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.