Go to the Article: Pressure Cookers
Game changer!
Wow! I had no idea temperature increases was an exponential function of cooking time! That is crazy!
I picked one up almost a year ago. I need to use it more. I use it to make stocks a LOT faster. I tend to put roasts in for a lot less time. Love it.
Thanks for this! I'll be trying the Chocolate and Mustard Stew tomorrow.
Question: Any suggestions on pressure cookers that are suitable for use on induction burners?
Kuhn Rikon. They aren't the cheapest but seem to be the best, being used by the guys here, Heston Blumenthal, the modernist cuisine team etc... That's also the one they use on the video. Got one myself, very happy with it!!!
I use my pressure cooker every day making risotto, soups, rice pudding, potatoes, rice, carnitas, steamed carrots and steamed whole chicken.
Question: I have a Kuhn Rikon pressure cooker. There are two red markers indicating different levels of pressure. The owner's manual says that at the first red marker, it's about 8 psi. Is this right? Here and on modernist cuisine there's a reference to "one bar", which I'm not sure exactly what that's referring to. That would mean if we follow the 15 psi rule it should be on the second red marker. Is this correct or am I misreading the instructions?
We had a spectacular failure 3 weeks ago and neither of our relief pressure valves prevented the accident!! My wife noticed that there was no release of pressure in 10 minutes while she was cooking a stew and as she bent down to look at the flame size and check the exterior temperature of the cooker, the pressure cooker let go! She was pretty badly burned as a result. I believed that newer versions of this equipment were not capable of such an event any more. We had stew all over the kitchen!! We were fortunate that our daughter wasn't in her usual place, at our hip while we cooked, and my wife was really lucky she only lost a couple of layers of skin! We have used one of the pressure cookers with a weighted release valve and the only thing that we can assume is that the weight may have become gummed from diffused gelatin and stuck in place. I loved using my pressure cooker and have used it for years without incident but we are now rethinking the safety aspect. I would urge everyone to do routine checks at the beginning of each use to ensure that all moving parts are moving!
I'm no expert, but per my understanding, the "bars" and "markers" are not the same. A "bar" is a way of measuring pressure, and the markers are just the pressure-cooker's way of displaying how much pressure has been built inside of the pot. Most modern spring-loaded pressure cookers offer "high" pressure and "low" pressure. 1 marker showing is generally "low" pressure, about 7-8psi; and 2 markers are "high" pressure, which is 15psi, and which is generally the standard on this site and others.
I bought a WMF one on sale which I like. A bit more plastic than the Kuhn Rikon but it works well. I like the fact that all of the moving bits are contained in the removable handle.
That makes sense and would be in line with what the owner's manual was saying. I think I was just confused about the term "bar"
A Bar is a unit of pressure
http://en.wikipedia.org/wiki/Bar_(unit)#Definition_and_conversion
hi 100ml of water only, what if the minimum water for my pressure cooker is 200ml - 300ml?...can it still work?
I recently acquired a pressure cooker from my mother in law...thinking I could can with it I grabbed it. Now I am not sure if it is appropriate for canning....are all pressure cookers capable of canning?
For all you are curious about pressure cookers (and want answers to most of the questions raised so far) check out this website which is devoted to "all things pressure cooker".
http://www.hippressurecooking.com/
Check out the "learn to" tab to get started. I highly recommend this as a wonderful resource.
I use a Fagor set that came with 1 lid and 4 & 8 quart bases that I use regularly as stockpot and saucepan on my stove even when not pressure cooking. The company makes induction cooktops so they are designed for induction. I highly recommend this set, though I got them for a better price so maybe shop around. http://www.amazon.com/Fagor-Combi-5-Piece-Pressure-Cooker/dp/B00023D9S0/ref=sr_1_1?ie=UTF8&qid=1428430790&sr=8-1&keywords=fagor+duo+combi
15psi=1 bar
Thank you so much!
Would love to have more recipes for pressure cookers, I just purchased a new Kuhn Rikon and am excited to try more stuff. Unfortunately I don't own any Sous-vide equipment yet
Not sure about the rules for links to Amazon and such, but I myself own and use the 3 and 6 liters versions of this PC (both pots, but only one pressure lid) https://www.amazon.com/gp/aw/d/B00HFC9P8Y?vs=1 . I plan on purchasing just the 9 liter pot as well.
Beside being the best PC I've ever used, the lid has an additional safety feature where even if both safety valves are blocked, there's a special slit in the lid where the gasket will be pushed through so the pressure will be released safely (just make sure the slit doesn't face you).
Can anyone recommend a pressure cooker I can use on a gas stovetop? Totally excited to start making stews and braises a lot easier!
I would only consider: Kuhn Rikon, Fissler (Vitavit) of WMF. Respectively Swiss and German (2x) brands. Because at some point you need a new gasket, valve or seal. These brands offer this service so you can enjoy the pressurecooker many years. Kind regards.
Hi Eric, I've got a gas stovetop and a Kuhn Rikon 6 litre that I've had for over a year and I love it. If anything even on my lowest ring on it's lowest setting I find it can be too hot. This baby is SO efficient I often have it on a heat diffuser. Fabulous! A year later I still love it
I have instant pot and BESTEK.Both works fine.One is to cook rice, spaghetti.I use anther one to do potatoes, stews and lately I cut up a whole chicken with a carrot, onion and celery and cook it for about 30 mins, then I take out the chicken and pick off the chicken for a big curry or sweet and sour dish and use the liquid remaining as a chicken stock for soups or stews.Pressure Cooker is a good choice for those who don't like to use pan to cook.
Hey Eric - we recommend the 8 litre Presto model if you're looking for a stovetop cooker. You can check out our complete guide here, but we like it because it's durable, has a nice tri-clad base, has an easy to use pressure release valve, and it comes with a basket for steaming.
I second the Kuhn Rikon. I have used nearly every model PC. The Kuhn Ricon is by far the best. My go to is the Kuhn Rikon “family” model. Best investment in my kitchen that I have ever made.
No ... not really. Most stovetop pressure cookers get hot enough (15 lbs psi/250 degrees), however you need to factor a couple of other things in:
I use a Mirro pressure canner for most my canning. If I'm only doing a few jars of meat or chicken stock (to make them shelf stable), I will use my Fagor 10 qt model. Fagor markets its large pot as a cooker & canner.
I think ChefSteps owes us an explanation because the text tells a different explanation of the bars: There is a worldwide standard for pressure cookers, first determined in 1917. Most modern stovetop pressure cookers are capable of reaching a gauge pressure of 15 pounds per square inch (psi), or one bar."
Any chance an Instantpot could achieve these same results?
Per google, Instapots utilize around 11 psi of pressure, so you should be able to achieve the same results by increasing your cooking time. I'm guessing that the relationship between pressure and cooking time is non-linear, so for example you wouldn't simply increase your cooking time by 36% (the % pressure reduction from Instapots) but I can't be sure. Merits exploration!
