how to change pressure cooker safety valve made in china
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1, first add the right amount of water in the pot, will cut the chicken pieces into the water, the water over the chicken, the fire boil immediately remove the chicken to wash
2, clean the chicken in the pressure cooker, add thick ginger, spring onion, 2 root, add a tablespoon of rice wine (preferably in shaoxing rice wine) in the cleaned, Chinese wolfberry, dangshen, Chinese angelica (less put, a small piece), jujube (4, 5 grain of can, more will be a sour soup), 3 longan pulp, such as fear of lose, can get rid of angelica, add 5 g jade bamboo, pearl barley, add a little less salt (make chicken flavor), add water after a chicken an inch or so, cover the pot and valve, boil over the stove fire;
3, pressure cooker steam after changing the medium pressure for 5 minutes, and then change the low pressure for 10 minutes (can keep the soup is clear, not turbid), turn off the heat and wait for pressure cooker reduced;
4, steam open the pot cover, pick up the ginger and onion, add the right amount of salt and chicken essence seasoning (according to personal preference), a pot of delicious chicken soup is done, drink it!
5, if it is with ordinary soup pot stew, water to add more, not the middle of the water, otherwise the soup is not mellow; Simmer over high heat for 10 minutes, then simmer on low heat for 1 hour (for young chicken, double the time for old hen), season to taste;
Prevent blasting and emergency ventilation when the vent is blocked or the pot pressure is too high. The safety hole is actually connected to the inside but is cut off by a layer of aluminum tin metal.
This book examines information and public opinion control by the authoritarian state in response to popular access to information and upgraded political communication channels among the citizens in contemporary China. Empowered by mass media, particularly social media and other information technology, Chinese citizen’s access to information has been expanded. Publicly focusing events and opinions have served as catalysts to shape the agenda for policy making and law making, narrow down the set of policy options, and change the pace of policy implementation. Yet, the authoritarian state remains in tight control of media, including social media, to deny the free flow of information and shape public opinion through a centralized institutional framework for propaganda and information technologies. The evolving process of media control and public opinion manipulation has constrained citizen’s political participation and strengthened Chinese authoritarianism in the information age. The chapters originally published as articles in the Journal of Contemporary China.
Such a valve assembly is known from German laying-open print DOS No. 2,606,676. The pressure relief means thereof consists of a check valve which also serves as a safety valve. It has a valve housing of a resilient material which is fitted into a hole in the cover in the vicinity of the cooking valve aperture. The closure body is designed as a shaft-shaped valve body, transverses the valve opening and supports two spaced valve disks inside the cover as well as a dome-shaped head outside the cover. The head abuts against the valve opening in the pressureless state. As the pressure builds up in the pressure-cooker, however, the valve body is lifted and the upper valve disk closes off the valve opening internally so that the pressure in the cooker can build up. When the pressure becomes excessive, the upper valve disk can move outwardly through the valve opening of the valve housing. This allows steam to escape through the valve opening. The second valve disk preventing the valve body from being blown off the cooker although it does not obstruct the escape of steam. The cooking valve usually comprises a spring-loaded valve and a displaceable pressure indicator for the cooker which is located therein and is also spring-loaded. The springs press against the interior of a cap which is adapted to be screwed on to the valve housing. In the known valve assembly, the cap of the cooking valve has an asymmetrical design on the underside facing towards the cooker cover. It features a guide bevel at this location which reduces its clearance height. In the normal cooking position, the area with the maximum inner clearance height overlaps or overlies the check valve. When the cap is screwed off, the area with a minimum clearance height comes to lie above the check valve over which it can move without obstruction when the head of the check valve abuts against the outer side of the valve seat in the completely pressureless state. If the check valve has closed due to the internal build-up of pressure in the cooker, ie if the upper valve disk abuts against the valve seat, the guide bevel presses the valve body of the check valve downwardly and steam can escape through the check valve. The pressure in the cooker is relieved, whilst the person using the cooker is warned simultaneously by the sound of the escaping steam not to unscrew the cap any farther. If the valve body has been raised only slightly owing to a slight superpressure in the cooker, eg at the onset of pressure build-up, an additional stop which projects into the clearance height prevents the cap from being rotated any farther.
