Curry Recipes Online
Beginners Guide => Hints, Tips, Methods and so on.. => Cooking Methods => Topic started by: Petrolhead360 on January 28, 2013, 09:44 PM
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Hi,
I just bought my first pressure cooker.
I have a question about what went wrong with my first attempt at using it.
Firstly it may not be the best cooker. Tower 7Ltr aluminium 11 or 12 PSI.
I did read the user guide and thought I followed the instructions.
I made a Pat Chapman non pressure cooker madras using a whole chicken chopped up with a chopped onion with spices.
This is where I'm questioning myself.
I added about a pint (500ml) of tinned chopped tomatoes and small amount of stock according to the recipe.
Locked on the lid and on with the gas.
The hissing soon started but the weight never turned.
After a few minutes I flicked the weight with my finger but it only turned a little and stopped. This went on for 10 or 15 minutes.
Still hissing away I left it a bit longer as I didn't know how long it would take to get up to pressure.
Finally the safety valve blew and that was it.
The contents was cooked but the bottom of the pot was covered with thick burnt on hardened crust
My questions are
1. Why didn't the weight turn, I checked that it wasn't blocked?
2. Are tinned tomatoes not good as the liquid?
3. Should I have added 1/2 pint (250ml) of water for a 15 min cook?
After I spent an hour cleaning the pot I ran a test with 300ml of water only and tried again.
The weight turned properly as described in the instructions.
This has lead me to the conclusion that it must be about the liquid content, or lack of it, in the recipe.
Thanks for reading and I value any replies.
Regards, James
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Locked on the lid and on with the gas.
The hissing soon started but the weight never turned.
After a few minutes I flicked the weight with my finger but it only turned a little and stopped. This went on for 10 or 15 minutes.
Still hissing away I left it a bit longer as I didn't know how long it would take to get up to pressure.
Finally the safety valve blew and that was it.
Urk. I don't have time to search back for the link to the manual, but are you sure there is any "turning weight" at all ? Is it not a pressure dial, with two or three settings : unpressurised, medium pressure, high pressure ? If so, it does not turn : you turn it, to the desired setting, then it stays where you put it. What I begin to fear is that you did not significantly reduce the gas once it was up to pressure. Could this be the cause of your failure (apart from any possible misunderstanding regarding "the weight") ?
** Phil.
P.S. Is it similar to this Prestige model (http://www.curry-recipes.co.uk/curry/index.php?action=dlattach;topic=11476.0;attach=3211) ?
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Hi Phil and thanks for the reply.
Yes this model has a weight with no adjustment.
According to the instructions the weight spins when it reaches maximum pressure and then you reduce the gas to slow the spin speed to a low level.
(http://www.curry-recipes.co.uk/imagehost/pics/c9e197f88f040ddb1b5f18feb48b1456.png) (http://www.curry-recipes.co.uk/imagehost/#c9e197f88f040ddb1b5f18feb48b1456.png)
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Hi Phil and thanks for the reply. Yes this model has a weight with no adjustment. According to the instructions the weight spins when it reaches maximum pressure and then you reduce the gas to slow the spin speed to a low level.
Then I would return it as "not of merchantable quality", get your money back, and then get one of the more modern designs that don't rely on weights. Far safer, IMHO. Lidl had them for less than
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Was the weight seated properly? I have one of these and they have a very good write up despite not being the full 15psi.. Problem is I have only ever used it for rice or base. Never had the weight spin as with rice it gets turned off as soon as the button pops up and with base it is only hot enough to keep the button up. Will out instructions tomorrow if you want but I assume you have those.
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Wouldn't it need some water to create steam, in order to create pressure? I suspect that's why the weight didn't lift the first time, but did the second.
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Thanks for the replies.
Yes I seem to think that you are correct with the liquid content even in the tomatoes evaporating before the pressure was reached.
I do have the user guide thanks but I would still be interested in your experiences in making a base.
Which recipe did you follow? C2G, Chewy's 3 hour etc?
More testing needed I think.
