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Registered: 08/13/02
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cooling down a pressure cooker.
    #1782672 - 08/05/03 07:35 PM (14 years, 4 months ago)

Did a search on Google.

Make Your Choice
If you use Mom's or Grandma's old pressure cooker, know that the only way to release pressure quickly to release the lid is to place the pressure cooker in the sink and run cold water over it to bring down the temperature and pressure. This can take as little as 5 minutes or up to 20 minutes for a full pot of stew or soup. Obviously, the wasted water used in that cooling process is of concern.

However, today's pressure cookers give you a choice of a quick-release option, taking even less time to finish that meal and without the need for wasted water to cool things down. When purchasing your pressure cooker, keep in mind the 6-quart size is the standard for most recipes. Select a cooker with a detachable pressure regulator that can adjust the pressure to low (5 pounds=220 degrees F./100 degrees C.), medium (10 pounds=235 degrees F./115 degrees C.), or high (15 pounds=250 degrees F./120 degrees C.). The higher the pressure, the higher the internal temperature and the less cooking time you will need. The safety valve will automatically vent the steam. Choose a pot with heat-resistant handles, a locking lid that is easy to maneuver, and a heavy bottom of stainless steel construction so you can use the same pot to do preparatory saut?ing.

Wee, sleeket, cowran, tim'rous beastie,
O, what panic's in thy breastie!
Thou need na start awa sae hasty,
Wi' bickering brattle!

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Re: cooling down a pressure cooker. [Re: soochi]
    #1782814 - 08/05/03 08:29 PM (14 years, 4 months ago)

for beef ,soup,or chicken this is a option
for mushroom substrate this is a bad idea

at least thats what kramer says



pftek said:Impossible to clean everything right now. Maybe in a week.



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Mushrooms, Mycology and Psychedelics >> Mushroom Cultivation

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