|This is the talk page for discussing improvements to the Pressure cooking article.
This is not a forum for general discussion of the article's subject.
|This article is of interest to the following WikiProjects:|
- 1 Pressure
- 2 Pressure cooker canning
- 3 High altitudes and pressure over the ambient atmospheric pressure
- 4 Feedback page for pressure cooking and its misuse
- 5 Pressure cooking
- 6 15 psi?
- 7 Use by "terrorists"
- 8 Pressure units
- 9 Remove lengthy text
- 10 electric cooker image
- 11 The comparison diagram
- 12 I edited the lede
- 13 First generation pressure cookers
- 14 Pressure cooking saves energy?
I am currently in an experiment using a pressure cooker. I am trying to figure out what amount of pressure (on a normal stove) a pressure cooker can get to. Does anyone know? :)
- Maximum pressure should be 15psi. On some new models, especially those sold in Europe, the maximum pressure may be lower than the industry standard 15psi and may be as low as 11psi, which will require longer cooking times and the results will be "hit and miss" compared to 15psi! The manufacturer's instructions should tell you the maximum working pressure and it should be the same regardless of the stove top used, unless you are using the pressure cooker at a very high altitude above sea level. If you don't have the manufacturer's instruction book, look for the maker's name and model printed or embossed on the pressure cooker and look online to see if you can download an electronic version of the instruction manual, which will require Adobe Reader to be installed if you can't open it after downloading. I know these discussion pages are not supposed to be used as forums for help on the subject, but if you feel the Pressure cooking article on Wikipedia is not giving you enough information, please discuss that here. Also, please add one space and ~~~~ after your comments. Thanks. TurboForce (talk) 11:59, 12 November 2011 (UTC)
Pressure cooker canning
I am new to the whole pressure cooker/canning thing, and I have learned that there is a combination pressure cooker/canner. Since I have recently purchased an electric pressure cooker, I would like to know if it can be used for canning. Haven't been able to find that information. Teresaweinberg (talk) 19:42, 20 April 2012 (UTC)
- I would not recommend canning unless you know exactly what you're doing! Normal pressure cookers are NOT suitable for canning. Read more about canning with pressure canners by clicking here. Canning is not as popular here in Europe and I've never tried canning foods. I think the risks of home canning outweigh any benefits. TurboForce (talk) 21:00, 20 April 2012 (UTC)
- As long as anyone who does pressure canning follows tried and trusted methods, follows the times exactly and ONLY uses a pressure canner and NEVER attempt canning in an ordinary pressure cooker, you will cut the risk of lethal botulism poisoning. I will provide the link again for anyone who has not read all the text above, please click here to read more about pressure canning and its risks! Also pressure frying should NEVER be done in an ordinary pressure cooker. Maybe I should mention in the pressure cooking page that ordinary pressure cookers are not suitable for pressure canning and also not suitable for pressure frying? TurboForce (talk) 22:40, 1 July 2012 (UTC)
High altitudes and pressure over the ambient atmospheric pressure
Given that a 15 psi pressure cooker can boil water at 121 °C ABOVE the ambient atmospheric pressure, would that be the case at any altitude? Yes, water has a lower boiling point at high altitudes, but the pressure inside the pressure cooker is always that same pressure level at any altitude. A 15 psi pressure cooker or 13 psi pressure cooker is still going to be 15 psi or 13 psi inside the pot at sea level or at 7000 feet above sea level, but is the boiling point of water the same inside the pressurised cooker at the higher altitude i.e. 121°C at 15 psi regardless of altitude? TurboForce (talk) 11:41, 12 August 2012 (UTC)
Feedback page for pressure cooking and its misuse
I would like to make a few points regarding the feedback page for pressure cooking.
- Wikipedia does NOT and will NOT provide "how to" information on any subject, including pressure cooking.
- Pages on Wikipedia exist for providing information about a subject, NOT recipes, commercial content, where to find parts, where to buy pressure cookers etc.
- The feedback pages are used for improving Wikipedia articles and feedback should be written about improving the article, instead of silly "one word" entries or nonsense, like this (quoted): "I am looking for a cloth cover for my electric pressure cooker!!"
- Usage advice on suitable heat sources, safety features etc. are specific for each make/model of pressure cooker. This information is included in the manufacturer's instruction manual for your pressure cooker; Wikipedia cannot provide information about specific pressure cooker makes and models.
By now, I'm sure you understand what the feedback page is and how to use the feedback page for its intended purpose. If you would like to discuss the pressure cooking page, please use THIS page rather than the feedback page.