The known valve assembly is expensive to manufacture, since it requires a valve housing and a valve body for the pressure relief means. These parts are expensive to manufacture and to assemble. The cap of the cooking valve is also expensive to produce owing to its asymmetrical shape, and the dimensions of the guide bevel as well as the region of reduced clearance height must be kept within a narrow tolerance range: the valve body must be pressed downwardly to open the valve on the one hand, although on the othe hand this must not be so far that the valve head closes the opening externally. Another drawback is that when the cap is rotated into the open position, the stop jams the head of the valve body and this cannot return to its original position, even when the cooker is not under pressure, until the cap has been turned back somewhat. When the check valve functions as a safety valve, the valve disk cannot automatically turn back any longer due to the valve opening. The cap cannot be screwed off over the projecting valve body either. This makes it impossible to gain access to the valve body and return it to the normal position. Yet another disadvantage is that the valve body of the check valve can only be cleaned thoroughly--quite essential for proper sealing--if it has been snapped out of the valve disk. Since this is complicated and troublesome, such cleaning is frequently postponed or forgotten completely.
A valve assembly comprising a pressure relief means disposed adjacent to the cooking valve is also known from German utility model No. 7,624,730. The pressure relief means is designed as a safety valve in the form of a check valve. The cap of the cooking valve has indents on the periphery thereof. Both valves are spatially associated with one another such that the valve body can be raised adjacent to such an indent only when the cap is in certain positions. The check valve can be closed and pressure built up in the cooker only in this position. When the valve body is in the raised position, ie when pressure has built up in the cooker, the valve body in turn locks the cap of the cooking valve which cannot be rotated. Hence, the vent opening cannot be opened by adjusting the cap. This known valve assembly, which therefore does not correspond to the preamble of the present invention, is expensive to manufacture due to the design of the check valve. It is also difficult to clean, since the steam is dissipated to one side through a cavity in the cooking valve beneath the cap when the safety valve responds to excessive pressure. These cavities are difficult to reach, even after the cap has been removed. Furthermore, the valve body cannot be turned back into its original position until after the safety valve has responded and the excess pressure has been vented off. Only then can the cap be removed from the cooking valve.
The object of the present invention is to provide a valve assembly according to the preamble of the claim which is economical to manufacture, easy to clean and simple to operate in all modes of operation.
The construction of the closure body as a seal disposed on the cap makes it possible to design the vent opening in the form of a simple hole in the cover without any valve housing. Such a hole can be produced during one and the same operation as the hole for the cooking valve. It is easy to clean. The arrangement of the associated seal in the cap gives rise to a constructional design which is simple and easy to clean. This construction of the pressure relief means is made possible by the recognition that the vent opening need only be open to relieve the pressure. An open valve is unnecessary prior to a pressure build-up, since the air being heated up can escape by way of the conventional sealing rings between the pressure-cooker and the cover until the sealing ring abuts sealingly against the cover and cooker wall due to the build-up of pressure. In the pressure relief means in accordance with the invention, the co-operation of the seal and the vent opening permits steam to escape even when the cap is moved minimally towards the venting position. The pressure in the cooker decreases immediately. Moreover, the co-action of the venting opening and the seal generates a warning sound which warns the cook not to opening the cooking valve while the cooker is still under pressure. If there is no seal in the cap, no pressure will build up in the cooker at all.
The seal can advantageously consist of a material which is so resilient that it sealingly closes the vent opening at normal cooking pressure and permits pressure to be vented should it become eccessive. The pressure relief means thus functions as a safety valve as well.
In a preferred embodiment, the seal is designed in an annular shape. It is impossible to insert a ring improperly. The opening is always covered irrespectively of the angular position of the cap in the cooking position.
