Tracy wrote:
> I have a very archaic 4qt pressure cooker the DH brought from Morocco. I
> really hate the thing but it basically works.
> I use it for bone in chuck and the DH uses it for beef tongue.
>
> I have been trying to convince him that we should get a new one but he
> refuses saying that ours is the best. My Moroccan SsIL agree with him.
>
> It looks sort of like this
>
> http://tinyurl.com/c7hrxt
>
> There is a bar across the top and a knob which you turn to tighten.
>
> The thing is, when I use it the water completely disappears. I recently
> did a chuck roast and checked after 25 minutes and the water was almost
> all gone and the meat was about to burn.I caught it in time. I had put
> water in the pot with the meat - not a lot - maybe a cup. Is it supposed
> to do that?
>
> The meat was very tender though.
>
> Tracy

Sounds like you need to replace the seals. Another idea is that you may
have been using it at too high a temp on the stove. Mostly, high heat to
bring it up to pressure and then lower the heat to maintain the pressure.