Pressure Cooking

joedenise

LHW99 said:

NornIronRose said:

Stewp. Love that! 

I think I will do as Effician suggests and cook a chicken in it then finish in the airfryer. I didn't think of that!!! 

I need to think about times a bit more too. I tend to just keep it on as long as I think it needs it. Never ever considered doing something like pasta in it. Very interesting to plan things to cook then depressure naturally so the cooker is on for much less time. 
Will look at planning a bit more. Thanks folks. 

A book that came with my first inherited pressure cooker suggested starting with 1/3 the time it would normally need, and adjust from that if necessary. Only steamed sponges need 20mins at normal pressure first, else they won't rise at full pressure.

That's how I do things - start off at 1/3 of normal cooking time and then adjust if necessary.  My book that came with my PC said exactly the same and it definitely seems to work, very rarely need to adjust timings.

NornIronRose

That is really helpful. Thank you both. 

Eldi_Dos

If you are wanting to speed up the depressurization but are wary of moving cooker to the sink, once the heat source is switched off place a folded damp tea towel on lid this will help with cooling.

littlemoney

Eldi_Dos said:

If you are wanting to speed up the depressurization but are wary of moving cooker to the sink, once the heat source is switched off place a folded damp tea towel on lid this will help with cooling.

Why should you be wary. I have cooled the side of mine under a running tap for over 50 years.

Mel22_D

I also love my pressure cooker! Veg is great! I agree with maryb just bring veg up to pressure then fast release. I hope this doesn’t break the rules 😬 but what changed my pressure cooking is a book called Modern Pressure Cooking by Catherine Phipps, I went to one of her workshop sessions too. I’m not a friend of hers nor do I get anything for mentioning her book but the book is so useful and has many recipes which drastically reduce cooking times of just about everything! I now make marmalade in a fraction of the usual time and don’t get a steamy kitchen simmering oranges for two hours! 

Nelliegrace

I use my pressure cooker to cook whole oranges for marmalade, 20 minutes at high pressure and then leave it to reduce pressure naturally as part of the cooking time.
I make tasty stews and cook pulses in the pressure cooker. I have cooked a good steak and kidney pudding in it. 
It saves a lot of time steaming Christmas puddings, two at a time.