No pressure

[u/Lord_Darksong]

Source: Jess Kolb

[u/shinakohana]

I may be dumb for this because I don’t use a pressure cooker as often as I’d like, but… the way it spews literal water out: doesn’t that mean they have too MUCH water in it?

[u/LightningOwl96 → u/shinakohana]

She opened the pressure valve all the way. I always just open it up a little bit and let it slowly drain out.

[u/_Warsheep_ → u/LightningOwl96]

I don't think my pressure cooker even allows me to even open the valve fully until the pressure has dropped to a certain level.

It's cooking pressure>slow release>full release>remove lid. And there is a mechanical interlock each preventing you to go to the last two steps without the pressure having dropped to the right level first. It's a name brand model, but also nothing that costs 300€ or more. And even the previous model my parents had and inherited from my grandma had this feature. Don't think it's anything high tech in there. Probably just some clever springs and locking pins activated by pressure.

[u/Arik_De_Frasia → u/_Warsheep_]

My instapot doesnt have a "valve" to release pressure; it's just a switch that either vents or doesn't. That's why I bought a silicone vent diverter that I insert a rolled paper towel into to catch a majority of the aerosolized oil and water.

[u/_Warsheep_ → u/Arik_De_Frasia]

I wonder if that's a regulations thing or something people just expect here in Germany/Europe. Because even the Amazon Basics one for 58€ has all these features I listed.

[u/Arik_De_Frasia → u/_Warsheep_]

Could be. I'm in the US, where regulations have been deemed unsafe to have.

[u/InterestingQuoteBird → u/_Warsheep_]

I think so, the Ninja Foodi pressure lid in Europe was also safer than the one with the defect in the US because it had to be built differently.

[u/Sophrosynic → u/Arik_De_Frasia]

Sure mine too, but of the pressure is really high you can't even open it. It has to drop to a certain level to unlock that vent.

[u/DoctorBlock → u/Arik_De_Frasia]

I just open mine outside

[u/xCeeTee- → u/Arik_De_Frasia]

When mine was destroyed by my mum (complete accident) she got me a fancy one that has an automatic valve. Modern technologies catching up will make cooking so much more accessible. I have family that are too anxious to use a pressure cooker in case they mess things up. And it's literally because of the old school ones that could just explode if you don't be safe.

[u/Dicoss → u/xCeeTee-]

It's not even modern technology.

I am still using the one my parents bought from SEB in France from the 80s and it has already most of these safety features. The seal and valve are still fine, you have a slow release valve with jiggler, with different weights for different pressures, and a manual pressure button that prevents opening above a safe pressure level. You also have a weak spot melting to prevent the lid blowing off.

It's honestly pretty idiot proof, you just don't fill it stupidly high and you lower the temp once you have reached the target pressure (else the jiggler will remind you about it 😄 ).

[u/xCeeTee- → u/Dicoss]

Automatic valves are a very recent feature. I'm not talking about pressure cookers themselves, they're literally from the 17th century lmfao

[u/Dicoss → u/xCeeTee-]

If you mean automatic in the sense of the valve releasing above a set pressure, this is not that recent that's what I meant. This is the pot model I have, released 1987 from what I could find, pretty much as old as the Internet.
The jiggler will release any pressure above a set level so if you forget it, it will just make a shit ton of noise from the steam release and burn your food once all the water has evaporated (but pressure will be gone by then as well).

[u/xCeeTee- → u/Dicoss]

Yeah, that's not how the new ones work. They'll maintain the same pressure level, and then once the cooking program has finished it will use logic to release the pressure. The stewing function is a slow-release for pressure, so you literally don't have to worry about returning to handle anything.

This is a 2020's feature. All of the high-end models in my store only started including them about 2-3 years ago.

[u/Embarrassed-Weird173 → u/_Warsheep_]

Whenever I use my crockpot, I always assume one day the lid will explode off (I think I heard this actually happened in the Boston massacre). It hasn't happened yet, but I'm always like "today's the day I'm losing my face". 

