My last post on the basics of pressure cooking was me getting very distracted by everything that happens before you have to deglaze – who knew there was quite so much to say about it?
I love your book. Got it recently. I have always sworn by my LeCreuset pots, but I am coming to really appreciate the pressure cooker more and more! I particularly love your chapter on beans. Masala beans are wonderful!
Thanks for this Catherine. I am a cook of 25 years for the whole family daily, but recently got started for the first time on pressure cooking. We use a WMF pressure cooker on an induction hob. Of course, my manual is your latest book, bought digitally for the iPad, and hard copy.
My issue is burning. Some recipes I cannot seem to prevent it. Pretty sure I am deglazing my pan well. The quick chilli is a particularly bad one for me! I have tried different heats, keeping the lid off for longer so I can keep stirring for longer, but to no avail. Once the lid is on, sometimes it seems like steam comes out of the small ball bearing safely valve at the back of the lid FOREVER - of course it eventually (usually, anyway) “seals” and pressure starts to build correctly, but by then, from the smell I know the burning has started. I have tried two cookers of different brands.
I am usually a pretty decent cook, but this has got me stuck, and swearing a lot at family mealtimes. Any advice please? Do you think it’s anything to do with using induction?
Hi, sorry you have been having this issue. I had similar recently when doing a demo. I was using an induction I wasn’t used to and like you, could tell it was going to burn before it came up to pressure. In this case it was because the induction hob wasn’t powerful enough, even on the highest setting. However, the reverse can be true - too high am induction heat can make it catch on the bottom before the steam has had a chance to build. However, I have found with the most recent model of WMF that on occasions too much steam does come out of that particular vent at a rate and length of time you don’t expect. That is a good warning sign something isn’t right. What usually works for me is giving the cooker a little shake. Usually when I do that the steam stops coming out and the pressure then immediately starts to build. It has helped me avoid burn situations. Other than that I can’t think what it might be. I don’t want to advise more liquid as you’d just have to boil it off afterwards. I would give everything - all the vents - a thorough clean though, including removing the handle and cleaning underneath - I say this only because a lot of people don’t realise the handle on the WMF is removable and starch can collect underneath. I hope something here is useful. Please let me know how you get on.
Thanks so much Catherine, I have to admit I have not cleaned that little valve with the ball bearing at the back of the pan, and funnily enough, last night when cooking that chilli with lots of steam coming out of it, I did give the cooker a little shake and it "sealed" - I thought it may have just been coincidence that it happened at that second.
Our induction is a good one, it can boil a pan of water on its highest setting in seconds, but I avoid that and notch it down a setting or two for most things as that is truly an extreme setting! But I will keep an eye on that and keep experimenting, too.
I have very, very few kitchen failures, but I have to admit not being able to see inside and adjust the heat minute by minute is taking some getting used to. But I will give the lid and attachments a good clean, give the lid a tap as soon as I start to see steam emerging, and see how I get on.
Thanks again - really appreciate it. There is a dearth of info out there for people who already know how to cook but who are just beginners at pressure cooking. I really appreciate your time.
I love your book. Got it recently. I have always sworn by my LeCreuset pots, but I am coming to really appreciate the pressure cooker more and more! I particularly love your chapter on beans. Masala beans are wonderful!
Great post. Hooray re the Fortnums shortlist! Richly deserved!
Thanks Jenny! xx
Thanks for this Catherine. I am a cook of 25 years for the whole family daily, but recently got started for the first time on pressure cooking. We use a WMF pressure cooker on an induction hob. Of course, my manual is your latest book, bought digitally for the iPad, and hard copy.
My issue is burning. Some recipes I cannot seem to prevent it. Pretty sure I am deglazing my pan well. The quick chilli is a particularly bad one for me! I have tried different heats, keeping the lid off for longer so I can keep stirring for longer, but to no avail. Once the lid is on, sometimes it seems like steam comes out of the small ball bearing safely valve at the back of the lid FOREVER - of course it eventually (usually, anyway) “seals” and pressure starts to build correctly, but by then, from the smell I know the burning has started. I have tried two cookers of different brands.
I am usually a pretty decent cook, but this has got me stuck, and swearing a lot at family mealtimes. Any advice please? Do you think it’s anything to do with using induction?
Hi, sorry you have been having this issue. I had similar recently when doing a demo. I was using an induction I wasn’t used to and like you, could tell it was going to burn before it came up to pressure. In this case it was because the induction hob wasn’t powerful enough, even on the highest setting. However, the reverse can be true - too high am induction heat can make it catch on the bottom before the steam has had a chance to build. However, I have found with the most recent model of WMF that on occasions too much steam does come out of that particular vent at a rate and length of time you don’t expect. That is a good warning sign something isn’t right. What usually works for me is giving the cooker a little shake. Usually when I do that the steam stops coming out and the pressure then immediately starts to build. It has helped me avoid burn situations. Other than that I can’t think what it might be. I don’t want to advise more liquid as you’d just have to boil it off afterwards. I would give everything - all the vents - a thorough clean though, including removing the handle and cleaning underneath - I say this only because a lot of people don’t realise the handle on the WMF is removable and starch can collect underneath. I hope something here is useful. Please let me know how you get on.
Shaking the cooker a bit as soon as steam began to emerge seems to have done the trick Catherine - thanks so much.
So pleased to hear it!
Thanks so much Catherine, I have to admit I have not cleaned that little valve with the ball bearing at the back of the pan, and funnily enough, last night when cooking that chilli with lots of steam coming out of it, I did give the cooker a little shake and it "sealed" - I thought it may have just been coincidence that it happened at that second.
Our induction is a good one, it can boil a pan of water on its highest setting in seconds, but I avoid that and notch it down a setting or two for most things as that is truly an extreme setting! But I will keep an eye on that and keep experimenting, too.
I have very, very few kitchen failures, but I have to admit not being able to see inside and adjust the heat minute by minute is taking some getting used to. But I will give the lid and attachments a good clean, give the lid a tap as soon as I start to see steam emerging, and see how I get on.
Thanks again - really appreciate it. There is a dearth of info out there for people who already know how to cook but who are just beginners at pressure cooking. I really appreciate your time.