Durgan

Pressure Cooking

22 February 2008 Pressure Cooker Here is pictures of my pressure cooker and colander insert.

Any cooking that minimizes the time, temperature, and water will help to preserve nutrients. Pressure cooking under steam is one of the methods best because it minimizes time and requires little water. Kuhn Rikon Switzerland - Duromatic FAQ: Benefits & Advantages There are far more benefits from Pressure cooking than deficits. It far surpasses all other methods of cooking. Practice makes perfect. Benefits of Using a Pressure Cooker Benefits of Using a Pressure Cooker[/url] A gormet meal can be prepared within an hour, once one gets proficient.

Pressure cooker rings should last the life of the cooker. The lid should be run under water to wet the ring before putting in place. This lubricates slightly and prevents tearing.

The other action that ruins rings quickly is leaving the lid on the cooker loose with the heat on. The ring gets hot due to lack of conduction and dries out quickly. If it is desired to heat the material in the cooker, then use another lid.

How do I know, because I ruined a ring once, and determined the cause.

I have never had the small safety grommet damaged, but have lost it if the rocking pressure valve hole gets jammed, due to material plugging so a spare may be in order. Since then I have change my procedure as depicted following.

I have a colander exactly the same size as the pressure chamber and place the material to be cooked in this device, My material doesnt touch the water due to the base on the bottom of the colander. This means peas, rice, grains, oats, can be cooked without the bits of material jamming the rocking exhaust, thus preventing the safety valve from blowing.

The colander was a typical type and I knocked off the two handles with a sharp blow from a a hammer. This is easy since they are only spot welded in place.

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Durgan Zone 5B
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