Brown Rice PIP- 35 minutes?

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forrest	Brown Rice PIP- 35 minutes?		Lead	[-]
Registered User Posts: 11 06/24/09 12:03:22	Tags : None Hello, I got my UCook Fagor set and like it very much! It is all that I thought it would be and more, in terms of time saving and so on. Except... pip cooking. When I put a 2 quart stainless steel bowl in my 4 quart PC, with a little cake rack at the bottom and about a cup of tap water in the base, and add one cup of brown rice and two cups of water in the steel bowl insert, place a small steel lid on the insert, lock the PC lid in place and follow standard procedure, it takes 35 minutes solid. If I leave the insert lidless it seems to shave 5 minutes off that. Vickie's new book didn't tell me whether or not to use a lid (perhaps I missed it). Is this normal for this method of cooking? Does PIP really add that much time? If so, that's ok, I just wonder if maybe I am doing something wrong here. Thanks Last Edited By: forrest 06/24/09 12:36:14. Edited 1 time.
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emazingrace		#1	[url]	[-]
Registered User Posts: 227 06/24/09 14:31:39 Moderator	Hi Forrest, it's good to see you again. I'm glad you are happy with your Fagor set. I will try to help with this problem. Fagor advises starting the timing at the moment the yellow pin pops up. However the yellow pin only indicates that there is some pressure, and that the lid is now locked on, but not that full pressure has been attained. So for consistently good results, you need to wait until there a stream of steam is coming from the regulator valve before beginning your timing. At this time you also lower the burner heat to just what is needed to maintain pressure. When cooking rice, covering the insert is optional [see correction to this in post #6, I apologize if I may have caused confusion]. Miss Vickie's instructions are for leaving the rice uncovered. I usually cover, just to avoid possible foam-up. However, I will address the size of the pan vs. size of insert. While there is enough room in the 4qt pan for the insert plus the rack, and still be able to put on the lid, there may not be enough "head room" for the steam to build and circulate properly. I suggest use a smaller insert if you have one, or use the larger pressure pan. However, with the volume of rice & water you've stated, using the larger pressure pan would probably be the best option. Typically, brown rice takes 15 min maximum under pressure, then add to that time the natural pressure drop. Yes, the PiP method does add some time, but not a lot. I hope this has helped. G. Your Signature ... *"The pressure's on...let's cook something!"* Last Edited By: emazingrace 07/03/09 07:07:50. Edited 3 times.
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emazingrace		#2	[url]	[-]
Registered User Posts: 227 06/25/09 08:47:24 Moderator	Today I made long grain brown rice, with the PiP method without a cover, precisely according to Vickie Smith's directions. I used a 6qt pressure cooker, a 2 qt stainless steel insert, a rack and 1 cup water in the pressure pan. Into the insert I put 1 cup long grain brown rice, 2 cups water, 1 TBS butter and some salt. The lid was locked on, and when it came to pressure, I timed it 15 minutes then removed from heat for the pressure to drop naturally. All the liquid was absorbed, and the rice was just a little chewy like brown rice is typically, but not gummy or sticky (in my opinion, just perfect). Forrest, please keep us informed of your progress, and if you have more questions, don't hesitate to ask. And, by the way, as a result of today's success, it seems that my fear of foam-up was unwarranted. So from now on, unless the instructions specifically call for a cover, I will go ahead without one. Your Signature ... *"The pressure's on...let's cook something!"* Last Edited By: emazingrace 06/25/09 08:54:41. Edited 1 time.
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forrest		#3	[url]	[-]
Registered User Posts: 11 06/25/09 09:12:07	Wow ok I must be doing something wrong then. The 35 minutes time I referred to began once it had reached pressure. The only difference from what I do and what you did is that I usually do quick release and omit the butter. I have noticed a stronger pressure when I use more water (common sense) so perhaps using the max amount of water while still below the insert (or maybe letting the bottom of the insert rest in the water would conduct heat even better!) would, though taking a bit longer to reach pressure, once it is there it might cook faster. There are several variables at play here, I know I'll figure this out and be feasting on brown rice in no time (or 15 minutes, anyway). By the way, one of the chefs used a pressure cooker on Top Chef -tv show on Bravo- last night. I notice things like that now! Thanks Grace!
