 Fantastic Cooker!! |
| Review Date: August 4, 2008 |
| Reviewer: J. Garneau, Ellenton, FL United States |
| I purchased this to replace five slow cookers (Yes, I really had five), a rice cooker, and a Nesco roaster. When it arrived, I ran a water test which worked perfectly. The cooker heats quickly and then cooks on pressure and beeps when done. If not turned off, it goes to a warm cycle to hold the dish until you are ready. The next dish I tried was rice on the rice cycle. It is set for white rice and I was cooking brown rice so I just repeated the cycle twice after the first cycle. The rice turned out perfectly in 18 minutes. The removable pan is easy to clean since it is Teflon. I then put in the ingredients for black beans and set the timer for 27 minutes on the high pressure cycle. I punched start and walked away. The beans were done, tender and delicious! It used to take me 12 hours to cook beans in the crock pot! There is a brown cycle which heats up fast and can be used for sauteing items. I made a Mexican chicken soup and sauteed the onions and celery, threw in cubed raw chicken breast and browned, then added the rest of the ingredients for the soup except for the avocado which I added after the soup was done and cooked it on high pressure for 8 minutes. It sure didn't take me long to cook lunch that day! There is also a low pressure cycle for vegetables which I haven't tried yet. I can see that I am going to get lots of use out of this cooker. I think it is wonderful! |
Excellent Cooker
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| Review Date: October 1, 2008 |
| Reviewer: Pam, Indianapolis |
| I love the fact this unit is multi-function. I've wanted both a rice cooker and electronic pressure cooker. I am thrilled with the prospect of a combination unit to save storage space. This cooker is sleek looking, quiet when in use, and a breeze to clean with its internal nonstick surface. To be honest, I own a new-generation pressure cooker which I've never used because I am too terrified to use it. I know it's ridiculous, but I just can't bring myself to use it for fear of the old days when lids could blow off if the cook wasn't careful. I wanted an electronic pressure cooker because I felt safer (stupid but true). I have used my new fagor in pressure cooker mode to make Risotto, which requires use of the browning function. The rice/onion mixture browned nicely and the risotto turned out marvelously. I also wasn't scared when using the pressure feature. I do wish this unit was bigger (8 or 10 quarts) as I cook in quantity. I will certainly be using this item over and over again, especially in pressure mode. I can't wait to make succulently tender meat in pressure cooker mode, or use the rice feature for sushi rice. The possibilities with this unit are endless. To add on because of other customer comments, yes the PSI is lower than the "traditional" pressure cookers. But I now have used this product in pressure cooker mode several times. There are two pressure cooker modes (low and high) and I've always used the unit in high mode and have NOT had to increase cooking time due to the PSI differences. As a matter of fact, last night I made stew beef in an italian red sauce (for macaroni and beef): the original recipe is for a pressure cooker, but I didn't have that cook time, as it's a recipe that's been handed down and was given to me as a "simmer on the stove for 3-4 hours." I looked all over the internet for an approximated time (20 minutes) so I added five minutes and there was slight burning at the bottom of my pot because I did add those extra five minutes. I have even cooked a pot roast in pressure cooker high mode with this unit (on a trivet to prevent burning) and cooked according to traditional cook times, NO adjustments and it came out perfect !! |
LOVE THIS COOKER
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| Review Date: September 8, 2008 |
| Reviewer: Sharon Abbenhaus, Norfolk, NE USA |
| After 40 years of using stovetop pressure cookers, I was getting tired of the constant monitoring of fluctuating temperatures (especially electric stoves). I bought this Fagor about one month ago and have used it 7-8 times. I have made casseroles, soups, pinto beans and just plain white rice. This Fagor works perfectly and I only monitor long enough to see that pressure is rising correctly (one time I didn't have the lid seated quite right and it wasn't gaining pressure). Then I can walk away and let it cook. It is very quiet....I don't have to hear the "hiss and jiggle" of the stovetop cooker any longer. Very easy cleanup also. |
Wonderful Pressure Cooker
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| Review Date: September 27, 2008 |
| Reviewer: Molly Wog, Salinas, CA |
| I use the pressure cooker to fit in my busy schedule. I have a stove top pressure which I managed to burn a pot roast so badly that my husband had to use an air grinder to clean it due to the fact that I did not have the time to watch the cooker. I decided to purchase a programmable electric cooker to save me from the agony of burning the dinner. I have used the cooker 3 times on pot roast, country style ribs, and 1-pot pasta dishes. They all turned out perfect. The browning function eliminates the need for using another pot. The high pressure at 9-psi works fine with the receipts that normally use the stove top pressure cooker with higher psi. The cooker is so quiet. When I used it the first time, I was not even sure if the pressure has built up. If you use the natural release, you may not even know that you are using a pressure cooker. I have not used the rice cooker or slow cooker functions yet, but I have a rice cooker that uses the same heating element (no pressure) cooks rice perfectly. I would imagine that this cooker will do the job, but faster. I found myself cooking more now with this cooker since it has been a time saver and the food tastes great! |
This thing rocks
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| Review Date: January 9, 2009 |
| Reviewer: S. Stanton, Washington, DC |
Summary: all the time-consuming luxury items just got easier...risotto, polenta, stocks and soups have all come out great in this machine.
The book says "if you only make one thing, make the Fagor's no-fail risotto". They're not kidding. I've made it several times now, varying add-in ingredients, and you get perfect creamy smooth risotto in 10 minutes every time, with little attention on your part.
The browning unit, which I expected to be wimpy and unusable, is easily as hot as the hottest burner on my stove and more even...no problem at all to saute onions and brown other ingredients before adding the liquid and going to either pressure cooking or slow-cooking (which is REALLY slow, BTW...only the equivalent of the "low" setting on my old slow-cooker exists).
The first go at polenta was a little lumpy, but subsequent efforts came out beautifully, and you can put the lid back on with the pot on "warm" while you enjoy the first round, and it doesn't set up the way it would in a regular pan. You may need to add a little liquid for seconds and thirds to maintain the original consistency, though.
Beans were the same story - first go, the black beans didn't cook evenly, even though soaked as directed. Pressure-cooking them some before throwing in the rest of the ingredients and slow-cooking produced excellent results.
Golden split-pea soup came out gorgeously using the slow cooker setting; I can't wait to make some chicken broth with the pressure cooker setting! |
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