The annular seal advantageously has an internal diameter which is smaller than the external diameter of the cap section it surrounds. The annular seal is thus seated in the cap region in such a way that it can be neither twisted nor lost. Dirt cannot readily collect between the cap and the annular seal so that the seal does not have to be removed every time the cooker is cleaned.
FIG. 1 indicates the cover 1 of a pressure-cooker. A valve housing 2 is firmly riveted into place in the cover 1. It includes a valve seat 2a against which a valve body 3 is urged by a valve spring 4. This valve spring 4 presses against the inner side of a cap 5 overlying the entire valve assembly and designed as a cap or acorn nut. A pressure indicator 6 is displaceably mounted in the valve body 3. It is pre-biased by a pressure indicator spring 7 which presses against the valve body on the one hand and, on the other hand, against the inside of the cap 5. The cap 5 is adapted to be screwed on to the valve housing by means of a thread 8, thereby determining the tension of the valve and pressure indicator springs.
The cylindrical inner part 5b of the cap 5 forming the nut is surrounded by an annular seal 9 of a resilient material. The annular seal has an internal diameter which pre-biases it on the nut. The brim 5a of the cap extends externally to the annular seal.
The cover 1 has a hole 10 in spaced relation from the valve axis and is located between the internal and external diameters of the annular seal. It serves as a vent opening and is closed by the annular seal 9 during cooking.
FIG. 2 shows the cap 5 from the top. It features a inscribed ring 11 which indicates the setting of the cap relative to an arrow 12 on the cover (not shown).
The afore-described valve assembly functions as follows during cooking: the cap 5 is screwed down to the stop with the inscription "cooking" adjacent to the arrow 12. The valve spring as well as the pressure indicator spring are both pre-biased in this position. The annular seal 9 closes the hole 10. Steam pressure can now build up in the cooker in the known manner once the warm air has escaped between the cooker and the cover as mentioned above. The cooking pressure is chosen by regulating the supply of heat in response to the position of the pressure indicator 6. At the conclusion of cooking, the cap 5 is turned half a turn to the "venting" position. This causes the annular seal to release the hole 10, the steam can escape and the pressure is relieved. The venting is continuous and dependent on the speed of rotation.
If the pressure indicator is not observed during cooking, i.e. if the supply of heat is not turned down at the proper time, thus causing the pressure in the cooker to become excessive, the steam can escape through the hole 10. This gives off a warning whistle and deforms the annular seal 9. Should the generated steam still be excessively high, the valve body 3 is lifted off its seat 2a.
Q: Are you trading company or manufacturer ?A: We are atrading and manufacturercompany.Q: Do you have standard products?A: Yes, we have standard products. We also manufacture customized products by drawings or
samples.Customers give us drawings and specifications, and we will manufacture accordingly.Q: What is your payment term?A: We can accept Paypal or Western Union for trail order, and T/T 30% down payment, balance
to be paid before shipment. or L/C for normal orderQ: Can I get samples from your factory?A: Yes, Samples can be provided.Q: What is your advantages?A: As a professional brass valve and brass fitting manufacturer,we have most advantages:
I’ve spent my entire career in professional kitchens, and the last five years writing cookware guides for Wirecutter. I have extensive knowledge of pots and pans. For this guide, I built on my personal experience by interviewing pressure-cooking experts, including Lorna Sass, author of Dad Cooks Dinner. And I also turned to reputable editorial sources such as Cook’s Illustrated (subscription required), Hip Pressure Cooking, The Veggie Queen, Serious Eats, and Miss Vickie.Who should get this
If you’re interested in making soups, stews, stocks, and one-pot meals in a third of the time it would take in regular cookware, a pressure cooker is for you. Pressure cookers seal tight to trap steam, which builds pressure inside the pot. Because the boiling point of water increases at higher pressures, food in a pressure cooker cooks at a higher temperature than it would in a pot (and higher heat = less cooking time).
