Thank you!! I bought the cuisinart pressure cooker almost a year ago and never used it because I was afraid. I found this video very informative and useful. Just unpacked, for the 2nd. time and I am going to use it. Feel more comfortable since you mentioned all the safety features and show some tricks. Thank you again!!
I was afraid too. I have used mine once and it was a little confusing. I have had mine for 6 years. Today I saw this video and I am cooking some whole wheat berries. Thank you for admitting your hesitations. It let me know I was not alone.
On the stovetop cooker you have, when the indicator pops up, it only means that it is starting to build pressure (as you stated). To make sure that the pressure as actually built to the proper amount, you have to listen for the hissing sound, and then turn the heat down until only a very light hiss is heard. On cookers like Fissler or WMF, there is a spring loaded indicator with bars or colors that will slowly rise up to show you how much pressure has been built, and with those, you don't need to listen for the hiss. Also, electric cookers operate at 10-12 PSI of pressure, whereas stovetop cookers operate at 15 bars, which means cooking times are different, since the temperature rises higher in the stovetop cookers. Also, with a stovetop cooker, you can run cool water over the lid to release the pressure, which is much quicker and quieter (and less smelly) than releasing the steam via the valve. And when you want a natural release, meaning you want to pressure to drop by itself without venting or using water, the stovetop cookers do it much more quickly than electric ones, since they are not insulated on the sides and the top.
I bought a pressure cooker on sale some time ago but did not dared using it, but a few days ago I made a delicious soup and are so proud of myself, planning to use it much more
Hi Christian. Well done. By the way, i have another couple of hints on the conventional pressure cooker. Once the valve starts Whistle you can shut the stove off, It goes on cooking inside. Second tip: to open the Lid in no time and without spraying smelly steam around you May Place the post at once under a gentle tap cold water flow . Pressure Will immediately vanish.
Hi Andrea, thanks for the tip. Your first tip is incorrect. When you turn off the heat, you will lose pressure. Remember that most pressure cooking happens between 12psi and 15psi. And even though the inside of the pot would remain hot for a while when you turn the heat off, you will lose this high pressure very quickly. This would only work if you're doing a very short cooking time (like when cooking rice for 3 minutes on high pressure). Also, it would work differently with different types of pressure cookers. Some are better than others at retaining pressure and heat. So, I would not follow your advice on the first tip. On the second tip, you are absolutely correct. You can run the pressure cooker under cold running water in the sink to bring the pressure down very quickly. Thank you very much for watching and for your tips!
I just purchased my first pressure cooker, a 6 qt Cuisinart.For my first try, I am going to make a whole chicken for dinner. Thank you for the comprehensive instruction. You articulated very well.
Hi chef,i bought an electronic one and i watched your electronic demo and learnt it.Thanks again chef.While i received a stainless steel stove top one ,i learnt that one too from you ! thanks again. Happy Thanksgiving.
Thanks for the demonstration. The electric cooker is on our must buy list. The only thing missing I thought you might have been saving for your close is was you cutting the 2 cooked products into halves. Awesome demonstration video. have a great day.
appreciate ya bro. Was digging through my cupboard and came across my grandmas old Maid of Honor PC. It has not been used for 41 years. After a bunch of elbow grease I managed to cook an old roast for my puppy dogs in it. The meat was freezer burnt. It came out tender and falling apart.
Thank you chef for explaining that lil knob on the lid! The first time I used this same exact model, it was perfect! Then something happened and I think I put the lid together wrong! I almost wanted to through it out! After so many over cooked meals with the newer slow cookers I decised to buy a pressure cooker. Crock Pot told me that they had to raise the heat for food safety so that explained why my new ones overcooked but they couldn't give me new cooking times! I think I'm going to love this Cuisinart Electric Pressure Cooker thanks to you!
I have been using my “passive”pressure cooker for a long time more than 7 years old and now It is time to get a new one I love everything you said about cusinart, I saw a brand that is is cheaper and not know but I get scared 😟 to use a brand that no one knows,I will spend more money and get something reliable. Thank you!
Your choice of course, but I have several electrics and have had one for 16 years. It was cheap and still works well. Personally, I prefer stove top models. They are very easy to use and many electrics don't reach a full 15 psi.
I wanted to thank you for your tips I watched your video I came away with some tips that you mentioned I never realized the importance of the alignment of the lid seal I had always wondered why it did not work TY
wish you would show us how tender the squash and beet was so we could get an idea of how it cooks...but tysm for the explanation cuz i just got my new electric pressure cooker and had no idea how to use it :)
Thank you for sharing and also saving those who read but cannot understand instructions I just saw a review from a purchaser of a Midea electric cooker who said you could not set time manually only use the preset times and that made no sense to me as not everything can be cooked in the same amount of time.Imagine not being able to set the time to cook rice or beets, you would end up with mush/soup/stew for everything. I've used the old stove top models but now I live with my son and his impatient wife so he's afraid of having a pressure cooker around her so he would not let me buy one and I love to make soups so I suffer except she buys me a can of vegetable but that's not the same as my own soup. It's so annoying dealing with these university graduates without common sense.I am now looking at electric one as it is pressure cooking for dummies I think but he is still saying not to buy one Lol so she should return her degree to the university who issued it because she is some form of jackass.
