pressure cooking questions

Topic started by Verna (@ cpe-65-30-155-92.wi.rr.com) on Fri Jul 25 09:47:58 .
All times in EST +10:30 for IST.

Dearest Hemant,
Something I have not yet figured out when I try to translate your recipes in my American kitchen is how to pressure cook items. I do have pressure cookers and use them often. However, we do not use the "whistle" approach here. Instead, our pressure cookers have pressure gauges. We can cook items at 5, 10, or 15 pounds of pressure for a certain length of time once it comes up to pressure (that is indicated by a steady whistle but the whistle has nothing to do with how long to cook items). How can I translate your recipes? Should I set the gauge to 10 pounds of pressure and cook -say, a dhall- for 10 minutes? Can you help clarify this, please? Thank you so much.


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