New Posts  All Forums:Forum Nav:

Pressure Cooking

post #1 of 6
5/21/05 at 12:49pm
Thread Starter 
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 :)
Reply

Featured Stories on ChefTalk.com

Follow ChefTalk on Pinterest!
A clinical look at how a restaurant runs
The Making of a Chef Innovator, without the Pomp
post #2 of 6
5/21/05 at 3:23pm
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
more than taste fine
me eat it all the time
Reply
post #3 of 6
5/22/05 at 5:29pm
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!
Reply
post #4 of 6
5/22/05 at 6:49pm
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.
My latest musical venture!
http://myspace.com/nikandtheniceguys
 
Also
http://www.myspace.com/popshowband "I'm at the age when food has taken the place of sex in my life. In fact I've just had a mirror put over my kitchen table." Rodney Dangerfield RIP
Reply
post #5 of 6
5/23/05 at 9:34pm
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.
Reply
post #6 of 6
5/25/05 at 2:11am

quick cooling a pressure cooker

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.
Reply
New Posts  All Forums:Forum Nav:
  Return Home
  Back to Forum: Food & Cooking

Featured Stories on ChefTalk.com

Follow ChefTalk on Pinterest!
A clinical look at how a restaurant runs
The Making of a Chef Innovator, without the Pomp