Read for yourself and then be careful in the future
https://idahonews.com/news/local/ida...ooker-accident

On 10/1/2018 3:17 PM, U.S. Janet B. wrote:
>
> Read for yourself and then be careful in the future
> https://idahonews.com/news/local/ida...ooker-accident
>

You are correct, they are safe. Parents though, can do dumb things like
let a toddler be nearby when handling hot food. The bubble sounds like
an oddity but very possible with pressure like that.

"Ed Pawlowski" > wrote in message
...
> On 10/1/2018 3:17 PM, U.S. Janet B. wrote:
>>
>> Read for yourself and then be careful in the future
>> https://idahonews.com/news/local/ida...ooker-accident
>>
>
> You are correct, they are safe. Parents though, can do dumb things like
> let a toddler be nearby when handling hot food. The bubble sounds like an
> oddity but very possible with pressure like that.


Yes, they are safe used correctly.

Cheri

"Cheri" wrote in message news
"Ed Pawlowski" > wrote in message
...
> On 10/1/2018 3:17 PM, U.S. Janet B. wrote:
>>
>> Read for yourself and then be careful in the future
>> https://idahonews.com/news/local/ida...ooker-accident
>>
>
> You are correct, they are safe. Parents though, can do dumb things like
> let a toddler be nearby when handling hot food. The bubble sounds like an
> oddity but very possible with pressure like that.


Yes, they are safe used correctly.

Cheri

==

Absolutely!!!

On Monday, October 1, 2018 at 9:17:37 AM UTC-10, U.S. Janet B. wrote:
> Read for yourself and then be careful in the future
> https://idahonews.com/news/local/ida...ooker-accident

I've always said that pressures cookers were safe too. 15 psi is not a lot of pressure. OTOH, this was not a pressure cooker accident. Once the lid is off, a pressure cooker becomes a pot. What we have here is an exploding pot roast bubble accident. As of this moment, I have no information on the cause or prevention of this type of explosion.

In article >,
says...
>
> Read for yourself and then be careful in the future
> https://idahonews.com/news/local/ida...ooker-accident

"Angela Bodily, put a roast in the pressure cooker for dinner.
When the meat was done, she released the steam and removed the lid,
preparing to add potatoes to the still-boiling cooker. She was getting
something out of the cupboard, her son clinging to her leg, when a
bubble exploded underneath the pot roast.It just shot up like a
geyser," Angela Bodily said. "I was in shock and I saw the baby slipping
in it."

The lid was off, no pressure in the pan. "Exploding bubble like a
geyser"? Don't believe it.

Janet UK

In article >, says...
>
> On 10/1/2018 3:17 PM, U.S. Janet B. wrote:
> >
> > Read for yourself and then be careful in the future
> > https://idahonews.com/news/local/ida...ooker-accident
> >
>
> You are correct, they are safe. Parents though, can do dumb things like
> let a toddler be nearby when handling hot food. The bubble sounds like
> an oddity but very possible with pressure like that.

There was no pressure; she'd already released the steam AND taken the
lid off the pan.

Janet UK

I've used a pressure canner but not a cooker or a canner used as a cooker.

On Mon, 1 Oct 2018 23:23:29 +0100, Janet > wrote:

>In article >, says...
>>
>> On 10/1/2018 3:17 PM, U.S. Janet B. wrote:
>> >
>> > Read for yourself and then be careful in the future
>> > https://idahonews.com/news/local/ida...ooker-accident
>> >
>>
>> You are correct, they are safe. Parents though, can do dumb things like
>> let a toddler be nearby when handling hot food. The bubble sounds like
>> an oddity but very possible with pressure like that.
>
> There was no pressure; she'd already released the steam AND taken the
>lid off the pan.
>
> Janet UK

I think she had a large roast that was wedged in the pan thus not
allowing the liquid below the roast to depressurize along with the
rest of the pan. As the contents began to cool the roast slipped just
that little bit to allow the contents below to escape.

On Mon, 1 Oct 2018 15:44:28 -0400, Ed Pawlowski > wrote:

>On 10/1/2018 3:17 PM, U.S. Janet B. wrote:
>>
>> Read for yourself and then be careful in the future
>> https://idahonews.com/news/local/ida...ooker-accident
>>
>
>You are correct, they are safe. Parents though, can do dumb things like
>let a toddler be nearby when handling hot food. The bubble sounds like
>an oddity but very possible with pressure like that.

