never
> seen or heard of it, and I see A LOT of food cooked with old pressure
> cookers (remember, my wife's family is Indian - tons of Indian dishes are
> cooked in a pressure cooker).
It's more common with the old "jiggle top" pressure cookers, because so much
as a single bean skin trapped on the escape can block the whole pressure
regulation mechanism. Unattended, the thing can easily blow itself apart.
The modern ones are more tolerant and typically have safer release
mechanisms. You still have to watch them and listen, and be ready to
quickly run them under a cold faucet to reduce pressure so you can take off
the lid, dislodge the culprit, and reassemble. I'd still choose that over
hours of unpressured simmering.
Hey Simon-- do you like Chana Masala? It amazes me how fast it cooks in a
pressure cooker. Does your wife want to share her recipe, by any chance?
Respectfully,
Adam Phillip Churvis
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