Over the summer on our family RV adventure to the Great Smoky Mountains, my family and I encountered some long driving days, a bit of torrential rain and wind. Then, to top it off, the hot and humid summer pushed us to our limit a few times.
Those situations made mealtime stressful for me. Trying to pull dinner together with two preteens, two adults and one senior all “hangry” and needing food immediately. There wasn’t time to build a fire to do over-the fire-cooking. I had to find a solution to our dinner dilemmas and fast.
Pressure Cooker Fears
I have always been afraid of pressure cookers. One time my Great-Aunt Francis back in the 1970s did not seal the lid on her pressure cooker properly. Yep, you guessed it — DISASTER! The pressure cooker blew the lid off and into the kitchen ceiling. It ripped the stove vent hood off! Then sprayed the kitchen with hot magma pot roast, and destroyed the cabinets near the stove. My Great-Uncle was more upset dinner was ruined than the condition the kitchen was in. My poor great-aunt!
Back then, pressure cookers relied on the operator to be the safety inspectors of the cooking unit. Misalignment with the lid and not adding enough liquid to the pot were two of the biggest dangers. In addition the steam vent had a tendency to get blocked with food particles. That led to quite a few problems.