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Pressure cookers can be very dangerous, if it is 4 years old make sure that the gaskets are not worn and that the gauges are functional, usually it comes with a cook book for recipes, just remember that when it gets to temp, the pressure valve will be operating, it should bubble up with the venting of the steam, after the cook time is over make sure that you, do not, try to open the unit by turning the handle until the pressure has gone down, look at the guage if there is no gauge wait to cool at least 15 minutes then easy sliding the handle slowing to help release any pressure you can be injured by burns and also make sure the rubber seal around the bottom of the lid is not dry rotted and is in good shape this is the most important of all good luck, and have fun remember pressure cookers are good for mason jar cooking and storing the lids will seal as the cooling occurs and don't over flow the water keep the water level low so it doesn't boil water into the food jars, and when you put them in there just tighten them slightly do not screw the lid real tight you can do that after the pressure is maintained when they cool and you remove them.
common cause of water boiling over when you cook pasta is if you cook it with
the lid on the pot. Don't cover pasta fully with a lid. Either cook it uncovered
or if you are in a hurry to cook it quicker, just partially cover the pot.
sure you don't overfill the pan with water as this is another cause of
Butter an 8-inch baking dish or pie pan, and set aside. Mix 1/2 cup of water with the cornstarch in a bowl, and stir until smooth.
Combine the coconut milk, 3/4 cup of water, and sugar in a saucepan over low heat, and stir until the sugar is dissolved. Bring the mixture to a boil, add the corn kernels, and then stir in the cornstarch mixture, stirring quickly to avoid lumps as it becomes very thick. Bring the mixture back to a boil, and simmer until fully thickened and smooth, stirring constantly, about 2 minutes. Pour the maja blanca into the prepared dish, and set aside to cool until firm, about 2 hours.
Place the coconut flakes in a dry skillet over medium heat, and stir to toast. Watch them carefully so they don't burn. Remove the toasted coconut flakes to a bowl, let cool, and sprinkle over the pudding before serving.
you may be using too much heat. if you can cook with less heat and slower- this usually helps. If it was cheaper non-stick cookware you still may need to use a small amoutn of oil.
if you have burned the pan or used excessive heat i would recommend replacing it.
Sorting out pasta starts at the beginning. I'll tell you what I do.
1. Get your water on a fast boil 3/4 full in a pot (depending how many you're feeding). A rapid boil is essential.
2. Add some oil (sunflower or olive), about a tablespoon, and the boil will send it through the water.
3. NOW add the pasta, and give it a good stir rather than leaving it in a clump in the pot. Separating it at this point will help ensure there's no gloops at the end. Give it at least two more stirs (at least!) through the cooking. You must separate it to avoid the lumps and clinging together.
4. Cook it for as long as the package suggests, then strain off at the end and serve.
Hope this helps :)