I am using pressure cookers for last 40 years. Here are few tips from an oldie. If you are using an old style one, put the weight valve on after you see steam whooshing out of the vent nozzle. always check the vent for any clogging. If you are boiling small grains like rice, keep the level low otherwise a single grain can rise up with the foam and block the vent and create serious malfunctions. Last and the best is - when you take the lid off, immediately wash the rubber gasket with cold tap water and keep it in the fridge (- but NOT in the freezer). It'll lengthen it's life span significantly.
I bought a Fagor Rapid Express pressure cooker that I purchased from Bed Bath and Beyond last fall. PLEASE do not let anyone you know purchase or use one of these. Mine blew up like a bomb last March. I would have been very injured or killed if i had not been in the bathroom at that moment! The company claims that I had not properly cleaned the pressure release valve which is not true. It was releasing steam just fine...until it didn't
Even if you've not cleaned it properly and as a result the steam vent is blocked, still the emergency safety valve should've blown up before the whole cooker bursts. You should pursue your case and demand a compensation from the company.
Mine I was using almost 20 years, and lately started leaking a little bit and malfunctioning. I have to turn if off, remove the lid, and try again, sometimes works, and I have reopen the pan to make work. I am not sure if the rubber is got damaged and not sealing properly, I look at the rubber and I don't see anything. So I will buy another pressure cooker, and it's always good to have 2 pressure cooker anyway. I will try to buy new rubber the circle and try if continues the problem, then maybe a problem with the little rubber circle, the valve?
I bought my pressure cooker a year ago but have been continuing to use my rice cooker (because, low maintenance, which is great when it takes forever to cook something) to cook all my beans, etc. Oddly enough, I came looking for a good pressure cooker tutorial so I could cook the chickpeas that I have soaked overnight, and here you are cooking the exact item! Thanks, this makes pressure cooking much less daunting.
I just cooked some garbonzo beans. I didn't soak them, although I rinsed through them for stones, and broken beans. I put a piece of Kombu in with the beans, and water, and closed it all up. It took a while to come up to pressure, but there's no way to tell, except that it starts to sputter and steam. I turned the temp down, and let it cook, opening it at 20 min, and 40 min. Finally took a serving at about 1 hour. Oh, so good. I ate them with brown rice and kale. Unbelievably good, but next time, I'll soak them. Thanks for keeping your tutorial up on line. Should have watched it before I started.
Top tip. When you add water, add near boiling water from your electric kettle (I know these are rare in the US) this cuts down the time before the cooker comes up to pressure.
I have been using a pressure cooker for many years and I love it! I use it especially for beans and meat. I like to sear either beef or pork first in a skillet or in the pressure cooker itself first to keep in the juices and make a nice outside. You can use a less expensive meat and make it nice and tender. After the meat cooks a while I put in carrots, onions and potatoes for a nice roast. An inexpensive chuck roast marbled with fat and economical country ribs are my favorite.
Thanks for the GREAT demonstration. I have one just like this one but couldnt find no instructions. I was clearing out the garage and said let's give it a try. Your video was very helpful. I had dinner tonight. Northern beans.. Very good., I cooked the meat in it first smoked turkey then cool it down and added the beans cooked for 40 min. We had the very older model when I was a child. I was always scared as a child it made that hissing loud sound my father did most the cooking. Love the new styles.. Much more quieter..Thanks again☺
This video is very helpful. I recently decided to get a pressure cooker after many years of unfounded fears of it blowing up. :/ After watching & reading many reviews for both types available, I've decided on the stove-top model.
If not properly cleaned and maintained, sure that they can blow up. But, the best way to avoid accidents is not to leave it unattended on the stove. Cheers!
