Custom Search


Reply To This Post         Return to Posts Index           VegSource Home

From: Adenosine (
Subject:         Is this normal operation?
Date: August 26, 2005 at 12:16 am PST

I just got a pressure cooker today, and tested it out making a red kidney bean soup. I followed the directions in 'Basic Beans in Aromatic Broth' listed in Pressure Perfect by Lorna Sass, not soaking it but cooking it for 30 minutes. However, I had to cook it for an additional 20 minutes before even some of the beans were tender! I eventually gave up and ate it undercooked.

Is it because of the altitude here? Spokane is a bit under 2000ft above sea level. I also noticed that even with the natural release method, it was under 5 minutes before I was able to remove the lid with no problems. Maybe it is leaking (I got it 'new' from ebay, but there was minor damage to the bottom handle, but it didn't seem to interfere with the locking mechnism nor did I observe any steam coming from any other place than the pressure regulator).

Help me experienced pressure chefs!

Reply To This Post         Return to Posts Index           VegSource Home

Follow Ups:


Post Reply

E-mail: (optional)


Optional Link URL:
Link Title:
Optional Image URL:

See spam or
inappropriate posts?
Please let us know.

Want to see more videos? Subscribe to VegSource!

Every time we post a new video, we'll send you a notice by e-mail.

No spam ever and you can easily unsubscribe at anytime.

Enter your email address, your first name, and press Submit.

Your Email:
First Name:
Newsletter archive

Infomercial production direct marketing