I just always set the timer which allows me not to leave the house but go about other things to do which makes it kind of difficult to count whistles or forget also not all pressure cookers do this, some just do a constant hiss. And yes you adjust the time, that’s why I dislike Instant Pot and the preset electric ones because I live in high altitude and I’ve found out stove top gives me more control. Add a little bit of oil when cooking rice, beans or other legumes that froth and that reduces it although doesn’t eliminate it completely. Great video thanks.
With the cost of energy these pressure cookers are more important today than they have ever been, We got one as a gift today and we cannot wait to use it here in the UK. I've watched a lot of your videos!
For the liquid requirements, I follow the brand directions. I own a few different brands: Instant Pot, Kuhn Rikon, Fagor and of course Hawkins. The weight style pressure cooker like the Hawkins, releases more steam by design. I find that all those other brands which use different valve mechanisms, leak nearly nothing. The Fagor a bit more than those others, but none as much as the Hawkins. Still, something about the Hawkins I just like using more. Might be that old-time feel without the danger, of those old weighted cookers my mother used and managed to blow a stew up to the sealing when she didn’t know at first how to use it and total lack of safety features 😅
Kid kitchen memories are the best, I bet she was not pleased by that stew incident but you probably thought it was good fun! I don't remember my folks using pressure cookers but I remember peeling boiling potatoes with my grandma which is where I developed my love of eating raw potatoes. She was horrified.
I never was able to get use to eating raw potato's lol - I'm a reader and own 1000s of books back to the early 1800s - Many were my dad's he was one of the many publishers in my family line over 500 yrs - One of the many 100s of books I read was 2 years before the mass by Henry Dana - They had left California and sailed around the cape while they were sailing toward Boston after several months at sea the entire crew came down with scurvy - as they past another ship they were given some potato's - Dana commented that the crews ate the raw potato's I think every day for about a week and the scurvy totally cleared up - In the 90s I came down with lukemia and bone cancer - I had remembered reading things about potato's and carrots at sea along with scurvy - Also I had old medical books from the early 1800s and potato's, carrot's, and other root broth was used by doctors - In my case I did not like raw potato's so I blended them in juice and added honey and stuff and drank that along carrots all day long for a while - The doctor refused to see me after I had refused chemo and told me I was going to die - that was. About 30 yrs ago - he.had also cought lukemia I heard and. died at an early age lol - Potatoes and carrots are loaded with polyphenols - they naturally raise our pH level by raising our oxygen levels in our blood stream - Most store bought potato's,, carrots and eggs are radiated to destroy salmonella but it also destroys the polyphenols - As it happened I live in a rural area - I obtained the potato's, carrots, eggs from local growers - I don't remember exactly how long it took but my body healed up - that's 30 yrs ago - enjoy your raw potato's lol -
Half of my carrier was the oil & gas industry its not known by most but production has to do with cooking the oil - the other half of my carrie i owned a commercial cooking service company - I had 5 star resturants that i serviced also prisons with 300 gallon kettles that i serviced and maintained for yrs - As a rule you want to bring a pot up till it vents some steam - then bring the temperature down to were your not venting any steam but the pot is under pressure - when a pot vents steam thats flavor going to the air - you dont want to loose that flavor - Beans, brown rice, and other foods the skins have lectins - if you ever heard of Blew Zones thats were it common for people to live 90 to 120 yrs cancer free and die a natural death - One thing they have in common is a way to soften the lectuns - lectins are sharp like broke glass it a natural means plants use to kill off bugs that eat the seeds up - the lectuns cut the bugs intestine up so they die off befor laying eggs - For us it contrabutes to irritable bow syndrem - in blue zones they boil the brown rice or beans for an hour to soften the lectuns then turn the heat down and let it simmer - With a pressure cooker as long as you let it pressure up for at least 30 minites it will soften the lectins also so the dont damage our intestines and make there way into our blood stream and damage arteries - look up Dr Steve Grundy -
This might be interesting to some about pressure cookers - From what I heard they appeared in the 1700s in France - I have a lid from a pressure pot that was my grate grate grand mothers- When my grate grate grandfather came here from France in 1805 it was one of the items he packed with him from France - the modern pressure cookers were invented in France in the late 1600s by the 1700s heavy cast iron lids were in common use as for pressuring cast iron pots to lesson cooking time - It was primarily a gadget that the well off used - The lid I have might weigh 75 pounds or so and is around an inch thick cast iron - with a large cast iron handle - My grand father said as a kid in the latte 1800s they laid a piece of leather over a cast iron pot then set the lid sort of into the inner rim of the large cast iron pot and worked it in so it did not leak and blow steam - The weight of the lid and the leather hide sealed the pot rim so it would pressure up - My grand father had measured the temperature wile my grand mother used it in the 1920s and said the pot did not vent steam till about 270°F or so - My dad's mom also used that lid many times a week in larger cast iron pots in the early 1900s - there were 8 children in the family so they also cooked large meals - Pressure cookers are. Not all that new they have been around a long time - I have volumes of books on the maybe 4 or 5 worlds fairs in France from 1850 or so onward, printed in English - there prints of those heavy pressure lids demonstrated on kettles - In the 1870 France worlds far the steam jacket kettles appeared - That's history few know of today -
Thank you for that story, I think it's a genius tool and am glad to know I follow in the footsteps of a long tradition. It would be interesting to see one of those cast iron and leather pots in use. Though I would probably stand a bit further away than I usually do just in case that cast iron lid went flying!
