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0

No, it's not safe, even withe a closed pressure cooker air must enter in order to equalize pressure. This goes for everything you cook: The temperature danger zone goes from 41f to 149f and you need to reach the bottom bound within these margins: 149f to 70f in 2 hours max 70f to 41f in 4 hours max After that you have to put the food in the fridge or the ...


-2

I've read a number of opinions since posting this and I have to say that I think the top answer is conservative to the point of absurdity. According to a strict reading of the FDA food safety rules, yes this stock should be considered a lethal poison. However there are a number of mitigating factors here, which I believe render this food completely safe. ...


3

No, it is not safe. As soon as a pressure cooker loses pressure it is not hermetically sealed. Stock, in particular, is often used as a culture medium in petri dishes to GROW bacteria. They love the stuff. Pressure cooking or pressure cookers do not confer magical powers to food - once the pressure is gone all the regular food handling rules apply: ...


-3

I often make a pressure cooked stock, turn off the gas, leave the pot alone (allowing the pressure to dissipate naturally), leave the lid undisturbed, and return to it the next day to strain, package and use or freeze. Depending on your altitude, the temperature inside your pressure cooker can reach 250 degrees F. This is well beyond the temperature to ...


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 ...


3

Think about the thickness of a soda can and the thickness of a pressure cooker. That, plus pressure release valves on the pressure cooker's lid will do exactly that: release pressure. So, no need to worry about pressure cooking soda. Though, I personally would not. I published a recipe pressure cooking and entire chicken in beer 5 years ago - and despite ...



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