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  3. Pressure Cooker Tips

Pressure Cooker Tips

By Food & Wine
Updated April 25, 2017
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Recipe: Caramelized Carrot Soup
Credit: Photo © Antonis Achilleos
A handy guide to making the most of your pressure cooker.
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Nathan Myhrvold's Pressure Cooker Tips

Nathan Myhrvold's Pressure Cooker Tips
Credit: Photo © The Cooking Lab, LLC
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Nathan Myhrvold has a high-tech kitchen lab, but the device he calls magical is a basic pressure cooker.

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Getting Started

Getting Started
Credit: Photo © Antonis Achilleos
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Fifteen pounds per square inch (PSI) is the most common setting for pressure cookers. Products vary, however, so be sure to consult the owner's manual.

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Problem-Solving

Problem-Solving
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Steam coming out of the cooker's valve indicates pressure is too high; reduce it by lowering the heat.

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Depressurizing

Depressurizing
Credit: Photo © Antonis Achilleos
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Never try to force the lid open; to depressurize quickly, run the lid (but not the valve) under cold water.

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Smart Ways to Use a Pressure Cooker: Caramelized Carrot Soup

Recipe: Caramelized Carrot Soup
Credit: Photo © Antonis Achilleos
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To caramelize carrots in a pressure cooker, Nathan Myhrvold adds a bit of baking soda: It increases the pH, which speeds up the Maillard (browning) reaction.

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    1 of 5 Nathan Myhrvold's Pressure Cooker Tips
    2 of 5 Getting Started
    3 of 5 Problem-Solving
    4 of 5 Depressurizing
    5 of 5 Smart Ways to Use a Pressure Cooker: Caramelized Carrot Soup

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