This is my masterclass on how to use a pressure cooker | Watch this before using a pressure cooker

[@larrybyers6328]

Totally enjoyed your presentation. My Mother instructed me on how to use a pressure cooker over 50 years ago on a MiroMatic. I now use a Savor, unable to find a Fisler at the time. Thank you for showing people the great advantages of pressure cooking.

[@FoodChainTV]

Thanks for watching!

[@abigailgluck4000]

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[@sbollmann1]

Danke!

[@FoodChainTV]

Thank you!

[@carolyncornelius1492]

Food Chain TV: ... Thank You Again For Another Absolutely Amazing Video. .. I'm So Happy That You Provide Such Helpful Videos. .. Have Always Been Afraid Of Using The Pressure Cooker I Was Given. .. Now I Know Exactly How To Use It. .. Christian, Thank You So Much!! 🥰

[@FoodChainTV]

Thanks for watching!

[@Shahrdad]

Great video!! I would say for meat and beans, a slow release is better. I usually take the cooker off the stove 10 to 15 minutes before the cooking time, and I let it slowly depressurize. What I find is that if you put the cooker under the faucet and rapidly depressurize it, the superheated water inside the meat boils vigorously and makes the meat fall apart. I either do a natural depressurization or put bottom of the cooker in cold water in the sink. The rapid depressurization under cold water works great for things like Risotto, where you want the outer layer of starch to peel off. 7 minutes under pressure, rapid depressurization, and a quick stir produce the most perfect and fool proof Risotto every time.

[@LoveLifeJoy24]

Thank you very much i just bought one and i burnt the food a bit. I will put more water and regulate the heat. Im excited I hope the next try will be better because im cooking for Christmas 😂😅

[@carmenantal2979]

Thank you for this video. I just got this pressure cooker and it was very helpful. It’s pretty much like my old one by and I love it.🙂

[@user-tk7kz1fl2r]

Those German cookers mentioned here are like GB Pounds 340! I just googled to see how much they were as they look good. You can get a premium Indian brand PC for 25 GB pounds!

[@clevemallari]

Hi! Thank you for this video. May I ask, what will happen if I only cover the meat with water halfway?

[@FoodChainTV]

The meat that it not covered in water will not cook as well as the meat that is in the water. It will not get as hot.

[@clevemallari]

@FoodChainTV how about the steam and atmospheric pressure inside? Will it not give the meat the same heat as the ones submerged in water? Sorry, I'm confused and really curious.

[@FoodChainTV]

@@clevemallari The atmospheric pressure makes the boiling water inside hotter than regular boiling water. Don't pay any attention to the steam. This does not work with steam. It's not a steamer. It's a super-hot-water machine. In order to pressure cook food. The food must be inside the hot boiling water. That's all you need to know about pressure cooking.

[@ActionServicesWPC]

I do not see my previous response posted, so let me try again....Why do you recommend the Fissler if you only like PC's that go up to 10-15psi? I ask because its my understanding that the Fissler only goes up to about 8.5psi.

[@thewholls7176]

Yes the other good thing with pressure cookers is you can buy the cheaper cuts of beef that are fairly tough at the butcher. Brown them in a pan and make a stew and the heat and the pressure turns the meat into the softest melt in your mouth chunks you’ve ever had, and retain all the goodness in the cooking process

[@bazukamimi5721]

Do you turn off the burner once the steam builds up?

[@Jozi_z]

Great instruction

[@edwardkitson1137]

You need, though. to wait till all the pressure has dissipated before opening the lid. Happened to my mother and she needed to go to the hospital for burns.

[@Apex1337]

Thanks 🎉

[@richardjablinski4486]

Manufacturer of my pressure cooker says not to use the super-fast pressure release you mention , because the cold water can cause a deformation of the pot or lid.

[@FoodChainTV]

I would follow the manufacturer recommendations then. You probably have an aluminum cooker. Stainless steel would not deform FYI.

[@richardjablinski4486]

@@FoodChainTV I believe it is aluminum. Makes sense. And somehow the base is magnetic so it can be used on induction. Thanks!

[@Jennifermcintyre]

@@FoodChainTVI think mine is aluminum also. I honestly haven’t cooked in aluminum (that I can remember) does it affect the taste of the food? For some reason it seems like it would 🤔

[@foreverhomesteading6629]

​@@Jennifermcintyrealuminum reacts with acidity, so tomatoes may have metallic taste.

[@mbz2mbz]

How do you know how long to cook if beef is 2 pounds my problem is I don’t know how much I need to cook per pound of beef chicken pork or lamb

[@FoodChainTV]

There are many resources online. Search on Google for "how long to pressure cook [insert specific meat]"

[@nealblackburn8628]

there are special cookbooks devoted to pressure cookers ...but for me i can smell when it is ready ....25 minutes for the meat and then another 10 minutes for the veggies

[@ChineloMadukaife]

How do I get a good one?

[@nordiajohnson4965]

Amazon

[@jimscullion7466]

I'm just not convinced about meat cooked in boiled water...a few bits I can think of like salt beef but not many......

[@weltallin1828]

Thank you

[@LOOregano]

Interesting... What doesn't make sense to me though is you say to fully submerge the meat when most people say to use very little liquid and then have the steam cook it. It makes sense to me that pressurized steam will cook it with minimal water. I don't think fully submerged in water pressurizes as well as steam...

[@FoodChainTV]

No, it's not the steam that cooks the food in a pressure cooker. It's the super-heated liquid that quickly cooks the food. Water conducts heat much better than steam. So, the food in a pressure cooker must be submerged in the super-hot liquid in order to take advantage of pressure cooking. A pressure cooker is not a steamer. Pressure cooking is not a technology that uses steam - it uses super-heated liquid. Anyone that says to use very little liquid does not know what they are talking about and doesn't understand how a pressure cooker works. They don't understand, or are not aware of, heat conductivity. Boiling water and steam are actually at pretty much the same temperature. But boiling water can conduct heat into an object at a much higher and faster rate than steam can - that's what conductivity means.

[@LOOregano]

@@FoodChainTV that is very interesting. Thanks for the reply.

[@ruthmogokonyane2989]

Wow so reliable

[@ActionServicesWPC]

I'm confused...You recommend Fissler, but then you say you wouldn't buy a pressure cooker that doesn't go to 10-15psi...but the Fissler only goes to about 8.5psi I believe....so what am I missing??

[@pearsonlennon]

Hi there! My Clipso Model has 2 settings. One lets scape more pressure than the other... Which one would you say refers to "cook on high"... The one that lets scape more pressure or the one that lets scape less pressure...?

[@tomwalsh2244]

I have a Fissler Dou set. !st ring is half pressure, about 7lbs, 2nd ring is 14.5psi.

[@bobp284]

Have my Fissler Vitavit Premium Instruction Book open and Setting 3 is 75 kPa or 10.8778 psi