PRESSURE COOKER RELEASE
The difference between creating good food and great food is making every little step count - and having a handle on all of those little kitchen secrets! One of my top tips for pressure cookers is to allow the pot to depressurise on its own once the heat is turned off. By NOT forcing the steam release valve, the produce inside the cooker is able to reabsorb all of the steam, which carries much of the aromatic excess of the spice. Allowing a gentle depressurisation process also enables a softening of the produce within the pot - think of these five to 1o minutes as akin to resting meat once cooked.
THE SECRETS OF DEPRESSURISATION
Steam that is not forced released is steam that will be re-taken by the produce inside the pressure cooker. This steam has a lot of aromatic quality, while also serving to further soften and tenderise the dish as it is reabsorbed by the produce.
You will hear the pressure cooker make a little “click” once the depressurisation process is complete. This can take anywhere from five to 15 minutes, depending on the length of time the pot was under pressure. Just like when allowing "resting time” for meats, allow “depressurisation time” for your pressure cooker dishes.
If you can’t wait for the depressurisation to occur then - instead of releasing the pressure valve - run cold water over the top of the pressure cooker in the kitchen sink. This will cool the pot quickly while still retaining the steam inside the pot.
If you’d love to use a pressure cooker but are a little afraid of them, then watch this video to have your fears allayed and your knowledge of how the pressure cooker works expanded.