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2

As a couple of commenters already mentioned, the base of the pressure cooker gets hotter than the rest, and chicken is no homogeneous size. I would like to add that besides the size difference between pieces of chicken, there is also a difference in tenderness. Breast meat is more tender so it will pressure cook faster, while legs and wings will be ...


-1

Because steam is hotter than water, any pieces of chicken submerged in the cooking liquid will take longer to cook, and pieces surrounded only by steam will cook faster. In either case, cooking proceeds from the outside in, so larger pieces of chicken will take longer to cook than smaller pieces. You mentioned that your mother heats the pressure cooker for ...


0

As far as the indian style pressure cooker, with a seperate weight, the 'number of whistles' typically isn't a standard. It depends on the size, specific weight of the weight, and what you're cooking. Typically, the number of whistles for a specific recipe tends to depend on the specific cooker and you'd quite often hear "4 whistles if its the little cooker, ...


1

Baked, covered, at low heat : ovens self-regulate, so you're going to get a more consistent result each time than doing it on the stovetop. covering will minimize evaporation, which will cool the top more. low heat will minimize problems with the edges cooking before the middle ... but eggs also have this strange thing where it's more difficult to over ...



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