I have come face to face with my first pressure cooker, and I'm not sure what to think.
my partner and i are from different countries and this is the first year we are celebrating christmas with his family. The food and cooking techniques are very different from what I'm use to. I have been requested to reproduce his grandmothers famous steamed syrup sponge cake with her pressure cooker. Now she comes from a generation of " add a little of this and a little of that" so there is no recipie and not really a cook time. I've found a recipie online and practiced a few times, while it tastes great, its not cooking enough (even after an hour and a half). I have tried low heat long time and high heat shorter time. I think the problem is the pressure cooker, or my inexperience with one.
I'm wondering about heating the cooker up and using it. I've never turned on the heat till the bowl is in the cooker and its closed up. Should I have the cooker over low heat so it warming up the water before I load it and put the lid on Ect? Will that effect it? Also when getting it up to pressure should I have it on high or low heat? Once I cap it (I'm not sure the term for the piece that keeps the heat in) should the heat be high or low? And how can I be certain the pressure is held?
Any info you think might help would be lovely! Thank you!
my partner and i are from different countries and this is the first year we are celebrating christmas with his family. The food and cooking techniques are very different from what I'm use to. I have been requested to reproduce his grandmothers famous steamed syrup sponge cake with her pressure cooker. Now she comes from a generation of " add a little of this and a little of that" so there is no recipie and not really a cook time. I've found a recipie online and practiced a few times, while it tastes great, its not cooking enough (even after an hour and a half). I have tried low heat long time and high heat shorter time. I think the problem is the pressure cooker, or my inexperience with one.
I'm wondering about heating the cooker up and using it. I've never turned on the heat till the bowl is in the cooker and its closed up. Should I have the cooker over low heat so it warming up the water before I load it and put the lid on Ect? Will that effect it? Also when getting it up to pressure should I have it on high or low heat? Once I cap it (I'm not sure the term for the piece that keeps the heat in) should the heat be high or low? And how can I be certain the pressure is held?
Any info you think might help would be lovely! Thank you!