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In my opinion, the only dish that is better, i.e. tastier, prepared in a pressure cooker are potatoes as used in a southern german potato salad. For this type of salad a low starch, waxy boiling type of potato is used and in my experience, they come out better, i.e. waxier, in a pressure cooker. I haven't done the science, but I think it has to do with the ...


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An electric pressure cooker actively senses pressure (generally through the deformation of the pot), energising the heating element only when the pressure drops. So while it definitely boils while being heated, the majority of the time it's not actively boiling, just at boiling temperature. As for whether that will "baste" an object inside the pressure ...


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At 12 psi, water boils at 243.7F. That said, it would be difficult to maintain a rolling boil. The rolling boil is easiest to establish in an open or well vented pot where water vapor can escape as fast as it is produced. In a fully closed pot, adding heat raises the temperature, which increases the pressure, which raises the boiling point and in effect ...


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Taking into consideration your purpose for eating bitter gourd, and your objective of cooking it quickly, to “lessen the cooking time”. The fastest way to cook it is to stir fry it, with eggs, meat or just by itself with some oil, garlic and shallots. from prep to eat time is about 20 minutes. Or add it to a chicken broth for a quick blanch before consuming ...


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I have had a lot of trouble with burnt or undercooked food in my beautiful looking Kuhn Rikon pressure cooker. I had much more success in my ancient Namco cooker! I think it is because I now use an induction hotplate, rather than electric coils or gas. Here is some information that I found that seems plausible, though I haven't yet tested it. From this ...


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