Most of the recipes I'm using (mainly Modernist; stocks, caramelized vegetables, confit) suggest cooking at 15psi. My pressure cooker has two settings 12psi and
Many of the pressure cooker recipes I see online seem to be using a stove top cooker, and some say cook on low heat or high heat, or start on high heat and then
Some serious meat burning occurred in my cooker, and now some of the material on the surface of the bottom of the cooker is gone: Still usable?
I use my pressure cooker a lot and for one recipe I'm practically bathing a few pork loins in white wine. I know that pressure cooking only reduces liquid by le
I just got a Presto 6qt. Pressure Cooker. Its manual states that I shouldn't cook split peas in it; does that include split mung beans or dal, or does it refer
This recipe for Root Beer Pulled Pork Sandwich is written for 8 hours in a slow cooker. I'm considering doing it for an hour in a pressure cooker. I'll paraphr
My mother uses a 5 liter pressure cooker to cook chicken pieces. She heats it for 10 minutes, switches off the stove and waits for the steam pressure to go d
I see a question here about stock out overnight, but in my case it's a bit different in that I used a pressure cooker. My question is, is there anything that c
In an experiment, I cooked a 12 organic chicken eggs from the same batch: A) 6 in boiling water and B) 6 in a pressure cooker: 6 eggs in a basket which is
So, I'm not too sure if there's a stack website that talks about cleaning but I figure I can ask the experts chefs! I wanted to cook some rice in my pressure
I have been reading about sous vide cooking and it seems like sous vide cooking is done under pressure. I want to try cooking a steak sous vide in a pressure co
Many electric pressure cookers, such as my Power Pressure Cooker XL come with delay time feature. According to the manual this can delay cooking by up to 24 hrs
I have seen people say pressure cooking and tin canning only softens bones in small fish making them edible, however I also read it works for bigger fish. Do y
As the question states, are there any. I know things like sardines require pressure cooking or canning but what about thuings like anchovies or other, is the b
All my life I've cooked soup in a big, old (over 30 years old) pressure cooker. I'd boil all the vegetables in it, open it to blend them all together, then add
What is this tool used for and how to use it? It came with a pressure cooker I've bought...
I inherited an old pressure cooker from a friend, but it seems to be missing a part. I locked it down and boiled some water in it. So it looks like they had s
I want to cook whole fish in a soup and get the bones soft. According to some answers pressure cooking will soften bones. however by the time this has happene
The reason given for pressure-canning non-acidic food is that botulism spores can survive boiling temperatures, which would spoil the food while in the jars.
I think this question falls under "equipment", but if it's off-topic, please close and I'll delete it. I recently acquired an Instant Pot. To my surprise, its