Pressure cooker trouble

Hello everyone.

I have a Tefal Clipso pressure cooker.

Everytime I try a recipe from MC it is not working. ALl the humidity is gone and the base of the cooker is burned.

I wrote to Tefal asking them about the pressure that builds up in this model and they said that this model operates at a pressure of 1.5bar.

So clearly that is not the 1bar/15psi as in the recipes from MC.

How can I compensate for the extra .5bar that I have in my pressure cooker?

Any tips are very much appreciated.

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Comments

Chris_Young_80640

Hmmm. Can you give an example of a specific recipe that you are having problems with? If you are getting scorching on the bottom, I would suggest adding a small amount of water at the bottom of the pressure cooker to moderate the temperature (the water can only ever be as hot as it's boiling point) and also trying heating your pressure cooker at a slower rate.

Sumit__65166

what's the size/volume of your pressure cooker?

Harald_Illeditsch_63655

The Marinara Sauce from Modernist Cuisine at Home for example was totally burnt after 45 minutes of cooking.

I always heat up on high temperature until the pressure is reached and it starts piping. from that point on I reduce the temperature to the lowest possible on my stove.

It's the 10l model.

I just found out the Tefal gave me slightly wrong information for my model.

I found the manual for my model online and it says

max operating pressure 80kPa/0.8bar

max. security pressure 140kPa/1.4bar

I am still clueless.

Sumit__65166

i don't have the recipe but i think the issue you've is the size of pressure cooker and quantity of the recipe.
my best guess would be that there's not enough water in the recipe, and you're using high heat.

few things to note
- most if not all pressure cooker have minimum line. check for this.
- as you recipe has tomatoes, i wouldn't go with high heat. for building the pressure medium to simmer works fine.

Laura_Pazzaglia_Simmarano_77236

Harald, I'm not familiar with the recipe - and MC does not give standard pressure cooker sizes- but they photographed and recorded web videos of 5, 6 and 7L models. The larger the cooker, the more liquid it will need to build and maintain pressure.

There are three things that can scorch food in the pressure cooker:
- Not having the minimum liquid required for the cooker to reach pressure
- Thickners (like flour, starch or some chemicals) that prevent the liquid from boiling freely and generating steam
- Operating the cooker in over-pressure and venting a non-venting cooker, thusly evaporating the minimum liquid

If the minimum liquid ratio is correct, a good way to avoid scorching on "iffy" pressure cooker recipes is to bring the contents of the cooker to a boil without the pressure cooking lid. Once the sauce begins to bubble and boil slap on the lid and the cooker will begin to reach pressure almost immediately.

If you're using an electric and/or glass cooktop there is a delay between the time you turn down the heat and burner is actually at a lower temperature - during which your cooker goes into over-pressure and vents. To avoid this, when bringing the cooker up to pressure on high heat pre-heat a smaller burner to low heat. When the cooker has reached pressure slide it over to the smaller burner to change the temperature quickly.

Ciao,

L