I've been around and used pressure cookers since I was a child. I've
never heard of such a thing but I am going to be sure the bottom of my
pan is cool before I stir around in there. I have a stove top
pressure cooker than I cool down by sitting it in the sink and running
first hot water and then cold water over it before I remove the
pressure weight.

On 10/1/2018 6:23 PM, Janet wrote:
> In article >, says...
>>
>> On 10/1/2018 3:17 PM, U.S. Janet B. wrote:
>>>
>>> Read for yourself and then be careful in the future
>>> https://idahonews.com/news/local/ida...ooker-accident
>>>
>>
>> You are correct, they are safe. Parents though, can do dumb things like
>> let a toddler be nearby when handling hot food. The bubble sounds like
>> an oddity but very possible with pressure like that.
>
> There was no pressure; she'd already released the steam AND taken the
> lid off the pan.
>
> Janet UK
>
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. .

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/

On 10/1/2018 10:26 PM, Sqwertz wrote:
> On Mon, 01 Oct 2018 13:17:28 -0600, U.S. Janet B. wrote:
>
>> Read for yourself and then be careful in the future
>> https://idahonews.com/news/local/ida...ooker-accident
>
> "escaping bubble from a hot pressure cooker"
>
> I can't imagine how a pressure bubble could be held in a liquid
> after the pressure had been released. I can see maybe a large, flat
> piece of meat being wedged in there so tight that some pressure
> might be built up under it, but as the meat was cooking it would
> have shrunk up around the edges and allowed pressure to escape
> around the edges - it can't still be wedged in there.
>
> I think there's a good chance this didn't exactly happened the way
> it was described by the victims. And probable that she didn't
> release all the pressure before opening it. The chances of pressure
> being built up under a piece of meat, vegetables, and gravy is
> pretty far-fetched, IMO.
>
> -sw
>

Similar to the boiling water in a microwave. You open the pot and the
top pressure is relieved. One thing they all had in common was a high
viscosity product in the pot. The metal mass of the pot is still hot
and can get well above the boiling point. Eruption can occur.

On Mon, 1 Oct 2018 21:52:56 -0500, Sqwertz >
wrote:

>On Mon, 1 Oct 2018 22:33:46 -0400, Ed Pawlowski wrote:
>
>> On 10/1/2018 10:26 PM, Sqwertz wrote:
>>> On Mon, 01 Oct 2018 13:17:28 -0600, U.S. Janet B. wrote:
>>>
>>>> Read for yourself and then be careful in the future
>>>> https://idahonews.com/news/local/ida...ooker-accident
>>>
>>> "escaping bubble from a hot pressure cooker"
>>>
>>> I can't imagine how a pressure bubble could be held in a liquid
>>> after the pressure had been released. I can see maybe a large, flat
>>> piece of meat being wedged in there so tight that some pressure
>>> might be built up under it, but as the meat was cooking it would
>>> have shrunk up around the edges and allowed pressure to escape
>>> around the edges - it can't still be wedged in there.
>>>
>>> I think there's a good chance this didn't exactly happened the way
>>> it was described by the victims. And probable that she didn't
>>> release all the pressure before opening it. The chances of pressure
>>> being built up under a piece of meat, vegetables, and gravy is
>>> pretty far-fetched, IMO.
>>
>> Similar to the boiling water in a microwave. You open the pot and the
>> top pressure is relieved. One thing they all had in common was a high
>> viscosity product in the pot. The metal mass of the pot is still hot
>> and can get well above the boiling point. Eruption can occur.
>
>This is not a case of superheating. The metal of the pans on my
>stove is always hotter than the product inside. And nothing has
>ever erupted like that. Mayb some little eruptions when I cook
>tomato sauce too high and don't stir often enough, but hardly enough
>to leave the pan and cover 25% of 2-year old's body.
>
>-sw

Funny thing. . .tonight on America's Test Kitchen, two pressure
cooker recipes were featured. Although the cook did a fast release of
pressure on the pot containing a whole chicken in water for chicken
soup, she gave the pan a little shake while on the stove before she
removed the lid. She specifically mentioned giving the pan a shake
although she didn't say why. I wonder what made her develop that
habit.
Janet US

