Go to the Article: Pressure Cookers: The FAQ
Ive been in the market for a PC for a bit now. Theres so many options for
size and options, I dont know where to start
What is the make and model of the PC that is being used in this video? The video indicated the PC reached 2 bar, which is uncommon. Most PC's only reach 1 bar (15 psi), so very curious to know.
Keep in mind that the pressure outside the PC is approximately 1 bar. So as the gauge pressure (the pressure inside the PC relative to the outside) reaches 1 bar, the absolute pressure inside the PC reaches 2 bar. This is commonly referred to as 1 barg (gauge bar) and 2 bara (absolute bar).
It is the absolute pressure that determines the boiling temperature. So if the pressure cooker were to be placed inside a vacuum chamber, then the inside pressure of the cooker would be 1 bara = 1 barg, and the boiling temperature of water would be 100C (212F)
It should also be pointed out that you should be really carefull with pressure cooking dairy products like milk or cream. First of all it burns really easy and secondly it tend to boil violently, spraying milk through the vent. Never use the quick release method when cooking dairy products. When you've had milk spraying out of the cooker it clogs the vent, making the pressure rise even more before pushing the milk out of the security vents.
I often make rice pudding with cinnamon (classic christmas food in Sweden) and with the pressure cooker I can reduce the time in half while creating more complex flavours and better texture of the rice.
Often it can be hard to reach full pressure, and when cooking food with high amounts of dairy products you want to build pressure fast in order to prevent the milk from boiling over. If you put on the lid fast and then shake the pressure cooker it will build pressure much faster than just puting on the lid and wait.
To prevent products from burning (especially dairy products) you should shake the pressure cooker now and then.
One thing that's not mentioned here is pressure steaming. Pressure steaming vegetables like carrots or broccoli is super fast, and very tasty. Not as tasty as sous vide, but when you can pressure steam carrots in 8 minutes, or whole potatoes in 13 minutes that's worth a lot. I often pressure steam whole chicken (about 15-20 minutes) or even frozen meats when the food need to be ready in 20 minutes.
Ultimately, the best model depends on your needs, but here's one we love and use in our own kitchen. http://chfstps.co/1cxSZgB
In the tendon chips video, the PC looks taller than the model listed above. Are you using the shorter stockier model 11"x12"x12" or the 8"x14"x9"?
Hi Charles. This is it: http://chfstps.co/1cxSZgB
I got a Fissler 4.8 qt PC about a year ago and it has been perfect for my needs. There are only two people in our house so if we had a large family I might have considered a slightly larger model, but this one has been more than adequate for making stocks, stews, risotto and steaming veg. A very solid unit and, in my observation, more affordable than the Kuhn Rikon.
I got a PC about a year ago and I love it now, but there was a time shortly after I got it that I wondered if I'd made a mistake. It seemed it was either constantly venting from being over-pressurized (which made the wife very uncomfortable) or it was under-pressure and took much longer to cook than expected. It really just came down to figuring out how my electric stove and my PC worked together, specifically when I should turn the burner down once the PC came up to pressure, and how low I should set that burner in order to maintain a steady state throughout the cook time.
For new PC users I highly recommend filling your cooker half-way with just water and then playing with it for a while to see where you need to set your burner in order to keep the PC "in the zone". Gas ranges may be more forgiving as they provide a very steady heat whereas electric ranges will generally be less consistent.
Thanks Jess
I found a 9qt one for a super reasonable price, so I went with that
Let the pressure games begin
This is the one I have. It's so beautiful (shiny) that i tend to leave it on the stove from time to time just for ascetics.
When you are talking about low acid foods you specify "below 4.6" where you meant over 4.6
I make chili in a PC a lot like the Chocolate Mustard Stew recipe that you guys have here
Is OK to pressure cook pork fat back with a little water? I want to render about 2 pounds of pork fat back. I would cut it up to pieces, add a little water, and pressure cook for about 2 hours. Is this similar to pressure frying which is dangerous?
I have a power pressure cooker. Do you have any recipes?
Power pressure cooker? Electric or canner you mean? In any case the recipes are all universal.
No, as long as there is the water in there you will be fine, we do that all the time actually. Fry them afterwards!
Put any of the dairy items in a mason jar to prevent the mess.
caramelized white chocolate
what brand of pressure cooker should i buy and where?
Xioalongbao??
This is awesome thanks!
Another great tool in the kitchen! I use my 12qt KR a lot! I make a wicked oxtail with is it about 1.5 hours under pressure and then reduce about another hour! I have done the pressure cooked wings here on CS and they turned out well too! I really want to use my 12qt KR for canning though and everyone says no! I dont understand why if you are monitoring it. I was thinking of somehow taking and omega k type thermocouple and inserting it into the pot to monitor temp and log.
Any tips or general guidelines for converting non PC recipe times?
The video is not working
Did you ever gain any more insight on this? I have a KR and want to do the same. Also have a K type I could use.
I know this is an old post but I wanted to let you know that I successfully can in my 12qt KR. I can fit 5 or 6 quart jars depending on the brand. The rule is that 4 quart jars must fit in the canner/cooker for it to be deemed safe for canning. At the second line the temperature inside the canner under pressure is 243°F (0.8 bar /11.6psi) which is plenty for canning at 1000ft or less above sea level. 240°F is needed for pressure canning. It is my understanding that few millimeters above the 2nd line the temperature is about 250°F. The KR is self venting so canning at other altitudes is not a problem. I obtained this info from directly calling Kuhn Rikon in Switzerland, as well as the U.K., and also California. I wanted to be sure canning in my 12qt. would be safe for my family!
I have one of those "electronic" models that aren't supposed to work very well. I tried cooking vegetables in it last night and overcooked them (5 minutes). I guess I'll try 3 minutes next time.
What is your brand of pressure cooker you are using ?
Looks like Kuhn Rikon
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The microwave is much faster and offers better results IMO. We like our vegs to be al dente, so in the micro we aim to “reheat” the veggies and that plus the residual microwave heat up cooks them perfectly while retaining the color and flavor.
What's the brand of pressure cooker you are using? Thank you.
I wish I could afford that Kuhn Rikon pressure cooker, it's beautiful.
