notbob wrote:
> On 2009-02-26, Tracy > wrote:
>> 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.
>
> Older p/c's typically had only one over-pressure safety device. The better
> newer models usually have three.
>
>
>> 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?
>
> Yes. Even the newer models will lose liquid, but if they are used properly,
> almost none. I ran my K-R dry, once. It was too hot and the secondary
> overpressure valve was venting continually. If I'd set the temp correctly,
> it probably wouldn't have. Old pressure cookers, specially the rocking
> weight cookers, are designed to vent steam and therefore lose liquid. Newer
> one's, less so.
>
> nb


It is definitely putting out a lot of steam. I guess I just have to
check whatever I am cooking every 25 minutes or so, until he caves and
buys me a new one.

-Tracy