Pressure Cooking

Discussion in 'Food & Cooking' started by camill25, May 21, 2005.

  1. camill25

    camill25

    Messages:
    1
    Likes Received:
    10
    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 :)
     
  2. phatch

    phatch Moderator Staff Member

    Messages:
    8,466
    Likes Received:
    456
    Exp:
    I Just Like Food
    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
     
  3. redace1960

    redace1960

    Messages:
    334
    Likes Received:
    12
    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!
     
  4. chrose

    chrose

    Messages:
    2,518
    Likes Received:
    33
    Exp:
    Professional Chef
    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.
     
  5. garyf

    garyf

    Messages:
    15
    Likes Received:
    10
    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.
     
  6. hipjoint

    hipjoint

    Messages:
    101
    Likes Received:
    10
    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.