(Part 3) Reddit mentions: The best pressure cookers

Here's a massive brain dump of ideas. I'm just typing everything I can think of that might inspire some ideas.

If you can post any cooking equipment and food you already have it would be easier to help make a plan. I'll share some of the techniques I used in the past and hope that it gives you some ideas that you can tweak to make it work for yourself.

When I knew I'd be camping on a budget I used to take my little pressure cooker. Here's one on Amazon that's very similar. I know I'm talking about spending money to save money so for this trip it might not be worth it but if you're going to be doing this frequently then I think it will be worth it.

It can cook dried beans in under 20 minutes. Something that usually requires hours of soaking and boiling. You can throw in other ingredients after the beans are done or in the beginning if you're not too picky about softness of veggies. I've used it over open flames, which is not recommended by the manufacturers, but you have to be careful not to let the fire get too big. A small hole in the ground with three nine-inch-nails and a small fire of twigs that you feed in to maintain an even amount of heat isn't too hard but it takes patience and attention. Using gas stoves might be required, depending on where you are, so a pressure cooker is going to still help you save on fuel costs but might not be helpful for beans.

You can also try to borrow a food dehydrator and make your own pre-prepared meals that will only require boiling water. Food can be dehydrated in your oven as well. Just set it at the very lowest temperature and use a thermometer to make sure it's not too hot. A lot of ovens don't keep a consistent temp so it's a bit tedious but can be done. Doing it once is what prompted me to buy the pressure cooker and dehydrator eventually.

Another option is to pack tortillas, peanut butter, raisins, sunflower seeds, and just eat that. I've done it for a few days in a row but didn't really price it out. That stuff is all pretty cheap and easy to carry.

Dumpster diving for food is also something I've done in the past but you really need to know where to look. Panera is a good place to dive because they will frequently throw away large amounts of baked goods at once so it's usually all in one bag and not touching anything really nasty. Find a restaurant at the end of the night and ask a cook who's outside smoking if they will set something out for you instead of throwing it away. There's a lot of waste and a lot of cooks feel guilty about doing that so it's not as hard as you might think.

One last thing to mention is that it's not hard to meet people who are willing to feed you. I've had people offer a place to stay, food, showers, and beer. If you know friends and family along the way then you're not going to have a hard time getting food offered. I'm not trying to say you should just beg for everything you need but a lot of times people are going to be interested enough in your adventure that they'll want to help out in some way. I always help travelers when I meet them because a few less tacos for me to hear about and be apart of their experience is worth it.

Look for the advrider camp/hosting threads and see if you can meet some people to stay with and post back here often to say where you are. I always want to meet people who are on long trips and would be willing to cook a meal or host a person for the night if they're not a weirdo.

Do you have an estimate for your costs per day for this trip? I usually plan on $50 a day and when I come close to $40 I start to think of what can be sacrificed in order to stay under budget. I tend to eat less food when I spend all day on a bike so meals might be the first thing I skip on.


Okay.. actual last thought. Eating on $3.50 is possible but is a lot harder while also considering cooking times, food storage, and cleanup. Trying to save money in other categories and not paying for food whenever possible might be the best idea.

I'm three beers in and binge watching Netflix so I know this isn't my best writing. :D Hope it helps, and I'm jealous for your trip. Hit me up if you're around Portland.


Edit: Dude, post details about the rest of your plans. Where are you starting, where are you ending, how are you getting there, where are you planning to sleep, how many miles per day are you aiming for, etc.

I went through a lot of reviews several months ago, including the America's Test Kitchen picks. Oddly, I've found that review sites like ATK and Consumer Reports tend to recommend products that then get pretty bad public scores when you look them up.

I'm not sure if that is because of unrealistic expectations, the quality on the products drop after getting a good review, or just sheer dumb luck. For me, I trust the masses more than a purportedly expert so ultimately decided on the Kuhn Rikon 7-quart.
http://www.amazon.com/Kuhn-Rikon-Duromatic-Efficient-Pressure/dp/B000AUOC7W

I don't know that getting the black plastic value was absolutely necessary given I don't use it too much, but given what you just went through - the peace of mind may be worth. Otherwise, I am loving this cooker, it is almost completely silent and well made.