Had to wait until 9:10 for the demo with the stove top pressure cooker. Apparently, most people (I know) don't know how to properly use them. Everyone I know uses double or triple the water you recommend and they leave the heat on high, apparently thinking that there must be steam coming out of the relief valve as as sign that it is working properly. They also cook their food twice as long. As a result, their food always tastes overdone with almost no real flavor (from too much liquid). Now I see the advantage of pressure cooking and I'm going to buy one. I'm going to forward this to my friends and hopefully their cooking will improve.
Hi, Your video is highly instructive. Sure would be helpful for you to review all the newer highly advertised Pressure Cookers like Power Pressure Cooker, Insta Pot,Pressure Cooker,Elite Pressure Cooker as well as any other newer pressure cookers. Your methods and demeanor are valued as an informative instructor for us You Tube video watchers. Excellent Video!
I like the conventional style (If electricity went out you would still be able to use the pressure cooker over a fire or on your BBQ) besides it will probably last forever where as the "Electric" ones do have a certain life expectancy. There are tons of videos on youtube just put in Pressure cooking recipes - and apparently NEVER NEVER fill the cooker more than 1/4 full.
One of the best videos I've seen on RU-vid explaining how a pressure cooker works. Nevertheless, I still have one question that no one seems to really answer -- how do we know what to set the timer on? 8 minutes might be too long or might be too short. How are we supposed to gauge it?
Well done! Straight forward and highly informational explanation. I've always wanted to know about pressure cookers but no one could properly describe its use. My only question is, " when it's finished and I'm waiting for the pressure to decrease, will it continue to OVER-cook the food?"
+tbizone2002 Yes, when you turn it off, the food continues to cook at a slightly lower temp. That's why you have to factor pressure release into a recipe. Quick pressure release (where you let the steam out yourself), or "natural" pressure release (where you wait for the heat to dissipate and the valve to click off by itself).
Amazing vid, thank you so much! Im thinking about buying an electric one but Im slightly scared/reserved about it (as Im sure most newbs like me are LOL), but after watching your vid I feel a bit more at ease!!! Cheers me dears!
That is one very big beetroot! Here in the uk they are about one fifth of that size!! I just purchased a new electric pressure cooker which cooks fresh home made pasta in one minute. I have never cooked squash on pressure before but I will do soon. Thank you for posting.
Robert Greenhouse Hi Robert, I have yet to use low-pressure for anything. If there is a food that requires low pressure, I probably would not use a pressure cooker to make it.
I have this exact pressure cooker. The food comes out perfect. As with anything, you'll find a little trial and error will help you pinpoint cooking times. I agree with Mr. Greenhouse - I have never used the low pressure setting. I have, however, used the brown and sauté features with great results. My lid looks like the one in the video as well (probably the one fault with the device), but it still works like the first day I bought it.
Because of you, Christian and your callos (Mondongo) recipe I too have purchased my first pressure cooker. I purchased the same brand as yours just to make things simpler. This video also showed me I would have been making a mistake in buying the conventional pressure cooker as my first one. Once I have mastered the techniques those types of cookers would be an option. The electric ones seem to take a lot of the guess work out of it. So a huge thank you to you. Looking forward to some curry goat (Jamaican or Guyana style) and a bunch of other international recipes. By the way , "eres Boriqua"? If so, can you make a good "sancocho" or "mondongo with patitas " recipe video. Love your videos .
I still can't get the lid to close aligned like is supposed to be. So l only used once and after that, l haven't been able to use it before the lid won't align to lock correctly. I have the Power Pressure cooker PRO 6 quarts.
Thanks man! Excellent instruction. I got a second hand cuisine art and it came with no instructions. I know my way around a conventional , so i knew the basics but I was nervous of the electric one.
I have a Cook's Essentials presser cooker I got at an auction for $5.00 nice but no box or the spoon, but it did come with a instructions booklet and a warranty paper, the cooker is like new never been used. My first time having one so I'll try learn to use it and see what happens.
Excellent, thank you. I would have liked to have seen the pressure valve release on the electric cooker. (It was blocked from the camera by the handle). Also, I’m curious as to how much water, if any was left over. You are a terrific presenter.
