COOKING AT PRESSURE

The idea of cooking at pressure is to save time and fuel. Normal cooking keeps the housewifes tied down to the kitchen .inpressure cooking there is the additional advantage of saving food values and flavour ,since the cooker is tightly closed throughout the cooking time .certain foods which do not cook in normal conditions,like tough meat ,etcc.. get soften by pressure cooking.

To test if your cooker is in order ,boil two or three cups of water in it and let it come to pressure .If it takes about five minutes to produce the hissing sound ,on strong heat the gasket and safety valve are in good condition.

The gasket and fuse should occassionly be smeared with oil to keep it soft .Stretch the gasket a little before you put it on to the lid, so that it will fit well in to it and would not let steam escape. The gasket has to be cleaned with a wet cloth to remove any food particles that cling to it. Do not keep tight fitting lids on vessels that are kept inside the cooker .Cleaning of the lid should be done carefully to avoid extar stretching of the gasket.

Rough handling the lid see that the vent is open and not clogged with food particles.