Pressure Cooker - releasing pressure

[Auspicious]

PC recipes seem to have three different approaches to releasing pressure. Two are easy to take aboard: natural release where you just let the PC sit until the pressure drops with temperature and "touch release" (at least that is what Kuhn Rikon calls it) where you force the pressure valve to open.

The one that seems to work fastest and works great for rice is running cold water over the PC. Of course that is tough on water supply aboard.

Any solutions? I'm thinking about a few ice cubes in the sink and pouring raw water over the PC, but I'll need to clean the outside of the PC before opening the lid.

[maxiSwede]

But what's wrong with just letting it sit until it's cooled off? I adjust cooking time accordingly, and saves fuel too...

[Tim]

Ditto, the way we use it a lot of the cooking time is with the stove off

[Captain Smollett]

But what's wrong with just letting it sit until it's cooled off? I adjust cooking time accordingly, and saves fuel too...

Some foods 'require' a fast cool-down time, at least according to the recipes, to prevent overcooking.  Some veggies, for example, cook under pressure for only a minute or two, then want a quick release.  With such a short cooking time, you really cannot do it by adjusting the cooking time.  At least that's my understanding.

I use the valve to release the pressure "quickly."  I think it is quick enough.  I've never used the cold water trick.

[Lynx]

I think that you can use salt water for cooling or you can save the water to wash with. I have not used mine that much because it takes more time to clean.

[maxiSwede]

Some foods 'require' a fast cool-down time, at least according to the recipes, to prevent overcooking.  Some veggies, for example, cook under pressure for only a minute or two, then want a quick release.  With such a short cooking time, you really cannot do it by adjusting the cooking time.  At least that's my understanding.

I use the valve to release the pressure "quickly."  I think it is quick enough.  I've never used the cold water trick.

Aha, but is there anything to gain there by using pressure?? ... as opposed to using it as an ordinary pot 




(Edit: Fixed quote tag. CapnK)

[CharlieJ]

You can also just plop the cooker down into a bucket of sea water. Doesn't HAVE to be poured over the top.

I frequently use the "quick cooldown" for things like chicken and rice. I'll cook the chicken, cool it down fast, open it up and de-bone, then add the remaining ingredients and bring it back to pressure for a few minutes. Then let it cool by itself or if dinner is near and people are REALLY hungry, quick cool it again.

I think we have 4 pressure cookers now and I intend to add one more to the one on the boat. Remember- you don't HAVE to use it as a pressure cooker- you can remove the gasket and use it like a regular pot- then the lid is locked on, so should the boat lurch and the pot get tossed, the lid has a chance of staying attached- You haven't lived till you lose a whole pot of beef stew or spaghetti all over a cabin sole.

[vinegarj]

just take the PC to the cockpit and pour a bucket of water over it (while it's still under pressure).  that should cool it right down.  i've found that taking the pressure weight off the lid while it was still hot and under pressure was a little too exciting....the steam can burn you and inside a small boat i'd think it would release enough moisture to create a fair amount of condensation.
v.joe

[Auspicious]

You can also just plop the cooker down into a bucket of sea water. Doesn't HAVE to be poured over the top.

Good plan. I was thinking the sea water pump in the galley, but a bucket of sea water, the raw water wash down, or even a mesh bag dunked in the sea could do it. Thanks Charlie. This is why I asked the question here.

taking the pressure weight off the lid while it was still hot and under pressure was a little too exciting

I'm with you there. The Kuhn Rikon / Duromatic PCs have a spring/valve system for pressure regulation. It's real nice, easy to keep clean, and very safe.

sail fast, dave

[Tim]

taking the pressure weight off the lid while it was still hot and under pressure was a little too exciting

I'm with you there. The Kuhn Rikon / Duromatic PCs have a spring/valve system for pressure regulation. It's real nice, easy to keep clean, and very safe.

sail fast, dave

Our Fagor is the same, we still have a couple of Prestos but the new one is much safer on the boat.


(Fixed quote tag CapnK)

[CapnK]

My PC has a weighted valve, so to drop pressure fast I just lift it a bit with something besides my finger*. 

Have used the water spray/dunk method, too - that's more handy if you are doing something like CJ talks about (boning chicken), and need to reach into the PC to mess with the food.

As others have said, I usually cook some with the heat on, then turn the heat off and let the cooking finish over time as it cools down.




(Chuck Norris, on the other hand, does use his finger...  )

[AdriftAtSea]

Foods can often cook much faster under pressure, allowing you to save quite a bit of fuel and time.   Another good use of a pressure cooker for instance is using tougher cuts of beef to make stew and the beef will be quite tender to eat, where getting them that tender in a normal pot would take extended cooking times and use a lot more fuel.

 

Some foods 'require' a fast cool-down time, at least according to the recipes, to prevent overcooking.  Some veggies, for example, cook under pressure for only a minute or two, then want a quick release.  With such a short cooking time, you really cannot do it by adjusting the cooking time.  At least that's my understanding.

I use the valve to release the pressure "quickly."  I think it is quick enough.  I've never used the cold water trick.