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emazingrace		#4	[url]	[-]
Registered User Posts: 227 06/25/09 10:21:50 Moderator	Hello again Forrest. In my experience, the amount of water has little or no affect on "getting stronger pressure", as your pressure actually depends on steam which is contained inside the sealed unit and builds to the maximum at which point excess pressure and steam will be expelled by the pressure regulator. You do need to be sure to have enough liquid to complete the cooking process without running the cooker dry. However, a cup of water for 15 minutes of cooking time is more than sufficient with the Fagor. The excess water should have no affect on your cooking time, but as you pointed out, it will affect the time needed to reach full pressure, and also for the time needed with natural pressure drop. By all means, when cooking rice, do use the natural pressure drop. The time needed for the pressure to return to zero is actually part of the cooking time, and for consistently good results with rice, this should not be omitted with the PiP method. While you can compensate by increasing the time under pressure, the rice may not come out as good. In addition, with foods that foam [rice, beans, etc], using the quick release or cold water release can cause foam, and even food particles to be carried by the steam up into the regulator vent. There is something that I forgot to mention, and in your case is very important. If I'm not mistaken, the Fagor U Cook has 2 pressure settings--right? If so, for the brown rice to be done in 15 minutes, you need to be sure to use the higher pressure setting. I also become very pleased when I see a TV chef using pressure cookers. From time to time on Iron Chef America, pressure cookers will be used, although it often seems to me they try to make it appear to be some specialized appliance that only an "expert" would be able to use. I would love to see a program series dedicated entirely to the use of pressure cookers, to demystify them, and make people more comfortable with their usefulness. Maybe some day. Your Signature ... *"The pressure's on...let's cook something!"*
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emazingrace		#5	[url]	[-]
Registered User Posts: 227 06/25/09 11:05:35 Moderator	Forrest, in reading your post again, I see you are suggesting having water almost up to the top of the insert? If this is what you have done, then that may be the problem. Water remains liquid at sea level up to the boiling point of 212 degrees, at which point it is turned to steam. Therefore, if the insert is surrounded by water rather than steam, the water is actually insulating the rice from cooking at the higher temperature of what it would be cooking if surrounded only by the steam, which under pressure reaches 250 degrees at sea level. So, rather than helping to speed up the process, the additional water actually has the opposite affect. This would be a fun experiment to see if my theory is correct, and I am thinking of trying it next time I cook brown rice. I already know that the rice will take 15 min under pressure with just one cup of water in the pressure pan. So, next time I will see what the difference is, using water up the sides of the insert. Stay tuned for the next exciting episode. Your Signature ... *"The pressure's on...let's cook something!"* Last Edited By: emazingrace 06/26/09 05:14:25. Edited 2 times.
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emazingrace		#6	[url]	[-]
Registered User Posts: 227 07/03/09 04:22:36 Moderator	Click here for Vickie Smith's information on FOOL PROOF RICE as well as other grains. Here I read that covering the rice prevents the superheated steam from penetrating the rice, and extends the cooking time. Your Signature ... *"The pressure's on...let's cook something!"*
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forrest		#7	[url]	[-]
Registered User Posts: 11 07/03/09 13:21:08	Hi Grace, thanks for the replies. I was away for a couple days. I do make sure to use the 15 psi setting on my ucook. I was not implying that I was adding water to the top of the insert, no, Still below, with maybe just the bottom of it resting in the water. My logic was: The more water that is boiling, more steam produced, so more pressure, but I am sure you are correct in why that is not so. It just seems that when I cook with more liquid it takes far longer for pressure to drop once I am finished cooking- steam seems to come out forever!- compared to small amounts of liquid. I am glad to hear that Vicki confirms that lids slow it down. 2 more items: Why does Vicki say not to soak Brown Rice? I have always soaked it overnight before cooking it with a regular pot or rice cooker and it comes out better. There is no mess! No starchy sputtering or anything like that. It is super clean, healthier, cooks a little faster, and needs less liquid to be tender. Also, I find her recommended cook time for black beans to be on the high side. I made them last night in my 6 quart, 15 minutes under pressure+ rapid release and they were quite done, I would guess 12 minutes would be ideal, not the 18-20 mentioned in her book. well, I will continue to experiment on the rice front. I would be more helpful, but I rarely make it anymore now that I have discovered quinoa. Ok Grace, thanks again
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emazingrace		#8	[url]	[-]
Registered User Posts: 227 07/03/09 14:18:36 Moderator	Hi Forest. Thanks for clearing up my misunderstanding. I will try to answer your other questions. I am unable to find Miss Vickie's referrence to soaking rice either in her cookbook or at the website. Would you be able to post the page for me? I do see that she says it is not necessary to rinse brown rice. In my opinion, soaking is optional. I too prefer for it to be soaked, however if I forget I just proceed with the cooking anyway. While Miss Vickie's chart indicats 18 to 20 minutes under pressure and natural pressure release, I have another referrence that says 5 to 8 minutes and natural pressure release. I don't have to say that this is a very large difference. The matter of doneness is one of personal preferrence some folks like them firm, while others want them to be very soft. In addition there are intrvening variables such as the age or condition of the beans which can influence the cooking times. If they are done to your liking in under 15 minutes, then that is fine. However, I would caution you about rapid release with foods such as beans. These are prone to frothing. With rapid release, this foam which also may contain solids from the beans, can be carried up to the steam vent and cause it to become clogged. You might consider reducing the cooking time slightly and use the natural pressure drop instead. Your Signature ... *"The pressure's on...let's cook something!"*
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Brown Rice PIP- 35 minutes?

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