Pressure Cooking

[camill25]

Can someone tell me how to 'quick cool' a pressure cooker. I want to try this method of cooking, have read all the instructions, but can't figure out how to do this one step that the recipe call for. Thanks! Camilla

[phatch]

Run the whole pot under cold tap water until the pressure indicator shows no pressure in the pot. You can then release the lid.

Phil

[redace1960]

i'd contact the manufacturer of your unit and ask them their approved method. a friend of the family was injured badly back in the 50's by an aluminum cooker that blew into shards when she tried this trick. please be careful!

[chrose]

Originally Posted by redace1960

injured badly back in the 50's please be careful!

Back in the 50's ...key phrase. Cooling under water is the accepted method by manufacturers these days. But still, do be careful.

This from gopresto.com makers of Presto pressure cookers.

Q. When is it necessary to quick cool the pressure cooker?
A. Quick cooling of the pressure cooker is usually used for delicate foods such as custards and fresh vegetables. To quick cool a pressure cooker, simply place the cooker under cold running water or place in a pan or sink full of cold water. For other foods, like roasts and stews, it is usually recommended that you let the pressure cooker cool of its own accord by setting it aside until the pressure drops.

[GaryF]

Reminds me of Grandma's incident with beef stew, power vented through the kitchen cupboards (50's slat bottom shelves). She chucked the cooker after the clean-up. Still brings out a laugh at Christmas.

[hipjoint]

i have been using my new pressure cooker for a variety of things lately
and have used the quick cooling method described by phatch. i put
the fagor (stainless steel!!!) under the cold water faucet while twisting the
steam escape vent and i can feel the pressure drop dramatically.
BE WARNED!! THE FOOD WILL STILL BE STEAMING HOT!! i do the quick
cool thingy with stew and use a stick mixer to grind down the mirepoix
before adding fresh veggies, lidding up, and then pressure cooking for
twenty extra minutes.