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!!!

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

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 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/

"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.

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.

"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

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

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.

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

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