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I've always used Cory Anders base with a pressure cooker. It just the right amount for the cooker. Put everything in, pressure cook for a round 15 mins, then blitz. I also put it through a sieve afterwards, its surprising how much fibrous stuff is in there! Always turns out good. I have a few modifications for my own preference, bit I don't think you'd go wrong with the original recipe.
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Thanks for the replies.
Yes I seem to think that you are correct with the liquid content even in the tomatoes evaporating before the pressure was reached.
I do have the user guide thanks but I would still be interested in your experiences in making a base.
Which recipe did you follow? C2G, Chewy's 3 hour etc?
More testing needed I think.
C2G. I tend to make the 3 litre version but do it in the 7l pressure cooker as I then later make it up to around 6l when adding the water. I actually fill to a little over halfway with onions when doing this. Why do I do this? Simples. The largest pot I have is only 7l ;)
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I still think that PH360 should return it. Note the key element of his report : "Finally the safety valve blew and that was it." If the safety valve blew, there was pressure in the pressure cooker; if there was pressure in the pressure cooker (which would of itself require liquid in order to generate that pressure, unless it were purely pressurised air), why did the weight not spin ? When the safety valve blew, PH, was there copious steam or virtually none ?
** Phil.
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Hi James
You've answered most of your own questions in your OP.
If you did the recipe in a normal stockpot without the required liquid and due care you would have had the same burnt result.
On your spinning weight
PC Test, Add 500ml of cold water,clamp lid on, turn to highest heat, your pressure indicator should pop up after 4 to 5 minutes, leave on high heat and you will see the weight start to spin and the longer you leave it on high heat the faster it will spin. Now turn the heat down to very low and the weight will slow down and eventually stop and may simply rock a little as it regulates the pressure.
Theres nothing wrong with your PC at all.
Base Test
A few months ago I uploaded a simple "All in one Base" or curry for beginners,
Using a bought curry powder (Bolst Hot)
Curry in a Hurry, Pressure Cooked base ?
1)-200ml vegetable oil, infused with Tej Patta and Cassia
2)-500 ml of tap water
3)-3kg Onions.
4)-1 medium carrot,
5)-Third medium Green capsicum .
6)-Third medium Red capsicum
7)-A quarter of white cabbage. (Small)
8 )-A handful of fresh coriander stalks.
9)-Half bulb of Garlic.
10)-2 inch piece of fresh ginger.
11)-2 Green Chillis
12)-3 tbsp of a tube of tomato puree. (M&S Italian)
13)-1 tbsp of salt.
14)-1 tbsp of Haldi. (Tumeric Powder)
15)-1 tbsp of Bolst Hot Curry Powder.
watch it here Curry in a Hurry (https://vimeo.com/40144303)
This one turns out more like a medium curry with the extra spice and infused oil.
Hope this helps, Chewy
**Phil what make of PCooker do you own?
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Useful info there Chewy. Thank you.
The manual item 12 page 4 clearly indicates how much liquid should be put in the PC . Ie min 300 ml AND that this is for max 15 mins. Extra cooking time demands an increase in additional minimum liquid by 150 ml for every extra 15 mins.
Hope this helps.
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Phil what make of PCooker do you own ?
Fagor, I think : can't check at the moment as it is hot and full of ox kidney ...
Yes, Fagor : now confirmed.
** Phil.
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if there was pressure in the pressure cooker (which would of itself require liquid in order to generate that pressure, unless it were purely pressurised air), why did the weight not spin ? When the safety valve blew, PH, was there copious steam or virtually none ?
** Phil.
When the safety valve blew there seemed to be a good amount of steam but when I opened the PC everything was dry.
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When the safety valve blew there seemed to be a good amount of steam but when I opened the PC everything was dry.
OK. I think you have identified the real cause earlier in the the thread, where you refer to the manufacturer's specification for the minimum amount of liquid per unit time. As it would appear that you were well below that, it now seems very likely to me that the pressure cooker /was/ fine (whether it still is is moot) and so you have no valid claim under the "Not of merchantable quality" clause of the SoGA.
** Phil.
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Useful info there Chewy. Thank you.
