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--- about_pressure_cookers [2020/01/06 15:36] – [item 2] Lee Thayer
+++ about_pressure_cookers [2022/12/18 23:19] (current) – [Basic Pressure Cooker Times] Lee Thayer
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-This information relates to **Stove Top Pressure Cookers** unless specifically stated. This is information I have put together from tips and information from research and is how I help others who are just starting out with using a stove top pressure cooker.
+**About Pressure Cookers**
+Information about pressure cookers and unless specifically stated, this information is for the manual stove top models. This is information I have put together from tips and information from research and is how I help others who are just starting out with using a stove top pressure cooker.
 //This information is by no means a substitute for your pressure cooker operation instructions and safety information. Follow all safety precautions for your model of pressure cooker.//
+ --- //[[simplewebs@protonmail.com|Lee Thayer]] 2022/03/11 23:36//
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+==== Basic Pressure Cooker Times ====
+This is a quick reference chart based on me **actually having prepared the items listed here**. The times are for a **stove top pressure cooker**, mine is 9 liter (9 1/2 quart), with a pressure weight for **11-12 psi (80 kPa)**. As I test out more items I will add them to the list here. **Updated on 20 Jan 2019**.
+**BEANS** (listed as soaked, for dry beans, follow the recipe link for additional information.)
+[[http://thailand1dollarmeals.com/recipe/black-beans-pressure-cooker/|Black]], 500 grams (1 lb), soaked, 8 cups water, 6 minutes on pressure, natural release.\\
+[[http://thailand1dollarmeals.com/recipe/seasoned-black-eyed-peas-pressure-cooker/|Black-eyed Peas]], 500 grams (1 lb), soaked, 8 cups water, 5 minutes on pressure, natural release.\\
+[[http://thailand1dollarmeals.com/recipe/chickpeas-pressure-cooker/|Chickpeas]], 1 cup, soaked, 8 cups water, 13 minutes on pressure, natural release.\\
+[[http://thailand1dollarmeals.com/recipe/great-northern-beans-pressure-cooker/|Great Northern]], 500 grams (1 lb), soaked, 8 cups water, 8 minutes on pressure, natural release.\\
+[[http://thailand1dollarmeals.com/recipe/pinto-beans-pressure-cooker/|Pinto]], 1 cup, dry, 4 cups water, 22-25 minutes on pressure, natural release.\\
+[[http://thailand1dollarmeals.com/recipe/kidney-beans-pressure-cooker/|Red Kidney]], 500 grams (1 lb), soaked, 9 cups water, 8 minutes on pressure, natural release.\\
+**MEATS**
+[[http://thailand1dollarmeals.com/recipe/stew-beef-pressure-cooker/|Beef, Stew Beef]], 1 kilo+ (1/2 lb+), 1-1 1/2 inches water, 20 minutes on pressure, natural release.\\
+[[http://thailand1dollarmeals.com/recipe/whole-chicken-pressure-cooker/|Chicken, whole]] (2 kilos or 4 lbs), 8 cups water (makes 2 quarts basic broth), 20 minutes on pressure for a thawed chicken, 30 minutes on pressure for a frozen chicken, natural release.\\
+[[http://thailand1dollarmeals.com/2018/07/05/quick-chicken-broth-pressure-cooker/|Chicken, pieces]], thawed, bone in + 2 quarts water (to make broth at same time) 10 minutes, natural release. Boneless + 2 quarts of water (to make broth at same time) 2 minutes, natural release.\\
+[[http://thailand1dollarmeals.com/recipe/whole-duck-pressure-cooker/|Duck, whole]] (1 large or 2 small), water to cover half the duck, 35 minutes on pressure, natural release.\\
+[[http://thailand1dollarmeals.com/recipe/pork-chops-pressure-cooker/|Pork Chops]], 4 thick cut, browned, 1 cup stock, 10 minutes on pressure, natural release.\\
+[[http://thailand1dollarmeals.com/recipe/pork-ribs-pressure-cooker/|Pork Ribs]], 1 kilo+ (1/2 lb+), on steamer rack, 1 cup of water, 15 minutes on pressure, natural release.\\
