Pressure Cooker Help Please!

[Farmer_Gyles]

We've just been given our first pressure cooker .... we're both fairly good cooks, can cook most things, but we need a bit of advice on using a pressure cooker ....

It's a fairly basic one, 7.5psi .... and all the recipes / timings we've found on google are for 15psi pressure cookers ....

So .... if a recipe has a timing for a 15psi cooker, do we simply double the time under pressure?

if cooking something like a sponge or suet pudding, do we need to change the recipe in any way?

if a recipe says to steam for 10 minutes and then cook under pressure, is the steaming bit with the lid on and vent open?

anything else we really really really need to know?

[bearded bloke]

if a recipe says to steam for 10 minutes and then cook under pressure, is the steaming bit with the lid on and vent open?

That was what my mum used to do

[veggiechicken]

Yes, what BB says ^^^^. I would try the time recommended for 15psi with some basic foods - like potatoes - and see if they are cooked enough or not. Then add extra minutes until you find out what is right for you. You're unlikely to overcook anything too much!

[rustylady]

We've just been given our first pressure cooker .... we're both fairly good cooks, can cook most things, but we need a bit of advice on using a pressure cooker ....

Is it a new pressure cooker, or pre-owned? If new they usually have an instruction booklet with basic recipes. Can I also ask what make it is?

The most important thing you need to know is NEVER try to take the lid off until the pressure has reduced.

[Farmer_Gyles]

it's a new one .... it's an early xmas pressie from the mother in law .... it's probably the cheapest one in argos .... prestige 4 litre aluminium .... so we know it's not the best, and we'll be getting a big stainless steel one later anyway ....

[veggiechicken]

Does it have instructions? If so compare the recommended times with those for a 15psi one and work out the ratio!

[bearded bloke]

It's a fairly basic one, 7.5psi .... and all the recipes / timings we've found on google are for 15psi pressure cookers ....

So .... if a recipe has a timing for a 15psi cooker, do we simply double the time under pressure?

I THINK that it is not that simple bud,cooking time is calculated as time under pressure at a specific temperature,now given that the boiling point of a fluid varies with the pressure it is contained at the maths will be more difficult,see table below ..

[bearded bloke]

The most important thing you need to know is NEVER try to take the lid off until the pressure has reduced.

Yep,that ^^ & regular checks to ensure the blow off valve works

[rustylady]

When a pot of water is heated, the boiling temperature of water remains at 212°F in equilibrium with atmospheric pressure irrespective of how much heat is applied. If pot is sealed with a lid, to prevent the steam from escaping, the steam creates pressure raising the boiling point. Higher the temperature, quicker the food cooks. The cooking time depends chemical and physical makeup of the food. Steam is a better conductor of heat than air, that's why the food cooks faster in pressure cooker than in an oven at the same temperature. The cooking time depends on pressure differential to permit penetration, temperature, and the steam.
In general, cooking rate doubles for every 7.5 psi increase in pressure. At 15 psi, cooking rate quadruples decreasing cooking time to one fourth. At sea level, the pressure is 0 psi. For each pound of increase in pressure, the boiling point is raised by 3°F. The PC incorporate a steam release/heat reduction method to maintain maximum of 15 psi. At 15 psi, the boiling point is raised by 3x15 or 45°F, or the food will cook at 4 times faster, or decrease cooking time to about one fourth.

Information from this site How to choose a stove-top pressure cooker?

[Farmer_Gyles]

In general, cooking rate doubles for every 7.5 psi increase in pressure.

We've seen instructions similar to these elsewhere ....
So, if 7.5psi doubles the cook rate, it halves the time, so something that would normally take an hour will take half an hour
And if 15psi doubles it again, something that would normally take an hour will take 15 minutes ....
Does that sound right?
If so, if we see a recipe saying 30 mins (in a 15psi pressure cooker), then we need to double it for 7.5psi ....
Does that sound right??

[veggiechicken]

Have you seen this?
Pressure Cooker Recipes

[Kleftiwallah]

If you look at the pressure weight, there is usually two or three sections inside each other held in place by a course thread. By adding or removing (NOT while the cooker is under pressure) you can alter the pressure.

We use ours all the time and you only need a small amount of water in there for veggies and spuds. I hold the cooker under a cold tap to reduce the pressure after cooking has finished.

Cheers, Tony.

[arpoet]

I have used pressure cooker for so long now that i dont even think about it. I had to buy a stainless steel one when i got my new kitchen and Induction hob. Its a big heavy and expensive German made beast and i just loved it. Best i have ever had.
I get it up to full pressure and turn the heat down for 5 mins then turn the heat off and let it cool in its own time.
PS. I use the microwave for steamed pudding.
roger

[Bren In Pots]

it's a new one .... it's an early xmas pressie from the mother in law .... it's probably the cheapest one in argos .... prestige 4 litre aluminium .... so we know it's not the best, and we'll be getting a big stainless steel one later anyway ....

If you've not used it could you exchange it for a different model or would that offend your MIL

Buy Prestige 4 Litre Aluminium Pressure Cooker at Argos.co.uk - Your Online Shop for Pressure cookers.

Me I love my 35 year old Prestige even bought a small Hawkins 2lt one to take camping.

[Farmer_Gyles]

Have you seen this?
Pressure Cooker Recipes

yup .... it didn't make sense at first, it does now ....
and it says about modifying recipes too .... which is something else i asked about ....

If you look at the pressure weight, there is usually two or three sections inside each other held in place by a course thread. By adding or removing (NOT while the cooker is under pressure) you can alter the pressure.

it looks like this one doesn't have variable pressure control .... 7.5psi or nothing ...

PS. I use the microwave for steamed pudding.

i've been doing this for years .... we want to try it in the pressure cooker to see how it comes out ....

If you've not used it could you exchange it for a different model or would that offend your MIL

Buy Prestige 4 Litre Aluminium Pressure Cooker at Argos.co.uk - Your Online Shop for Pressure cookers.

that looks like it .....
we're not worried about changing it .... we do loads of cooking, especially big batch cooking at weekends .... it'll always come in useful, even when we've got a bigger 15psi pressure cooker ....