Pressure Cookers Tips

Check these tips for pressure cooking!

• Select a cooker with a detachable pressure regulator that can adjust the pressure to low (5 pounds=220 degrees F./100 degrees C.), medium (10 pounds=235 degrees F./115 degrees C.), or high (15 pounds=250 degrees F./120 degrees C.).
  
• Never fill your pressure cooker more than half full with foods or two thirds full of liquid. Foods have a tendency to increase in volume under pressure so it is important to never over fill your pressure cooker. Most cookers have a mark stamped on the inside that lets you know when you've put in the maximum amount.
  
• For extra flavor, brown or sauté foods first just like you would when cooking with conventional methods. For instance brown the meat and onions for a soup, before adding other liquids and cooking.
  
• If your recipe calls for browning or searing as a preliminary step, be sure to scrape up the brown bits clinging to the bottom so they are loose when you add the liquid. This will discourage scorching.
  
• You can use more liquid than recommended, but never use less.
  
• Add different ingredients at different times. Since food cooks so quickly, you will want to add slower cooking ingredients first, then later, release pressure, add faster cooking ingredients, seal and cook more. For some recipes with many ingredients, you may do this "stop and go" technique several times, but it's worth it so the finished products retains texture as well as flavor.
  
• Use that timer! Timing as important as developing pressure.
  
• Estimate cooking times on the low side. Because foods cook so rapidly in the pressure cooker, a few extra minutes and they can turn to mush. If in doubt, check it out - release pressure, open the pot and test for doneness. If it's undercooked, you can always cook it more. If it's overcooked, you are stuck with it.
  
• Increase cooking times slightly at high altitudes. You should be fine if you live at sea level to 2000 feet above sea level. After that, a good rule of thumb is to increase the cooking time by 5% for every 1000 feet higher than that 2000 foot base.
  
• Too much pressure is created in one of three ways: the heat is too high; the pressure cooker is overfilled, the pressure regulator valve is obstructed or malfunctioning.
  
• Once you have reduced pressure according to directions, shake the pot before opening the seal to readjust the inner temperature.
  
• Cut same foods into pieces of uniform size to promote even cooking. When mixing foods, cut those that cook more quickly into larger pieces and those that cook more slowly into smaller pieces.
  
• Inspect the gasket or ring, making sure it is not dried out and still flexible (most manufacturers suggest replacing the gasket once a year). If the gasket is not in good shape, it will be impossible to attain a good seal and build pressure.
  
• Inspect the valves to make sure they are free of debris and food residue. The instructions that came with your pressure cooker can tell you more thoroughly what to look for and how to maintain the valves.
  
• Do not deep fry in your pressure cooker. It was not meant for this task and it can be dangerous as hot oil is highly combustible!
  
• Since flavors are more concentrated with this cooking method, you may want to reduce herbs and seasonings when converting conventional recipes. Choose fresh herbs over dried herbs.
  
• Remove the rubber gasket or ring and wash this separately by hand.
  
• Never immerse the cover in water as it can clog and damage the safety valves.
  
• Hand wash the pot by hand with your favorite dishwashing soap.
  
• When storing your pressure cooker, be sure to store it with the lid completely detached and to the side of the pot. If you store it closed, you will trap smells and odors inside the pot to greet you on your next usage.