Pressure cookers are also essential for high-altitude dwellers (above 3,000 feet). Atmospheric pressure is lower at high altitudes, so the boiling point of water decreases as elevation increases (PDF). For example, water boils in Denver at 202 degrees Fahrenheit (as opposed to 212 °F at sea level). A pressure cooker at 15 psi raises the boiling point in Denver to 244.4 ºF, thus cooking food hotter and faster.
We understand that some folks find pressure cookers intimidating. We’ve all heard stories of a cooker blowing its lid and covering the ceiling with split-pea soup. But those stories probably involve old-school pressure cookers that lack the safety features of modern models. The newest generation of stovetop cookers are safer and easier to use than ever before because they’re equipped with automatic steam venting (if too much pressure builds) and visible pressure indicators. Read more about the safety of modern pressure cookers here.Stovetop vs. electric pressure cookers
Choosing between a stovetop and electric pressure cooker is a matter of your personal cooking style and need for convenience. Although a stovetop cooker requires a bit of babysitting, an electric pressure cooker does most of the work for you (kind of like a slow cooker). A lot of folks still prefer stovetop pressure cookers over electric models (myself included) because they cook faster, sear better, and offer more capacity for their size. A stovetop model cooks at a higher pressure level than any electric pressure cooker currently available (15 psi compared with 12 psi, respectively). More pressure means a higher boiling point, and therefore faster cooking times.
Stovetop pressure cookers sear and sauté better and hotter than electric models because your range burner is much more powerful than any heating element in a small electric appliance. When you can sear a thicker, darker crust on meat, that translates to more complex flavor in your finished dish. Electric models are bulky because of the housing around the cooking pot, something stovetop cookers don’t have. While an 8-quart electric cooker has roughly the footprint of a large dish rack, our top pick is the size of a regular stockpot.
Finally, electric cookers depressurize either naturally as they cool, or quickly through the steam-release valve. But with stovetop cookers, you have a third option of depressurizing quickly but gently by running cold tap water over the lid (something you should never do with an electric appliance).
But electric pressure cookers, like the Instant Pot, have their benefits too. Namely, they are fully programmable and don’t require babysitting: you can turn them on and walk away. They can also do other things that stovetop cookers can’t, like slow cook and make yogurt. That said, we still love stovetop pressure cookers because they’re faster and easier to store than their electric counterparts. If you’re curious about electric cookers, we have a guide for those, too.How pressure cookers work
Think of a pressure cooker as just a pot with a special lid that raises the boiling point of water. The lid is fitted with a silicone gasket and locks onto the pot to create an airtight seal that allows steam and pressure to build. Under pressure (up to 15 psi in a stovetop pressure cooker) the boiling point of water (212 ºF at sea level) can climb as high as 250 ºF. This can decrease cooking time by up to two-thirds.
Modern pressure cookers (also called second-generation) are quieter, easier to use, and more versatile than first-generation models. Second-generation cookers have features that their predecessors lack, like visible pressure indicators and a choice of pressure levels. The valve system on old-style pressure cookers causes them to whistle constantly while cooking, and offers only one pressure setting: high. New versions of both first- and second-generation pressure cookers are equipped with safety mechanisms so there’s little to no risk of accidental eruptions.
One important safety measure to note is that stovetop pressure cookers do require some monitoring (unlike electric pressure cookers, which allow you to hit Start and walk away). First, after loading your ingredients into the cooker, make sure the gasket and lip of the pot are dry and clean, to ensure a tight seal. Then, with the lid locked into place, you’ll need to heat the pot on the stove over medium-high heat, watching for the pressure indicator in the lid to pop up. This is your cue to turn the heat down to low and set the timer according to your recipe. When the timer stops, take it off the heat and depressurize the pot naturally (by waiting for it to cool) or quickly (either run cold tap water over the pot or use the steam-release button).New pressure cookers are totally safe
Pressure cookers have come a long way since the rattly, potential kitchen geysers our grandparents used. New pressure cookers come with a system of safety features like backup pressure-relief valves, or, in some cases, gaskets that are designed to vent steam in the case of overpressurization. Stovetop models require a little more attention than electric pressure cookers because you have to reduce the heat once they come up to pressure, but they’re still safer than ever.