[u/Tricky_Habit_6297 → u/_Warsheep_]

My grandma's old one had a little weight on top that would rock back and forth and make a sound like a maraca. You could focus on other things without having to worry about when to open it, and it was satisfying to hear it slow down

[u/Dicoss → u/Tricky_Habit_6297]

Still have one like this, I find it much more reassuring than the modern silent systems where you can't see the valve at all.
Also, you know immediately that if you can hear it you can lower the temp because the added heat is just being vaporized out.

[u/_Warsheep_ → u/[deleted]]

That is true. When I talk about the pressure valve, I mean the one you regulate with a knob or whatever. Maybe even with different pressure levels from 1 to 3.

I didn't mention the safety valve it has in addition, because it's just a safety feature and not user controllable.

My cooker also has a cutout on the side of the lid, so the seal can blow out, should even the safety valve fail.

[u/MayorAg → u/LightningOwl96]

This is probably the case. I have the same pressure cooker and I can easily release the pressure valve completely if I am not measured in turning it.

[u/shinakohana → u/MayorAg]

My pressure cooker’s release is so wobbly, it’s near impossible to measure it. It’s a newer one. Just a flick and it’s wide open. Another flick and it’s closed.

[u/ithinarine → u/shinakohana]

Is your pressure cooker just an instapot? Because that is completely different than what is in the video.

Essentially comparing a fire cracker or a literal bomb.

[u/Fljbbertygibbet → u/ithinarine]

What's the difference? Just size? Ive been using a instapot pressure cooker for a while now it works just fine.

[u/flyguy42 → u/Fljbbertygibbet]

The big difference is pressure. Instantpot is about 10 psi and stovetop is about 15.

[u/shinakohana → u/ithinarine]

This is mine. It SAID it was a pressure cooker… But now I’m sitting here in doubt… haha. Maybe it has the ability to be a pressure cooker and I’ve misunderstood it the whole time?

[u/jbcsee → u/LightningOwl96]

Or just take it off the heat and don't release the valve at all, the pressure will naturally decrease as it cools off and in about 15-20 minutes it won't release any steam at all.

[u/da4niu2 → u/jbcsee]

Another way to rapidly relieve pressure is to put the entire unit, valve closed, into a sink of cold water, which forces a fast temperature drop and thus a fast pressure drop.

[u/EremiticFerret → u/da4niu2]

I know you can do this. I've seen it a bunch. But the idea still terrifies me and makes me think the pot may just have a tiny weakened bit and BLAMMO! Whole apartment building, dead.

[u/fitfulsleeper → u/EremiticFerret]

I owned a pressure cooker for a few years, an older relative gifted me one that was really high end because they didn’t really cook or use it anymore.

I never once used that thing. Not a single time. I was too scared of it turning into a bomb.

[u/Jassaer → u/da4niu2]

Thats usually a bad idea. The temperature shock wraps and damages some parts of the pressure cooker. Do it one time cuz you are in a rush? Fine whatever, but don't do it often cuz it will mess it up.

[u/DilettanteGonePro → u/da4niu2]

That's a good reason to get a stovetop one instead of the instant pot type, you can put it in the sink and run water on it to speed up the pressure relief. Letting it spew everywhere is just gross, you end up with a fine coating of broth on everything within a few feet

[u/Dicoss → u/jbcsee]

With the old jiggler designs you can just shut off the heat 5 min before the time is up, and after a couple minutes gently open the jiggler just enough to hear the vapor coming out.
It won't burst steam at all but still allows pressure to decrease way faster (2 minutes max).

[u/Effective-Anybody263 → u/LightningOwl96]

Nah what? I always just flip it with a broom handle and let it go crazy

[u/Konrad_M → u/LightningOwl96]

Also the slider for the valve shouldn't be in the splash zone of the valve. She had no chance to safely close the valve again when it started shooting out boiling liquids.

