Posted on 11/17/2018 8:20:56 AM PST by An American in Turkiye
Saw this on Facebook. Apologies in advance to anyone who cannot open it. Basically, a woman waited until her pressure cooker beeped, indicating that it was off. She released the pressure, waited at least 25 minutes, turned the lid from lock to unlock and the lid apparently shot up and soup scalded her. It’s pretty harrowing, but I don’t see how she could have turned the lid if there was so much pressure. Any comments?
I still chuckle when my wife, a millenial, saw my pressure cooker. Still doesn’t make sense to her and using it is like I’m practicing some lost culture native american tribal dance to her.
Same with my stove top percolator. These devices boggle the mind.
Only if all 3 restrooms are “occupied”.
Ruh roh! You just said red beans. Guess we gotta order up another few pounds of Camilla red beans from Lousiana.
Maybe she should have asked the Boston Marathon guys for which ones they endorse.
Mom used pressure cooker all the time to cook vegetables. I never have. I prefer to steam I like them crunchy.
Learned to drive stick shift at 19 and had several stick shift cars. Good skill to know. Helped with car rentals overseas.
I traveled to Colorado every other week for a couple of year, on the way there I went through Raton, NM. There was a little restaurant there where I often had breakfast. On one of the columns supporting the roof was a sign that “Happiness is a warm bowl of beans.” On another column was a sign with a circle on it that said: “Bang head here”.
I have lots of coffee pots. Several for rangetop, especially helpful in a power failure. Can make coffee on side burner on my propane Bar-B-Que grill. Have others for campfire use only.
My favorite coffee pot is a simple glass French Press coffee maker. Make the very best coffee.
We have one very similar to the one pictured. Almost never use it.
But I made some KC ribs in it last night. adding the buildup time, cook time, cool down it’s about 45+ minutes.
I helped the release along by turning the release valve. Cracking it caused pressure release but not all. Opening it all the way released almost all, cracking the lid still gave me a blast of steam. I was prepared for it though.
My wife is afraid of it. Shouldn’t have shown her the pictures, just reinforced her fear.
There is no thing such as an accident. There are only incidents.
Bad!
The late wife and myself use to do some canning when the kids were small. We would also do some Tuna Fish canning that we purchased right off of the boats when in season. BONES & ALL, the pressure cooking would reduce the bones to all most nothing. Taste was awesome, I miss that.
We had the weight type system to vent steam. This is so obviously a slip & fall lawsuit. If the pot was under pressure, she'd not have been able to open said pressure pot period.
Historically, the "steam digester" (for bones) was invented around 1690.
As kids, my brother and I would watch the glass percolator my parents used on weekends.
< At least from the time the gas was turned on until the water turned brown enough not to see any currents in the water.
Ninja has their competitive model that includes a separate convection lid for "air frying".
Steam will burn the heck out of you and it would only takes 1-2 lbs of pressure for the steam to come flying out. I don’t know how the locking mechanism works on those things. Could it be released with a couple pounds of pressure still in it?
At that point, it becomes a matter of where your arms and face are. If dealing with something that has potential for pressure, you have to be careful. Quick reflexes help a little to.
I don’t know anything about the newer electric pressure cookers. I have a basic pressure canner and it works just like the basic pressure cookers. You rotate the whole lid to unlock it. Of course you don’t do that until it’s cooled down and the pressure is gone. Mine’s got the weight on top and after pressure stops coming out from under the weight, you can carefully take it off, tilting the top towards you so that any steam goes away from you.
One thing that’s in the instructions even with a canner is to inspect the venting systems for clogs. Yo also can’t put too much stuff in them or those vents will get clogged quick. Moving it around with stuff in it will make things slosh around and get up in the vent.
At any rate, cooking with heat is something you need to pay attention when doing and to take safety seriously. Some really basic middle school level understanding of physics helps too.
I haven't tried it, but it does sound like its worth giving it a try. No harm, no foul.
Yes I have seen the ads. Would be one more thing to store.
Sure. You could take your choice of Chicken and Rice or my wife’s Lasagna.
This afternoon I’m going to begin pealing my Japanese Persimmons to dry them. Annual duty. Last year I put up about 250 of them.
Very few this year. late freeze ruined the crop. Only made on limbs sheltered by brick of the house near the base. Only picked 1 plastic grocery bag full. Normally I have 10 bags or more. It’s a 50 year old tree.
Time to Ban Pressure Cookers, although that should have done that after the Boston Bombings.
We can’t have private ownership of these dangerous implements of death in a Civil Society.
I start by complaining ever so gently about sex. (She isn’t interested.)
Then I wait a month or so.
Then, when we do do it, sometimes she asks to kiss me at the “opportune” time.
I make sure I’ve had a little “screwdriver” beverage while I am making coffee, or breakfast. She can smell it on my breath.
Finally, I plan a business meeting of some kind over the weekend,
and neglect to do the dishes on time.
BOOM!
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