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Different pressure cookers different cooking?

post #1 of 6
Thread Starter 
Hello,
I have two slightly different pressure cookers and one does not seem to perform as good as the other.
Pressure cooker A is the standard old cooker with a 5, 10, 15 psi weight on top and pulses steam out at the pressure and resets.
Pressure cooker B is a newer cooker and does not have pop weight but a button that rises and has rings to show the pressure.

I find the A pressure cooker works better than the B cooker and wondering why is interesting because I tried to understand the difference and below is what I came up with. The question is would these differences make a difference in cooking? Assume both pressure cookers are at the same set pressure.

· When the A pressure cooker pops stream is released and pressure drops slightly. This drop in pressure slightly drops the pressure in the pot/food for a fraction of a second with a parallel slightly larger boil off. As the pressure builds back to the set pressure the boiling is decreased slightly until the set pressure is reached and the cycle is repeated. This pressure pulsing will make the molecules in the food slightly shift from one location in the food to another and back close to the original location as the cycle repeats. Could this shifting of molecules actually perform a second function in the pressure cooker of tenderizing the meat? And of course the first function of the pressure cooker of higher temperature is the published function of a pressure cooker.
· For pressure cooker B there is no popping action and the second function mentioned above is not present.
Thanks
Ken
post #2 of 6
Hi Ken, and welcome. I am a member of the pressure cooker group here at Cheftalk. However, although I'm an enthusiast, I'm far from being an expert. You might find the answer to your question at www.missvickie.com. Vickie Smith is an authority on pressure cookers, how they work and how various models perform differently from one another. There is discussion forums at the website where you can post your questions, and other members, or Vickie herself, will respond. It would be helpful to include the brand names of your pressure cookers, if you know them. Let us know what you find out.
"The pressure's on...let's cook something!"
 
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"The pressure's on...let's cook something!"
 
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post #3 of 6
Thread Starter 

Thanks for the reference

Thanks for the reference.
Ken
post #4 of 6
I don't think your science is right. The pressure doesn't vary that much once you're up to pressure. If it is, you've got other problems with your cooker.
Palace of the Brine -- "I hear the droning in the shrine of the sea monkeys." Saltair
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Palace of the Brine -- "I hear the droning in the shrine of the sea monkeys." Saltair
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post #5 of 6
I agree. I was just thinking about posting something similar. Thanks phatch.

The gaskets should be inspected. If they are dry, brittle or cracked, or if they fail the "thumbnail test", they will not perform correctly, and should be replaced. They may be responsible for pressure leaking out. Also, if there is an overpressure plug, that should be replaced at the same time as the gasket.

A couple of years ago I had to replace my Innova pressure cooker. Initially I thought the whole fault was with the pressure weight. The plastic housing had cracked, and was causing pressure to leak out. I was able to replace that, but problems still continued to a lesser degree. That's when I discovered that the internal silicone seals were shot. Those could not be replaced because the company had gone out of business. :mad:

"Thumbnail test": press into the gasket with your thumbnail. If the depression remains, the gasket is no longer flexible enough to be reliable under pressure.
"The pressure's on...let's cook something!"
 
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"The pressure's on...let's cook something!"
 
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post #6 of 6
Thread Starter 
I agree and assuming from the quick steam realease the pressure would not vary much. Knowing this the slight steam release does need replacement in the cooker. This replacement should be a very small boil off. And then I wonder if there is a very small molecular movement in the food. Probably could not proove it unless I placed same weight of meat in both cookers and cooked at the same temp and pressure. Next checke both meats for amount of tenderness. This is what I am crudely observing comparing my results from past cooking and a test with all variables the same would be a good confirmation if the two cookers cook different.
Ken
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