Thanks for the reply - I'll share some more latter on ancient canning practices - from what they know it goes back about 3000 yrs in India and china - My dad would write findings in his international trade magazines on that subject at times -
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I just always set the timer which allows me not to leave the house but go about other things to do which makes it kind of difficult to count whistles or forget also not all pressure cookers do this, some just do a constant hiss. And yes you adjust the time, that’s why I dislike Instant Pot and the preset electric ones because I live in high altitude and I’ve found out stove top gives me more control. Add a little bit of oil when cooking rice, beans or other legumes that froth and that reduces it although doesn’t eliminate it completely. Great video thanks.
With the cost of energy these pressure cookers are more important today than they have ever been, We got one as a gift today and we cannot wait to use it here in the UK. I've watched a lot of your videos!
Yes! Thank you
For the liquid requirements, I follow the brand directions. I own a few different brands: Instant Pot, Kuhn Rikon, Fagor and of course Hawkins. The weight style pressure cooker like the Hawkins, releases more steam by design. I find that all those other brands which use different valve mechanisms, leak nearly nothing. The Fagor a bit more than those others, but none as much as the Hawkins. Still, something about the Hawkins I just like using more. Might be that old-time feel without the danger, of those old weighted cookers my mother used and managed to blow a stew up to the sealing when she didn’t know at first how to use it and total lack of safety features 😅
Kid kitchen memories are the best, I bet she was not pleased by that stew incident but you probably thought it was good fun! I don't remember my folks using pressure cookers but I remember peeling boiling potatoes with my grandma which is where I developed my love of eating raw potatoes. She was horrified.
I never was able to get use to eating raw potato's lol - I'm a reader and own 1000s of books back to the early 1800s -
Many were my dad's he was one of the many publishers in my family line over 500 yrs -
One of the many 100s of books I read was 2 years before the mass by Henry Dana -
They had left California and sailed around the cape while they were sailing toward Boston after several months at sea the entire crew came down with scurvy - as they past another ship they were given some potato's - Dana commented that the crews ate the raw potato's I think every day for about a week and the scurvy totally cleared up -
In the 90s I came down with lukemia and bone cancer - I had remembered reading things about potato's and carrots at sea along with scurvy -
Also I had old medical books from the early 1800s and potato's, carrot's, and other root broth was used by doctors -
In my case I did not like raw potato's so I blended them in juice and added honey and stuff and drank that along carrots all day long for a while -
The doctor refused to see me after I had refused chemo and told me I was going to die - that was. About 30 yrs ago - he.had also cought lukemia I heard and. died at an early age lol -
Potatoes and carrots are loaded with polyphenols - they naturally raise our pH level by raising our oxygen levels in our blood stream -
Most store bought potato's,, carrots and eggs are radiated to destroy salmonella but it also destroys the polyphenols -
As it happened I live in a rural area - I obtained the potato's, carrots, eggs from local growers -
I don't remember exactly how long it took but my body healed up - that's 30 yrs ago - enjoy your raw potato's lol -
You should be the pressure cooker aficionado for youtube. I'm watching this shit for real.
Half of my carrier was the oil & gas industry its not known by most but production has to do with cooking the oil - the other half of my carrie i owned a commercial cooking service company -
I had 5 star resturants that i serviced also prisons with 300 gallon kettles that i serviced and maintained for yrs -
As a rule you want to bring a pot up till it vents some steam - then bring the temperature down to were your not venting any steam but the pot is under pressure - when a pot vents steam thats flavor going to the air - you dont want to loose that flavor -
Beans, brown rice, and other foods the skins have lectins - if you ever heard of Blew Zones thats were it common for people to live 90 to 120 yrs cancer free and die a natural death -
One thing they have in common is a way to soften the lectuns - lectins are sharp like broke glass it a natural means plants use to kill off bugs that eat the seeds up - the lectuns cut the bugs intestine up so they die off befor laying eggs -
For us it contrabutes to irritable bow syndrem - in blue zones they boil the brown rice or beans for an hour to soften the lectuns then turn the heat down and let it simmer -
With a pressure cooker as long as you let it pressure up for at least 30 minites it will soften the lectins also so the dont damage our intestines and make there way into our blood stream and damage arteries - look up Dr Steve Grundy -
This might be interesting to some about pressure cookers -
From what I heard they appeared in the 1700s in France -
I have a lid from a pressure pot that was my grate grate grand mothers-
When my grate grate grandfather came here from France in 1805 it was one of the items he packed with him from France - the modern pressure cookers were invented in France in the late 1600s by the 1700s heavy cast iron lids were in common use as for pressuring cast iron pots to lesson cooking time -
It was primarily a gadget that the well off used -
The lid I have might weigh 75 pounds or so and is around an inch thick cast iron - with a large cast iron handle -
My grand father said as a kid in the latte 1800s they laid a piece of leather over a cast iron pot then set the lid sort of into the inner rim of the large cast iron pot and worked it in so it did not leak and blow steam -
The weight of the lid and the leather hide sealed the pot rim so it would pressure up -
My grand father had measured the temperature wile my grand mother used it in the 1920s and said the pot did not vent steam till about 270°F or so -
My dad's mom also used that lid many times a week in larger cast iron pots in the early 1900s - there were 8 children in the family so they also cooked large meals -
Pressure cookers are. Not all that new they have been around a long time -
I have volumes of books on the maybe 4 or 5 worlds fairs in France from 1850 or so onward, printed in English - there prints of those heavy pressure lids demonstrated on kettles -
In the 1870 France worlds far the steam jacket kettles appeared -
That's history few know of today -
Thank you for that story, I think it's a genius tool and am glad to know I follow in the footsteps of a long tradition. It would be interesting to see one of those cast iron and leather pots in use. Though I would probably stand a bit further away than I usually do just in case that cast iron lid went flying!
Thanks for the reply - I'll share some more latter on ancient canning practices - from what they know it goes back about 3000 yrs in India and china -
My dad would write findings in his international trade magazines on that subject at times -