The manual item 12 page 4 clearly indicates how much liquid should be put in the PC . Ie min 300 ml AND that this is for max 15 mins. Extra cooking time demands an increase in additional minimum liquid by 150 ml for every extra 15 mins.
Hope this helps.
Had another go tonight making a Spicy lentil and tomato casserole (Page 22 in the user guide).
The cooking times are all over the place i.e.Total cooking at full pressure 22 mins but in the method it says cook at full pressure for 4 mins.
But what that did demonstrate, not knowing which time to use, was the weight stopped spinning at about 10 min after reaching full pressure.
On opening the PC the dish was acceptable but heavily burnt on the base. All the water had gone.
Therefore my conclusion is when the weight stops spinning the liquid has dried up.
By the way this recipe had a pint of chicken stock added to the mixture.
So much for 15 min cooking per 500 ml of liquid.
Of course I could have had the gas turned up too much.
I will try cooking a whole chicken tomorrow night :P
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C2G. I tend to make the 3 litre version but do it in the 7l pressure cooker as I then later make it up to around 6l when adding the water. I actually fill to a little over halfway with onions when doing this. Why do I do this? Simples. The largest pot I have is only 7l ;)
Thanks for that I'll have a go at the 3L version
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PC Test, Add 500ml of cold water,clamp lid on, turn to highest heat, your pressure indicator should pop up after 4 to 5 minutes, leave on high heat and you will see the weight start to spin and the longer you leave it on high heat the faster it will spin. Now turn the heat down to very low and the weight will slow down and eventually stop and may simply rock a little as it regulates the pressure.
Theres nothing wrong with your PC at all.
I ran this test and the weight spun freely and was controllable by increasing/decreasing the gas.
Thanks for the Base video and ingredients. I will make this base too.
Cheers
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Not trying to hijack this thread, but thought I'd run a question seeing as OP seems pretty much in the right direction.
I got myself a prestige pressure cooker, the model whose manual was linked by Phil early in this thread. Looking around the manual, I can't find any labels indicating how to "regulate the pressure", it points to where the regulator is, but there is no labels whatsoever. Regarding PSI, the manual also states it works as 7 lbs but can go up to a maximum of 14 lbs. What is the PSI exactly and how does it affect the cooking and what is the recommended?
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According to the manual, it comes with a +7psi weight but the maximum safe working pressure is +14 psi. I take this as meaning that there is an intrinsic 100% safety margin. The boiling point of water at sea level is 100oC; at sea-level + 7psi is circa 112oC; at sea level + 15 psi is circa 120oC.
As a general rule of thumb, for every 10
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Regarding PSI, the manual also states it works as 7 lbs but can go up to a maximum of 14 lbs. What is the PSI exactly and how does it affect the cooking and what is the recommended?
You should be able to change the weight to increase the pressure up to 14 psi. Much better. For example, here's a set of three different-sized weights for sale on eBay. It's how you regulate/adjust the pressure.
http://www.ebay.co.uk/itm/Prestige-Pressure-Cooker-Set-Of-3-Weights-Spare-Parts-99513-/230918830712?pt=UK_Home_Garden_Kitchen_Steamers_Cookers_PP&hash=item35c3d5ba78&_uhb=1 (http://www.ebay.co.uk/itm/Prestige-Pressure-Cooker-Set-Of-3-Weights-Spare-Parts-99513-/230918830712?pt=UK_Home_Garden_Kitchen_Steamers_Cookers_PP&hash=item35c3d5ba78&_uhb=1)
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According to the manual, it comes with a +7psi weight but the maximum safe working pressure is +14 psi. I take this as meaning that there is an intrinsic 100% safety margin. The boiling point of water at sea level is 100oC; at sea-level + 7psi is circa 112oC; at sea level + 15 psi is circa 120oC.
As a general rule of thumb, for every 10
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Awesome, so does that mean if I buy the part that George kindly pointed out, I might be able to "overclock" my pressure cooker and be able to cook faster?
Hopefully, but you need to check that those weights definitely fit your specific model of pressure cooker.
I don't think it's akin to overclocking. 14 psi is well within the normal operating pressure. I don't know why they fobbed you off with one weight producing just 7 psi, if that's the case. It would be like buying a 2 litre car which is de-rated to produce only the power of a 1 litre car.
