On 7/1/13 9:22 AM, notbob wrote:
> On 2013-07-01, j Burns > wrote:
>
>
> There are three ways to open a p/c. Manually release pressure (hold
> vent open), run cold water over cooker to reduce heat/press, and jes
> let cool at room temp. The last method prevents the food from
> boiling, which can cause toughness in meats and perhaps bitterness.
>
>> Nils brought in his personal cooker. That stock tasted better than the
>> simmered stock. They figured out the school's cookers were losing
>> flavor with the steam. Nils' cooker loses much less steam.
>> http://www.cookingissues.com/2009/11...-got-schooled/
>
> Makes sense. Thnx for the link.
>
> nb
>
With a cup of beans and rice and 2.5 cups of water, mine takes 17
minutes to come down to 212 F (openable) after I turn the burner off. I
want to see how fast it cools after the aluminum oxidizes and starts
emitting 5 times more infrared.

Slow cooling lets the food cook longer. The Presto manual recommends
cold water for foods whose cooking should be stopped short.

Most pressure cookers let puffs of steam escape to control the
temperature. I guess in 45 minutes, valuable flavor can escape with the
puffs of steam. Nils has a cooker whose valve doesn't normally lose
steam. I want to find out how it controls the temperature without
releasing steam.

I should be able to do it with mine by checking the temperature with an
IR thermometer and setting the analog knob for the burner to hold it
just below puffing temperature. Even if the temperature varies a
little, it shouldn't puff much.