+[[http://thailand1dollarmeals.com/recipe/pork-shoulder-butt-pressure-cooker/|Pork Shoulder/Butt]], 1 kilo+ (1/2 lb+), 1-1 1/2 inches water, 33 minutes on full pressure, natural release.\\
+**VEGETABLES**
+[[http://thailand1dollarmeals.com/recipe/fresh-beets-pressure-cooker/|Beets]], 4-6 whole, on steamer rack, 1 1/2 cups water, 8-12 minutes on pressure (8 for small, 12 for large), natural release.\\
+[[http://thailand1dollarmeals.com/recipe/carrots-pressure-cooker/|Carrots]], 4 large, sliced, 2 cups water, 2 minutes on pressure, natural release.\\
+[[http://thailand1dollarmeals.com/recipe/fresh-corn-i-pressure-cooker/|Corn]], 6-8 ears, shucked, 2 cups water, 1-1 1/2 minutes on pressure, natural release.\\
+[[http://thailand1dollarmeals.com/recipe/fresh-long-beans-pressure-cooker/|Long Beans]], 3 cups, chopped, 2 1/2 cups water, 3-5 minutes on pressure, natural release.\\
+[[http://thailand1dollarmeals.com/recipe/mashed-potatoes-pressure-cooker/|Potatoes, quartered]], 2-6 potatoes, on steamer rack, 2 cups water, 6 minutes on pressure, natural release. Perfect for mashed potatoes.\\
+[[http://thailand1dollarmeals.com/recipe/cubed-potatoes-pressure-cooker/|Potatoes, cubed]], 4 large potatoes, peeled, cubed, on steamer rack, 2 cups water, 4 minutes on pressure, natural release. Perfect for potato salad.\\
+[[http://thailand1dollarmeals.com/recipe/pumpkin-pressure-cooker/|Pumpkin]], 2-3 large pieces, about 1 kilo (2 lbs), on steamer rack, 1 1/2 cups water, 5 minutes on pressure, natural release.
+----
+==== Pressure Cookers IV ====
+What to do if your pressure cooker relief valves open or the gasket fails?
+**The main thing to keep in mind, is the heat!**
+When boiling water in a pot on the stove top, the hottest that water can get is 100° C (212° F), that’s it, but will certainly burn you.
+When water heats in a pressure cooker and the pressure builds to lock the lid, the temperature of the water increases, and boiling stops. For 15 psi (100 kPa) pressure cookers, the temp of the water is as high as 121° C (250° F), considerably hotter, and results is very severe burns if you come in contact with the steam venting from open relief valves or a failed gasket.
+Following the basic guidelines for using your pressure cooker makes your pressure cooker just another kitchen appliance. Know and understand the max fill specifications for your model and size of pressure cooker.
+**If the pressure vent becomes clogged** on the inside, this increases the pressure inside and will cause the relief valve(s) to open, your first indication is the sound, it is loud! And the pressure expelled to atmosphere becomes steam, which is incredibly hot. This goes straight up, and what ever is in the cooker at this time will come out as well, this will ruin your ceiling.
+**If the gasket fails**, on most stove top models there is two slots on the lid that direct the pressure and steam, away from you, the steam will ruin your kitchen.
+For both of these events, you need to do two things quickly for the least amount of damage or cleanup to your kitchen. This is why I tell people to stay near the pressure cooker when in use so you can react if these happen.
+**First**, turn off the heat.
+**Second**, get the cooker off the burner.
+Your kitchen will fill up with very hot steam once the relief valves open or the gasket fails, the heat goes up, so stay low, turn off the heat, then move the cooker to an unused burner or even to a counter top if you have a tile, marble, or heat resistant counter top.
+Keep the lid away from you and never reach through the steam.
+Open the windows, doors, etc., to get air moving through the kitchen to get it cooled down.
+Leave the cooker alone and let it cool.
