Pressure Cooking!
r/PressureCooking
Hey guys, I have this new pressure cooker, however its slightly different from my old one. The pressure valve doesn't seem secure to me, I can very easily remove it, and for my overthinking brain I don't know if it can hold the pressure very well. I searched for hours for a manual online and couldn't find any. Do you guys have experience with this certain brand? It's called Kaiserslautern, carl Schmidt Sohn, and I have attached a photo with the problem I am having. Thank you in advance!
thissss
I bought a pressure cooker (just a normal stovetop one, not an Instant Pot), and decided to try it to cook black beans from dry beans. Most recipes I found call for no more than 30 minutes, but after 2 different cookings at 20 minutes each (valve on meat position, which is supposed the be the highest pressure mode), the beans end up kind of cooked, but definitely have a good bite to them and they are nowhere near creamy. I wonder what I'm doing wrong? Here's my exact process:
Used regular dry black beans soaked overnight for about 18 hours and rinsed
Softened my onion and added spices directly in the pot for a few minutes, and added tomato paste, salt to taste and water (about an inch above the beans level), then closed the lid
Heat at max power until the cooker started whistling, then reduced the heat to level 6 (out of 9 on a vitroceramic stove)
Cooked for 20 minutes (most recipes usually call for about 20 minutes)
Waited about 15 minutes and opened the lid, the beans were still quite hard (about the same as if they had been cooking on a regular pot I'd say)
Repeated the process a second time, the beans were just cooked, but not really creamy at all
Nothing seems to be wrong with the cooker itself, there isn't any apparent leak, and the whistling is constant. Am I being too conservative with the heat?
One thing I noticed is that after waiting for the cooker to cool down for 15 mn, there is no pressure escaping when I open the valve, should there be some?