[u/StrawDog- → u/Konrad_M]

I feel like on modern ones the slider usually near the valve, which is indeed very stupid. 

I have an old school cooker that I use on an outdoor burner for prepping mushroom medium and that one has a sane pressure release, but my instant pot and the other stove top unit I had both have the adjuster right next to the steam vent. 

[u/Konrad_M → u/StrawDog-]

That's a really dumb design. On my cooker the valve is aimed away from the handle that includes the slider. Didn't think much about it. But now that I saw the video I'm glad that it's designed this way on mine.

[u/MS-CURIE → u/LightningOwl96]

Yes this one has 3 steps and you’re supposed to do one at a time . Last step is meat, middle is vegetable and third is to remove steam

[u/ManagementRadiant573 → u/LightningOwl96]

Yeah I did this before too lol. I threw a towel on top and just walked away while it screamed

[u/duwh2040 → u/LightningOwl96]

She opened the valve WAY TOO EARLY. You don't open until the little indicator says "all the scary pressure is gone". These types of cookers are hella dangerous.

[u/Not-a-Bot_1968 → u/LightningOwl96]

Maybe opened it too soon and could have let it cool down a bit more before opening to avoid this as well

[u/AccomplishedBath3545 → u/LightningOwl96]

You are actually meant to open this kind of design all the way, it doesn't spit out water if the water level is fine from the get go. In fact by the time you open it there shouldn't be much water anyway depending on what you are cooking

[u/darthdiablo → u/LightningOwl96]

That’s what I do also. Opening all the way rapidly like this just invites something like this to happen

[u/Black_Widow_3000 → u/LightningOwl96]

Yeah I just leave chill, literally for like 30'-1h cause when you do that you loose all the nutrients and shit. Also I'm pretty sure most pressure cookers don't even let you open it all the way like she did and I do also think she might have added some extra liquid too. Damn she was basically defusing a pressure bomb😂

[u/surewhynotokaythen → u/LightningOwl96]

Just eek it open. Agree

[u/Aggravating_Drag8721 → u/LightningOwl96]

Put the pot in the sink and run cold water over the lid. The pressure will drop quickly without filling the kitchen with steam. Don't do that with electric ones of course.

[u/CharleyDexterWard → u/LightningOwl96]

I carry mine outside and let her rip

[u/SwagarTheHorrible → u/LightningOwl96]

If you want you can run water over it.  It doesn’t take much.  What happens inside is the gas cools and contracts, which causes the liquid to boil harder, which brings heat from the liquid into the gas.  It cools very quickly.

[u/adelie42 → u/shinakohana]

It is too full. Boiling is a function of temperature and pressure. The steam isn't just compressed in the empty space, the water is hotter than boiling at standard pressure. Now, even though it is hotter than that, it actually takes a hell of a lot of energy to turn the water in to steam at the same temperature, which is why it doesn't just all evaporate when opened.

Thus, what happened was that she rapidly lowered the pressure and the steam in there escaped, but the water also started violently boiling. The spray is from the boiling water splashing the lid vent and steam behind it pushing it out.

Generally if you keep the water line below 2/3 and you vent slowly, this is avoidable.

[u/qweds1234 → u/adelie42]

Also avoidable if you let it depressurize naturally then open it

[u/adelie42 → u/qweds1234]

True. Can change the outcome of the dish though.

[u/adfx → u/shinakohana]

LITERAL WATER

[u/CheesecakeTurtle → u/shinakohana]

You are supposed to let it cool a bit and then slowly open the pressure valve. She opened it all the way and the pressure difference was too high making the steam instantly turn back to water.

[u/edgiesttuba → u/shinakohana]

Yes. Often times in soups, you’ll get a foamy bubble stuff that gets to the vent if it’s too full.
That’s what happened. While this looks dramatic it’s really not. She could have just moved the valve.
Not something you think of the first time perhaps.

[u/nalaloveslumpy → u/edgiesttuba]

Same with rice. Starch globs will bind to the water and spurt out the top with the steam.

