r/PressureCooking

‘natural release’ not ever happen

Been using my PC for 3, 4 decades, a 6L SEB alloy from 1974 France. Lately I got a newer, smaller stainless from china. I’m solo now so dont wanna fire up the big one. I’ve also gotten into more recipes than before. I found some with the title above in the directions. I looked it up to see 'not venting when taken off the heat'. Often "natural vent 10 min.” before opening vent/pot. My pots never stay to pressure, the safety valve falling (venting w/o pressure) in just a few minutes.

These are cookers w/weights, not a 'constant rocking’ PC (some might B low pressure). This I bring to pressure’n turn down to maintain temp (well an ‘escape’ might happen once, justa spirt, every 2 or 3 min). It’s good basic pot, not digital, electric, do every thing/rice cooker style.

How can I comply w/recipe? Is it important to do so? What’s the story (on need for quick or natural vent - either way)? Is my pot venting naturally (but ‘early’) a problem of some sort.

Thank you~

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u/chrlsful — 3 days ago
▲ 2 r/PressureCooking+1 crossposts

Issues with pressure cooker for beans

I have been incredibly frustrated with cooking pinto beans in a pressure cooker at my current rental.

Half the beans end up mush and the other are not fully cooked. Not an issue of cook time or lack of water. I have tried with varying amounts of beans to the same result. I’m not adding salt or any other basic mistake. I have also ensured the the seal and vent are working properly.

I’m wondering if anyone has experienced this? I’m starting to suspect the electric stovetop. Growing up I made tons of beans but we had a gas stove. It could absolutely be something else I’m not thinking of though. I am cooking 3 cups pinto beans in a medium sized pressure cooker with spices sans anything with salt for 50min (high elevation) If anyone has insight please let me know.

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u/ScienceR0cks — 7 days ago

is the Buffalo Classic pressure cooker any good?

im looking for a larger pressure cooker, hopefully >12 liters but nothing crazy in the 20s and had been thinking about the Kuhn Rikon 12l, but its so pricy! then i came across Buffalo Classic which seems to sell at 15l and its less than half the price of the Kuhn Rikon so I immediately got concerned about blowing myself up but it seems like it might be ok? does anyone have any experience with them? thanks so much!

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u/corann52 — 13 days ago

My 14yo Wolfgang puck 8qt EPC just died. Looks for recommendations.

I don’t need anything too fancy. There’s so many options out there now that I’m overwhelmed. Would really like to get another 8qt but looks like it’s most 6’s in demand. I used it several times a week to make seitan and beans.

Feeling very sad right now.

u/fortheloveoflentils — 13 days ago

What does this mean?

Started using it again for the second time but the blue piece that adjusts the psi is spewing out steam, is this normal?

u/brendanL_922 — 13 days ago