I have a 6qt Fagor like the one below, but I have a glass lid with it also. Between that and my cast iron skillet, I don't need any other pots and pans for what I cook. I have cooked everything from ravioli, to curry, to pot roast in it. I think PCs are perfect for van living, since they cook things quicker and are a serious kitchen multi-tasker. Boils water way faster than most things since you can keep the lid on and in just a few minutes have boiling water. Also, there's been a time or two that I couldn't wash it immediately, so all I did was put the lid on, and it didn't dry up and was as easy to clean as if I had just used it. Sometimes I'll cook something and take it off the heat, and just let the pot sit until lunch, and most things have completely cooked with just the heat inside. Bring it to pressure, then turn off the heat and leave it alone. Can't be easier than that. It makes enough food for a few meals also. A great buy if you ask me. I had an 8qt duo, and it seemed to leak, so I returned it. The reviews on amazon are all for the model prior to the one being produced now... and the quality has really plunged, according to the reviews. Make sure you read the negatives and sort by newest review first on things.

https://www.amazon.com/Fagor-Splendid-6-Quart-Pressure-Cooker/dp/B0000717AU/

Try to get a strong stainless-steel pressure cooker rather than the aluminium ones. The steel is heavier to handle, but the advantage is that you can saute onions/garlic/spices directly in it before putting the main ingredients in. That allows you a wider range of recipes than just plain pressure cooking.

This is the one I got: http://www.amazon.com/Prestige-Deluxe-Stainless-Pressure-Cooker/dp/B000UZM9HC
That is Not an affiliate link, I get no commission or anything. Just trying to help. I got the 6 liter one from a local store a few years ago. Then I saw Amazon had a 2 liter model, and since I sometimes make smaller batches, I also got one of those. The one I got in the store came with a set of three matching steel pans that fit perfectly inside so you can cook rice in one and veggies/lentils in the others. The Amazon one just came on its own, no extra pans - I guess because it is smaller.

With aluminium cookers, you should not put food directly in the cooker - aluminium can react with food, esp if there is acidic stuff in it. The only upside of Al is that it is lighter.

[And as with almost anything else, see if you can find one that is not made in China - they seem to have invented "stainless steel" that starts rusting, and the plastic handles disintegrate within a couple of years.]

You can usually tell if they're going to be quiet by the absence of a "jiggler" on top - although not a perfect gauge, it works pretty well.

Here's a T-Fal and a Presto that are inexpensive and highly rated.

As always, I have to throw in a recommendation for Hawkins - although their best value is in their hard anodized cookers like this one. The Futura line lets out a fairly constant quiet hiss when the flame is appropriately set. Their more traditional ones (appear like jigglers) don't jiggle, but give a periodic concentrated burst of steam. That's because these are "modified 1st gen" technology. But, I am a fan of the simple lid locking mechanism.

Could you cook in the evenings after business hours, or would this be when you're more likely to provide lessons? If you can cook at all, you should think about getting an electric pressure cooker. Cooks Illustrated preferred this electric pressure cooker and this stove-top pressure cooker. (They actually liked a $280 stove-top one the best, but that's a lot of money) Overall, the stove-top cookers were better, but you'd probably need the electric one.

I got this one:

https://www.amazon.co.uk/gp/aw/d/B00DC4N3EQ/ref=mp_s_a_1_9?ie=UTF8&qid=1473370482&sr=1-9&pi=AC_SX236_SY340_FMwebp_QL65

Though I'm thinking of upgrading to a fancier one,with more features.

Great stew in about an hour, pulled pork in the same... Meat that just melts in your mouth. I've even made doner kebabs!