+----
+==== Pressure Cookers III ====
+This tip concerns using alcohol in a pressure cooker. **DON’T! This applies to stove top pressure cookers as well as electric pressure cookers**.
+Pressurizing alcohol, such as making vanilla extract with vodka and vanilla beans, causes the alcohol to evaporate creating a flammable vapor that is vented while on pressure. This can result in combustion, causing the vapor inside the pressure cooker to ignite, causing a fire or explosion of the pot.
+For a stove top pressure cooker this is easy to visualize since you have an open under the pot. For an electric pressure cooker, there is a relay on the underside of the pot that opens and closes to regulate the temp inside the cooker, the relay, however small, has contacts that are not sealed, when the contacts open or close, a tiny spark is created, this can ignite the vapor. The end result from this happening can be a fire ejecting from the pressure cooker vent or as much as an explosion of the vessel causing damage and possibly injury to you or others in the vicinity.
-==== item 1 ====
+However, after stating that, if you have a recipe for a steamed cheese cake or such, something like a batter, using a spoon or two of alcohol is ok to do, as the alcohol is very much diluted in the batter and there is no risk of causing the combustible vapor.
+My reference for this is probably the smartest person on the planet when it comes to using pressure cookers. [[https://www.hippressurecooking.com/liquor/]]
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 ==== Pressure Cookers II ====
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 This is a consolidation of information from a very informative website that has compiled data from several pressure cooker manufacturers as well as their own test. I use this site when I add pressure cooker recipes to the site. This post pertains to the use of a pressure cooker.
-Pressure cooker info website.
+Much of this information comes from a highly reliable source: [[https://www.hippressurecooking.com/]]
 When first starting to use a pressure cooker (this pertains to stove top type which I have), think simple items first, like a side dish or beans. Learn the basics, get comfortable using, and the basic mechanics of how it is used.
-For beans, different beans have different times, same applies with dry or soaked beans. As I go through and prepare various types of beans, I will add a recipe here with the verified times. So far I have made pinto and red kidney beans, and the times I state in my recipes are perfect, and from the link provided at the top of this post.
+**For beans, different beans have different times**, same applies with dry or soaked beans. As I go through and prepare various types of beans, I will add a recipe here with the verified times. So far I have made pinto and red kidney beans, and the times I state in my recipes are perfect, and from the link provided at the top of this post.
-For meats, different cuts have different times, stew beef is a different time from say an entire roast, as well as types of meat may have different times.
+**For meats, different cuts have different times**, stew beef is a different time from say an entire roast, as well as types of meat may have different times.
-Your pressure cooker is a time saving tool, what I hate to see is pressure cooker chili recipes that call for canned beans, yes, canned beans. Well, that sort of defeats the purpose of using a pressure cooker to simple heat a pot of chili. How you should approach this is to use your pressure cooker to cook dry or soaked beans (dry red kidney beans takes 22 minutes on high pressure, and soaked takes just 8 minutes). Now you have flavorful beans for say a pot of chili. Drain the beans, now use the pot to brown your beef, add what ever you like, add the beans and just simmer in the pot without the lid, perfect.
+**Your pressure cooker is a time saving tool**, what I hate to see is pressure cooker chili recipes that call for canned beans, yes, canned beans. Well, that sort of defeats the purpose of using a pressure cooker to simple heat a pot of chili. How you should approach this is to use your pressure cooker to cook dry or soaked beans (dry red kidney beans takes 22 minutes on high pressure, and soaked takes just 8 minutes). Now you have flavorful beans for say a pot of chili. Drain the beans, now use the pot to brown your beef, add what ever you like, add the beans and just simmer in the pot without the lid, perfect.