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The 4 l prestige high-dome came with a 12 lb weight (I think). Takes me about 45-60 mins of good hissing to demolish dutch onions for a c2go base. During the last 10 mins the dark gunge appears very quickly, and I've found it better to keep checking visually how things are going, rather then relying on a change in smell. It's a bit inconvenient (you must let the pressure down fully of course before removing the lid), but once the gunge forms it will soon start to burn, and the whole lot will be bin-bound. I posted some pics here.
http://www.curry-recipes.co.uk/curry/index.php/topic,8189.msg80609.html#msg80609 (http://www.curry-recipes.co.uk/curry/index.php/topic,8189.msg80609.html#msg80609)
Rob :)
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Here you go for anyone wanting to discover the advantages of cooking base sauce with a pressure cooker:
http://www.argos.co.uk/static/Product/partNumber/8614869.htm (http://www.argos.co.uk/static/Product/partNumber/8614869.htm)
A 6L Prestige pressure cooker from Argos, for only GBP 14.99 (on its current half price offer)
What a bargain!
Aluminium is superior to stainless steel, too.
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14 psi is well within the normal operating pressure.
On what basis do you make that statement, George ? Prestige, the manufacturers, say :
N.O.P. (Nominal operating pressure) - 49kPa (7 psi)
M.O.P (Maximum operating pressure) - 98 kPa (14 psi)
which is very hard to reconcile with "14 psi is well within the normal operating pressure".
Aluminium is superior to stainless steel, too.
and on what basis do you make that unsupported statement ?
** Phil.
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I reconfirm my statements, whilst not wanting to get into a debate on the minutiae.
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Apparently, a preoccupation with minutia is a symptom of those with Asperger's Syndrome George....I read it on the forum somewhere recently...
How may BIRs use a pressure cooker anyway? ???
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I reconfirm my statements, whilst not wanting to get into a debate on the minutiae.
Well, so long as you are happy to personally indemnify Petrolhead360 against any possible loss of life, injury, 3rd-party claims, structural damage to his home and so on from your recommendation that he run his pressure cooker at twice the nominal pressure, I can see no problem at all with your not wishing to debate the matter further. I would recommend that PH360 gets his solicitor to draw up the necessary indemnity contract and then send it off to you for signature before proceeding with what I would regard as a clearly hazardous experiment.
** Phil.
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I would recommend that PH360 gets his solicitor to draw up the necessary indemnity contract and then send it off to you for signature before proceeding with what I would regard as a clearly hazardous experiment.
Have you completely lost the plot? You seem to be ultra risk averse and over-concerned with health, safety and compensation type claims.
Perhaps I should have said that 14 psi is within the normal operating range. Hopefully one of the alternative weights will get the vessel up to that pressure. I don't know the pressure it would take for the safety device to kick in but it's almost certain to be a lot higher than 14psi. There's zero risk at 14psi in my opinion, but take H&S and/or legal advice first if it worries you.
I'd agree that using a pressure cooker like the Argos Prestige one (similar to mine) to heat oil at pressure for cooking KFC type chicken is quite risky and goes against their safety warnings. But 14 psi with water is not risky at all, in my opinion.
Aluminium conducts heat far more evenly and better than stainless steel and is a vastly superior metal for cooking pans. Other than the 'stainless' property, that type of steel must be the worst ever for a cooking pan of any type.
I think it's highly offensive for anyone actually with such a condition, for CA to bring up his 'medical' suggestion, just to be unpleasant on this thread. He should be ashamed.
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set up nicely for another load of (moderated) well done (moderated)
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George and everyone interested:
the argos pressure cooker for 14+? is the one I got. It's 7L, but speculatively seems to only operate at 7PSI by default, which is very low judging from this thread and my recent attempts at cooking the 3litre C2G base. I also should assert that in 1h10minutes, at a lower flame, the pressure cooker never hissed. Only when I raised the flame a little did it start hissing, but as I was afraid to burn things, I decided to lower it immediately.