Beets for dinner, Batman! Who knew there were electric pressure cookers?? I've been using my mother's 1950's cooker for 25 years. All the while living in fear that I would end up with that gadget in my ceiling. This was a terrific video and I'm off to buy an electric pressure cooker.
Very interesting and infomative. Thinking about getting one but which one??? I only wish you would have cut into the squash and the beet. Thank you. Ellen
Thank you very much for showing this I have a cusinart pressure cooker I bought at a thrift store I love it. I thought I needed a new seal because mine is yellow like yours but now I see I don't! I do check it for cracks. I learned about not letting that inside button go owner the top outside locking thing. I hope that made sense, it does to me! Again thanks so much!!
I purchased a Toastmaster electric pressure cooker and had I known it didn't come with an instruction booklet, I never would have bought it. I contacted the company, but they were of little help. So ... there it sits on my counter. I'm going to try to figure it out today, so we'll see how that goes. My advice is ... be sure the pressure cooker you want comes with some type of manual. I'm hoping this video can help me.
These days it's important to be prepared for emergencies . Especially loss of power . I agree the electric models are neat however, in an emergency when there is no power one can use the conventional pressure cooker on any heat source, electric, gas, induction or open campfire. In preparation for power outages, I have purchased a Presto 6qt. Stove top Stainless steel model. I have also purchased a NuWave induction cooktop for normal cooking because it has a timer and uses less power. Versatility is important.
I noticed that if I use a large Pyrex measuring dish to add water to the electric cooker pot, it does not equate to the cup-markings indicated on the inside of the pot. As the owner of a smart rice cooker (sensor controlled), I can only borrow from my experience with that appliance and in that case, the instructions sometimes call for use of the in-pot markings (i.e. white rice), whereas other times it is necessary to go by their version of a cup (which isn't actually 8 oz so you can't substitute the rice cooker measuring cup for another one). Cuisinart, in contrast, doesn't include their own measuring cup so it's not clear when they expect the user to go by the in-pot markings vs. cups in standard measure (8oz). Since the two do not match each other, much as they do not match one another with my rice cooker, presumably there are cases where using one method is recommended over the other? As a long-time owner of this electric pressure cooker, I want to get more use out of it - but since the directions for use are so vague, I've been largely disinclined to use it since I'm afraid of screwing up Cusinart's own recipes, let alone any I might try to adapt from recipe books or other manufacturers! While I imagine the difference between adding liquid to the pot using the in-pot marks vs. adding liquid using a measuring cup may not matter in every case, it could matter to larger batches of food (risk of over or under-filling the pot depending on what type of liquid measure approach one uses). Similarly, it could mean the difference between ending up, say, with cooked beans vs. a pot of soup. What's more, if one is inclined to use the in-pot markings it's not even clear whether those fill marks always apply before or after one adds the dry ingredients! The upshot is, I feel like the only person who has ever had these questions because when I read websites that offer tips on electric pressure cooking, I don't see these basic operational questions addressed! Are all foods treated equally in terms of when you add the liquids relative to the solids? Are there some cases where you would want to use the in-pot measuring marks vs. an 8oz measuring cup? All these years later, I'm no clearer than on this than the day I bought it!
It sounds like you're complicating this too much! Most pressure cookers that are 8 quart or less in size only need 1.5 cups of liquid to cook food without burning it. However, the important thing to know is that the food must be covered with liquid to cook properly. So don't worry about exact measurements. Just remember that if you're cooking any meats, they must be fully submerged in liquid to cook properly, as it will be this super-heated liquid that will cook it through.
Hi Chef, when you aren't using the stovetop pressure cooker for pressure cooking, is it also ideal to use to as a replacement for a saucepan? I'm thinking about using it also for boiling water, cooking instant noodles, making sauces, etc.
I only use it for pressure cooking. But I don't see why you couldn't use it for regular cooking. If yours is stainless steel, you don't have to worry about it warping. If it's aluminum, I would only use it for pressure cooking to lessen any chance of warping.
Thanks a lot very good video I do have a question a friend of mine just gave me this electric pressure cooker model very similar to yours how do you do meat is it per pound for the timer how long it should be in there and does it vary according to what kind of meat you're using
Thank you for posting this video! We have lot's of customers who wonder how Pressure Cookers work and this video explains it perfectly. We've shared the link over on our Twitter @towerhousewares:)
I have a Dellcotta cooker. 80kPa. It came with no manual. Online the Manuel is in German and the text is limited in view = too tiny for anyone to read. There were no cooking directions, just the warning and the parts. There are no numbers on the valve. there was one video on it, but all in greek. Do you know how to use this particular model?
I've read that electric models don't cook at the same high temperature as stove tops and end to be inaccurate. Can you tell me of your experience? Your presentation, by the way, was clear and very helpful. Many thanks.