Please encourage other people with knowledge about pressure cooking to contribute towards the pressure cooking page, such as providing diagrams, technical information and improving readability. I can't do everything myself and don't forget I've been editing the pressure cooking page for several years. TurboForce (talk) 23:54, 19 November 2012 (UTC)
- Simple answer: NO. Don't try it! TurboForce (talk) 00:53, 29 November 2012 (UTC)
- These discussion pages are not forums. Please use the discussion pages only for improving Wikipedia articles. TurboForce (talk) 00:56, 29 November 2012 (UTC)
The article claims that pressure cookers operate at 15 psi. An anonymous editor seems to dispute this and has left the following comment in the article: the working pressure of a pressure cooker is rounded UP to 15 PSI from 1 bar - so if you START with incorrect information, a converter is not going to give you the right information, please look it up or ask a manufacturer and correct. Is there a reliable source that we can use to either verify or correct the 15 psi claim? Deli nk (talk) 12:58, 20 March 2013 (UTC)
- Pressure cooker manufacturers use different pressure UNITS to refer to the SAME pressure level. For example, Fagor will sell the same pressure cookers in the US, Europe and worldwide, but refer to the pressure level as "15 psi" in the US and "1 bar" in Europe, but the pressure regulator on these Fagor cookers are exactly the same. Annoyingly, here in the UK, we see more examples of European weights and measures which most people are unfamiliar with e.g. kilometres instead of miles and yards, the "bar" unit instead of "psi" (pounds per square inch) and so on. The pressure cooking page shows the different pressure units and their values, which are all correct. The values are rounded because this is how the pressure cooker manufacturers do it. The anonymous editor is not checking the ref link page properly. TurboForce (talk) 16:49, 20 March 2013 (UTC)
Use by "terrorists"
It is being reported today that the two bombs used in the Boston Marathan were "pressure cooker" bombs, and that pressure cookers were used for their timers - and this is what is used in places like Afghanistan. My question - do pressure cookers have electronic timers on them??? Does the heat not fry the electronics??? I am sure this stuff is already all over the internet (they know about it in Afghanistan), but don't know how to find it. I would have thought they would have been used because they can hold/build-up pressure (but I guess you would use a pipe for that with a screw-on end. Thanks in advance to anybody who knows. — Preceding unsigned comment added by 126.96.36.199 (talk) 18:50, 16 April 2013 (UTC)
Hello. I find this page, and specifically the section called "the science of pressure cooking" too much americanocentric; I think the metric system units (bar or atm) should be given before the american unit psi, and not the other way around. Andraaide (talk) 18:31, 12 March 2014 (UTC)
Remove lengthy text
The article needs to be shortened. Please help remove excess wording and trim it down. By the way, can you please refrain from removing valid British English and replacing it with American words - it's totally unnecessary. Why the previous editor has done that I have no idea! MetalFusion81 (talk) 20:54, 12 December 2014 (UTC)
electric cooker image
The comparison diagram
I edited the lede
The lede stated that steam increases the unit's internal temperature. This is simply wrong. There is some heat (or energy) source; electric coils, gas burner, induction, microwave, magnetic field (exotic) which causes the heating and temperature rise. Since steam does transfer that heat to the food, it could be argued that the claim isn't completely wrong. I disagree, it confuses the source of the heat (some source external to the chamber (if not the unit)) with the internal transfer of that heat from the steam to the food. Food may also be heated by conduction thru the vessel walls, for example. In some cases the heat transfer may be from the food to the steam, as another counter to the claim. I think the lede should mention how efficient steam is at heating food, but steam doesn't increase the unit's internal temperature except arguably in the case of microwave direct heating of the water molecules in the gas phase (ie steam).Abitslow (talk) 23:45, 12 April 2016 (UTC)
First generation pressure cookers
It is said that only newer style pressure cookers have adjustable weights. My mother had a pressure cooker with adjustable weights at least in 1972, if not earlier. You can hardly call 45 year old technology 'new style'. Hippocrocopig (talk) 11:56, 18 February 2017 (UTC)
— Preceding unsigned comment added by Hippocrocopig (talk • contribs) 11:36, 18 February 2017 (UTC)
- These types of pressure cookers are still being manufactured today, albiet with improved safety features compared to decades' ago. MetalFusion81 (talk) 12:56, 20 February 2017 (UTC)
Pressure cooking saves energy?
I don't agree. Although the cooking time is reduced, the amount of heat (energy) required to raise the temperature to the set-point of the valve is much higher than for open pan cooking. Furthermore, heat loss to the atmosphere is proportional to the difference in temperature between the pan and the atmosphere; therefore a pressure cooker actually loses MORE heat to the atmosphere (per unit time) than a pan boiling at 100 degC does. Hippocrocopig (talk) 11:55, 18 February 2017 (UTC)
- Compared to boiling the same food at 100°C, you normally use more WATER (which takes longer and more energy to reach boiling point) and require more TIME. Pressure cookers use much less water and — provided the heat is kept low enough to maintain pressure — use no more energy. When I've used a pressure cooker on gas, I've been able to maintain 15 psi pressure on the lowest flame (this will vary depending on the wattage of the burner, higher wattage gas burners produce more heat, sometimes considerably more!). The secret is using much less liquid, otherwise the pressure cooker will use the same amount of energy or maybe even more if too much liquid is used. Also consider that some foods release their own juices into the liquid during pressure cooking, so you won't need as much to start with and there is very little loss of liquid in the sealed environment of the pressure cooker; if the heat is kept too high energy will be wasted and more liquid will be lost. MetalFusion81 (talk) 12:56, 20 February 2017 (UTC)