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Old 05-13-2013, 04:32 AM   #1
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Advice re: minimum liquid level for pressure cooker?

Hello,

Because I'm a student I bought a pressure cooker to reduce costs. However, the instruction booklet of this 6 liter electric pressure tells me I need 5 cups of liquid in the pot, and this has become a problem i.e using 2 cups and 3 cups of water would cost $5 per meal and up to $10 in other recipes.

My question: Can I use less liquid then the pressure cooker recommends?

It should also be noted: That the multi cooker has a valve which can be opened when using the slow cooker setting (multiple settings) and requires a cup of liquid. So I was also wondering if by opening the valve for pressure cooking would this change the liquid requirement and if so would this change the cooking of the food?

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Old 05-13-2013, 06:29 AM   #2
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I have little experience with newer models of pressure cookers. I think it would be best to follow the manufacturer's recommendations. To do otherwise may result in serious consequences. We all saw that a pressure cooker can produce very powerful explosions when used improperly. Granted, the pressure cookers used in the Boston bombing were not being used for cooking but equally dangerous pressures can build up in them if used improperly. I also believe that leaving the valve open would be counter productive to the whole concept of pressure cooking.
Perhaps someone else with more experience will pop in with better advice.
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Old 05-13-2013, 10:21 AM   #3
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3 cups of water cost $5?
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Old 05-13-2013, 10:37 AM   #4
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Where do you live that 5 cups of water costs $10???
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Old 05-13-2013, 10:39 AM   #5
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When it comes to pressure cooking, ALWAYS follow the manufacturers cooking instructions.
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Old 05-13-2013, 11:52 PM   #6
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Quote:
Originally Posted by GA Home Cook View Post
3 cups of water cost $5?
Nope but cheap wine costs me $5 per 2 cups.
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Old 05-13-2013, 11:54 PM   #7
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Quote:
Originally Posted by jennyema View Post
Where do you live that 5 cups of water costs $10???
I said meant recpies not using water and wine I.e bbq sacue ribs.
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Old 05-14-2013, 08:32 AM   #8
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You shouldn't be using 5 cups of BBQ sauce in a pressure cooker.

I think you might be misunderstanding how to cook with it.

Pressure cookers don't necessarily reduce cost. They reduce cooking time.
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Old 05-14-2013, 09:17 AM   #9
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Quote:
Originally Posted by jennyema View Post
You shouldn't be using 5 cups of BBQ sauce in a pressure cooker.

I think you might be misunderstanding how to cook with it.

Pressure cookers don't necessarily reduce cost. They reduce cooking time.
I agree that you are misreading the directions. Look at them again. My pressure cooker states that you can not fill above 2/3s full, as froth from the intermal boiling liquid may clog teh steam release channels. Many recipes call for a cup or less of water, and a steamer, or pan insert to hold the food, i.e. making cakes, dumplings, steamed veggies, etc. You don't want the food directly in the cooking liquid, but rather use the steam, heat, and pressure to cook the food.

To little liquid will simply cause the food to burn to the pan, not cause the pan to explode. Too much liquid can defeat the safety features of the pressure cooker.

Think about what goes on inside the PC. It's designed to release pressure when it gets to between 10 to 15 lbs. internal pressure, depending on the model you have. It will do that unless it is clogged, or the valves are stopped up. Even then, there is a safety release that will give before explosive pressures are attained within the cooking vessel.

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Old 05-14-2013, 10:57 AM   #10
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Also, you can vary the liquids you use. Instead of wine, you can use chicken or beef broth, depending on the recipe. "Better than Bouillon" is a product where you add 1 cup of water to a tsp. of beef or chicken broth concentrate. It's more cost-effective than buying stock in a box. Or you can use the pressure cooker to make your own stock.

But yes, you are probably using too much liquid.
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