On 2008-07-02, George Cebulka > wrote:
> Melba's Jammin' wrote:

>> For some things, though, you're supposed to let the pressure drop
>> naturally. I'd follow the manual until I was comfortable with using it.

>
> True. My mom never used the cool by water method. When she saw me do it,
> she would get one of those stern thin lipped " I AM NOT AMUSED" look of
> disapproval on her face.... Poor mom...

Heh....

I'm not sure of the why's and wherefores. My khun-rikon recommends to let
cool naturally for some dishes, press button and manually release
pressure for other recipes, and thirdly, the cold water immersion method for
still other recipes. They don't say why. I suspect the cold water
immersion works just fine for all recipes and its quick and easy if you have
a sink and faucet that will let the P/C fit. Just douse with cold water and
it takes about 10 secs to reduce the pressure to zero and remove lid.

nb