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From: Guy (
Subject: Re: Thanks, Guy! More...
Date: March 9, 2005 at 11:56 am PST

In Reply to: Thanks, Guy! More... posted by Goldie on March 9, 2005 at 9:52 am:

I like how foods come out in an insert because of how much control it offers as far as how much liquid to use. Without an insert it is necessary (to me anyway) to have a minimum amount of water to prevent sticking or scorching. Whenever I cooked brown rice without an insert I had to use an amount of water that would always result in mushy rice. If I didn't use a minimum amount of water, rice would often scorch and stick to the bottom of the pc. It never scorches with an insert and I use a very low ratio of water to rice, about 1 1/4 cup of water for each cup of dry rice. It comes out very light & "fluffy". I also cook oatmeal with an insert. It too comes out light & fluffy because of using very little water.

As far as the bottoms of the pc,s Fisslers have a very thick bottom. I had a Kuhn for awhile & I had the same sticking that I had with my Fissler units.

I cooked with a pc for about 10 years before trying an insert. When I first used an insert I noticed foods come out much less beaten up than without one. Legumes such as kidney beans stay intact when insert cooked. I like the texture a lot better.

One other use for insert cooking is that it is great for re-heating leftover foods such as rice. Pc, insert re-heated rice tastes just about as good as fresh cooked even if the rice is dried out from a few days in the refrigerator.

The only downsides to cooking with an insert that I can think of are the need for two additional cooking utensils (insert & tripod) and it takes a little longer to cook because of the indirect heat. To me the benefits outweigh the small extra effort. It has been about 5 years since I started using them & I have never considered cooking without one again. That is about 2,500 consecutive times.

On another topic, I emailed Fissler with a question about purging oxygen at the start of the cooking process. Here is what they said:

"To cook under pressure, and in order to achieve best results, it is first necessary to evacuate the air within the pressure cooker. The air contains oxygen (as you were certainly told at school, long ago...) which, as the name indicates, oxides, depriving the food of its colour and minerals. The pressure cooker, working without air, is gentle on colours and vitamins. No trend is stronger today than conscious and healthy nutrition. This new wellness-oriented cooking is ideal for everyone who wants to stay active and fit. Cooking in steam after oxygen in the air has been expelled, as well as the shorter cooking periods ensures that all foods are cooked especially gently. This means the vital vitamins and minerals, as well as nutrients and aromas, are conserved to the greatest extent possible."

Finally, I don't add salt when cooking rice or oats in my pc. I tried it a time or two and didn't like it. It comes out great without it.

I am sure that you will enjoy having a pc or two or three. They are fantastic tools.

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