So, let’s try it out! We’re going to do a “Hot Water Test” – basically, we’re pressure cooking water. It’s a great way to see how the pressure cooker reaches pressure, maintains pressure and releases pressure.
I like to do a hot water test with 4 cups (1L) of water. I use a specific amount of water so that I can see after the test how much water evaporated during pressure cooking.
Measuring the liquid dramatically illustrates just how little of your recipe’s liquid will evaporate from the pressure cooker. I’ve tested this myself and measured it and here’s what I found: If your boil an un-covered pot of water for 10-minutes about a cup (250ml) of that liquid will evaporate. But, if you pressure cook that water for 10 minutes, less than a tablespoon will evaporate. That’s a big difference!
This little bit of knowledge will be useful for you later, as you convert your own recipes to use in the pressure cooker (you’ll need to adjust the liquid level).
The Hot Water Test is also a great tool for trouble-shooting. As you get on with the business of pressure cooking and experimenting with new recipes, there might be times when the pressure cooker isn’t acting quite right. When that is the case, you’ll want to find out if the recipe is giving your pressure cooker grief or if there is actually something wrong with the pressure cooker. Pressure cooking only water eliminates one possible cause of mischief from the equation.
It’s been my experience that in most cases, it’s usually the recipe. So, if everything is working fine with just pressure cooking water, then you’ll know who the offender is. If, instead, the problem persists even with pressure cooking water then it’s time to investigate further – you can always post a request in the forums for help.
I like to do a hot water test with 4 cups (1L) of water. I use a specific amount of water so that I can see after the test how much water evaporated during pressure cooking. This little bit of knowledge will be useful for you later, as you convert your own recipes to use in the pressure cooker (you’ll need to adjust the liquid level).
But for now, let’s just see how it works…. while we walk through the Hot Water Test, together.
can you do pressure cooking frozen meat? I have a new Cuisinart
Yes, you can pressure cook frozen meat. Here’s how:
Hello Laura, i’m cooking a beef goulash in my pressure
King pro pot, so how can I avoid the potato ingredient turning into soup, I’d rather have them crushed/fallen if
You know what I mean, for some texture !
It depends on the cooking time of the goulash. If it’s around 20 minutes, put the potatoes in whole at the top and then they will fall apart when it’s finished cooking. If the cooking time is longer, stop cooking 20 minutes out to add whole potatoes, 10-5 minutes before the end of cooking for diced. Also, it helps if you keep the skin on the diced – it’s not for everyone but it’s less work and more protein! : )
I want to thank you hard core for this article and video. I happened upon a pressure cooker (Cuisinart CPC-600) that was missing parts. Namely the release valve and power cord. I used the power cord from a gaming system my husband isn’t playing and replaced the valve. However, I’ve never had a pressure cooker or even know anyone who does so I had no idea that the release valve was supposed to be loose. I spent an hour scouring the internet when I found you. just have to ask google the right question I guess. I tried to test it with nothing in it and thought maybe it was a lost cause. After watching the video and realizing the valve should be loose…. and that you can’t pressure cook nothing. *silly me* I’m so excited!…. making red beans and rice right NOW!!! thank you sooooo much!