I now have a small, portable induction cooktop that I bought for a hundred dollars. I have an Italian made Brevetti Pressure cooker that I can use with the induction. I don't like single purpose tools and an electric pressure cooker is a single purpose tool.
I think the better investment is to buy an inexpensive portable induction cooktop and a separate pressure cooker. Now you have both a pressure cooker and an extra burner if you need one.
Edited to add: Re: Turbochef. Ugly as homemade sin, but really good ovens. Have used one in a demo and one in a clients kitchen. Very similar to the GE Advantium. Uses microwave and another heat souce and convection fans. Computer controlled menu selection.
I know Turbochef only by having watched it being demonstrated once.
Electrolux makes a similar model called a (high) speed oven--combination of high speed convection plus microwave. Works extremely fast & Electrolux's model comes w/a cookbook, too.
My combo (microwave/convection) oven by KitchenAid works the same way but is not high-speed convection. I love it but the cookbook that came with it is not as good extensive. works great w/roasts but you have to be careful not to overcook. Bests, lg
Edited: Jim & I were posting minutes apart (which says something about GREAT MINDS!!.) I second his recommendation of a countertop Induction "burner". I use a Japanese made Mr.Induction model that sells for abt $150.00 but Fagor makes a model for $99.00 that is quieter. Unfortunately I had to return it to them after they had loaned it to me for a demo at a local Macy's. sigh!
Thank you to everyone for all of your information. I'm doing my research and hoping to order both an induction cooktop and a pressure cooker soon. This is a fabulous forum! Thanks for the lead on the Fagor set fdemscook!
Thank you fdemscook for that link. I just purchased the 5 piece set with no shipping, no sales tax, and there is even a free cookbook with mail in rebate if you purchase this month. That's a deal that can't be beat. I've been price shopping at several stores and am thrilled with this deal. Boy I love this forum!
As the new kid on the block with no pressurer cooker experience I went with the electric 8 quart model from Cooks Essentials. It is a programable cooker that steams rice, works as a slow cooker, a low pressurer cooker, browns meat on high heat boils water in about 3 minutes and is a pressurer cooker. I have been using it since March when I got my feet wet in the business and I use it for all my cooking at home. Wonderful machine and it is a multi-tasker.
at least someone is getting that set. i cant right now but i have a long time before i start my stuff up.
