Who uses them and what for?
(prompted by a reply on "Oxtail" from neo-wales)

I use one

I usually use it to make a hot pot or stew or soup, but there's loads of other uses

My mother in law uses one to destroy (sorry, 'cook') vegetables.

Yuck, yuck, yuck.

My pressure cooker doesn't work anymore. i.e. it does not build up pressure No idea why. Maybe the seal?

^^ Probably the gasket. They're quite cheap to replace.

I've used a Prestige Hi-Dome for donkey's ages. I simply couldn't bare to throw out a chicken carcas without making chicken stock from it first.

I use it for boiling hams and ham hocks preparatory to making pea and ham soup. In fact I've just made a batch this afternoon. Half an hour at high pressure - job done.

I wouldn't be without a pressure cooker.

How much liquid do you put in with the carcass and how long does it take.?
I make it on the hob but I have an unused pressure cooker I recently bought but have mislaid the booklet.

Never cook veg (for dinner)in mine as it can sometimes makes them overcooked, would rather use the steamer but use it almost daily for making soup - cooking lentils, bean, chickpeas, rice etc.
When we ate meat always cooked gammon and whole chickens in it.
I have an electric one as well as a gas hob one but although it is easier to use does take a little more time than the hob one.

Timing is critical, its very easy to overcook veg in a pressure cooker so practice, practice and practice with your when you first buy one. I've several different sizes going from a little 2 litre job I used when I was still camping up to a big 23 quart I got from the USA which I use for 'pressure canning' i.e. preserving food in jars.

So what do I use it/them for? all sorts from making jam to preserving fruit/veg/meat/stews/curries via the 'canning' method.

If your interested in canning just go onto youtube and search for pressure canning. Its very popular in America and I'm surprised more UK folk don't still use this way of preserving food.

I put the carcas, onion, carrot and celery (oh and a bayleaf in the cooker, then fill up with water up to halfway up the carcas. Bring up to pressure then leave it burbling away for half/three-quarters of an hour. Decant the liquid into another saucepan, de-fat it (lakeland do a marvellous one) and refridgerate. Next day, beautifully set jellified stock.

Give it a try, you'll never go back

Cheers

We use one all the time. I love how it's just like a large heavy saucepan but with a lid and not one of those ones with the pressure gauges and whatnot. They scare me.

i will be using mine tomorrow and cooking chicken soup in it..Just looking up the calories in it lol( got about 6 chicken thighs out ready add chopped potatoes, chopped carrots and onion for flavour and the stock and peas( no bread if i can help it )..quick and easy)

Used to use mine all the time but hubby is actually scared of it! so doesn't get much use these days

I would have thought it was a typical bloke kitchen gadget with all that steam and noise like a cho choo train - along with a Pavoni coffee machine.

I used my PC today to cook some chicken soup..Just had some now and it was delicious ..i have one for Monday for lunch before work, and other two i will freeze

Don't be silly Henry, at your age its odds on your granny used one and likely so did you mom... 'bloke kitchen gadget'? lol

Details please

^^ Just make it as for chicken stock. There will be lots of edible meat left on the bones which you can shred and add to the stock. If you like a thicker soup, Put some root veg, (a potato is essential) in the cooker for maybe 5 mins with the stock, blend or mash if you want lumpy bits, and maybe some double cream or creme fraiche to serve.

When I pressure cook a ham, I keep the cooking liquor, add some sauteed onions and a bag of frozen peas - instant pea and ham soup

Don't know about my granny but my mum has used one for ever.

But I think there is certainly scope for a Blokes' Bloke range of shiny household gadgets with pressure gauges and noise.