notbob > wrote in
news:B34od.369785$wV.330429@attbi_s54:

> On 2004-11-21, Rob Graham > wrote:
>
>> 15 minutes) rather than released quickly. Anybody any idea why and
>> whether it will have any impact on the pud ?
>
> With pressure cooking there are basically 2 ways to decrease pressure,
> fast and slow. Slow is as you discribe, fast is to put the whole
> pressure cooker under cold running water. The only reason I can think
> of for the slow way is to minimize pressure differences between the
> inside and outside of the food. A possible example might be pressure
> cooking whole cranberries. An instant drop in the pressure might cause
> all the berries to burst. I've never experience this phenomena and I
> doubt there are too many foods where this would be an issue, but that's
> my guess on reason for the slow cool down method. If your pudding came
> out ok, it obviously wasn't a problem.
>
> nb

You pretty much hit it on the head, notbob. The potential for abruptly
expanding from the inside out can easily result from quick pressure
release. I've even seen this difference in a roast. It may or may not
have affected the pudding, as I've not something like that in the pressure
cooker before.

--
Wayne in Phoenix

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