Thanks a lot for posting this video. I do not own a pressure cooker but I have been interested in how to use one. This video is informative to me. I am amazed to know that we can make desserts in a pressure cooker. I hope I will get a pressure cooker and enjoy more recipes to cook. Thanks a lot to you from Japan.
this video helped me save my new presure cooker,,i had bought this tower new from argos the instructions never said to leave the induction high ,so thought it might blowup as the old ones many years ago thats why my mother never used hers but mine never siad to turn to low so having used mine when the button popped up i took it off the hod place so stopped heat not knowing when the button come up it would not cook my food i had a presure king pro which although is a presure cooker it done cooking fantastic had it four years so not had to bother with the cooker so this has helped me ,,as i never seem to find any comments returned to me i f i could i would want to ask nthis lady not having gas here ,,what number is low 1,2,or 3 my hob goes to 10 high so ill have to guess,,although videos r helpfull people always leave out exact facts my only opinion,,lozw on gas means different from electric and numbers for induction very fast and cheap and induction stops so no residual heat on the hob
Why set it down to low? Is that normal? Is there a reason? Does it affect cooking time if it’s set to med or left at med high? You’re the only video that I can find that specifies which temperature to lower it to. Most just say nothing and the few just say to lower it.
Just turn it down. It depends on your own stove. It needs to be turned down a bit as soon as it comes to pressure, but not so low that it isn't pressured.
I recently bought a Hoffritz pressure cooker at a thrift store without manual. It is not the dual cooker on u tube. Not sure how to use. It has a dial on lid with 2 symbols (pressure and steam?). Hope you can help. Also. Is this dial supposed to be loose?
Isn’t there a more up to date demonstration focusing on things that are very vague in the manual. I’m a first time user and would love to find a channel demonstrating, not only how to use the cooker but recipes as well.
I just bought the pressure pan, right now cooking meat and potato. Mine did not come with the steam basket, I wonder if the delivery/packing staff from the store forgot the to put the basket.
I noticed your pressure cooker has no gauge, I picked up an old pressure cooker from the Salvation army that doesnt have a gauge either. All it has is a little pointy deal poking out from the center of the lid that releases steam. It locks and has the metal plug that is supposed to melt if it gets too hot (I think thats what it is)-but other than that Im not sure how to use it--how do I know how much pressure is building--does it really matter that much?
Mom use to take care of elderly. So I was about 3 , went with her - she was cooking roast and spuds and carrots! It blew up ! A spud landed on my chest through my dress !!! I went running . I couldn’t scream cause mom would not let me , so silently I wept, for years I had that scar and that memory!
Why don't you steam your beans instead of adding so much water? The water extracted so much nutrients and sweetness away from the beans. You lose so much nutrients unless you're going to drink the broth. If you use the intense steam from the pressure cooker (which is far hotter than the boiling water phase inside the cooker), you'd get the super heated steam to penetrate the beans much deeper than having them boiling in the water. This allows it to cook much faster and at the same time very little nutrients is lost to the water. Cook with steam is much better than boiling it water, even if you're using a pressure cooker. And especially you're using a pressure cooker, make use of the pressurized super heated steam to your advantage!
@MsInkling, most pressure cookers come with a basket (mine only came with a perforated "shelf") and you put the beans on top, and the water sits below the reach of the basket. Interesting take on this, Chang, I'll try that next time.
Letting it cool on its own holds the flavors in. When you manually release the steam to release pressure, you're letting flavor escape with the steam. Let the flavors settle inside as it cools enough to open.
where is your home located? Denver is 6,000 feet, and that is pretty high! I live at 1,800 feet here in Spokane, WA. , and worry about pressure cooker times and temps. I just looked up Colorado Springs, and it is up there too!
I have exactly the same pressure cooker as shown on the video. I’ve used it for many years, but while washing the lid, the black small round knob underneath the lid, when you rub your hands around it, a black residue comes off! Well, I told myself this cannot be good because it goes into the food I am cooking! I decided to retire it, and bought an IKEA pressure cooker.
soaking(hydration by osmosis) any grain will reduce the cook time. rice, beans , maize anything hydrating is cooking : can be done by 3 : dry heat(oven) , moist heat (pr. cooker) and radiation ( microwave) > pressure cooker is moist heat , the steam that directs heated steam molecule into the food (grain, veg, meat ...)
I have heard some people don't but I have cooked in mine since 1970 and beans cook much faster and taste better if you soak them. If I forget to soak overnight I simply boil them for 2 minutes and let soak an hour. But overnight is best!
When you soak beans and discard the water, several times if possible, this removes most of the toxins as well - the ones that bloat you and give you indigestion! Then cook them any way you want.