"U.S. Janet B." > wrote in message
...
> On Mon, 1 Oct 2018 15:44:28 -0400, Ed Pawlowski > wrote:
>
>>On 10/1/2018 3:17 PM, U.S. Janet B. wrote:
>>>
>>> Read for yourself and then be careful in the future
>>> https://idahonews.com/news/local/ida...ooker-accident
>>>
>>
>>You are correct, they are safe. Parents though, can do dumb things like
>>let a toddler be nearby when handling hot food. The bubble sounds like
>>an oddity but very possible with pressure like that.
>
> I've been around and used pressure cookers since I was a child. I've
> never heard of such a thing but I am going to be sure the bottom of my
> pan is cool before I stir around in there. I have a stove top
> pressure cooker than I cool down by sitting it in the sink and running
> first hot water and then cold water over it before I remove the
> pressure weight.


Same here.

Cheri

"dsi1" wrote in message
...

On Monday, October 1, 2018 at 9:17:37 AM UTC-10, U.S. Janet B. wrote:
> Read for yourself and then be careful in the future
> https://idahonews.com/news/local/ida...ooker-accident

I've always said that pressures cookers were safe too. 15 psi is not a lot
of pressure. OTOH, this was not a pressure cooker accident. Once the lid is
off, a pressure cooker becomes a pot. What we have here is an exploding pot
roast bubble accident. As of this moment, I have no information on the cause
or prevention of this type of explosion.

==

That was horrific! (

"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.

On Tuesday, October 2, 2018 at 1:06:52 AM UTC-10, Ophelia wrote:
>
> 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.

I have done that too. It would be safer to let the cooker sit on the stove to let the temperatures equalize in the pot. Doing a fast cool down can result in areas of large delta t which can cause your roast to explode!

In article >, says...
>
> On 10/1/2018 6:23 PM, Janet wrote:
> > In article >, says...
> >>
> >> On 10/1/2018 3:17 PM, U.S. Janet B. wrote:
> >>>
> >>> Read for yourself and then be careful in the future
> >>> https://idahonews.com/news/local/ida...ooker-accident
> >>>
> >>
> >> You are correct, they are safe. Parents though, can do dumb things like
> >> let a toddler be nearby when handling hot food. The bubble sounds like
> >> an oddity but very possible with pressure like that.
> >
> > There was no pressure; she'd already released the steam AND taken the
> > lid off the pan.
> >
> > Janet UK
> >
> There was pressure with the lid

You never used a pressure cooker?

The lid was OFF. That means, NO PRESSURE LEFT anywhere in the pan.

> Water can exceed 212 nd oil/fat can even be higher. If there was a
> blob of superheated fat under the meat

You never made a pot roast in a pressure cooker?

Fat and oil floats on water. As fatty meat cooks in water the fat melts
and rises to the water surface. Fat does not get stuck underneath the
meat. for the length of time a pressure cooker takes to cook a pot-
roast.


Janet UK.

I have a real old Magic Seal pressure cooker that needs a gasket, I could nearly buy a new cooker for what the gasket would cost tho.

In article >, lid
says...
>
> On Mon, 1 Oct 2018 23:21:29 +0100, Janet wrote:
>
> > The lid was off, no pressure in the pan. "Exploding bubble like a
> > geyser"? Don't believe it.
>
> I don't buy it either. Sounds like she invented that story for a
> lawsuit. The popularity of the Instant Pot(tm) (NOT "InstaPot"!)
> makes them ripe for lawsuits by people who don't use them correctly
> (and then lie about it).

Did nobody else spot any anomalies here?

"Her husband, Travis Bodily, saw the explosion and quickly scooped up
Chayse and rushed him to a bathroom where he took off the boy's
clothing, still covered in the boiling food.The boy's father poured cool
water over his son before dashing him to the hospital.

Chayse's mother, covered in the hot meal, quickly changed and
followed.Angela Bodily's adult skin didn't burn as easily and she
escaped with a few blisters."

Janet UK

i've had a boiled egg (using the microwave) explode in
my hand when i took it out of cold water.

what a stinky mess it made around the entire room
pieces of egg stuck to the wall at that height (and
stuck to me too). i did have a few slight burns
from where things stuck to my hand and chest. i
was very glad nobody else was around.

i didn't know how long or how to do it and just did
it for way too long (something like 14 minutes - it
was a big container of water/eggs and not a very big
microwave).

the egg was superheated inside, cooling it off in
water for a few moments made it cool enough to handle
just long enough for me to get it out of the water/sink
before it exploded.


songbird

I read if you cook lima beans in a pressure cooker to put the rack over the beans.

