I just pulled out an old Presto pressure cooker. This is probably over 20 years old. I don't even know if they make them like this anymore. The little knob in the lower left sits on top of the vent in the middle of the lid and acts as a pressure regulator. It says it maintains 15 psi while cooking. My goodness it's loud. You get the feeling that at any moment the hot contents of your cooker will burst free and go flying across the kitchen. It's probably why I abandoned it years ago.
So far I've made black beans, navy beans, chick peas, apples, and brown rice ... with varying degrees of success. The chick peas made a great hummus and the apple chunks made great applesauce but the black and navy beans I had to cook more after about 30 minutes in the cooker. I'm still experimenting... Does anyone out there regularly use a pressure cooker?
Yes. Be sure to soak the beans overnight. I hardly ever cook them longer than 5 mins.
The pressure cooker is also good for chicken veggie rice jalpeno type stews.
I do prefer fish in the oven, and veggies stir fried on the pan.
5 minutes! I'm going to have to rethink my strategy. Perhaps this is why I'm having a problem with foaming. Thank you for the feedback.
You're braver than I. A pressure cooker is not something I'm brave enough to try (nor am I sure I would have use for it). Maybe it's one of those things you have to experience to really see how they work.
There was a video I saw before I started using it again. It almost set me off it.
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