Bonjour. Svp j'ai mon autocuiseur tefal bloqué. En voulant le fermer j'ai mal déposé le couvercle et du coup il est coincé. Quelqu'un peut m'expliquer comment faire. Merci
I don't understand why your altitude matters with pressure cooking. Pressure cookers reach a certain pressure when cooking,say 14 psi. Should that not result in the same cooking time at sea level and at a mile high location?
That happens because liquids are kind of an "unstable" state of matter and only exist as long as there's gas pushing down on them. The liquid wants to change into gas, which is a more stable state, but can't because the pressure from the gas above prevents that. If the earth's atmosphere suddenly disappeared, all of the water in the oceans would instantly evaporate, even though no energy was added to it. The higher your altitude, the thinner the atmosphere and the lower the downward pressure. And water boils at a lower temperature. My physics teacher said that at the top of mount everest, you could drink boiling tea and it wouldn't hurt your mouth. The entire point of a pressure cooker is to keep heat localized and stop it from escaping, thus cooking the food faster and more efficiently. Normally, water boils at 100 degrees C, and it takes a lot of energy to get there. So when we heat up the pressure cooker, that heat stays localized with the water, and the food. (Actually, because of the higher-than-normal air pressure inside the cooker, water needs an even higher temperature to boil, usually 113 to 120 degrees C, making the process even more efficient) But if the ambient air pressure is low, the air pressure inside the cooker will be low as well, meaning water will now evaporate at a much lower temperature, say 70 degrees C, and then escape as steam, taking heat away with it, drastically reducing the efficiency of the process. Hence it takes longer for the food to cook. Hope this helps.
@@feynstein1004 No,you are wrong. One of the reasons PCs are popular in Denver and other lofty locations is that you can't boil a potato in an OPEN pot,as the water boils at less than 100 C,so you have to own and use a PC. I had to think about this for awhile. When you use a PC in Denver,the pressure control weight keeps vapor in the pot from lifting the weight until the designed internal pressure is reached. That higher pressure makes water boil at a higher temperature than at sea level,so you can cook your potato in Denver as well as at a sea level location.
I Don't think I would use one ,I heard they blow up if the valve sticks,and I think the older they are the more chance it will happen. But thanks for the review
Long time ago, I bought this model and did not work, it was dripping leaking water all over the stove. I had to return the pan and bought the regular model pressure cooker and never had problem. However I just bought these model again 10 quarters size and I will try again, if leaks again I will have to return and tell the store not buy anymore from the maker and ask the maker to fix this problem. And this item is not cheap.
This editting is hilarious but also what does your altitude have to do with pressure cooking? And by altitude does she mean like where i am on this planet? Lol
Are you afraid that the cooker will blow up or something? I used to think that before I finally broke down and bought one. Seems like all I heard about pressure cookers is that they could blow up. LOL.. I'm not positive, but believe that the only way that could happen is if you forced the lid off while it was still under pressure. It will not come off on its own. If you love to cook, you would love one of these. :)
Let me know how it works for you. :) I bought mine at Kmart for around $40.00 I think. I just used it a couple nights ago to cook some chicken for a Mexican dish and it only took about 10 minutes to cook!
It's not going to blow up. You could literally just release the steam and then open it and it'll be fine. I think most pressure cookers these days make it impossible to open if you haven't released the steam...it will only explode if you somehow open it before releasing the steam (and the pressure along with it) To be super safe, I cool it before releasing the steam
MisterShoujo : thank you. I have this exact same pot shown in video. It sounds like it's going to blowup. I don't stay in the kitchen when it's steaming. I go back to turn off the stove and then I leave again :)
What if you dont want to wait 20 minutes and want to eat it then? Because I have a prestige one and I only used it once because exploded all over the place 😂
You don't have to wait that long. You can use the pressure knob to release the steam manually in a controlled manner (~30 seconds) and then open the lid.
I am using pressure cookers for last 40 years. Here are few tips from an oldie. If you are using an old style one, put the weight valve on after you see steam whooshing out of the vent nozzle. always check the vent for any clogging. If you are boiling small grains like rice, keep the level low otherwise a single grain can rise up with the foam and block the vent and create serious malfunctions. Last and the best is - when you take the lid off, immediately wash the rubber gasket with cold tap water and keep it in the fridge (- but NOT in the freezer). It'll lengthen it's life span significantly.
