"dsi1" wrote in message
...

On Monday, October 1, 2018 at 1:51:59 PM UTC-10, Ed Pawlowski wrote:

> There was pressure with the lid and things are heated higher than usual.
> Water can exceed 212 nd oil/fat can even be higher. If there was a
> blob of superheated fat under the meat and it mixed with the water,
> there could be an eruption. Similar to what sometimes happens with
> water in a microwave. Believe what you want, but the laws of physics can
> make things like that happen. .

https://www.hippressurecooking.com/c...ssure-release/

==

I am with Ed on this. I always place it in the sink and run cold water over
it until you hear the pressure dissipate.

Only then do I take off the lid. Btw mine is very old fashioned and it has
no safety lock.