Pressure cooker woas.
Ladies and gentlemen , please take a moment to advise me. I have recently bought myself a pressure cooker and I have enjoyed using it. As a matter of fact , I think i've been making some of the most delicious things I've ever eaten in it. However , almost every time I use it , a portion of my food burns and sticks to the bottom of the pressure cooker. I've tried adding more water and it just takes longer to come up to pressure.But still leaves a small layer , burnt and stuck to the bottom. It doesn't exactly affect the taste and when I serve it, I don't scrape the bottom and it really doesn't affect me that much other than having to scrub when I clean it. But is there a special trick to prevent this Or is it just part of a pressure cooker's life. I've tried lowering the temperature and it just doesn't come up to pressure as well. Please advise. Also, be advised that most of the things I cook in it.I start out by making a roux or gravy And I usually use a thickener of some kind like flour or cream.