I bought a Fagor Rapid Express pressure cooker that I purchased from Bed
Bath and Beyond last fall. PLEASE do not let anyone you know purchase or
use one of these. Mine blew up like a bomb last March. I would have
been very injured or killed if i had not been in the bathroom at that
moment! The company claims that I had not properly cleaned the pressure
release valve which is not true. It was releasing steam just
fine...until it didn't
Even if you've not cleaned it properly and as a result the steam vent is blocked, still the emergency safety valve should've blown up before the whole cooker bursts. You should pursue your case and demand a compensation from the company.
April Moon j
Thank you.
Mine I was using almost 20 years, and lately started leaking a little bit and malfunctioning. I have to turn if off, remove the lid, and try again, sometimes works, and I have reopen the pan to make work. I am not sure if the rubber is got damaged and not sealing properly, I look at the rubber and I don't see anything. So I will buy another pressure cooker, and it's always good to have 2 pressure cooker anyway. I will try to buy new rubber the circle and try if continues the problem, then maybe a problem with the little rubber circle, the valve?
I bought my pressure cooker a year ago but have been continuing to use my rice cooker (because, low maintenance, which is great when it takes forever to cook something) to cook all my beans, etc. Oddly enough, I came looking for a good pressure cooker tutorial so I could cook the chickpeas that I have soaked overnight, and here you are cooking the exact item! Thanks, this makes pressure cooking much less daunting.
I just cooked some garbonzo beans. I didn't soak them, although I rinsed through them for stones, and broken beans. I put a piece of Kombu in with the beans, and water, and closed it all up. It took a while to come up to pressure, but there's no way to tell, except that it starts to sputter and steam. I turned the temp down, and let it cook, opening it at 20 min, and 40 min. Finally took a serving at about 1 hour. Oh, so good. I ate them with brown rice and kale. Unbelievably good, but next time, I'll soak them. Thanks for keeping your tutorial up on line. Should have watched it before I started.
Top tip. When you add water, add near boiling water from your electric kettle (I know these are rare in the US) this cuts down the time before the cooker comes up to pressure.
They arent rare what the fuck lmfao?
Good idea. Always do this.
This should be common knowledge
I have been using a pressure cooker for many years and I love it! I use it especially for beans and meat. I like to sear either beef or pork first in a skillet or in the pressure cooker itself first to keep in the juices and make a nice outside. You can use a less expensive meat and make it nice and tender. After the meat cooks a while I put in carrots, onions and potatoes for a nice roast. An inexpensive chuck roast marbled with fat and economical country ribs are my favorite.
Thanks for the GREAT demonstration. I have one just like this one but couldnt find no instructions. I was clearing out the garage and said let's give it a try. Your video was very helpful. I had dinner tonight. Northern beans.. Very good., I cooked the meat in it first smoked turkey then cool it down and added the beans cooked for 40 min. We had the very older model when I was a child. I was always scared as a child it made that hissing loud sound my father did most the cooking. Love the new styles.. Much more quieter..Thanks again☺
I love when people include science in their videos. I did not know that atmospheric pressure can alter the time needed for cooking. 👍
I also have to cook things a bit longer because of higher altitude. Google that if you like as they have some good explanations online
This video is very helpful. I recently decided to get a pressure cooker after many years of unfounded fears of it blowing up. :/ After watching & reading many reviews for both types available, I've decided on the stove-top model.
If not properly cleaned and maintained, sure that they can blow up. But, the best way to avoid accidents is not to leave it unattended on the stove. Cheers!
Just avoid cheap Chinese knockoffs and by quality ones and you will be good ^^
Thanks a lot for posting this video. I do not own a pressure cooker but I have been interested in how to use one.
This video is informative to me. I am amazed to know that we can make desserts in a pressure cooker. I hope
I will get a pressure cooker and enjoy more recipes to cook. Thanks a lot to you from Japan.
2021 This video help me more than the recently one's. Thank you so much!!!
2023 here 😅
Really?
Thank you ❣️I was afraid of using it until now.