Don’t bother with cookers made before 1990. They have only one pressure-release valve, and if a bean skin or any food particle clogs the valve, the lid will blow. Many don’t have locking lids, so you can open the cooker while at full pressure and give yourself a nasty steam burn. Plus, they’re noisy and the gaskets are old. Valves and gaskets need to be replaced on pressure cookers because they wear out with use (even those on new cookers), and you’d be hard pressed to find replacement parts for cookware that went out of production years ago.How we picked
A pressure cooker is a great kitchen tool because it can cut cooking times in half. But quick cooking times don’t mean much if the cooker is a royal pain to use. Top-performing models are easy to use, versatile, well-designed, and simple to clean and maintain. To find the best stovetop pressure cooker, one that suits both experienced cooks and novices, we considered these features:
The ideal pressure cooker will let you caramelize onions, sear meats, and cook a variety of dishes. Cookers with a wide, low profile allow for better evaporation when searing and sautéing. A deeper pot has a smaller cooking surface, so browning meat takes longer because you have to work in smaller batches.
When deciding what size to get, you want to take an honest look at your cooking habits and the number of mouths you regularly feed. A two- to four-person household can easily get by with a 6-quart capacity pressure cooker for dinners, but that volume is limiting for large-batch cooking and stock-making. For us, the sweet spot is 8 quarts. It’s big enough to make a decent amount of stock and can cook as little as 1½ cups of liquid. But we also understand that one size doesn’t fit all, and our top pick is available in four sizes to cover a wide breadth of needs.
Pressure cooking can be a nerve-racking affair for some, so we prefer pots that eliminate most of the guesswork. The lid should lock on smoothly and tightly. Not knowing if your pressure cooker is sealed properly or struggling to get the lid in the right placement is frustrating. Looser-fitting lids will still allow the pot to come up to pressure but may jiggle, causing you some uneasiness in the process.
We especially liked cookers with easy-to-spot pressure indicators. Our favorite model has a large, bright blue spring valve with white rings as pressure markers (one for low, two for high). Cheaper cookers have recessed indicators that are more difficult to see from a distance.
All pressure cookers perform similarly when the lid is sealed and the built-up steam is doing its thing. But the best should heat evenly enough to sauté or sear aromatics and meat without scorching—otherwise you have to do those tasks in a separate pot. Most pressure cookers are made of stainless steel, with a tri-ply disk (aluminum sandwiched between two layers of stainless steel) at the base of the pot. The best pressure cookers, ones that deliver the best searing action, have thicker, wider disks that distribute heat evenly and lessen the chance of scorching.
Small things on pressure cookers should be replaced occasionally. The gasket (silicone ring in the lid), and valve base seals will wear out with use and age. You’ll know if these parts are worn out because your cooker will take longer to come to pressure, and you may notice steam escaping where it didn’t before. For this reason, we looked for pressure cookers from companies with easy-to-purchase and affordable replacement parts.
Warranties on pressure cookers usually cover only the pot and lid for an extended period of time. Soft, rubbery parts that degrade with use, like the sealing gasket, are considered consumables and not covered under warranty.How we tested
Our kitchen team examined the quality of the food we cooked in each model, as well as their user-friendliness. We cooked unsoaked black beans, brisket, and brown rice to see if some models took more time or babysitting than others. We sautéed onions and aromatics, and seared some beef to test heat distribution across the cooking surface.
