Anonymous Modernist 10022

Wow, thanx Laura -- extremely extremely valuable post -- and well maintained resource on the pressure cooking that I will certainly visit in the future! Mi piacciono le dieci ricette piu calde, sopratutto blackberry soda :-)! Thank you all for the fast and precise feedback, it really helped. Good cooking to everyone, Ivan

Thank you both! Excellent info. Comparison of stock color is amazing and very insightful! KR should indeed be the choice. Few things I have learned from your posts and on other online sources. In the end, I discovered something (maybe) unexpected :-). - Valve: Indeed, the WMF valve is the same as the KH valve (non-venting). Non-venting is indeed the most important thing (as per stock clarity/color comparison picture). - Cooking time: In terms of cooking times, there is a table that indicates that on 13 psi you should add 2 minutes per every ten minutes of cooking time (http://missvickie.com/workshop/schoolframe.html) - FYI, I discovered that WMF operates at 14psi on the second ring and reaches 119C (as per the online manual). The regulating pressure is 19psi. Unexpected discovery: Everyone assumes that KR develops 15psi at the second ring. In one of the articles mentioned in your replies, Dave Arnold says "I always push the valve a little past the second ring, so I probably go slightly above 15 psi." However, the KR user manual (http://www.kuhnrikon.ch/dms/ch/PDF-de-fr-en/duromatic-ga-de-fr-en/index.html), page 61, states that the second ring indicates the pressure of 0.8 bar, which according the bar-psi chart (http://www.britishmetrics.com/pis-bar.htm) equals 12 psi. I find it interesting that it is a common perception that the second ring = 15psi, when the KR manual says it is not. Maybe they adjust the products differently for American and European markets? Or maybe I got something wrong. Probably too much looking into psi data and numbers over the past two days :-). Cheers again, Ivan

Dear all, a quick question regarding the pressure cookers. I am shopping for my first PC, and I have reduced my choice to two brands: Kuhn Rikon and WMF. They are both high quality brands with excellent products. I have, however, a question regarding the pressure that develops inside these cookers. - Only Kuhn seems to be able of reaching 15 psi/1 bar: the manual says that the maximum operating pressure is 1.2 bars. This is consistent with the MC books that cook everything on 1 bar. - WMF offers uses two pre-set options: low-level (around 9psi) and high level (around 13psi). If I were choosing just for me, I would go with Kuhn. But if I think of my wife, that the WMF is more gadgety/sexy. Its "ultra" model has a timer, green indicator when it can be opened and the choice of two levels is very straightforward: I am sure my wife would prefer it, as it makes cooking somehow more accessible and automated. My question: if I choose a PC that reaches only 13 psi, will it have any influence on the cooking outcomes? Specifically; a. would I need to add few minutes to the cooking times from the MC recepies? b. should I expect any inferior results in the taste/outcome? Thanx in advance, Ivan