Paint, as soon as I got an affirmative answer I was straight down the shop. No mucking around. Thank you for the advice, much appreciated.
I've seen the electric ones on the web, but not available locally , they look good.
I can still remember my mum's big heavy job with a wieght that went over the steam outlet pipe as the regulator. When pressure attained the weight would bounce around as the steam escaped. One day (as a little kid) I was looking for a heavy sinker for fishing, to long cast & holdposition in the current. I tied the PC weight onto my line and casted it out, never to be seen again. Gee it went a long way
. Mum was furious, because it couldn't be replaced. I think that old PC was off the ark.
The one I've bought has an indicator that shows 10 psi and 15 psi. The idea is to keep the indicators showing & a whisp of steam from the regulator V/v. If the relief V/v goes off the pressure is too high.
Works quite well, I made Far Eastern Pepper Steak last night but used heavy soy instead of light soy & DW is not a soy fan like me
Next time I'll use 1/3 quantity of heavy soy because I love my light soy too much to cook with it.
I hope to do some fish as well Charlotte, I've got a recipe for Haddock in cheese sauce that looks really nice and really quick - time at pressure about 3 minutes for a kilo of fish.
I get used to having a bump or 2 Sizzlin, as the old saying goes, "If you don't make mistakes, you're not having a go.
I'm of to the plane now, but I'll post the recipe I mentioned later today when I get back or tomorrow when I log on.
Do you guys think that a Pressure Cooking forum is required or simply post recipes to existing forums labelled "PC" in the title?
Thank you all for your input, I'm sure I'm not the only one to be educated by the experts.