Successful, No-Fuss Holidays (And Other Meals)
Never worry about forgetting to defrost the Thanksgiving turkey again!
Don't get us wrong. Kuhn Rikon's 12 liter Duromatic Stockpot Pressure Cooker can handle an entire turkey, sure, but you do still have to at least partially thaw it out, and you're not going to be able to throw a whole turkey in there and have it come out golden-brown and delicious. You will, however, be able to thaw out that turkey until it's soft enough to start cutting up, then throw the parts into the pressure cooker. When you're done, cut everything up into slices, arrange them on the turkey platter, and tell everyone you planned it that way.
Even Great-Aunt Myrtle will be impressed!
If you want to use it more than once a year (and trust us, you will), it's suitable for once a month cooking, making large quantities of soup stock, making cheesecake, or canning up quarts of your mother's Cayenne Pepper Sauce. Not to mention other really big cuts of meat.
(If you’re planning to pressure can the Pepper Sauce you’ll need to know the 12 Liter Stockpot Pressure Cooker has an internal diameter of 10 5/8" and a height (without lid) of 9". In other words, you can fit 5 quart jars, 6 pint jars, or 9 half-pint jelly jars into each batch.)
Kuhn Rikon pressure cookers come with a 10 year warranty on all non-replaceable parts, material and workmanship. Five over-pressure safety systems and an integrated automatic locking system combine to make these pressure cookers both safe and easy to use.
- 11” (28 cm) diameter
- 12 3/8 quart (12L)capacity
- Stainless Steel Steaming Plate
- Quick Cuisine Cookbook
- Serves 10-20
10 year Warranty
Free Shipping If you're like the rest of us, you have more things to do, than you have time to do them. You'd love to make lovingly simmered stews, pot roasts cooked for long hours in the oven on low. You've read about healthy eating, and you'd like to feed your family the beans and whole grains that would help them feel their best. But then it's time for dinner and, well, who has the time?
Fast Food
If you have a pressure cooker, you'll find that you have the time. With a pressure cooker you'll be able to produce the tastiest meals you've ever put together, in so short a time you won't believe it.
One cup of long grain white rice takes 20 minutes of simmering to absorb two cups of water. You can't speed that up, even with a microwave. It's just going to take 20 minutes. Unless you use a pressure cooker. Cooked under pressure that same rice will take only 4 minutes.
How long would it take you to cook frozen chicken breasts in the oven? With a pressure cooker, you're only cooking for 10 minutes. Steel cut oats take 9 minutes, soaked black beans take 12 minutes.
Those prepackaged meals, full of preservatives, sugar and fat, don't seem so much more convenient than cooking now, do they?
Save the Vitamins!
Better than the time savings, though, using a pressure cooker saves nutrients. Because you're able to cook quickly with a pressure cooker, delicate vitamins are less likely to be damaged by prolonged exposure to heat. You're also using a lot less water than with stovetop cooking methods, which preserves valuable water soluble vitamins.
The water soluble vitamins you're looking to save are vitamin C and the vitamin B complex. Your body doesn't store these, which makes it necessary to resupply your vitamin B and C needs every day. We all know you can get vitamin C from oranges and other citrus, but where do the B vitamins come from? Luckily, almost everywhere.
There are eight B-complex vitamins: thiamin (vitamin B1), riboflavin (vitamin B2), niacin, vitamin B6, folate, vitamin B12, biotin and pantothenic acid. Among other things, these vitamins help your body use the energy you get from food, keep your nervous system running properly, keep your skin healthy and your vision good, make red blood cells, and make the hormones your body needs to keep functioning.
Vitamin C is a vital part of collagen formation (the stuff that helps keep your skin smooth and generally holds your body together). It helps you heal from cuts and bruises, and is an important factor in how well you absorb other important nutrients, like calcium and iron.
Because these vitamins easily dissolve into water, the more water you use when cooking, the more vitamins you're going to be throwing down the drain. So don't dump your vegetables in a big pot of boiling water to cook them. You'll be losing most of the nutrients you wanted to get! Cook them in a pressure cooker and keep those vitamins in your food - right where you want them.
Making Your Life Easier
Healthier food isn't the only benefit you'll get from pressure cooking. Because you're spending less time with your pot on the stove, you use less energy. Pressure cooking uses up to 70% less energy than other cooking methods. That's a nice savings to pass along to your bank account.
If you're cooking in the summer, you'll save energy twice over, since you won't be heating up your house. Every time you don't have to turn on your oven, or heat up the kitchen with steaming pots and pans, your air conditioning doesn't have to go on. More money saved.
Don't have air conditioning? All the more reason to avoid heating up the house!
It's not just electricity you'll be saving, either. A sealed pressure cooker isn't going to boil over or spatter spaghetti sauce all over the stove. Less clean up for you means more time to have fun.
Pressure cooking is the best way to save yourself time and money, while painlessly improving your eating habits. And less work! Before you know it, you'll be taking your pressure cooker out for a celebratory dinner. Maybe Curried Chicken, or a Butternut Squash Bisque, or a Mushroom Risotto, or a Black Bean Chipotle Chili...
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