Experience is the best teacher. A good rule of thumb to follow is to decrease the length of cooking time for a conventional recipe by two thirds. The amount of liquid used may also have to be adjusted because there is very little evaporation from the pressure cooker. Generally, decrease the amount of liquid so there is only about 1/2 cup more than desired in the finished product.

While most of the world uses the metric system, the United States is still using what is referred to as the 'U.S. Standard' system for measurement. This causes a lot of frustration when recipes are shared between people from different countries.

The DUROMATIC pressure cookers belong to the new generation of pressure cookers. They are built with safety features that make it impossible for this kind of disaster to occur. First, the automatic lid-locking device of the DUROMATIC pressure cookers insures that no pressure can build up until the lid is put on correctly. The lid cannot be removed or come off until all of the pressure has been released. DUROMATIC pressure cookers provide the ultimate protection against excess pressure.

Yes, you can use a pressure cooker to emulate an autoclave, but pressure cookers are not really designed for the precision operation that is required, and their effectiveness cannot be guarantied. (more coming soon)

When ever you boil daal in either pressure cooker or utensil, always add little oil. It will prevent the overflowing. Always store your dough in an airtight container or covered with wet muslin / cheese cloth to avoid the hard layer and keep it fresh for a longer period.

What happens when you add an Idaho potato to a pressure cooker? You get the fastest, easiest, healthiest potato dishes in no time. Imagine mashed potatoes in seven minutes or crunchy topped potatoes in four minutes. A pressure cooker is the ideal cookware for preparing flavorful and healthful foods in record time with little or no fat. By sealing in foods inside the pressure cooker, steam pressure builds inside the pot and the temperature rises.

First of all there is a major differance between a pressure CANNER and a pressure COOKER. Canners have a valves and a gauge or other indicator to accurately measure and maintain a pressure of 15psi to safely process canned foods. Some pressure COOKER manufactures do make a dual purpose model that will also serve to can small batches. These models have a pressure indicator and this feature will be described in the instruction manual.

Yes, arrange the items on the rack with 1 cup of water. When the P/C reaches pressure at the second red ring, or when the top weight starts to jiggle, remove from heat. Let the pressure drop on its own.

We've all heard stories of pressure cookers "blowing up" or the "geyser of split peas soup" that is a permanent ceiling adornment. Luckily, most of us have never experienced these urban legends first hand. On weighted top pressure cookers you should get in the habit of checking the vent pipe BEFORE cooking. Hold the lid to the light and looking through the little hole to make sure it is clear.

Immediately after use, remove the gasket and wash the lid by hand thoroughly inside and out. The exposed inside edge of the lid should be given special attention. The gasket should be cleaned, dried and returned to the lid. If the pressure cooker lid is hard to turn when closing, the gasket has become dried out and should be lightly rubbed with cooking oil. The bottom of the pan is dishwasher safe.

Healthy meals! Because very little water is used in pressure cooking and because the pressure cooker is a "closed system," few vitamins and minerals are lost to the cooking water or dissipated into the air. Because they are not exposed to oxygen, vegetables not only retain their vitamins and minerals, but their vivid color as well. Low fat, high protein beans and legumes, healthy additions to any diet, are frequently avoided because of their long cooking time under normal cooking conditions.

Steam is to cook with steam, if it is under pressure, the temperature is hotter than a water-based liquid can ever be. Water will not get hotter than 212°F (100°C) no matter how hard you boil it. However, steam under pressure of 5 psi (pounds per square inch) reaches 225°F (105°C) or more, and at 15 psi it will be 250°F (120°C). Therefore, steam cooking under pressure is considerably faster than cooking in liquid. The pressure steameris fast, easily controlled and is safer overall.

Immediately after use, remove the gasket and wash the lid by hand thoroughly inside and out. The exposed inside edge of the lid should be given special attention. The gasket should be cleaned, dried and returned to the lid. If the pressure cooker lid is hard to turn when closing, the gasket has become dried out and should be lightly rubbed with cooking oil. The bottom of the pan is dishwasher safe.