Thanks a million for this video it help me to understand in a quick how to use it. 🥰🥰🥰🥰🥰
Thanks, I finally know how to use a pressure cooker! :)
this video helped me save my new presure cooker,,i had bought this tower new from argos the instructions never said to leave the induction high ,so thought it might blowup as the old ones many years ago thats why my mother never used hers but mine never siad to turn to low so having used mine when the button popped up i took it off the hod place so stopped heat not knowing when the button come up it would not cook my food i had a presure king pro which although is a presure cooker it done cooking fantastic had it four years so not had to bother with the cooker so this has helped me ,,as i never seem to find any comments returned to me i f i could i would want to ask nthis lady not having gas here ,,what number is low 1,2,or 3 my hob goes to 10 high so ill have to guess,,although videos r helpfull people always leave out exact facts my only opinion,,lozw on gas means different from electric and numbers for induction very fast and cheap and induction stops
so no residual heat on the hob
Why set it down to low? Is that normal? Is there a reason? Does it affect cooking time if it’s set to med or left at med high? You’re the only video that I can find that specifies which temperature to lower it to. Most just say nothing and the few just say to lower it.
Just turn it down. It depends on your own stove. It needs to be turned down a bit as soon as it comes to pressure, but not so low that it isn't pressured.
I recently bought a Hoffritz pressure cooker at a thrift store without manual. It is not the dual cooker on u tube. Not sure how to use. It has a dial on lid with 2 symbols (pressure and steam?). Hope you can help. Also. Is this dial supposed to be loose?
Great info. Thanks.
Sorry for my ignorance; some cookers don't have timer. How do I know it's cooked or potentially burning?
Use suggested pressure cooker times for what you are cooking and then use your own timer.
Your not ignorant. That was my question as well.
Thank you this was very good and informative
Thank you. Simple and easy video.
Isn’t there a more up to date demonstration focusing on things that are very vague in the manual. I’m a first time user and would love to find a channel demonstrating, not only how to use the cooker but recipes as well.
2009!?!? I just bought a pressure cooker 2018 and now i'm watching how to use it.
I found one at a thrift store for 9 bucks, this shit is going to be the death of me.
Me too
2020
Same except it’s 2020
@@SuperYuvi1989 I got alot of use out of it before upgrading to a presto, still alive. lol!
I opened my pressure cooker while it's hot without releasing the steam. I almost died but I least I nearly died like a real man
thanks for explaining this far..pls is your pressure cooker steel or aluminium? which is better?
very nicely explained
Very good. Thank you for the video.
very clear instructions
Why there is no whistle? some people cook with containers inside. How does that affect the cooking time?
Can u plz guide me how to use elegant pressure cooker EL0133?
Can you buy cover only for this type of pressure cooker and where? Mine was broken. Thanks.🙂
You can by the rubber seal.. ask your product salesperson
Where i can buy the rubber seal,i live in Indonesian
I just bought the pressure pan, right now cooking meat and potato. Mine did not come with the steam basket, I wonder if the delivery/packing staff from the store forgot the to put the basket.
Thank's, simple and helpful.
I noticed your pressure cooker has no gauge, I picked up an old pressure cooker from the Salvation army that doesnt have a gauge either. All it has is a little pointy deal poking out from the center of the lid that releases steam. It locks and has the metal plug that is supposed to melt if it gets too hot (I think thats what it is)-but other than that Im not sure how to use it--how do I know how much pressure is building--does it really matter that much?
L
Ppj
There is a weighted lid that goes on the "little pointy deal" that creates a fixed pressure and then releases when the pressure gets to high.
So how do I set it to low do you mean set the light on the hob to simmer?
I m using the same
Elo pressure cooker, but my red ball doesn't come up.could u guide me plz
Mom use to take care of elderly. So I was about 3 , went with her - she was cooking roast and spuds and carrots!
It blew up ! A spud landed on my chest through my dress !!! I went running . I couldn’t scream cause mom would not let me , so silently I wept, for years I had that scar and that memory!
Bless your soul.
awesome video, thank you very much
What product of pressure cooker is this and how do I order for mine
Can it cook chicken, beef pork is it healthy and wht about green peas(non dry)
I've been thinking to buy a pressure cooker.what is the brand of the pressure cooker you used?
Just invest in a Electric Pressure Cooker. #instantpot
Why don't you steam your beans instead of adding so much water? The water extracted so much nutrients and sweetness away from the beans. You lose so much nutrients unless you're going to drink the broth. If you use the intense steam from the pressure cooker (which is far hotter than the boiling water phase inside the cooker), you'd get the super heated steam to penetrate the beans much deeper than having them boiling in the water. This allows it to cook much faster and at the same time very little nutrients is lost to the water. Cook with steam is much better than boiling it water, even if you're using a pressure cooker. And especially you're using a pressure cooker, make use of the pressurized super heated steam to your advantage!
