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(Franfogel) wrote in
:

> I read the previous posts on pressure cookers with interest. I have
> an Aeternum (made in Italy) that has no psi settings (in fact I'm not
> really sure what that is). I just bring it to the point where the
> weighted valve jiggles and emits steam, then turn the heat down for
> the required number of minutes in the recipe. The valve then jiggles
> every few minutes. I haven't tried lentils ot anything like
> that--should I change my way of cooking for those foods?
>
> Fran

After just a brief Google search I wasn't able to find the psi settings
for the Aeternum pressure cookers. (psi means pounds of pressure per
square inch) Some of their ads, however, indicate that some of their
cookers come with a second weight valve (jiggler) for cooking at a lower
pressure. This would lead me to guess that your cooker achieves 15 psi.
The second valve could be 10, 7.5, or 5 psi.

Dried peas, beans, etc., should cook fine without any particular
modifications, but as with all dried products like that, the cooker
shouldn't be filled over 1/3 full. This prevents the foam produced in
cooking these products from clogging the vent(s).

I have read in early pressure cooker cookbooks, however, that a lower
pressure and longer cooking time is desirable for these types of foods
because it yields a better texture. Others here have said it doesn't
matter.

--
Wayne in Phoenix

unmunge as w-e-b

*If there's a nit to pick, some nitwit will pick it.
*A mind is a terrible thing to lose.