Gaskets are engineered to last a very long time. A gasket, when properly cared for, should last between 1 and 6 years under normal use. What are the variables? The number of times per week you use the cooker, what you cook, and how you clean your gasket all are considerations. If you cook everyday with a lot of chilies, or beans (which contain enzymes) and are careless about placing your gasket next to your knives in the sink, you could will replacing it more often! Hand washing is recommended.

The Duromatic pressure cooker can go into the oven at settings below 300° F. Most foods prepared in a pressure cooker do not require placement in an oven for cooking. Sometimes you may want to put the smaller pressure fry pan into the oven to keep it warm, and that may safely be done at temperatures below 300° F.

Yes. Many people have gotten away with making BRF Jars and sterilizing them in boiling water with success. Problem being, a pot of boiling water cannot get the jars to the internal temp that is needed to successfully kill the contaminants that would survive boiling. When working with grains, a pressure cooker is essential and grains contaminate much easier than BRF. You will also find a pressure cooker useful to sterilize your scalpel, syringes, jars, lids, water, etc…

Yes, but for fruits only! Do not can vegetables or meat in a solar box cooker, since these foods need to be canned under pressure! You'll find information on canning here.

Although most cruising boats today use propane stoves, they do have several drawbacks. There is risk of explosion - I know of several boats that have blown up. (If you can remember to always turn off the gas bottle after shutting off the stove, then there's little danger.) Second, I don't have room anywhere for a gas bottle locker, or something else would have to go.

Canning is the process in which foods are placed in jars or cans and heated to a temperature that destroys microorganisms and inactivates enzymes. This heating and later cooling forms a vacuum seal. The vacuum seal prevents other microorganisms from recontaminating the food within the jar or can.

Air-induction provides much more drift reduction than any comparable technology, even at high pressures. A low pressure conventional spray is not as coarse as an air-induced spray and many of the pre-orifice sprays. Nonetheless, lower pressures are still a good way to reduce drift. Air induction seems to improve spray retention on grassy weeds, compared to same-sized droplets without air.

This page of British/American cooking terms gives a list of common terms and ingredients that may be different in the UK. This page provides a full complement of cooking conversions from temperatures to liquid measures.

We are glad to answer any questions you may have. We can be contacted by email or by calling 1-800-714-3391. For more information on pressure cookers you can visit Kuhn Rikon's web site.

The principle of pressure cooking is really quite simple. Because a pressure cooker is airtight, pressure builds up inside the pressure cooker as the liquid inside comes to a boil. The resulting trapped steam causes the internal temperature to rise beyond what it would be capable of doing under normal room pressure. Then, simply, food cooking at a higher temperature and under pressure cooks faster. sea level (where the normal atmospheric pressure is 14.

The spring-valve of the DUROMATIC pressure cooker makes pressure cooking much easier and less frightening than Grandma's cooker, because the loud hiss of steam escaping has been completely eliminated. In addition, the DUROMATIC valve allows the user to determine the exact time at which the interior of the pan comes to pressure and, thereby, affords much greater accuracy in the cooking. How it works: Two red rings are visible on the stem of the valve during cooking.

Actually, you can use our pressure cooker to defrost and cook in one! When cooking frozen chicken breasts, for example, just add a few minutes to get the cooker up to pressure. The only drawback may be some food, such as chicken may not look so appetizing when they are steamed white. Consider using sauces, gravies or combinations with other foods.

Usually this is caused be cooking at too high temperatures. Remember to immediately lower the heat as soon as your pressure cooker comes to pressure, and use only enough heat to maintain the pressure. Using a rack or trivet, a steamer basket or other inside dish will prevent scorching too. On electric stove, aluminum pressure cookers, or large, high flame, gas stoves you may find a flame tamer a useful item.

Most manufacturers do not recommend deep-fat frying or "broasting" in pressure cookers. Never use more than ¼ cup of oil in the pressure cooker when preparing food. Fat can be raised to a much higher temperature than water and the danger of being burned is very high when using large quantities of oil.

During the course of steaming if you notice a sight whisps of steam around air vent or pipe, this is natural. But there is a large amount of steam, or moise examine the vents and valve and gaskets to see if food has collected there or is some part of cooker needs to be tightened. Leakage between cover and body suggest sealing ring or gasket is not in place or needs to be replaced.