@MsInkling, most pressure cookers come with a basket (mine only came with a perforated "shelf") and you put the beans on top, and the water sits below the reach of the basket. Interesting take on this, Chang, I'll try that next time.
Thanks, very didactic!
Hola. Me han regalado una olla de este modelo.Alguien podria poner un manual de uso en español?
What make is that pressure cooker please..
hi. Why didn't she undo the quick release valve while waiting to drop the pressure?
Letting it cool on its own holds the flavors in. When you manually release the steam to release pressure, you're letting flavor escape with the steam. Let the flavors settle inside as it cools enough to open.
For how long did you cook them for?
13 minutes... and 3 years later lol
where is your home located? Denver is 6,000 feet, and that is pretty high! I live at 1,800 feet here in Spokane, WA. , and worry about pressure cooker times and temps. I just looked up Colorado Springs, and it is up there too!
+digiphot2 8500 feet
digiphot2
Using water to cool down the pot would damage the hot steel ? ?
I have exactly the same pressure cooker as shown on the video. I’ve used it for many years, but while washing the lid, the black small round knob underneath the lid, when you rub your hands around it, a black residue comes off! Well, I told myself this cannot be good because it goes into the food I am cooking! I decided to retire it, and bought an IKEA pressure cooker.
You can just buy that replacement part for the old one
where i can find out the recipes??
Useful
Can you give us a clickable link to your website?
http:.//delectableplanet.com
Does it suppose to leak or drip fluid from the side of the lid while its cooking?
The steam should come out vent pipe only. Maybe look into new gasket
I have seen the pressure they told us after cooking you have to first put it in water so that it cools
Super clear thanks
you still have to soak the beans?? A big motivation for me getting one is cooking dried beans without having to soak them!
soaking(hydration by osmosis) any grain will reduce the cook time. rice, beans , maize anything hydrating is cooking : can be done by 3 : dry heat(oven) , moist heat (pr. cooker) and radiation ( microwave) > pressure cooker is moist heat , the steam that directs heated steam molecule into the food (grain, veg, meat ...)
skylark304 j
I have heard some people don't but I have cooked in mine since 1970 and beans cook much faster and taste better if you soak them. If I forget to soak overnight I simply boil them for 2 minutes and let soak an hour. But overnight is best!
When you soak beans and discard the water, several times if possible, this removes most of the toxins as well - the ones that bloat you and give you indigestion!
Then cook them any way you want.
What if you forget to turn it off for like 1 hour. Will this pressure cooker blast, is it safe in that situation. Please answer?
I wonder how long does it take to cook macaroni in this? Do I need a timer after the pressure is up?
I think macaroni would be faster just in a regular pan??
Where can I purchase the realese valve in Trinidad.
thats the part i didnt know......once you get to pressure...that you turn it down
Bonjour. Svp j'ai mon autocuiseur tefal bloqué. En voulant le fermer j'ai mal déposé le couvercle et du coup il est coincé. Quelqu'un peut m'expliquer comment faire. Merci
thank you
You are very watchable :)
thank you!
I don't understand why your altitude matters with pressure cooking. Pressure cookers reach a certain pressure when cooking,say 14 psi. Should that not result in the same cooking time at sea level and at a mile high location?
That happens because liquids are kind of an "unstable" state of matter and only exist as long as there's gas pushing down on them. The liquid wants to change into gas, which is a more stable state, but can't because the pressure from the gas above prevents that. If the earth's atmosphere suddenly disappeared, all of the water in the oceans would instantly evaporate, even though no energy was added to it.
The higher your altitude, the thinner the atmosphere and the lower the downward pressure. And water boils at a lower temperature. My physics teacher said that at the top of mount everest, you could drink boiling tea and it wouldn't hurt your mouth.
