HACK-PRESSURE COOKERS - YIPPEEE

TOMORROW- WILL POST MY JULIA CHILD'S BEEF BURGINON

I have been using pressure cookers for so many years now, that I can’t remember when I started, smile. I have 3. It is such a convenience. For one thing, your meal is going to be done and super tender in less time than if you use a non-pressure pot.

But first, let’s talk about what is it and how it works. A pressure cooker has a gasket under the lid which seals the lid so tight, that the steam is trapped inside creating such a stronger heat, reason why it cooks faster than a regular pot.

Even though nowadays they have electric models, mine are all stove top. One word of advice, when you place them in the burner, they will quietly begin to build the pressure inside but once it is heated enough, it will start to make a sound that you have to monitor with the pressure regulator and the stove. You want a steady sound during the cooking time. If it sounds too much, reduce the heat until it slows down.

Finally, never ever try to open the lid when its releasing the vapor. Just wait until it doesn’t sound anymore. I place mine under the sink faucet, run cool water until it stops the pressure inside, then ever so carefully, I open it. Boom, time to get one friends.