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While 14 psi may be a normal operating pressure for other cookers it appears that this particular model handles 14 psi as MAXIMUM pressure level. In that case, I personally wouldn't mess with the valves either.
Call me paranoid if you want :)
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set up nicely for another load of (moderated) well done (moderated)
And always the same few people involved. Fancy that.
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set up nicely for another load of (moderated) well done (moderated)
And always the same few people involved. Fancy that.
And can you believe the moderator felt the need to 'moderate' my self censored use of (moderated) and (moderated) considering the drivel and nonsense that there has been on here lately
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set up nicely for another load of (moderated) well done (moderated)
And always the same few people involved. Fancy that.
And can you believe the moderator felt the need to 'moderate' my self censored use of (moderated) and (moderated) considering the drivel and nonsense that there has been on here lately
Nothing would surprise me anymore ;)
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By the very nature of the beast, pressure cookers are not toys and can be dangerous. Would not wish to teach any of you to suck eggs etc but any suggestion to use any of these, especially the cheaper end models ( mostly aluminium ) in a way that exceeds the manufacturers instructions ( eg using different size weights not originally recommended for that model ) falls not far short of lunacy and I cannot believe anybody would be stupid enough to suggest such a thing in the first place.
As it happens I prefer to just use mine for rice and use it as a normal 7 l pan for base as I can see what is happening ( use another suitably sized lid ) and the timing is not really that much different.
I would also be interested to know why aluminium PSs are superior to SS. All my research thusfar would suggest the contrary but hey ho, I will no doubt be labelled a Troll again for even mentioning it. ;)
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I will no doubt be labelled a Troll again for even mentioning it. ;)
Rubydootroll sounds like something you'd get from a chemist! ;D
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And can you believe the moderator felt the need to 'moderate' my self censored use of (moderated) and (moderated) considering the drivel and nonsense that there has been on here lately
You agreed to some basic rules when you joined this forum. By using bad language, or thinly veiled alternatives, as in your case here, you broke those rules. Then you came back and did it again. You are taking up too much of my time. Is you grasp of the English language so poor, with such a highly restricted vocabulary, that you can't find other words, which don't break the rules. Try using those swear words somewhere like a GPs surgery or in front of officials and see where it gets you.
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I would also be interested to know why aluminium PSs are superior to SS. All my research thusfar would suggest the contrary but hey ho, I will no doubt be labelled a Troll again for even mentioning it. ;)
The most obvious advantage would be less likelihood of hotspots with aluminium because it has a better heat conductivity compared to stainless steel.
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And can you believe the moderator felt the need to 'moderate' my self censored use of (moderated) and (moderated) considering the drivel and nonsense that there has been on here lately
You agreed to some basic rules when you joined this forum. By using bad language, or thinly veiled alternatives, as in your case here, you broke those rules. Then you came back and did it again. You are taking up too much of my time. Is you grasp of the English language so poor, with such a highly restricted vocabulary, that you can't find other words, which don't break the rules. Try using those swear words somewhere like a GPs surgery or in front of officials and see where it gets you.
Of course, you are correct as always, I should have never questioned you're validity as such a fine up standing member of this forum as you never break the rules do you?
your quote..."Is you grasp of the English language so poor" how ironic, you are a comic George. You make me laugh anyway ;D
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I would also be interested to know why aluminium PSs are superior to SS. All my research thusfar would suggest the contrary but hey ho, I will no doubt be labelled a Troll again for even mentioning it. ;)
The most obvious advantage would be less likelihood of hotspots with aluminium because it has a better heat conductivity compared to stainless steel.
The problem with hotspots on stainless steel is very significant.
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set up nicely for another load of (moderated) well done (moderated)
Not sure exactly what point you are making here, BT : George has made a suggestion that another member should do something that I feel is potentially extemely dangerous, and I have responded by emphasising the risks involved. Which part of this exchange do you feel is ***** ?
** Phil.
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George has made a suggestion that another member should do something that I feel is potentially extemely dangerous
I've done no such thing. Perhaps you feel it's potentially extremely dangerous to cross the road.
The operating range was said to go up to 14 psi so I suggested a POSSIBLE way of increasing the pressure up to, but not beyond, that safe level.