The entire point of a pressure cooker is to keep heat localized and stop it from escaping, thus cooking the food faster and more efficiently. Normally, water boils at 100 degrees C, and it takes a lot of energy to get there. So when we heat up the pressure cooker, that heat stays localized with the water, and the food. (Actually, because of the higher-than-normal air pressure inside the cooker, water needs an even higher temperature to boil, usually 113 to 120 degrees C, making the process even more efficient) But if the ambient air pressure is low, the air pressure inside the cooker will be low as well, meaning water will now evaporate at a much lower temperature, say 70 degrees C, and then escape as steam, taking heat away with it, drastically reducing the efficiency of the process. Hence it takes longer for the food to cook.
Hope this helps.
@@feynstein1004 No,you are wrong. One of the reasons PCs are popular in Denver and other lofty locations is that you can't boil a potato in an OPEN pot,as the water boils at less than 100 C,so you have to own and use a PC. I had to think about this for awhile. When you use a PC in Denver,the pressure control weight keeps vapor in the pot from lifting the weight until the designed internal pressure is reached. That higher pressure makes water boil at a higher temperature than at sea level,so you can cook your potato in Denver as well as at a sea level location.
very nice video
How is the lid set to fit-lock
I Don't think I would use one ,I heard they blow up if the valve sticks,and I think the older they are the more chance it will happen. But thanks for the review
Malcolm James
I've had mine for 20+ years, used it regularly and never any problems. Try it.
nice
shes livin in colorado i guess..
This not show to fix the steam part on the top handle.
Why weren't the beans seasoned?
Thank you ;)
Long time ago, I bought this model and did not work, it was dripping leaking water all over the stove. I had to return the pan and bought the regular model pressure cooker and never had problem. However I just bought these model again 10 quarters size and I will try again, if leaks again I will have to return and tell the store not buy anymore from the maker and ask the maker to fix this problem. And this item is not cheap.
I didn't think you were ever supposed to rush cool a pressure cooker or canner.
Mine does not look like this one from fagor
thanks for the info :)
This editting is hilarious but also what does your altitude have to do with pressure cooking? And by altitude does she mean like where i am on this planet? Lol
I like it
2020 watching this
substrate?
Where is the seasoning!
i love to cook but im scared to use this shit:(..
Are you afraid that the cooker will blow up or something? I used to think that before I finally broke down and bought one. Seems like all I heard about pressure cookers is that they could blow up. LOL.. I'm not positive, but believe that the only way that could happen is if you forced the lid off while it was still under pressure. It will not come off on its own. If you love to cook, you would love one of these. :)
ill try:)
Let me know how it works for you. :) I bought mine at Kmart for around $40.00 I think. I just used it a couple nights ago to cook some chicken for a Mexican dish and it only took about 10 minutes to cook!
It's not going to blow up. You could literally just release the steam and then open it and it'll be fine. I think most pressure cookers these days make it impossible to open if you haven't released the steam...it will only explode if you somehow open it before releasing the steam (and the pressure along with it)
To be super safe, I cool it before releasing the steam
MisterShoujo : thank you. I have this exact same pot shown in video. It sounds like it's going to blowup. I don't stay in the kitchen when it's steaming. I go back to turn off the stove and then I leave again :)
Burned my damn hand when I was a kid on a pressure cooker and never learned how to use one or ever used one.
85,000 feet altitude! OMG!
85 hundred feet = 8,500 feet
She will def have a problem looking at the captain now
The lady followed a Vegan diet way back then
This vid is older than me that crazy
What if you dont want to wait 20 minutes and want to eat it then? Because I have a prestige one and I only used it once because exploded all over the place 😂
You let cold water run onto the lid until the pressure indicator drops down.. then it's safe to open . takes a less than a minute usually
make it a bomb
LMAO
i saw people killed by pressure cookers
SHE'S HIGH.
Shiv yog
Really, it took that long to cool down before open the lid? Who has time for that. Guess this appliance is not for me
You don't have to wait that long. You can use the pressure knob to release the steam manually in a controlled manner (~30 seconds) and then open the lid.
its not safe to put cold water on the pressure cooker it might explode
The 80s called ....
Im scared lol
9 months on and im glad to say I still have a head! Think its safe to say they don't explode lol :P
The yellow button will drop if you turn down to low,which means not enough pressure in the pot.
Please turn the handle towards the back of the hob !! Children and vulnerable adults could have a serious accident.😰😲
Lol
Robot
8,500 not 8,5000..c'mon where do you think shess living? outer space?