Aha, but is there anything to gain there by using pressure?? ... as opposed to using it as an ordinary pot 




(Edit: Fixed quote tag. CapnK)

[maxiSwede]

Adrift:

Sure, I am well aware of the advantage(s) of a PC. I've used one for years now. What I was reacting on was that Cap'n Smollett cooks veggies in it... I din't see the point. But on the other hand, SOME veggies needs a fair bit of cooking time too, and he was probably referring to those...

Foods can often cook much faster under pressure, allowing you to save quite a bit of fuel and time.   Another good use of a pressure cooker for instance is using tougher cuts of beef to make stew and the beef will be quite tender to eat, where getting them that tender in a normal pot would take extended cooking times and use a lot more fuel.

 

Some foods 'require' a fast cool-down time, at least according to the recipes, to prevent overcooking.  Some veggies, for example, cook under pressure for only a minute or two, then want a quick release.  With such a short cooking time, you really cannot do it by adjusting the cooking time.  At least that's my understanding.

I use the valve to release the pressure "quickly."  I think it is quick enough.  I've never used the cold water trick.

Aha, but is there anything to gain there by using pressure?? ... as opposed to using it as an ordinary pot 




(Edit: Fixed quote tag. CapnK)

[Lynx]

There is 2  smallish pressure cookers that can be found in most good backpacker stores like REI.com. I have heard of them being great low heat stoves like Sterno and alcohol  that do not have the heat like LPG.

[Auspicious]

Cooking vegetables in the PC does seem to take some care. So far most of mine have come out pretty mush and over done. I'm going to try acorn squash or spaghetti squash (depending on what I can find at the grocery) this weekend and see how those longer cooking items go.

Most of my one pot meals have had veggies like carrots and potatoes over cooked, so I will try releasing the pressure quickly (thus the original question) and adding the vegetables close to the end of the cooking time.

It's probably time to flip through my Lorna Sass PC cookbook again also.

On my list is a second, taller PC I can use as a canner also. It will replace my 8 qt stock pot that only gets used for spaghetti and making chicken stock.

[Mr. Fixit]

I reccomend using Kuhn Rikon instructions for releasing pressure. They reccomend 3 different methods depending on recipe,(as per previous post) food type etc. Due to the thick bottom of Rikon pc the water continues to boil long after it is removed from the heat and will overcook depending on how sensitive the cooking time is for what you are cooking. When you get familiar with cooking times then you will have a better idea as to what you can get away with. I am still using the quick release method for certain vegetables. I would guess it takes about 8zo of water to use quick release method, only pour around edge (above seal). This is a "guesstimate". I will measure water next time to get accurate amount. Follow Rikon instructions  for quick release so you do not get burned by releasing steam.

[AdriftAtSea]

One thing you can often do with a pressure cooker is to take it off the stove after about a third-to-half the cooking time has passed and let it coast under the pressure and heat stored up in the pressure cooker.  This often works well for veggies that only require short cooking times, and can help prevent overcooking them and turning them in to mush.

[Auspicious]

Nice medium-sized spaghetti squash for dinner. I've scoped out a bunch of recipes and done some creative consolidation. The plan:

Cut the squash in half lengthwise and seed. Place face down on trivet in PC and add about a cup of water. Bring to pressure and cook 15 minutes. Let pressure release naturally.

Mince garlic and mix with Grape-Nuts granola cereal and a bit of cinnamon. Heat in a small saucepan with a bit of UHT milk.

Scrape squash into serving plate and top with granola (it's just a little garnish).

Grilling a small tuna steak to go with.

I'll let you know how it works out, and if it is decent I'll post in the recipe section.

sail fast, dave

[Auspicious]

15 minutes was way too long -- I'll try again at 8 minutes.

[CharlieJ]

A pressure cooker rice technique I found that I'm intending to try really soon. Got it from here-

http://www.ncsail.org/svprosperity/

I've tried the Thai Shrimp and it's GREAT.



Pressure Cooker Rice Tips:

I like the "Royal Basmati Rice", commonly available in humongous bags from bulk stores like Sams Club and Costco. It's a "Royal Pain" to cook it right in a pot over the stove (takes upwards of 20 minutes), but it's "darn Easy" to do it in the pressure cooker. I've gotten it down to an art, so here's what I do:

Directions will typically tell you to wash the rice prior to boiling in order to reduce starch and sticking. I skip this step completely, finding it unnecessary, but if it floats your boat then go ahead and wash the stuff.

Use 1.5 cups water per 1 cup rice. Add a tablespoon or two of olive oil to the water and get it boiling. Then dump in the rice. Mix it around with a spoon, get it all good and wet, try to make sure none is sticking to the sides.

Cap the pressure cooker. Once it's up to pressure (high setting), turn down the heat and run it for 5 minutes. 7 was the time all my pressure cooker books told me, but it was too long and the rice ended up too squishy and all stuck to the sides in a gummy mess. 5 seemed to be the magic number. Those 2 minutes make a big difference.

Once 5 minutes is up, let your steam out, open the cooker, fluff your rice and serve.