On Tue, 2 Oct 2018 09:08:52 -0400, songbird >
wrote:

> i've had a boiled egg (using the microwave) explode in
>my hand when i took it out of cold water.
>
> what a stinky mess it made around the entire room
>pieces of egg stuck to the wall at that height (and
>stuck to me too). i did have a few slight burns
>from where things stuck to my hand and chest. i
>was very glad nobody else was around.
>
> i didn't know how long or how to do it and just did
>it for way too long (something like 14 minutes - it
>was a big container of water/eggs and not a very big
>microwave).
>
> the egg was superheated inside, cooling it off in
>water for a few moments made it cool enough to handle
>just long enough for me to get it out of the water/sink
>before it exploded.
>
>
> songbird

I am afraid I don't remember who posted this recipe, but it works
perfectly and is safe

Place eggs in pan, add 3/4 inch water, bring to boil, turn to simmer
with lid on and leave five minutes. Remove from heat, drain, run cold
water over eggs for 30 seconds and serve.

I use extra large eggs and like the white set and the yolks runny. You
would need to adjust the time if using different sized eggs, or
wanting them more or less set.

It is a wonderful method which works perfectly every time.

On 10/2/2018 9:08 AM, songbird wrote:
> i've had a boiled egg (using the microwave) explode in
> my hand when i took it out of cold water.
>
> what a stinky mess it made around the entire room
> pieces of egg stuck to the wall at that height (and
> stuck to me too). i did have a few slight burns
> from where things stuck to my hand and chest. i
> was very glad nobody else was around.

Yikes! That is lucky, glad you didn't get shell shrapnel
to the eye or something.

> i didn't know how long or how to do it and just did
> it for way too long (something like 14 minutes - it
> was a big container of water/eggs and not a very big
> microwave).
>
> the egg was superheated inside, cooling it off in
> water for a few moments made it cool enough to handle
> just long enough for me to get it out of the water/sink
> before it exploded.

I won't be boiling eggs in the microwave any time soon.
Okay, ever.

nancy

"Nancy Young" > wrote in message
...
> On 10/2/2018 9:08 AM, songbird wrote:
>> i've had a boiled egg (using the microwave) explode in
>> my hand when i took it out of cold water.
>>
>> what a stinky mess it made around the entire room
>> pieces of egg stuck to the wall at that height (and
>> stuck to me too). i did have a few slight burns
>> from where things stuck to my hand and chest. i
>> was very glad nobody else was around.
>
> Yikes! That is lucky, glad you didn't get shell shrapnel
> to the eye or something.
>
>> i didn't know how long or how to do it and just did
>> it for way too long (something like 14 minutes - it
>> was a big container of water/eggs and not a very big
>> microwave).
>>
>> the egg was superheated inside, cooling it off in
>> water for a few moments made it cool enough to handle
>> just long enough for me to get it out of the water/sink
>> before it exploded.
>
> I won't be boiling eggs in the microwave any time soon.
> Okay, ever.
>
> nancy


Never have, never will.

Cheri

In article >,
says...
>
> I have a real old Magic Seal pressure cooker that needs a gasket, I could nearly buy a new cooker for what the gasket would cost tho.

Really? you can buy a new cooker for less than ten dollars?

http://www.pressurecooker-outlet.com...essure-Cooker-
Parts.htm


Janet UK

On Tue, 2 Oct 2018 15:55:04 +0100, Janet > wrote:

>In article >,
says...
>>
>> I have a real old Magic Seal pressure cooker that needs a gasket, I could nearly buy a new cooker for what the gasket would cost tho.
>
> Really? you can buy a new cooker for less than ten dollars?
>
> http://www.pressurecooker-outlet.com...essure-Cooker-
>Parts.htm
>
>
> Janet UK

I recently learned that there is such a thing as a 2 quart and 2 liter
pressure cooker. I can't fathom the usefulness of such a small
pressure cooker, but they sell so someone must find a use for them.