5L stainless steel. I love it!

http://www.amazon.com/gp/product/B000GT5FKK/ref=oh_aui_detailpage_o00_s00?ie=UTF8&psc=1

Something like this

Update International (APSA-INS) Quarter Size Stainless Steel Pasta Cooker Inserts https://smile.amazon.com/dp/B002NQIJ4S/ref=cm_sw_r_cp_apa_i_dVXWCbBRVJASK

You could probably get it cheaper from a restaurant supply store. Search for "pasta basket"

If ur in India : prestige handi pressure cooker. It works as both pressure cooker and regular pot .
Prestige Deluxe Plus Junior Induction Base Hard Anodized Pressure Handis, 4.8... https://www.amazon.com/dp/B00EICGI4I/ref=cm_sw_r_cp_api_yL2WBb0H3F6Y7

In USA : any good 4-5qt non stick pan or with full multi clad stainless steel .
Like :
http://www.calphalon.com/en-US/calphalon-cookware/cookware-by-collection/signature-cookware/calphalon-signature-nonstick-5-qt-sauteuse-pan-with-cover-ca-1948285

Or there is instapot :)

This 23 quart Presto meets both or your needs quite well.

I only have one pressure cooker but I've had it for over 15 years so I highly recommend it. This Fagor Splendor is basically the exact same design but slightly updated in looks. Seems well reviewed.

2. I've bought a couple of Pearl Metal pressure cookers off Amazon. They work well and are cheap enough.
   
   Also, if you can find one, I can recommend an Instant Pot electric pressure cooker. Got mine on Yahoo Auctions and it works flawlessly even without any converter.

https://www.amazon.co.uk/gp/aw/d/B016TWGSXA/ref=mp_s_a_1_3?ie=UTF8&qid=1483648522&sr=8-3&pi=AC_SX236_SY340_QL65&keywords=18l+pressure+cooker&dpPl=1&dpID=41tX-hPtDPL&ref=plSrch

What's wrong with this one? 20L, £89 with free shipping...

https://www.amazon.co.uk/gp/aw/d/B002MPQH7Q/ref=mp_s_a_1_2?ie=UTF8&qid=1483648682&sr=8-2&pi=AC_SX236_SY340_QL65&keywords=22l+pressure+cooker&dpPl=1&dpID=41pHU9%2BL54L&ref=plSrch

Another big one, slightly more expensive if you don't want the cheapest thing out there.

I got a pressure cooker, works as a saucepan too if you get a normal lid (was like 700 yen) https://www.amazon.co.jp/dp/B006LTDKA6/ref=cm_sw_em_r_mt_dp_U_exQPDb9WTA0EY

You can probably find smaller and cheaper.

Prestige Deluxe Plus Junior Induction Base Hard Anodized Pressure Handi, 4.8 Litres, Black https://www.amazon.in/dp/B00EICGI4I/

This is what I use, works fine.

You can try making khichdi - boil dal and rice with tadka and a few vegetables, turmeric, salt. It's also recommended in Ayurveda as good for bodies recovering from illness.

https://www.amazon.com/T-fal-Pressure-Control-Settings-Renewed/dp/B07N6KPSR2/ref=mp_s_a_1_10?adgrpid=61475439092&gclid=EAIaIQobChMIo9KTiNTx5QIVCZezCh2JsA7uEAAYASAAEgJ0ovD_BwE&hvadid=274685428926&hvdev=m&hvlocphy=9003556&hvnetw=g&hvpos=1t1&hvqmt=e&hvrand=2172640414142354714&hvtargid=kwd-302639887606&hydadcr=14864_10218905&keywords=tfal+pressure+cooker&qid=1574007831&sr=8-10

https://www.amazon.com/T-fal-ProGrade-Thermo-Spot-Dishwasher-Induction/dp/B01ER18L1W

Try this: https://www.amazon.in/dp/B00KZK16X0/

These were the things I initially bought when gathering cookware.

Enameled cast iron dutch oven

Cast Iron Wok or a carbon steel wok.

Stainless steel cookset

Pressure Cooker

Cast Iron skillet

Stainless steel roaster

*Pyrex Bakeware

One of these! https://www.amazon.com/Chefs-Design-D6-Stainless-Function/dp/B00DW5EXCG

Propane or butane camping stove powered.

(I guess you though the electric ones were the only kind available?)

Mine is actually a discontinued t-fal cooker I got on ebay for < $40

This one!

