On 7/1/13 11:20 PM, barbie gee wrote:
>
>
> On Mon, 1 Jul 2013, wrote:
>
>
>>
>> Beans I think you have to watch, in that they expand and possibly clog
>> the rocker vent.
>>
>
> Adding some oil to the beans is supposed to keep that from happening.
I think I managed to plug a valve with lentils in 1980, but I've never
had debris in a valve in hundreds of times cooking beans. Beans seem to
stay put as long as I don't overfill the cooker.
If I cooked rice with beans, I would get black deposits on the lid below
the pressure valve. I think that was from the starch in the rice
foaming. I kept watch to be sure it didn't glue the valve.
A tablespoon of oil stopped the foaming. That was a 10 psi cooker. At
15 psi, beans cook much faster. Presto says 1-3 minutes. It seems
beans are better after heat destroys certain chemicals, and it happens
much quicker at the higher temperature.
>
> I have a Cuisinart Electric, plus a small, medium and large one!
>
> I like doing beans in them. Fast way to cook pot roast, ox tails, even
> chicken. You can cook multiple items in them, with for example, veggies
> in a foil packet or rice along with your entree when cooked with a
> "pot-in-a-pot" technique.
>
> Really good when you're in a hurry, really good for meats that normally
> need to cook for endless hours otherwise.
>
>
Regular pans, no matter how expensive, are hottest at the bottom. I
like the way the steam molecules distribute the heat in a pressure
cooker. I like the way the steam drives out the air. I think cooking
in the presence of oxygen can cause deterioration.