Pressure cooker blew up grandma. Advice?

The Something Awful Forums > Discussion > Goons with Spoons > Pressure cooker blew up grandma. Advice?

Steve Yun: Aug 7, 2003; I'm a parasitic landlord that needs to get a job instead of stealing worker's money. Make sure to remind me when I post.; Soiled Meat

AnonSpore posted:

Several times now I've heated up my pressure cooker on high until it reached pressure and had a huge thick layer of burnt crap on the bottom, ruining what I was making even when I had plenty of liquid in to start. Is the "heat on high until max pressure" thing not true for some recipes?

Yeah, probably best when you have a lot of liquid. Liquids distribute heat very well, solids don't.

# ¿ May 15, 2017 23:54

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# ¿ Apr 26, 2024 19:16

Steve Yun: Aug 7, 2003; I'm a parasitic landlord that needs to get a job instead of stealing worker's money. Make sure to remind me when I post.; Soiled Meat

Electric doesn't make any difference, it was most likely the packing. Keep it loose so thin liquids can travel around.

# ¿ May 16, 2017 00:14

Steve Yun: Aug 7, 2003; I'm a parasitic landlord that needs to get a job instead of stealing worker's money. Make sure to remind me when I post.; Soiled Meat

You mentioned above that there was tightly packed meat at the bottom, which makes me think it was packed down with a spoon or something? If it was stirred and the meat settled to the bottom just by gravity, a bolognese should still be fine AFAIK

Steve Yun fucked around with this message at 00:47 on May 16, 2017

# ¿ May 16, 2017 00:45

Steve Yun: Aug 7, 2003; I'm a parasitic landlord that needs to get a job instead of stealing worker's money. Make sure to remind me when I post.; Soiled Meat

AnonSpore posted:

Maybe if I brought it to a roiling boil before sealing?

Oh yeah you should probably do that with any pressure cooker recipe

# ¿ May 16, 2017 07:50

Steve Yun: Aug 7, 2003; I'm a parasitic landlord that needs to get a job instead of stealing worker's money. Make sure to remind me when I post.; Soiled Meat

Invisible Ted posted:

Why is that? I've never heard this before.

If you wait till the food is boiling before sealing it up, it gives you a chance to mix the food and distribute the heat up until the last moment possible. You're distributing heat all the way from room temp to boiling temp, and the food only has to go unmixed from boiling to pressure temps.

If you seal it up when the food is still cold, it means the food will go unmixed during the entire time it takes to go from room or refrigerator temps up to full pressure temps, and more opportunity for a heat difference to develop between parts of the food, especially if the food is something thick like a pasta sauce. If it's thin like stock I wouldn't worry, since water is a great heat distributor.

# ¿ May 21, 2017 18:16

Steve Yun: Aug 7, 2003; I'm a parasitic landlord that needs to get a job instead of stealing worker's money. Make sure to remind me when I post.; Soiled Meat

https://www.amazon.com/Kuhn-Rikon-Stainless-Steel-Pressure-Cooker/dp/B00009A9XU

Hey jerks, the Kuhn Rikon 8qt is half price right now

# ¿ May 27, 2017 08:04

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# ¿ Apr 26, 2024 19:16

Steve Yun: Aug 7, 2003; I'm a parasitic landlord that needs to get a job instead of stealing worker's money. Make sure to remind me when I post.; Soiled Meat

Go higher capacity.

# ¿ Oct 23, 2017 08:07

The Something Awful Forums > Discussion > Goons with Spoons > Pressure cooker blew up grandma. Advice?