pazzaglia

Thanks Anna, I try not to spam the forums too much with links to my own website, but I'm glad you intervened and shared the right page! Ciao, L

Rotuts congrats on getting started with your pressure cooker. You have two things working together that each need their own little tweaks. First, have you done the water test? Also, at what heat setting are your bringing and maintaining pressure with your induction burner - pressure cooking is tricky but not impossible with these. I'm not familiar with this recipe - but I think the recipe author means for you to pressure cook for 3 minutes at high pressure, and then let the cooker release pressure naturally for 3 minutes (don't open) and then release pressure. You don't need to carry your cooker to the sink, the pressure selection valve has the option to release pressure: It looks like a little cloud with lines going to it. Ciao, L

There is no way around it, steamed ground meat looks terrible. However, it is tender, moist, and delicious. I haven't looked online but I have my own meatloaf recipe in the "Hip Pressure Cooking: Fast, Fresh & Flavorful" cookbook. Although I can't share the recipe, I can tell you that it does not look like a "pie". Basically, you form a long strip of ground meat and then place it in the steamer basket as a ring. This has two functions: 1 it is thinner so steam/heat can go around all of the sides and cooks faster; 2 the slices don't look like crazy meat pie wedges. Top it with a creamy mushroom sauce or ketchup before serving and it won't look so dull, anymore. It's meatloaf. Ciao, L

Chris's post reminds me... also to use stock as cooking liquid for beans. YUM!!

Use it in place of water when cooking rice and grains to serve with those braised meats - also, stock is a great base for polenta and gnocchi alla romana (made with semolina mush). Ciao, L

Generally, when referring to pressure in vessels (pressure cookers, autoclave, pressure canners and.. I guess now pressure ovens) it is the pressure in addition to atmospheric pressure. If you want to know more about cooking with pressure, history, international differences, standards, altitude and more I wrote an article... Pressure Cooker PSI FAQ: The stuff you didn't think to ask http://www.hippressurecooking.com/pressure-cooker-psi-faq-the-stuff-you-didnt-think-to-ask/ Ciao, L

After reading this discussion, I contacted KitchenTek and asked at what pressure the Wolfgang Puck Pressure Oven operates and how long it takes for the oven to get there. This is what they told me:. "It uses 1 PSi of pressure and takes approximately 5-10 minutes for that pressure to build." To me, this "pressure oven" is more gimmick than actually useful - it's just a toaster oven that seals. Although 1psi is faster than 0psi the difference in cooking time is negligible. If you're really interested in a pressure oven Miele and Kuhn Rikon make them - they're kind of like a horizontal pressure cooker with super-powers (electric pressure controls and automatic steam injection). Unfortunately, as far as I know, they are only being sold in Germany. Now, if they could only make it brown too! Ciao, L

Interesting! Thanks for circling back and letting us know the cause. Ciao, L

I've boiled it, risottoed it and steamed it. Barley still keeps its toothsome qualities even when you add pressure. I've only used the perlated barley 1:2 liquid ratio for 18 minutes stovetop or 20 minutes electric and open with natural release. Ciao, L

The automatic noise-cancellation in the mic is removing the hiss so we can clearly hear the clanking in your kitchen. : ) I suspect the pressure safety plug may be to blame (again). The "metal" part of the plug is actually aluminum and contact with anything corrosive to aluminum (acids, salt, chlorine, etc) will damage it. I live right next to the Mediterranean Sea so I have to change those plugs about once a year due to the heavy salinity and humidity in the air. But before you "spring" for another one see what KR has to say. Good luck! L

takadi, I don't expect your cooker's warranty is valid anymore but I'm sure that Kuhn Rikon will trouble-shoot with you and find the issue. Personally, I did not see (or hear) any operation out of the norm in the video you just posted. You can shoot KR a message here: http://us.kuhnrikon.com/us/en/company/contact.html What intrigues me is that you say that it didn't hiss before and it does now. Can you share what kind of cooktop you are using with your pressure cooker and what heat settings you use to reach and maintain pressure? Also, how do you clean the lid? Dishwasher? Bleach? ...? Ciao, L

Can you explain to me what you're doing in the video? Because spinning the signal around and pushing it down (or pulling it up) while it's a pressure would release some steam - so it appears to be working correctly. Ciao, L

Well, the Fissler is a tight fit. Measure the diameter of your Fissler above the trivet and then the height up to the edge. Go to a cheap housewares store, like IKEA, and look for stainless steel pot sets with plastic handles with very visible screws (since you'll be taking them off). For example, something like this: http://www.ikea.com/us/en/catalog/products/60139363/ Then, simply remove the handles and use inside the pressure cooker. You might want to McGyver what is left after you remove the handles to make it easier to lift the mini pot out of the pressure cooker. Remove the handle from the lid, too. Depending on the height of the inner pot inside your pressure cooker you may only be able to fit the lid of the inner pot upside-down, anyway. Remember: no hermetic seals inside the pressure cooker unless you plan to let it cool down COMPLETELY before opening. Ciao, L

Franci, I don't have this posted on the website, but I've found a small dim-sum basket to use in the pressure cooker. It looks-like the basic Kuhn Rikon trivet but it has extra feet to keep it taller. It has no handles, but to lift it out the holes are perfectly suited to inserting two chopsticks at an angle and lifting. Also, you know those silicone rectangles with shapes like flowers, hearts, ect. ? Since they're cheap I just cut the rectangle to a round shape to fit in the pressure cooker. Jo, in Italy we don't use "sauce" we use tomato puree' on pizza! As someone who pressure cooks almost anything, I don't really see the benefit to pressure cooking a canned tomatoes with a garlic clove and olive oil for 45 minutes - especially since the garlic nearly disappears and the tomatoes, well, they are already cooked. Now that you've made it, what do you think? Ciao, L

The pressure cooker will not reduce fresh tomatoes, so after pressure cooking you will get cooked fresh tomatoes with all of their water. But you can start from a tomato puree and work your way from there. My up-coming cookbook has a technique for making a pasta sauce using fresh tomatoes but the book is not coming out until September. : ( Ciao, L