The suggested method was to purchase additional, Prestige branded weights designed for that exact purpose. A check would obviously need to be done that any weights obtained would fit that pressure cooker and are designed/approved for use on that model. Your scaremongering is not helpful.
I checked my pressure cooker this evening. It's not a Prestige model, but Tower, also bought from Argos, a few years ago. It says the nominal operating pressure is 11.6 psi = 0.8 bar = 80 KPa
On the bottom of the pressure cooker it says the maximum pressure is 0.88 bar = 12.8 psi = 88 KPa
So on my Tower cooker it would presumably not be safe to try and increase the pressure up to 14 psi
What I don't understand is that 1 bar = approx 14.5 psi and equates to the average atmospheric pressure at sea level. So if these cookers operate at 7 psi or 11 psi, isn't that lower than normal pressure?
I just looked at wikipedia and it says: "At a pressure of 15 psi (103 kPa) above atmospheric pressure, water in a pressure cooker can reach a temperature of up to 121 ?C (250 ?F)." So I guess the pressures given in the instructions mean 0.8 bar or whatever ABOVE atmospheric pressure.
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The figures are in addition to atmospheric pressure which is 1 bar at sea level.
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Most stainless steel pressure cookers have a base made up of aluminium and stainless 'sandwitched' together to stop the hot spots,stainless is also easier to clean,looks better after long term use,and doesn't suffer with acidic deterioration (unless you like aluminium in your food :P) plus the best quality PC are all stainless steel. Aluminium PC have thinner base's making it easier to burn food.
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George has made a suggestion that another member should do something that I feel is potentially extemely dangerous
I've done no such thing.
Please, George, read my words. I did not write "George has made a suggestion that another member should do something that is potentially extemely dangerous". I very carefully wrote (adding stress on this occasion) "George has made a suggestion that another member should do something that I feel is potentially extemely dangerous". You will, I am sure, agree on reflection that you have suggested doing something that I feel is potentially dangerous; whether it actually is or is not dangerous is another matter entirely.
The operating range was said to go up to 14 psi so I suggested a POSSIBLE way of increasing the pressure up to, but not beyond, that safe level.
What you actually said was "14 psi is well within the normal operating pressure" and that was factually incorrect. The nominal operating pressure is 7 psi; the /maxiumum/ operating pressure is 14 psi.
Your scaremongering is not helpful.
Warning someone that, if they follow your advice, they are risking third-degree scalding of their face is not scaremongering; it is a common courtesy to try to ensure that no accident occurs that could reasonably have been avoided.
What I don't understand is that 1 bar = approx 14.5 psi and equates to the average atmospheric pressure at sea level. So if these cookers operate at 7 psi or 11 psi, isn't that lower than normal pressure?
No, that is why I used +7 and +14 psi in my earlier message. The contents of an unpressurised pressure cooker at sea level will already be at approximately 14psi (as are we all); the pressure cooker /adds/ to that atmospheric pressure.
** Phil.
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Here you go for anyone wanting to discover the advantages of cooking base sauce with a pressure cooker:
http://www.argos.co.uk/static/Product/partNumber/8614869.htm (http://www.argos.co.uk/static/Product/partNumber/8614869.htm)
A 6L Prestige pressure cooker from Argos, for only GBP 14.99 (on its current half price offer)
What a bargain!
Aluminium is superior to stainless steel, too.
That's an amazing bargain, George.
But is aluminium really superior to stainless steel?
Or is it just down to personal preference?
I get on with both, but while I love my aluminium curry pan, I've always preferred stainless for my bigger pots/casseroles/pressure cookers, etc.
Each to their own, and all that, but I'd be interested to learn why it is your preference.
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Most stainless steel pressure cookers have a base made up of aluminium and stainless 'sandwitched' together to stop the hot spots,
I agree that composite units, built like that, will be superior. I assumed that some pressure cookers are made of just stainless steel. If so, I don't think they'd be as good as aluminium alone.
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I get on with both, but while I love my aluminium curry pan, I've always preferred stainless for my bigger pots/casseroles/pressure cookers, etc. Each to their own, and all that, but I'd be interested to learn why it is your preference.
