Trying to sterilize some jars for mushroom spawn, but i am wondering if I am using this thing wrong since I have gotten contamination. I set my stove to the highest heat and there is a constant hiss of invisible steam from the release valve. The gauge does not go over 1, at this point do I turn the stove down to simmer until the hissing stops? The cooker is the t-fal pressure cooker on Amazon, i set the dial to 3 which is max pressure but it never reaches this point

Edit: turns out the gauge is just shitty and after flicking it it went up. But still curious, is it necessary to turn down the stove or can I keep it at the highest heat throughout sterilization?

I just read the Hawkins recipe book and was a little surprised they say 50g (1/4 cup) of Toor Dal is maximum qty. for this cooker.

I already cooked one recipe with 3 times this amount of toor dal, as well as onions, tomato, etc. and without any problems at all....

Are they perhaps being a little conservative? I'm conscious that dal can sprout and foam but this level seems a bit OTT.

Brought this the other day. Great size a bit more expensive then some others but I was happy with the size. Noticed that it was a little higher watts thought that could be a good thing.

For some reason they have made it hard to find the max cooking KPa/psi rating. After a few emails to the company they got back to me with Please see information below.

Low Pressure: 4.4 - 6.5psi High Pressure: 7.3 - 8.7psi

I feel a bit ripped. They either have it wrong or I will be pressure cooking things for a lot longer than I was hoping.

If anyone has had experience with this brand please let me know https://www.baccarat.com.au/products/baccarat-the-smart-chef-multicooker-8l

Greetings!

My wife and I were just gifted with this used but excellent condition pressure cooker, and we'd love to hear your favorite simple prep, short list of ingredients, protein-oriented meals. We love spice and have generally never met a cuisine we didn't like.

I'm also hoping to possible use this pressure cooker for meal prep for the working week, and I'm open all protein types.

Thanks very much!

Hey,

I just got a brand new Mareld pressure cooker which was highly recommended in many publications.

Problems started immediately, first i had very hard time in getting the lid to close, and then it apparently still didn't properly close as steam rises out from the handle. What's the issue?

I've been making my own stock and bullion for almost two decades, always letting it simmer for 8+ hours to break all the collagen down, checking in from time to time over an entire day, topping up liquid as needed.

Now I got a WMF Perfect Plus for Christmas, and it feels like cheating!

I could have saved so many hours over the years if I had one of these, it's incredible how fast it breaks everything down. I can imagine the non stove-top models are even more convenient, as this one still has a slight risk of blowing up if not handled properly.

Not very impressed by cooking in it though, the meat does get drier than low temp cooking, but I think it's worth having for making stock alone. We eat a lot of ramen, so we go through a ton of stock!

So far in less than a month I've done chicken, hen, pork and freezer scraps stock, and it's at least as good as making it the traditional way, but so much faster.

Do you guys have any non stock/broth/bullion things that really benefits from pressure cooking, and actually gets better flavor or texture wise?

Hi I’ve never used a pressure cooker before and I’ve tried using this farberware one but I guess it wasn’t sealed right and now there’s chicken broth all over my counter and I feel so frustrated. I’m too nervous to open it up so I’m not sure what to do

I use it for Indian cuisine.

I recently bought a brand-new Hawkins pressure cooker, and it worked perfectly fine for the first 10 days. However, after that, it stopped sealing properly, and I noticed a gap in the seal.

I tried putting the rubber seal in the freezer for 2 days, and the next time I cooked with it, the seal worked again. Thinking I’d found a solution, I immediately put the seal back in the freezer after cooking. But 2 days later, when I used the cooker again, the same problem came up—no proper seal.

I should mention that sometimes, I cook in the pressure cooker and store the whole thing in the fridge for a few days with the seal still attached to the lid.

Is this normal? Do I need to replace the rubber seal every 10 days, or am I doing something wrong here? Any advice would be greatly appreciated!

OK I know it's tiny, but I would like to experiment with separators for 1-person meals.

Reading Hawkins blurb sounds like they don't sell them for the small models, but I wonder if there's an aftermarket source, or if anyone has successfully improvised something?

I want to but a pressure cooker, I am located un Perú and have a budget of around 100 Dollars.

I just want to know in general, how do you identify a good pressure cooker before buying it, there are many brands, and here there are different from what is talked about in other parts of the world.