-Think about the time on pressure when you come across an internet recipe, does it seem right? When in doubt, check the time on the site at the top of this post. A few days ago I came across a recipe for Rajma, an Indian kidney bean curry. First thing I read is the reviewers comments and see what they say and what they changed. Many people said very bland, mushy, horrible, things they did to make it flavorful, etc. So I read through the ingredients, those seemed ok, and then read through the instructions, and one item seemed very odd “place the lid on the cooker and bring to high pressure for 40 minutes, then reduce to low pressure for another 15 minutes, then allow a natural release of pressure.” That seems extremely long for red kidney beans, that were soaked as well! So when in doubt, double check the time! 40 minutes on high pressure would certainly result in bland and mushy beans. I wrote the recipe to use 8 minutes on high pressure.
+**Think about the time on pressure when you come across an internet recipe, does it seem right?** When in doubt, check the time on the site at the top of this post. A few days ago I came across a recipe for Rajma, an Indian kidney bean curry. First thing I read is the reviewers comments and see what they say and what they changed. Many people said very bland, mushy, horrible, things they did to make it flavorful, etc. So I read through the ingredients, those seemed ok, and then read through the instructions, and one item seemed very odd “place the lid on the cooker and bring to high pressure for 40 minutes, then reduce to low pressure for another 15 minutes, then allow a natural release of pressure.” That seems extremely long for red kidney beans, that were soaked as well! So when in doubt, double check the time! 40 minutes on high pressure would certainly result in bland and mushy beans. I wrote the recipe to use 8 minutes on high pressure.
-You need a liquid in the pressure cooker. Say you want to pressure cook beets, I use 1 1/2 cups of water and as many beets as I want, as long I do not go over 2/3 full on the pot. The liquid provides the steam to lock up the cooker, after that, the heat and pressure do the cooking. When the cooking is done, the liquid amount is nearly what you started with.
+**You need a liquid in the pressure cooker**. Say you want to pressure cook beets, I use 1 1/2 cups of water and as many beets as I want, as long I do not go over 2/3 full on the pot. The liquid provides the steam to lock up the cooker, after that, the heat and pressure do the cooking. When the cooking is done, the liquid amount is nearly what you started with.
-There is no taste and adjust using a pressure cooker. Once the lid goes on and on high pressure, go for the time indicated, once the pressure is released, you can taste and adjust, most times you will adjust and just simmer for a few minutes without the lid then serve. If an item is not done, say beets are still not fork tender or beans are not tender, place the lid back on and bring up to pressure again (it is faster this time since the water is still hot) and cook for another minute or two, then let pressure release and check again. This can be caused by the type of heat source, your elevation, misread the time required, and the weight on the vent – meaning 12, 13, 14, or 15 pounds depending on your model of pressure cooker.
+**There is no taste and adjust using a pressure cooker**. Once the lid goes on and on high pressure, go for the time indicated, once the pressure is released, you can taste and adjust, most times you will adjust and just simmer for a few minutes without the lid then serve. If an item is not done, say beets are still not fork tender or beans are not tender, place the lid back on and bring up to pressure again (it is faster this time since the water is still hot) and cook for another minute or two, then let pressure release and check again. This can be caused by the type of heat source, your elevation, misread the time required, and the weight on the vent – meaning 12, 13, 14, or 15 pounds depending on your model of pressure cooker.
-Stay near the pressure cooker. I have a Thai family, some are quite curious to see what I am cooking and are lid lifters. Since they cannot open the pressure cooker when it is locked up, I do not want them removing the weight, as that results in serious burns and the contents of the pot on your kitchen ceiling. So I stay near it when using it, I just go about prepping or cooking other items, and keep the family away from the cooker.
+**Stay near the pressure cooker**. I have a Thai family, some are quite curious to see what I am cooking and are lid lifters. Since they cannot open the pressure cooker when it is locked up, I do not want them removing the weight, as that results in serious burns and the contents of the pot on your kitchen ceiling. So I stay near it when using it, I just go about prepping or cooking other items, and keep the family away from the cooker.
-Once comfortable with using the pressure cooker and understanding how it works, then work your way to cooking an entire meal, say a stew for example.
+**Once comfortable with using the pressure cooker and understanding how it works**, then work your way to cooking an entire meal, say a stew for example.
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 ==== Pressure Cookers I ====