After all of our testing, the end result was more or less the same. Any pressure cooker will cook basic dishes, like beans and braised meat, no problem. The difference was how usable they were and how well they seared meat and sautéed vegetables. Flimsy stovetop cookers scorched while searing meat, and had lids that were difficult to attach.Our pick: Fissler Vitaquick 8.5-Quart Pressure Cooker
The Fissler Vitaquick 8.5-Quart Pressure Cooker is an exceptional stovetop pressure cooker with a smooth locking lid and superior browning capabilities. It’s our only pick that has two pressure levels. Low pressure is ideal for delicate foods (eggs and fish) and high pressure quickly cooks dry beans and tough cuts of meat. The tri-ply base is thicker and wider than the Presto’s (our budget pick) and offers the best browning and searing of any pot we tried, leaving us with no scorch spots on the edges of the pot. The Fissler is on the heavy side, but it offers an easy-to-grasp helper handle for added support when transporting. Yes, the Fissler is pricey, but if you’re serious about pressure cooking, it’s money well-spent.
Of all the pressure cookers we tested, the Fissler is the easiest to use. The lid sits and slides into place more smoothly than the Presto’s, and clearly lets you know it’s in place with both an audible click and an indicator window on the handle that turns green. Instead of a recessed pop-up pin like the Presto has, Fissler’s pressure indicator is easy to see from across the room and is marked with rings, one for low pressure and two for high. The pressure-release button is in the handle, keeping hands away from the steam-release valve. With the Presto, the steam-release valve is the pressure-control knob, so your hand has to get close to the hot steam vent.
We like the heavy tri-ply disk in the bottom of the Fissler Vitaquick. It’s the thickest of the stovetop cookers we tested and the only one that extends to the edges of the pot. This translates to better heat distribution when searing. The Fissler was the only pot we tested that didn’t scorch on the sides, which made for easier cleanup.
The Vitaquick has the largest cooking surface of all the stovetop cookers we tested, measuring 10½ inches across, 2 inches more than the Presto. We really appreciated the extra breathing room for searing and sautéing. The thicker, wider disk in the bottom of the pot also allowed us to use larger flame to get the cooker up to pressure. The disk covered our high flame so there wasn’t any concern about heat damaging the handle or locking mechanisms.
This cooker is very easy to clean. Just remove the gasket from the lid and hand-wash all the parts in hot soapy water. Fissler offers a limited warranty that covers manufacturer’s defects, but the warranty doesn’t cover misuse or parts that are subject to wear—including gaskets, valve parts, and silicone membranes.Flaws but not dealbreakers
The Fissler Vitaquick is an expensive pressure cooker, and the premium cost extends to replacement parts. Replacing the gasket in the lid will set you back $25 before tax and shipping. For context, a new gasket for the Presto (our budget pick) is $11 before tax and shipping. We don’t think this is a dealbreaker because good materials cost money and are worth it.
Though we absolutely love this cooker, we admit that the price is prohibitive for many folks. If you want a more affordable pressure cooker, check out our budget pick.Budget pick: Presto 8-Quart Stainless Steel Pressure Cooker
The Presto offers only one pressure setting, and you have to keep a closer eye on the controls, but it’s a great pot if you want to try out pressure cooking without spending a lot.
If you’re new to pressure cooking and you want a low investment as you test the waters, we recommend the Presto 8-Quart Stainless Steel Pressure Cooker. It’s a simple, straightforward pressure cooker with zero bells or whistles, but it comes equipped with all the modern backup-valve safeguards. Compared with other tall and narrow cookers we tested, Presto’s wide shape allows for decent searing (if kept to small batches). Unlike our top pick, this cooker has only one pressure setting. But overall, the Presto cooked everything we asked it to, and cleanup was easy.
For making stocks and beans on the fly, this pressure cooker can’t be beat for its price. But for things like involved roasts or braises that require high-heat searing, you’ll want to either use a heavy skillet for the searing part or go with a better-quality cooker. Constant high-heat searing will blacken the bottom of this pot, and it doesn’t sauté as evenly as the Fissler.
The weight-modified valve has only one pressure setting. The pressure indicator is recessed, so you have to stand over the cooker to see if it has popped up. This means you shouldn’t stray too far away from the Presto as steam builds, because you need to reduce the heat once pressure is reached.
