Pressure Release Methods
After cooking, there are three ways of releasing the pressure, either quickly or slowly, before the lid can be opened. Recipes for pressure cookers state which release method is required at the end of the cooking time for proper results. Failure to follow the recommendation may result in food that is under-cooked or over-cooked. Only one of these release methods is used after timing, as recommended in the recipe.
To avoid opening the pressure cooker too often while cooking vegetables with varying cooking times, vegetables that take longer to cook can be cut into smaller pieces and vegetables that cook faster can be cut into thicker pieces.
Read more about this topic: Pressure Cooking
Famous quotes containing the words pressure, release and/or methods:
“Much of the pressure contemporary parents feel with respect to dressing children in designer clothes, teaching young children academics, and giving them instruction in sports derives directly from our need to use our children to impress others with our economic surplus. We find “good” rather than real reasons for letting our children go along with the crowd.”
—David Elkind (20th century)
“As nature requires whirlwinds and cyclones to release its excessive force in a violent revolt against its own existence, so the spirit requires a demonic human being from time to time whose excessive strength rebels against the community of thought and the monotony of morality ... only by looking at those beyond its limits does humanity come to know its own utmost limits.”
—Stefan Zweig (18811942)
“Parents ought, through their own behavior and the values by which they live, to provide direction for their children. But they need to rid themselves of the idea that there are surefire methods which, when well applied, will produce certain predictable results. Whatever we do with and for our children ought to flow from our understanding of and our feelings for the particular situation and the relation we wish to exist between us and our child.”
—Bruno Bettelheim (20th century)