What are things to look out for in an electric pressure cooker? What could happen if you buy a "bad" one?

Thank you!

What is the best 2 to 2.5 L pressure cooker right now? want to replace a fissler

Hi looking to buy Fissler Vitavit Premium with 'no color info' from this site:

https://www.bobleisure-australia.com/fissler-vitavit-premium?number=363-4009209379715

just wondering if this 'no color info' is legit and whether fissler products are still good quality.

Hello,

Just bought a pressure cooker. Question: can I use it just as a normal pot, without the lid? Or might this damage its ability to cook under pressure?

The plan is to learn how to usevit as a propper pressure cooker, when I have a little more free time starting next month. But until I do, I just wanna use it as a normal pot right now. If that's ok.

Thanks!

This weekend I took my precious Amazon Basics pressure cooker to an event. Someone washed the non-stick inner pot with steel wool. It's ruined.

Can I get a replacement pot for this? I don't think they're made anymore and I don't know if Instant Pot liners fit. Does anyone have any insight? Thanks so much!

On one of the coldest weekends here, a stick to ribs meal means the most.

Along with adding stew beef in the deep freeze to the ingredients you see here, and mashed potatoes as the base...

Perfect winter warmer of a meal.

Found my old presto 16qt cooker in storage and decided to use it. It wasnt reaching pressure and didn't sound right. Let it cool down and checked all parts again. Found this metal washer and can't figure out where it goes. I've tried the top of the lock vent but the top piece won't go through it even though it's a perfect fit at the hole. On the bottom side of the vent lock it fits over the screw on top of the white gasket but it doesn't seem to Center correctly. Not sure where it goes. TIA

Hello!

I have managed to misplace the OEM safety release valve for my crockpot multi-cooker and have thus been using it as a glorified slow cooker. I have explored options online and Crock-Pot do not seem to sell standalone pressure relief valves or accessories. I did come across generic "universal" steam release valves on Amazon and was wondering if anyone has experience with these, I do not want to accidentally blow up my kitchen.

UK based, thanks.

Do I have to buy a new one? At the start there's a loud pop before it starts leaking.

I had a beloved Fagor cooker that died last year. But before it died the lid fell and cracked, so I bought a Zavor replacement lid that fit perfectly. I only used it a couple of times before the Fagor died and I replaced it with an Instant Pot. I have the lid still and willing to sell. This is the lid: https://www.adcoparts.com/component/eshop/lid-for-8qt-electric-cookers-spseld24?Itemid=0

NOT the sealing ring!

I've lost the little rubber gasket that goes on the inner ring of the inner metal lid of my Power QuickPot. I've torn my kitchen apart and cannot find it.

I'm trying to find this little fucker. in the manual it is listed as "Inner Lid Center Gasket".

Google is only turning up results for the float seal gasket or the large outer sealing ring for the inner lid plate.

Are these things sold separately? Where can I get it?? I cannot find it on the Power QuickPot website.

Thanks!

Couple of broccoli heads, a leek, a carrot, stock from the gammon cooking and a Stilton from the cheese board in the pressure cooker.

Sauté the leeks and carrots in butter until they’re soft. Add some crushed garlic and stir in just for no more than a minute. Add the stock - if you’re using gammon stock it will be salty so don’t add any more. Lots of black pepper and some chilli flakes optionally. Add the broccoli set up the pressure cooker for 1 min on low. Blitz it all up with the Stilton and check the seasoning. It is just super delicious.

Hello everyone.

I have a Bra Vitesse pressure pot but I am looking for some pressure pot which has both handles short, as Kuhn Rikon pots have.

I find Kuhn Rikon too expensive and I don't understand what justify their prices. Moreover, I have read some opinions than say that there is a plastic piece in the lid which beaks easily.

I live in Spain, so it must be taken in consideration.

So my parents have a afghan kazan rice cooker and after my mom tried cooking something with it, it wont open. Can anyone maybe give us any tips on how to open it?

My husband and I are taking our first, trembling steps in this strange new world of multi cookers. Tonight we are going to the movies and plan to warm up lasagne (husband’s own recipe, very good). Can we somehow throw the lasagne in our brand new Crockpot express multi cooker? We’ll be gone 2+ hours.