"The primary problem with stainless steel cookware is that it is an extremely poor conductor of heat, which is obviously rather essential to cooking"
For other pros and cons, see: http://www.ehow.com/about_5427223_steel-vs-aluminum-cookware.html (http://www.ehow.com/about_5427223_steel-vs-aluminum-cookware.html)
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Base Test
A few months ago I uploaded a simple "All in one Base" or curry for beginners,
Using a bought curry powder (Bolst Hot)
Curry in a Hurry, Pressure Cooked base ?
1)-200ml vegetable oil, infused with Tej Patta and Cassia
2)-500 ml of tap water
3)-3kg Onions.
4)-1 medium carrot,
5)-Third medium Green capsicum .
6)-Third medium Red capsicum
7)-A quarter of white cabbage. (Small)
8 )-A handful of fresh coriander stalks.
9)-Half bulb of Garlic.
10)-2 inch piece of fresh ginger.
11)-2 Green Chillis
12)-3 tbsp of a tube of tomato puree. (M&S Italian)
13)-1 tbsp of salt.
14)-1 tbsp of Haldi. (Tumeric Powder)
15)-1 tbsp of Bolst Hot Curry Powder.
watch it here Curry in a Hurry (https://vimeo.com/40144303)
This one turns out more like a medium curry with the extra spice and infused oil.
Hope this helps, Chewy
**Phil what make of PCooker do you own?
Hi chewyyikka,
I want to use my PC to make your 1 hour Base.
You say this is for beginners.
Do you have variations for more advanced users?
I have made various Bases over the last year including your 3 hour base.
For example do you suggest that I could substitute the 'off the shelf' 1 tbsp curry powder and 1 tbsp haldi with 2 tbsp of your mix as used in the 3 hour version?
On the other base thread you mentioned that this 1 hour base is your usual one.
Is that still the case?
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Hi PH360
Sorry I missed this.
Yes, the 3hr base recipe works well in your PCooker.
I can't find my posts on variations, but it's in the threads somewhere.
But my bases are easily flavoured and enhanced.
A teaspoon of All purpose seasoning or a little Chicken Stock
or a couple of Chicken Drumsticks or Breasts in after the blend, bring to the boil
and then down to a simmer for 20mins.
I still would try the original recipe first, as it's a good base curry, then you have something to compare
before adding extra flavours. ;)
cheers Chewy
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Thanks Chewy
I made a batch using mild madras powder and turmeric tonight in the PC.
Looks the same as your video and has a light and tasty flavour.
Next time i'll give it a go with your mix for a stronger flavour.
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with regards to the PSI, this is what the manufacturer replied
Dear Sir / Madam,
Thank you for your recent email, I can confirm that your pressure cooker works under a 7lb set pressure.
Unfortunately there is no alternate settings and this only works under 7lb pressure.
I apologise for any inconvenience this matter has caused
Kindest Regards
Hayley Courtliff
So, if I understood correctly, the PC works at 7PSI.
Now, a lot of the recipes may assume higher PSI. What happens when I cook with lower PSI pc? Is it just going to take longer or could there be any differences? I'm thinking in terms of c2g's pilau rice recipe.
Thanks
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What happens when I cook with lower PSI pc? Is it just going to take longer or could there be any differences? I'm thinking in terms of c2g's pilau rice recipe.
Thanks
Mmm. Not sure but mine works spot on to Julian's instruction. That said my PC looks very like his smaller one. Bear in mind though that you are only bringing up to pressure then turning the gas off immediately. Not exactly cooking in the PC in a way that psi becomes an issue. it is the trapped steam that does the job.
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What happens when I cook with lower PSI pc? Is it just going to take longer or could there be any differences? I'm thinking in terms of c2g's pilau rice recipe.
Thanks
Mmm. Not sure but mine works spot on to Julian's instruction. That said my PC looks very like his smaller one. Bear in mind though that you are only bringing up to pressure then turning the gas off immediately. Not exactly cooking in the PC in a way that psi becomes an issue. it is the trapped steam that does the job.
Thanks for clarifying RubyDoo! ;-)