What is Commercial Pressure Cooker?

　　Pressure cooking is the process of cooking food, using water or other cooking liquid, in a sealed vessel known as a pressure cooker. This simulates the effects of long braising within a shorter time.

　　Almost any food that can be cooked in steam or water-based liquids can be cooked in a pressure cooker.

　　The cooker works by trapping the steam produced from boiling the cooking liquid inside the vessel. This causes internal pressure and temperature to rise quickly. After use, the steam is slowly released so that the vessel can be opened safely.

　　How to use Commercial Pressure Cookers?

　　1. Place the food to be cooked inside the pressure cooker. Add the amount of water needed to properly cook the specific food you are making in the pressure cooker.’

　　2. Take off the safety valve or weighted pressure regulator off and close the lid properly. Make sure to lock the lid. Place the cooker on a larger burner on your stove. Set the heat to high. The cooker will start converting the water to steam.

　　3. Wait for the pressure cooker to gain pressure. The pressure will begin to rise inside the cooker. When the pressure reaches the designed safety limit, the cooker will begin to simmer the food.

　　In old jiggle top valves, this will be when steam comes out of the vent and the weighted pressure regulator will begin to jiggle (hence the name jiggle top). Place the safety valve on the nozzle when you see steam coming out of the nozzle.

　　In new pressure cookers, there are marks on the valve stem that indicate the pressure inside the cooker. The marks will appear as the pressure rises.

　　4. Reduce the heat to a lower level so that the cooker continues to simmer and does not whistle. Begin timing the cooker at this point as per the recipe you are following. The idea is to maintain the pressure throughout cooking time. If the heat supply is not reduced the pressure may continue to rise and the dead weight or safety valve opens (blows a whistle), releasing steam and preventing the pressure from rising any further. The safety valve is provided to prevent possible rupture of the cooker itself. It is not an indicator of cooking time.

　　Removing Food from the Pressure Cooker

　　1. Turn off the heat when your food has cooked for the amount of time given in your recipe. If you cook the food for longer, it is more than likely develop into the consistency of baby food. You do not want this to happen.

　　2.Lower the pressure inside the cooker. Do not attempt to lift the lid off of the cooker. Recipes will specify how you should release the pressure. There are three ways to do this.

　　The Natural Release Method: This method is used for long cooking foods like roasts to continue to cook while the pressure reduces on its own. This takes the longest of any of the methods and generally takes 10 to 20 minutes.

　　The Quick Release Method: Most old pressure cookers, and all new pressure cookers, have a quick release button the lid. When this button is released, the pressure is slowly released from within the cooker.

　　The Cold Water Release Method: This is the fastest way to release pressure. Do not use this method if you have an electric pressure cooker. Take the pressure cooker and place it under the sink faucet. Run cold water on the lid until the pressure drops. Do not run the water directly on the pressure regulator or vent. This is the fastest way to release pressure.

　　3. Check to make sure that all of the pressure has been released. On jiggle tops, move the pressure regulator. If there is no sound of escaping steam, all of the pressure has been released. On a new model, move the valve stem. If there is no sound of escaping steam, there is no pressure left.

　　4. Remove the lid carefully. Take the cooked food out of the pressure cooker.

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