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Offlinethedeez
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Pressure cooking...
    #6718344 - 03/27/07 10:01 PM (17 years, 3 months ago)

Is pressure cooking rye grain for 45 minutes twice, as effective as 90 minutes once?

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OfflineSnaggletooth
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Re: Pressure cooking... [Re: thedeez]
    #6718390 - 03/27/07 10:12 PM (17 years, 3 months ago)

@15psi?

I think it depends on the time interval between PCing.

A short lapse I would think would be fine. Longer might cause issues.

The only other thing I can think of is moister content, might be an issue.


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Invisibledutchmushroom
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Re: Pressure cooking... [Re: Snaggletooth]
    #6718399 - 03/27/07 10:13 PM (17 years, 3 months ago)

why not just do it all at once?? its not the smartest thing i have ever heard

peace out


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Invisiblegeko
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Re: Pressure cooking... [Re: dutchmushroom]
    #6718815 - 03/28/07 12:42 AM (17 years, 3 months ago)

Theoretically it should be a little more effective but in practice all you need to do is PC once for 90 minutes or a little more. If you are super cautious 120 min will be fine with the proper moisture content.

If you really want to go overboard for some reason, do a search for "fractional sterilization".

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Offlinethedeez
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Re: Pressure cooking... [Re: dutchmushroom]
    #6719084 - 03/28/07 05:24 AM (17 years, 3 months ago)

Yeah, I know it's not the smartest idea, hotshot, but there's a reason for it. I have a very small pressure cooker and after an hour it's dry. I've been doing them for an hour, but would like to go the full 90 minutes, hence my question. Is it as effective to pressure cook rye at 15 psi twice for 45 minutes as cooking it once for 90 minutes?

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Invisibledeucedbi9
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Re: Pressure cooking... [Re: thedeez]
    #6719096 - 03/28/07 05:43 AM (17 years, 3 months ago)

hi thedeez
i only have small (6 quart)pc,i can run it for 1.5 hours without it running dry with no more than 1.5 inches of water in it.
you need to turn down the heat when it gets up-to pressure,just enough to keep it at 15psi.
a tip from agar, i think, if you drip water on the lid and it  immediately boils off your,"good to go"  :grin:
ie start timing.


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Edited by deucedbi9 (03/28/07 05:51 AM)

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OfflineSnaggletooth
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Re: Pressure cooking... [Re: deucedbi9]
    #6720192 - 03/28/07 01:04 PM (17 years, 3 months ago)

Dry, well that not good. How much water are you using and why not use more?


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Offlinethedeez
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Re: Pressure cooking... [Re: Snaggletooth]
    #6722158 - 03/28/07 09:00 PM (17 years, 3 months ago)

have a rack that's about an inch off the bottom. I fill the water to there and then PC.

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OfflineSnaggletooth
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Re: Pressure cooking... [Re: thedeez]
    #6722333 - 03/28/07 09:40 PM (17 years, 3 months ago)

And that drys out on you @ 90 mins @15 pis.

I agree try to let the jigglier jiggle just a few times a minuet, keeping the heat as low as you canbut keeping at the right psi.

Try that, if you have not, I wouldn't add more water, I never needed to. I fill up to the bottom of the rack.


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OfflineRogerRabbitM
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Re: Pressure cooking... [Re: Snaggletooth]
    #6722583 - 03/28/07 10:41 PM (17 years, 3 months ago)

Twice at 45 minutes is in no way even close to once at 90 minutes. It takes time to heat the grains all the way to the middle, so by the time they get close to full temperature in the middle of the jar, you'll be shutting off the stove. . .twice.

There is no reason a PC with 1" of water should run dry in less than three hours if you're using it properly. There's no need for the weight to even rattle. Once pressure is reached, turn down the heat to the very minimum setting that will maintain pressure. The only reason the instructions say to 'let it rattle a few times a minute' is so couch potatoes can watch TV and not pay attention to the cooker except for the occasional listen from the other room.

Most PC's will hiss slightly before the weight actually rattles. If you adjust your stove burner to maintain this sweet spot, you'll have around 14 PSI in your cooker, and it will run for several hours on 1" of water.
RR


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Invisibleagar
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Re: Pressure cooking... [Re: RogerRabbit]
    #6722678 - 03/28/07 11:05 PM (17 years, 3 months ago)

If it is one after the other.
Just adding water & going again.
I "slightly" disagree with RR.
(with all due respect)
Simply because the jars will HOT after 45 minutes.
(at 15 psi)
And, will not cool down much, in the few minutes.
It takes to add water & reheat back to 15 psi.

Sort of like fractional sterilization.
With pressure added.

True by far, 90 straight minutes @ 15 psi.
Would be better.
But, ya have to go with whatcha got.

As suggested, go for that sweet heat spot.
And, see if you can nurse 90 straight minutes @15 psi.
Out of that puppy.


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Offlinethedeez
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Re: Pressure cooking... [Re: agar]
    #6730507 - 03/31/07 01:54 AM (17 years, 2 months ago)

Thanks for the replies. I"m working to perfect my pressure cooking. Peace

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