For my normal readers, hang with me for a second while I appeal to my fellow food geeks:
My new pressure cooker drama continues. If you know how to use a weighted pressure cooker/canner, you might be able to help me. I have the lid on right, and I’m venting for 10 minutes, and then I put the weighted stopper on. As I understand it, the weighted stopper thinger is supposed to increase the pressure inside the cooker and then start to rock or jiggle or whatever. Instead, mine just spurts steam out from under the knob. No rocking, no jiggling. It seems like it’s on right. I just can’t figure out why it won’t rock. This is making me unhappy.
As for my readers who just want a regular recipe idea, look no further. Well, maybe a little further, after I’m done telling you that this was intended as a standalone salad as written at Allrecipes.com. I think it’s better as a condiment for the carne asada (CARnay AhSAHD ah), a meat recipe that will run Wednesday, Sept. 22. That heavily seasoned skirt steak won my heart.
Here’s the salad/condiment/whatever. It’s basically a simple salsa.
Jennie, Mine will sometimes do that. I would try taking out the rubber ring (gasket) inside the lid and wiping it dry. Start over and see what happens. Sometimes when you have too much water in the canner it will act up. I try and have my water just clearing the tray in the bottom. Hope that helps.
Thanks so much. This makes me feel much better.
Jennie, Mary M. has the same response I was going to give. Pressurre cookers can be “unrelenting” but we can always have the upper hand. Keep up the good work.