Woo! The final in our Mirro Challenge series. (The winner won’t be chosen until tomorrow, so there’s still time to post your recipe review in the comments of that there linked post, hint hint.)
I’ve written about my 1954 Mirro-Matic Pressure Pan before. I’d used it (against modern safety precautions, don’t follow my example) for canning, and when I discovered theÂ Hip Pressure CookingÂ site, I started using it more frequently for dinner. But I’d spotted a fancy new electric model at Costco, one with digital settings and a timer, and as much as I love Sturdy Old Timey Stuff, I wanted that newfangled Cuisinart jobbie.
Lo and behold, my dad and his wife splurged and got it for me for Christmas! The old one will go into storage for the time being, because I love it so (and it will work even if the power goes out) but the new one gets all the gigs now. I’ve actually only used it twice: to prepare an overdone roast (user error; I’m still a n00b at this) and again last night to steam a giant globe artichoke in a record 10 minutes. TEN. MINUTES. That includes bringing the cooker up to pressure.
I considered posting a recipe from the new Cuisinart guide today, but quite frankly, most of the included recipes are annoyingly fussy and they’re also all written specifically for the fancy electric cooker which might confuse any of you with “regular” pressure cookers. “High” on the Cuisinart is a mere 10psi, so timing is different. Instead, I’ll post a recipe from the trusty 1954 guide by Mirro. I haven’t actually made this one yet, but I do have 6 bell peppers in the fridge which need to be eaten soon or sooner, and a pound of ground buffalo in the freezer. This recipe for Stuffed Green PeppersÂ is the short list! (Click image to enlarge)