When I cook with the pressure cooker there is a dripping so I need to put paper towel on the stove
- Thread starter SEEING-TO-BELIEVE
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There should be steam escaping but not a steady flow of liquid.
One might be you have overfilled the pot.
Or perhaps you still have to lower the heat but keep the pressure.
Do you have a rocker to let of steam?
Or do you have a pressure gauge on the lid?
I have not used my pressure cooker in years and honestly don't know what to tell you.
One might be you have overfilled the pot.
Or perhaps you still have to lower the heat but keep the pressure.
Do you have a rocker to let of steam?
Or do you have a pressure gauge on the lid?
I have not used my pressure cooker in years and honestly don't know what to tell you.
OP
OP
SEEING-TO-BELIEVE
Head Chef
i'm not using a lot of liquid just a bit..
i will try heat level 4 out of 9.. instead of 5.. maybe even 3........
what is a rocker?
tnx
i will try heat level 4 out of 9.. instead of 5.. maybe even 3........
what is a rocker?
tnx
OP
OP
SEEING-TO-BELIEVE
Head Chef
i see
there is no gauge..
i think it has a rocker then..
i will try lower heat for longer cooking time..
tnx
there is no gauge..
i think it has a rocker then..
i will try lower heat for longer cooking time..
tnx
Are you following the instructions for the recipe?
Usually they say something like...
When the Pressure Regulator (rocker) begins to rock gently
- your timing starts then
- reduce heat to maintain slow steady rocking motion.
Usually they say something like...
When the Pressure Regulator (rocker) begins to rock gently
- your timing starts then
- reduce heat to maintain slow steady rocking motion.
pepperhead212
Master Chef
I can't add much to what dragon already said, except that pressure cookers, as a rule, tell you not to fill them more than half full if cooking something that might foam up, like beans or some grains, as this could cause foam to come out the rocker. Usually, if it's just steam, and you adjust the heat to just barely release the steam, it should evaporate on contact with the lid.
Remember - pressure cooking is about the timing.
You can not heat higher and shorten the time.
It is the pressure of the steam for a specific length of time that is doing the cooking.
Example: Water boils at 100℃. at which point it starts to evaporate. it does not get hotter.
I'm sorry I'm not more eloquent explaining. Hopefully someone else will be able to explain more clearly for you.
Edit: so try lowering your heat - but keep the rocker gently rocking.
You can not heat higher and shorten the time.
It is the pressure of the steam for a specific length of time that is doing the cooking.
Example: Water boils at 100℃. at which point it starts to evaporate. it does not get hotter.
I'm sorry I'm not more eloquent explaining. Hopefully someone else will be able to explain more clearly for you.
Edit: so try lowering your heat - but keep the rocker gently rocking.
OP
OP
SEEING-TO-BELIEVE
Head Chef
ok
tnx
tnx
Badjak
Head Chef
- Joined
- Dec 24, 2010
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I also think you should lower your heat a bit
High heat till you get to pressure, then lower the heat, but maintain pressure
The steam needs to get out..
On my pressure cooker, there's a little red thingy that comes up when the pot reaches pressure. You then lower heat but make sure the red thing stays up..
Can you show a pic of your pressure cooker?
High heat till you get to pressure, then lower the heat, but maintain pressure
The steam needs to get out..
On my pressure cooker, there's a little red thingy that comes up when the pot reaches pressure. You then lower heat but make sure the red thing stays up..
Can you show a pic of your pressure cooker?
OP
OP
SEEING-TO-BELIEVE
Head Chef
Pressure Cooker - Stainless Steel Pressure Cooker
Discover our stainless steel pressure cooker. Pressure cooking preserves flavours and vitamins in the food and reduces cooking time by up to 50%.
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Never seen what like that... all these new fangled gadgets!
Big guess here, your Pressure Regulator is off to the one side and when set and you see the steam coming out you must reduce your heat - to as Badjak has said - you still need to see the steam coming out but not in a crazy manner.
Big guess here, your Pressure Regulator is off to the one side and when set and you see the steam coming out you must reduce your heat - to as Badjak has said - you still need to see the steam coming out but not in a crazy manner.
And that little red button will tell you when you have pressure in your pot.
If that button falls down - your heat is too low.
If that button falls down - your heat is too low.
Steve Kroll
Wine Guy
That looks like a fire waiting to happen.
No, I doubt it. I think it's an induction burner.
Steve Kroll
Wine Guy
If it's an induction burner then I don't think he has to worry about it shutting off automatically.
Badjak
Head Chef
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- Dec 24, 2010
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Back to the cooker
Not too different from mine, but may or may not have that red thingy.
Frankly I don't think it has.
The button with the holes has a switch to set pressure and that part will come up a bit when under pressure
Not too different from mine, but may or may not have that red thingy.
Frankly I don't think it has.
The button with the holes has a switch to set pressure and that part will come up a bit when under pressure
Badjak
Head Chef
- Joined
- Dec 24, 2010
- Messages
- 1,015
How would a fire happen with steam that condensates?That looks like a fire waiting to happen.
It can't burn. Its water...
It could maybe, but unlikely, extingish the gas on a gas stove
(Something wrong in the spelling here).
I don't see major issues in other cases except annoyance and sizling (more spelling and too plain lazy to check as it is my bedtime)
Water and spill staining on an induction burner is a pain.
Water boils at higher temperatures than 100C/212F when the pressure is higher than sea level. That's one of the reasons a pressure cooker works. It can get water based foods hotter. It's why some foods are only safe to can in a pressure cooker. The temperature in a pressure canner can get up to the temps needed to kill the botulism spores.
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