Fagor Duo Pressure Cooker Review

Fagor Duo Pressure CookerAt the International Home & Housewares Show this past Spring, one of the booths I visited was Fagor, the leading US manufacturer of pressure cookers. A pressure cooker is an aluminum or stainless steel pot with a lid that seals tightly because of a gasket around the inside, and then locks into place so steam can’t escape. You put water or other liquids into the bottom, seal the lid with a lock, put the cooker on a burner turned up high,  and then the pressure cooker heats up and steams the food, preserving vitamins and minerals. Food cooks up to 70% faster!

Fagor sent me their Duo Pressure Cooker to review, which is stainless steel with an aluminum-clad bottom. It also comes with a steamer basket to use for smaller foods, like vegetables. I was intimidated at first, having never used one before, but the instruction manual was easy to understand and follow, plus it comes with a recipe book with 50 recipes. I decided to start with their recipe for Herb “Roasted” Chicken, which called for heating butter in the pressure cooker and then browning the chicken in it.

And that’s when I learned the biggest difference between a stainless steel cooking pot and the nonstick pots I’m used to using. If you don’t watch it carefully and keep stirring, the food will stick and then burn to the bottom of the pan, which is exactly what happened to my chicken!

But, I’m not going to give up. I’m not a good cook, I freely admit it, but I have five people to feed dinner every night, so I am going to try that chicken recipe again until I get it right. I couldn’t believe my eyes when the recipe book said potatoes cut into one-inch cubes will cook in THREE minutes! There’s even a recipe for cheesecake, you put the Springform pan right into the steamer basket and it’s done in thirty minutes!

I don’t like spending a lot of time preparing meals, I like to get the food cooked so my family can eat. Thanks to Fagor, I now have a way to cook meat, vegetables, even desserts in a fraction of the usual time, plus the food will retain more of it’s nutrients, and that is awesome.  Here’s that chicken recipe that I am definitely going to make again and NOT burn -

Herb “Roasted” Chicken – serves 4

Ingredients:

3 lb. Chicken cut into pieces (I plan to use bone-in chicken breasts)
3 medium tomatoes, sliced
1 1/4 cup chicken broth or stock
1/4 cup parsley, chopped
1 tablespoon fresh rosemary
1 tablespoon fresh sage, chopped
Hot cooked brown or white rice
Salt and pepper to taste

Directions:

Heat butter in the pressure cooker and brown chicken on all sides. Remove chicken and saute onions until golden brown. Add tomatoes, parsley, chicken stock, salt and pepper. Add chicken and herbs. Close lid and bring to pressure. Cook for suggested cooking time. Release pressure, remove lid and serve over rice.

 

Show This Post Some Love!

Comments

  1. I’m looking forward to seeing more from you and your pressure cooker! If things were burning at the bottom of your pressure cooker the heat was too high and the chicken was too cold while you were browning. Be sure to take all of the ingrdients out about 15 minutes before cooking and to pre-heat the pan well (it could take 3-5 minutes) before adding the butter. If you see things starting to stick, use a couple of spoons of water and rub them with your wooden spoon to lift them off the bottom of the pan – or even better – white wine!

    Ciao,

    L

    http://www.hippressurecooking.com
    making pressure cooking hip, one recipe at a time!
    Laura @ hip pressure cooking´s last [type] ..Pressure cooked pasta is coming, starting next week!

Trackbacks

  1. [...] and sound or unsafe temperatures with both green or red lights in a clear and painless to use style.Essentially, picking the correct cooking thermometer is dependent on your must have and preference. …sage.Best Slow Cooker – Programmable Sluggish Cooker With Meat ThermometerIf your household would [...]

  2. [...] List Price: $ 159.99 Price: [wpramaprice asin="B000E5EDMM"] [wpramareviews asin="B000E5EDMM"] [wprebay kw="zojirushi+water+pot" num="0" ebcat="-1"] [wprebay kw="zojirushi+water+pot" num="1" ebcat="-1"] Related Zojirushi Water Pot ProductsSanyo ECJ-F50S Micro-Computerized 5-Cup Rice Cooker and Steamer 5-cup micro-computerized rice cooker…000E5EDMM%3FSubscriptionId%3DAKIAJZEG6QWCNWIBCAYQ%26tag%3Ddigihearaids-20%26linkCode%3Dxm2%26camp%3D2025%26creative%3D165953%26creativeASIN%3DB000E5EDMM" rel="nofollow"> 5-cup micro-computerized rice cooker and steamer with fuzzy-logic technologyMulti-menu selections; LCD clock and 24-hour timer; keep-warm functionTitanium-coated, extra-thick nonstick pot with a round bottom for even heatingSteaming tray, measuring cup, nonstick spatula, and instructions includedMeasures 13 by 11-1/4 by 10 inches; 1-year limited warranty Enjoy healthy cooking prepared easily in this mult-function unit. Making rice, soup and steaming vegetables is easy as Sanyo has incorporated the latest in micro-computerized technology in this attractive cooker. Eliminate uneven cooking with the extra thick 3.5mm titanium coated inner pot that makes sure you get no cold or undercooked areas. Since the inner pot is thick, heat distribution is more even and remains constant throughout the cooking process. This results in food prepared as you expect. Multiple rices such as white, brown, rinse-free, mixed, sweet, sprouted brown and the Korean specialty dish Dol Sot Bi Bim Bab are started simply by locating the water level marked on the inner pot for each type of rice, pouring water to the correct marking, selecting the type of rice by pushing the menu key and pushing the start button. Doesn't get much easier than that! In addition, the menu key has settings for slow cook (soups and stews), porridge, steaming and quick cooking. The multi-language instruction manual (English, Chinese, Korean, Japanese) with recipes is easily understood and guides you through the different cooking operations. A unique steaming tray is included that allows not only preparation of vegetables but incorporates the ability to steam eggs. Want your food ready after a hard day at the office? Preset your food to cook up to 24 hours ahead of time with the LCD clock/timer. Running a little late even though you have your food timed? An automatic keep warm function will make sure prepared food is kept at its optimum heat level for up to 12 hours. Easy cleanup is managed with the non-stick inner pot and removable steam vent. A retractable cord and carrying handle make it convenient to bring the food right to your dining area. A measuring cup, non-stick spatula and multi-language manual with recipes included are packaged in the carton. White color with stainless steel accents. [...]

  3. [...] There is a lot of physics involved with how these cookers work, but basically the cooktop induces heat directly in the metal of your cooking vessel itself not through an element liek an elelctrical stove does. The cooktop stays cooler because it is not actually what is being heated up to cause the cooking. Ultimately the pan gets hot and the top of the induction cooker doesn't get as hot.Billed as a cool to the touch cook top, the induction cooker raised a lot of intrest a few years bac…idea. [...]