Here is the mobile version of your link

From India here - is the pressure cooker you get in USA same as the ones we get here?

http://www.amazon.com/Prestige-Deluxe-Stainless-Pressure-Cooker/dp/B000UZM9HC

Prestige Pressure Cooker
http://www.amazon.com/Prestige-Deluxe-Stainless-Pressure-Cooker/dp/B000UZM9HC

Despite what a lot of people may say, the american pressure cookers have a single, large and expensive fail point, not to mention many have a safety feature which is irreplaceable (blow out section in the lid, for example.)

Plus most of them are aluminum, if that matters to you.

https://www.amazon.com/Hawkins-Stainless-Steel-Pressure-Cooker/dp/B000GT5FKK/ref=sr_1_13?ie=UTF8&qid=1481944394&sr=8-13&keywords=indian+pressure+cooker

An extra $10 or so gets you a spare gasket (they don't wear out quickly though) and an extra screw in pressure relief valve in case you blow one.

These are used in India, where replacing things is too expensive, so everything is built to last, and things that can go wrong, are easily and cheaply replaced.

Most modern pressure cookers don't have a rocker weight.

EDIT:
Seriously, they don't.

• Fagor
  
• NuWave
  
• T-Fal
  
• Fissler
  
• Presto
  
• Kuhn Rikon
  
  Where you see rocker weights is on cheaper, older style aluminum ones and on larger pressure canners. Modern pressure cookers have moved to the easier to manage spring valves.
  

This is the one I have.

Irrespective of what cooker you choose, please read the manual first. A lot of bad reviews on amazon for pressure cookers are from people who had no clue of what they were doing.

I'd bet no. Lots of plastic and those soft touch bubble buttons are bound to fail one day.

Are you looking for a general purpose pressure cooker? That looks like it is intended as an indoor smoker rather than for general purpose pressure cooking.

For a BIFL general purpose pressure cooker, the fancy ones are metal on metal, like http://www.amazon.com/All-American-2-Quart-Pressure-Cooker-Canner/dp/B00004S893/ref=sr_1_19?s=kitchen&ie=UTF8&qid=1395324152&sr=1-19

If that's not in your budget, normal ones like this http://www.amazon.com/Fagor-Splendid-6-Quart-Pressure-Cooker/dp/B0000717AU/ref=sr_1_12?s=home-garden&ie=UTF8&qid=1395324374&sr=1-12&keywords=pressure+cooker
have a rubber gasket that is bound to fail one day, so pick a mainstream brand that has a good record of selling spare parts. That way when you need a gasket in 10+ years you'll be able to find one.

If you are looking for a smoker, ignore me. I know nothing about them and don't imagine I'd wear one out.

Unfortunately, I cannot help you there. My pressure cooker does not whistle at all (unless I forget to turn down the heat). The way pressure cookers work is that you use high heat to bring them to cooking pressure, and then you turn the heat down to as low a level as possible that will maintain that pressure. Then just cook for however many minutes are needed for that particular dal. The cooker will not whistle because the optimum cooking pressure has not been exceeded.

My cooker has two settings - low (8 pounds per square inch pressure) and high (15 pounds per square inch pressure). Typically, I cook dals like moong for about 7-8 minutes, arhar/toor for 15 minutes, split urad for 20 minutes, and whole urad for maybe 25 minutes. I always cook dals at the high setting (15 psi).

I know that some people measure cooking times by whistles, but I have never owned a cooker that whistles so I am unfamiliar with that. This is the cooker I use. It has no "whistle" - just a dial at the top with a pressure gauge that tells you internal pressure in psi and a knob that you can turn to quick release steam if you need to open it.

I would suggest experimenting with increasing times until the dal is cooked but not overcooked. Don't worry about the simmering part - make sure that it's fully cooked under pressure first. It will not overcook during the simmering phase, provided you actually simmer and don't boil it then. Simmer means the top of the dal is barely steaming, but it's not boiling.

I have two Hawkins pressure cookers that is 15psi only, and I've not run into any problems with them regarding recipes. Most seem to be for 15psi.

I've had them a few years and have no problems with reliability, faults, etc.