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From: Guy (adsl-63-195-90-90.dsl.snfc21.pacbell.net)
Subject: Re: PC noob questions
Date: May 8, 2005 at 10:23 pm PST

In Reply to: PC noob questions posted by Eric Gooch on May 8, 2005 at 8:22 pm:

The vast majority of pc cooking that I do is very simple. The pc is allowed to reach top pressure at a high level of heat. Once it has been reached the burner is turned down to low heat to maintain maximum pressure. For foods like grains & beans top pressure is ideal. For some vegetables a lower pressure will better because it is very easy to overcook softer varieties. Also, most modern generation pcs have a single spring tensioned valve set for a maximum pressure of around 15 psi. More expensive models from several manufacturers have two discreet pressure settings. Brands that I know of that have such models are Fagor, Fissler and Kuhn Rikon. Kuhn has a model called the "Top" model while Fissler and Fagor have models which have the extra pressure setting.

At the Kuhn link below this advice is given: "Foods that have a tendency to foam such as rice and soups must be cooked on the first red ring". I think there are much better ways to solve the potential problem of foaming with foods such as rice or oats and still be able to use a pc at top pressure. See Sabrina's post from a few days ago:

http://www.vegsource.com/talk/pressure/messages/228.html

Or check out my take on it down the board. The problem of foaming is easily solved without adding oil or any other ingredients.

BTW, once you get a pc I bet you will wonder how you ever got along without it. They are great tools. Have fun if you get one.




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