On Tue, 2 Oct 2018 13:39:13 +0100, Janet > wrote:

>In article >, lid
>says...
>>
>> On Mon, 1 Oct 2018 23:21:29 +0100, Janet wrote:
>>
>> > The lid was off, no pressure in the pan. "Exploding bubble like a
>> > geyser"? Don't believe it.
>>
>> I don't buy it either. Sounds like she invented that story for a
>> lawsuit. The popularity of the Instant Pot(tm) (NOT "InstaPot"!)
>> makes them ripe for lawsuits by people who don't use them correctly
>> (and then lie about it).
>
> Did nobody else spot any anomalies here?
>
> "Her husband, Travis Bodily, saw the explosion and quickly scooped up
>Chayse and rushed him to a bathroom where he took off the boy's
>clothing, still covered in the boiling food.The boy's father poured cool
>water over his son before dashing him to the hospital.
>
> Chayse's mother, covered in the hot meal, quickly changed and
>followed.Angela Bodily's adult skin didn't burn as easily and she
>escaped with a few blisters."

Yeah. Sounds like it was a planned accident.

Doris

wrote:
>
> I have a real old Magic Seal pressure cooker that needs a gasket, I could nearly buy a new cooker for what the gasket would cost tho.

So buy a new one.

-----------------------------------------
patient: Doctor, it hurts when I do this
doctor: Well, don't do that then.
-----------------------------------------

Janet wrote:
>
> In article >, lid
> says...
> >
> > On Mon, 1 Oct 2018 23:21:29 +0100, Janet wrote:
> >
> > > The lid was off, no pressure in the pan. "Exploding bubble like a
> > > geyser"? Don't believe it.
> >
> > I don't buy it either. Sounds like she invented that story for a
> > lawsuit. The popularity of the Instant Pot(tm) (NOT "InstaPot"!)
> > makes them ripe for lawsuits by people who don't use them correctly
> > (and then lie about it).
>
> Did nobody else spot any anomalies here?
>
> "Her husband, Travis Bodily, saw the explosion and quickly scooped up
> Chayse and rushed him to a bathroom where he took off the boy's
> clothing, still covered in the boiling food.The boy's father poured cool
> water over his son before dashing him to the hospital.
>
> Chayse's mother, covered in the hot meal, quickly changed and
> followed.Angela Bodily's adult skin didn't burn as easily and she
> escaped with a few blisters."
>
> Janet UK

Donald Trump: Fake news!

On Monday, October 1, 2018 at 3:17:37 PM UTC-4, U.S. Janet B. wrote:
> Read for yourself and then be careful in the future
> https://idahonews.com/news/local/ida...ooker-accident

I really have no use for a pressure cooker.

wrote:
....
> I am afraid I don't remember who posted this recipe, but it works
> perfectly and is safe

it's not very good/precise/complete...

note: i said microwave...


> Place eggs in pan, add 3/4 inch water, bring to boil, turn to simmer
> with lid on and leave five minutes. Remove from heat, drain, run cold
> water over eggs for 30 seconds and serve.
>
> I use extra large eggs and like the white set and the yolks runny. You
> would need to adjust the time if using different sized eggs, or
> wanting them more or less set.
>
> It is a wonderful method which works perfectly every time.

useless to me if all i have is a microwave...


songbird

U.S. Janet B. wrote:

> On Tue, 2 Oct 2018 15:55:04 +0100, Janet > wrote:
>
> > In article >,
> > says...
> >>
> >> I have a real old Magic Seal pressure cooker that needs a gasket,
> I could nearly buy a new cooker for what the gasket would cost tho.
> >
> > Really? you can buy a new cooker for less than ten dollars?
> >
> >
http://www.pressurecooker-outlet.com...essure-Cooker-
> > Parts.htm
> >
> >
> > Janet UK
>
> I recently learned that there is such a thing as a 2 quart and 2 liter
> pressure cooker. I can't fathom the usefulness of such a small
> pressure cooker, but they sell so someone must find a use for them.

I think if I were to use one, the 2 quart would suit. There's a small
red bean that is sweet and used often as a filling in a variety of
Asian foods. You generally don't need much at a time. I'd be looking
for a total volume (cooked) of about 28-30oz. I am guessing about 1.5C
dry added to 3-3.5C water would be about right?

Anyways, in that case, I get canned versions then drain and mash for
the paste I need. Sometimes simplicity wins when it comes to small
batch stuff.

The old pressure cooker I have is a 4 qt but it's a lot bigger than a 4 qt reg pan.