In the event you decide to buy this cooker and fall in love with pressure cooking, you will want to upgrade eventually. My partner bought the Presto four years ago after reading about it in Cook’s Illustrated (subscription required). I immediately groaned something about not needing another piece of equipment in our small Brooklyn kitchen and put it on a shelf. After I was assigned this review, I dusted it off and started tinkering. I can say for certain that this pressure cooker is a solid piece of cookware, but I’m outgrowing it. I want a wider pot with better heat distribution for searing meats, and the Fissler Vitaquick is in my sights.
Presto offers a generous 12-year limited warranty that covers manufacturer defects but not normal wear and tear to gaskets and valves. Replacement parts are available through the Presto website. The Presto also comes recommended by Cook’s Illustrated (subscription required) and is highly rated on Amazon.Care and maintenance
Your pressure cooker’s instruction manual has detailed cleaning instructions that are simple to follow. It’s important to take extra care when cleaning your pressure cooker’s lid. Remove the gasket and wash with hot soapy water. Wash the lid under hot running water with soap and make sure there isn’t any food debris in the valve.
You’ll need to replace gaskets from time to time, and that’s normal for all pressure cookers. These soft parts wear out eventually and you’ll notice them giving out when your pressure cooker won’t stay pressurized like it did before. If you see excessive steam escaping from the lip of the pot or the valve, it’s time for a new gasket. Always buy replacement parts from the company’s website or authorized dealer to make sure you’re getting an authentic part made for your specific model.The competition
Our former top pick, the Fagor Duo 8-Quart pressure cooker, has been discontinued because the company is going out of business. You can still find it at retailers (as of May 2018), but when those models are gone, that’s it. The Fagor Duo is a good-performing pressure cooker for the price. But we don’t know what kind of customer service Fagor will give after it officially shutters.
Even though Kuhn Rikon innovated the spring valve, and thus the second-generation pressure cooker, the Duromatic Pressure Cooker, 7.4-Quart didn’t wow us. Getting it to hold a certain pressure was difficult, so we found ourselves standing over the pot fiddling with the burner half the time. We had to order two Duromatics because the first one came with a loose handle, but the second was fine. It’s sturdily built (barring any lemons), but at this price, you’re better off paying a bit more for the Fissler Vitaquick.
We really liked the easy-to-operate lid on the T-Fal Clipso, but the unit’s narrow stockpot shape was too limiting, making browning meat awkward. Also, the lid itself never seals tight. It jiggles around a bit, which always made us a little nervous.Sources
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Pressure cookers are special cooking pots that can be sealed airtight and allow pressure to build up inside. A mechanical device (screws or interlocking parts) presses the pot-lid firmly against the pot-body. A gasket or seal in between the lid and the pot prevents steam to escape from the pot. With rising heat, the steam pressure inside the pot builds up beyond atmospheric pressure, allowing the temperatures to rise well above boiling point. This design enables to save time, energy, and resources. The temperature inside a pressure cooker can well go beyond 110° C, which reduces the time needed to cook food. In addition, very little steam escapes between the pot and the lid, thus requiring less water to cook the food.
So far, pressure cookers have often been overlooked as potential components of efficient integrated cooking systems. They are normally made from thick aluminium or stainless steel, which makes them heavier and more expensive than conventional pots. They might also be difficult to produce in many developing countries. Prices are seldom below 20 US$, top-of-the range products easily exceed 200 US$. In regions, where pressure cookers are not commonly used, the relatively high costs of purchase are an obstacle for their spread out. Pressure cookers are more popular in urban areas, where the fuel has to be paid for in cash, and in regions, where local food can easily be cooked with pressure cookers: especially in Asia (China, Nepal, and India).
Worldwide, different models of pressure cookers are offered on markets. In order to find the most appropriate model, different features have to be taken into consideration, such as price, size, main kind of stove applied (electric, gas, fire), durability, and maintenance. Additionally, the replacement of the seals is an important point to consider. The following pictures show examples of pressure cookers found during a market analysis in Tajikistan in 2010/2011.
