Giusi wrote:
>
> "Curt Nelson" <X> ha scritto nel messaggio
> . ..
> > Although I agree 99% with pasta cooks that oil is a no-no, this might be
> > the exception to the rule if you plan on cooking pasta with a pressure
> > cooker at your altitude. From what I understand, a couple of drops of oil
> > will break the surface tension of the water enough to help decrease
> > foaming, which might interfere with your cooker's pressure regulator.
> >
> > Either way, it's something to think about. For 50 cents worth of pasta it
> > might be worth an experiment or two to be better safe than sorry. Best of
> > luck.
> >
> > Hasta,
> > Curt Nelson
> I just can't agree with the pressure cooker idea. The same pasta can take
> different times on different days or particularly for different sauces.
> Slightly overcooked pasta can be horrible and slimy in cream sauces, for
> example. You have to bite it to test it. You can't do that using a
> pressure cooker. The pasta continues to cook while it cools!
>
> So, it takes 25 minutes at her altitude. At least she ends up with edible
> pasta. In a pressure cooker she'll likely end up with wheat jelly. I'd use
> it for beans or perhaps stews or long cooking stuff, but never for pasta.--
> http://www.judithgreenwood.com

Guess she'll just have to build the kitchen as a pressurized cabin like
an airplane so the entire environment is pressurized to sea level and
things cook in the expected time frames.