Pressure Cooker

[Pedrito]

When the cooking time is ended, do you wait for the cooker to lower the pressure by simply taking it off the flame, or do you release the pressure manually (usually there's a kind of lock in the handle that can mantain the pot locked but if switched can release the pressure very quickly)?

L.

[Caliga]

When the cooking time is ended, do you wait for the cooker to lower the pressure by simply taking it off the flame, or do you release the pressure manually (usually there's a kind of lock in the handle that can mantain the pot locked but if switched can release the pressure very quickly)?

L.

It depends what you're cooking.  For some stuff you are supposed to let it depressurize on its own, so yeah, all you do is take it off the heat and wait.  For other types of food, you run cold water over the top of the cooker until it depressurizes.  You're never supposed to just open it when it's under pressure.

[Pedrito]

When the cooking time is ended, do you wait for the cooker to lower the pressure by simply taking it off the flame, or do you release the pressure manually (usually there's a kind of lock in the handle that can mantain the pot locked but if switched can release the pressure very quickly)?

L.

It depends what you're cooking.  For some stuff you are supposed to let it depressurize on its own, so yeah, all you do is take it off the heat and wait.  For other types of food, you run cold water over the top of the cooker until it depressurizes.  You're never supposed to just open it when it's under pressure.

I'm not opening it, simply using a release valve to lower the pressure more rapidly.

L.

[Caliga]

Ah, ok.  My pressure cooker doesn't have a valve for that.

[Malthus]

When the cooking time is ended, do you wait for the cooker to lower the pressure by simply taking it off the flame, or do you release the pressure manually (usually there's a kind of lock in the handle that can mantain the pot locked but if switched can release the pressure very quickly)?

L.

It depends what you're cooking.  For some stuff you are supposed to let it depressurize on its own, so yeah, all you do is take it off the heat and wait.  For other types of food, you run cold water over the top of the cooker until it depressurizes.  You're never supposed to just open it when it's under pressure.

Unless you enjoy that tasty dish known as "ceiling surprise". 

[KRonn]

I still have an old pressure cooker that my parents used, but have never used it. I use crock pots (slow cook) sometimes and food and stews come out great in those. After reading this thread I may check out pressure cookers too, but I'd likely buy a new one instead of using the old one, if I decide to use them.

[merithyn]

I've never used one, and my parents never used them, either. I guess my dad was traumatized as a kid by one exploding, so he wouldn't allow one in the house. I've adopted his fear, which I know is irrational, but I've never learned anything about them because of it.

I'm learning much in this thread, though. Thanks, Sheilbh, for starting it.

[Ed Anger]

If you find it on the interwebs, look up the Good Eats Pressure Cooker episode. Let Alton Bown explain things.

[Capetan Mihali]

I'm learning much in this thread, though. Thanks, Sheilbh, for starting it.

Yeah, I had kind of thought these were all just variations on the Crock Pot. 

[Brazen]

They're awesome for making casseroles from cheap meat cuts you'd normally cook for hours in a fraction of the time.

I lost custody of mine in the divorce, I should probably get another.

If you follow the instructions (bring to the boil then down to a very low simmer so the stop cock only just stays in place) there's zero danger with modern models.

Unless you pack them with fertilser-based explosive, of course.

[Jacob]

Lots of chicken souls. Poultrygeists even.

[The Brain]

Unless you pack them with fertilser-based explosive, of course.

ed's colon is a pressure cooker

[Caliga]

I actually used mine tonight to make this Dutch thing called stamppot.  Basically you pressure cook a bunch of peeled and quartered potatoes for a few minutes.  At the same time you cook down greens (I used bok choy tonight) and carrots in a skillet with a little water, and throw a kielbasa on top of that to steam.  In a second skillet (or an electric griddle, which I used), you fry up diced bacon and onions.  When the taters are done you loosely mash them up and then stir the greens, carrots, bacon, and onions in to them, and then serve that with cut up pieces of kielbasa on top.  Delicious.

[Ed Anger]

Unless you pack them with fertilser-based explosive, of course.

ed's colon is a pressure cooker

I ate Taco Bell today.

[Admiral Yi]

I could give you a run for your money with my continuous granola irruptions today.