It is possible that some electric models may not reach what we all agree to be "High Pressure", which is 15psi. However, I have made hundreds of recipes in my Cuisinart electric pressure cookers and they have all turned out great. You have to be practical. In the event that something did not tenderize to your desired texture in the time you cooked it, simply slap the lid back onto it and cook it longer! Problem solved.
Do you want a little stream of steam coming out of the stovetop one or should there be nothing coming out at all? I'm unclear if that means it's just right or too hot.
I have digital pressure cookers........ wish you would show howe to do do things with the NEW DIGITAL PRESSURE COOKERS!! Othe3rwise, I love your presentation and explaination... MEASUREMENTS???
i just got a pressure cooker 2 weeks ago. it did not have any recipes to come with it.. i've made some really amazing soups with it but well.. the type of video i really want to watch isn't a how to.. it is a what to.. i really have no idea what can be cooked in a pressure cooker. i would find it amazing to know the variety of types of meals that can be made using a pressure cooker.
We plan to make some pressure cooker recipe videos at some point in the near future. Please subcribe to the channel if you haven't already done so, that way you will get notified when we put up new content. Thanks for watching!
A pressure cooker, generally, can do in an hour or less what a crock pot takes 6 to 8 hours to do. So it's hard to see any advantage that a crock pot would have over a pressure cooker.
Thanks for the information. I just pulled my old pressure cooker out of the closet. I rarely used it but now want to try. I actually have the exact same conventional one that you used in this demo. Do you know what size replacement gasket I would need to purchase? I'm not sure if it needs a new one - its about 10 maybe 15 years old. Thanks again.
elainejan The bottom of your pot should have the manufacturer and model number? I'm sure you can look it up online. Your ring may still be fine. I would inspect for visible cracks, but those are made to last a very long time.
It would have been nice to see you cut each of them for the sake of viewing their tenderness and how well they cut. Thank you just the same for sharing your knowledge.
hi, I have a magefesa super fast pressure cooker do I just use it the way you have shown so when the valve comes up I actually turn it down on the cooker then when I have finished turn it to steam (so it releases the steam out for me to unlock the lid
Carlo Duncan They both work great. With the electric, you get more convenience and safety. With the stovetop models you can get bigger ones. So if size is the deciding factor, go for stovetop.
Be careful if you choose the electric model! There is a failure rate of production that drives too many people crazy. Just look at the reviews at Amazon, for instance. No matter which company you go with, you will be taking a chance. And the customer service is usually brainless and unhelpful. (although Amazon seems to be very good at making things right). The Fagor Duo is Cook's Illustrated Magazine's top pick. With the stovetop pots, you have 100% assurance that it will work.
Trish Fitzpatrick We use five of these Cuisinart electric pressure cookers and they have all worked with zero problems. And Amazon has the best customer service in the industry.
Hallo how are you? Can the old cooker release the presure also by it self? You have release it your self. But the high steem will need to go out when it buildup to much. You have explaine the safety function for not openging but not when i am cooking and forget about the cooker. Will it releases the presure by it self when it is to much. I am from Europe. Thank you.
The new generations are afraid of pressure cookers, I have 4, two of them are Spanish Prego brand and the others are from Switzerland, Kuhn Rikon brand, I adore them, Prego brand are classic size, but Rikon one is wide, but not tall, and the other is small in conventional style. I use them a lot. I also have an induction stove and these work perfect.Save time a lot. I make pork ribs, I put a grill down so that it is not in contact with the water, I put the ribs quite seasoning and in 20 minutes they are already dropping the bone alone.
What a nice presentation. Thank you. I would have loved to see what the spaghetti squash looked like especially. I also wondered how the squash held it's flavor. Is it bland from the pressure and if so, how are you introducing more flavor to it - how are you preparing the squash afterwards --- for a soup where you can add more flavor... curious thanks!
Spaghetti squash is like pasta. It doesn't have much flavor, so in most recipes you would add sauces and/or additional ingredients to the spaghetti squash to give it more flavor. So, "how you cook it" is not really as important as "how you flavor it" once it's cooked. Thank you for watching!
Hi, I just purchased one conventional pressure cooker, and I am watching a few video, but still, I don't understand how it works. Today I did like a couscous type, (first time using it) so I put all the vegetables, a lot of water compare to what you used (as much water as if I had used a regular pot I guess), I closed and I put medium-high heat...Until I heard the noise...From there what do I do??? What does it mean? That it's cooked? That it's not? what is the next step...?? I'm kind of lost...Thank you for you reply!!!
+existencevs It is highly recommended that you read the instructions that came with your pressure cooker. If you don't have the instructions, you can probably find them online. This will tell you exactly how your particular pressure cooker works.
I remember that I used to cook roast in this for an elderly man yearrrrrrs ago but forgot how I did it😔 (the meat came out soft and was good for him cause he wore dentures)
