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:
“He who is of a calm and happy nature will hardly feel the pressure of age, but to him who is of an opposite disposition youth and age are equally a burden.”
—Plato (c. 427–347 B.C.)
“We read poetry because the poets, like ourselves, have been haunted by the inescapable tyranny of time and death; have suffered the pain of loss, and the more wearing, continuous pain of frustration and failure; and have had moods of unlooked-for release and peace. They have known and watched in themselves and others.”
—Elizabeth Drew (1887–1965)
“The comparison between Coleridge and Johnson is obvious in so far as each held sway chiefly by the power of his tongue. The difference between their methods is so marked that it is tempting, but also unnecessary, to judge one to be inferior to the other. Johnson was robust, combative, and concrete; Coleridge was the opposite. The contrast was perhaps in his mind when he said of Johnson: “his bow-wow manner must have had a good deal to do with the effect produced.””
—Virginia Woolf (1882–1941)