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Pressure cooking help

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Pressure cooking help

Lauriero | Oct 5, 2012 11:30 AM

Just got a pressure cooker for my birthday and have been playing with it. I have had some moderate success, but none of the books I have discuss some details I would like help clarifying. They say, "bring the pressure up and turn the temperature of the cooktop to the lowest possible without losing pressure." My Fagor video said that the cooker is up to pressure when the little thing pops up and steam comes out of the release valve. I kept the temperature high enough for steam to continue to be released in my risotto, and it ended up with crispy burned bits on the bottom. I am assuming the heat was too high, but when I turned it down the steam slowed or stopped.

I guess my question is, if the little thing is popped up at pressure, do I still need to see steam? Or, how do I 'know' it is at the lowest temperature to keep the pressure up? What do I look for other than the little pop up thingy?

Thanks for any clarification you can offer!

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