Pressure cookers can be used with nearly any stove and fuel type. When used on an open wood-fire, however, care should be taken that non-metal parts do not get exposed to the flames, otherwise they might melt or burn.
Pressure cooker can also be used in combination with a fireless cooker, such as a heat retention bag or box (discussed later). With this type of combination, fuel savings of 80% were measured in a test in Tajikistan carried out with Welthungerhilfe.Information such as cooking time to boil, cooking time after boil is reached, and time required for the pot to remain in the heat bag are necessary for, e.g, instruction manuals. This information depends on the altitude, food to be cooked, and type of pressure cooker and heat retention bag.
Pressure cookers can also be utilized for cooking traditional cooking recipes. However, user training and awareness training are necessary to show users how to cook traditional recipes on the new equipment. One example of doing this is to handout a pressure cooker cookbook for traditional dishes.
In higher altitudes the low atmospheric pressure reduces the boiling point of water. Therefore the cooking is slower and requires more fuel or food remains undercooked. The required boiling time for softening the food is between one fourth and one fifth of the normal boiling time, depending on the altitude.
As the steam within the pressure cooker creates a higher boiling temperature, the potential of pressure cookers to save fuel and cooking time rises with increasing altitudes, as shown in the following table:
At high altitudes where the boiling point is lower, they offer great advantages to raise the temperature above 100°C and prevent food from being left undercooked.
Nutrients and flavors are retained: Because foods cook quickly with a small amount of liquid in an almost airless environment, vitamins and minerals that are normally boiled away in the cooking process condense in the pot and absorb back into the food retaining the precious nutrients naturally found in our food.
Pressure cookers are not appropriate for dishes, where different ingredients need to be added at different times, as they cannot easily be opened during cooking.
If appropriately used and maintained, pressure cookers are safe to use. However, several important considerations should be kept in mind. To prevent explosions, regulators and safety valves let surplus pressure escape. It is really important that the safety valve and regulator are fully functional. Pressure cookers should never be filled until the top of the pot, as the regulator and the valve can get blocked easily. In case of too high pressure the steam can abruptly escape, which can lead to scalding. In addition, pressure cookers made from aluminium should not be cleaned with sharp items or with soda, as afterwards aluminium can enter the food, which will cause diseases.
This article was originally published by GIZ HERA. It is basically based on experiences, lessons learned and information gathered by GIZ cook stove projects. You can find more information about the authors and experts of the original “Cooking Energy Compendium” in the Imprint.
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The Internet was supposed to be an antidote to authoritarianism. It can enable citizens to express themselves freely and organize outside state control. Yet while online activity has helped challenge authoritarian rule in some cases, other regimes have endured: no movement comparable to the Arab Spring has arisen in China. In Contesting Cyberspace in China, Rongbin Han offers a powerful counterintuitive explanation for the survival of the world’s largest authoritarian regime in the digital age.
Han reveals the complex internal dynamics of online expression in China, showing how the state, service providers, and netizens negotiate the limits of discourse. He finds that state censorship has conditioned online expression, yet has failed to bring it under control. However, Han also finds that freer expression may work to the advantage of the regime because its critics are not the only ones empowered: the Internet has proved less threatening than expected due to the multiplicity of beliefs, identities, and values online. State-sponsored and spontaneous pro-government commenters have turned out to be a major presence on the Chinese internet, denigrating dissenters and barraging oppositional voices. Han explores the recruitment, training, and behavior of hired commenters, the “fifty-cent army,” as well as group identity formation among nationalistic Internet posters who see themselves as patriots defending China against online saboteurs. Drawing on a rich set of data collected through interviews, participant observation, and long-term online ethnography, as well as official reports and state directives, Contesting Cyberspace in China interrogates our assumptions about authoritarian resilience and the democratizing power of the Internet.
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