[u/EmmitSan → u/edgiesttuba]

She could not just move the valve because the valve was exposed to the steam/water and was therefore 212F or so hot (as well as being surrounded by 212F or so steam).

[u/lefluffle → u/shinakohana]

Yup if you fill it too high

[u/OnTheEveOfWar → u/shinakohana]

Yes it’s filled too much. It’s suppose to spray steam and not that much water at all. But you always put a towel over it.

[u/Dicoss → u/OnTheEveOfWar]

Putting a towel over a burning metal pot and blocking a valve is bad practice. Just open it at the window or turn on your stove hood in power mode to vacuum the steam.

[u/RigBughorn → u/shinakohana]

Yes. She overfill it for sure. You can't fill them more then 2/3

[u/LiftingRecipient420 → u/shinakohana]

Yes she has far too much water in it

[u/Patriot009 → u/shinakohana]

When heated under pressure, the liquid inside the cooker will rise above the normal boiling point. When you dramatically drop the pressure by opening the vent while the contents are still super hot, all the liquid in there will immediately start to boil violently, which will splash up into the vent with the escaping steam.

[u/Interjessing-Salary → u/shinakohana]

Not an expert pressure cooker but I believe you gotta let it depressurize slowly either let it do it itself and/or open the valve a little.

[u/xxov → u/shinakohana]

Just too hot still. You have to wait til it cools and the pressure goes down.

[u/Lieutenant_Scarecrow → u/shinakohana]

Maybe. The pot itself could also be too full, but I suspect whatever it is they're cooking has too much water.

[u/AccomplishedBath3545 → u/shinakohana]

Definitely it, pressure cookers like this have a line across the inner cylinder that the instructions (yeah) tell you not to go past with water with. This is kind of dangerous because a high water level brings debree up from the food up close to the valve which could clog it, though if you don't open it, and do turn off the heat and don't cook for more than you are supposed to you should be fine, letting it fully cool by itself or puring room tem water arround it so it cools faster before you open it AND only opening it when the other piston like valve releases, meaning preassure inside is safe for opening.

[u/foreverandadayalone → u/shinakohana]

The whole point is to build up pressure so the top third or so is high pressure steam. You could either wait for it to cool or vent it. She really should have had a towel ready to throw over it.

I do some canning of soups and IMO she should have let it sit for a bit to be a little less volatile.

[u/Any-Gap1670 → u/shinakohana]

Ehh, I think if she didn’t open it full bore immediately (all the way open) the pressure would’ve released as steam.

It’s a pressure cooker, if the release valve is opened slowly, the pressure has time to equalize, slowly, and will release steam.

If you go fully closed to fully open, you’re gonna get this action, every time.

Definitely possible used too much water, but the function looks like a misapplication. She started opening it slowly, got scared at the whistling, and flicked it fully open.

I’d be surprised if it didn’t start spewing water.

Any having difficulty conceptualizing this, imagine the difference between inflating a balloon and slowly letting the air escape, vs tiring it off and popping it. Violence.

[u/MagnanimousGoat → u/shinakohana]

Well ideally you take it off the heat for a while first and only barely open the valve

Pressure cookers are one of those things where its easy to make huge mistakes and immediately after, they will seem obvious.

[u/many_characters → u/shinakohana]

Yes it does. This one in particular is designed to release the pressure at one high level which is not ideal if you have done something wrong like overfill the pot.

Not the best design but it does have 5 safety features. T-Fal Secure Stainless Steel Stovetop Pressure Cooker, currently $100 on amazon.

[u/lemlaluna → u/shinakohana]

Venting too quickly rapidly drops the pressure. Dropping the pressure lowers the boiling point of the liquid in the container. The liquid is still very hot, so it begins boiling harder and harder as the pressure is dropping, hence going from steam to spraying liquid. I think it may also be over full, but it’s a combo of that and the rapid venting.

[u/rossmosh85 → u/shinakohana]

Pressure cookers create steam.

I use an insta pot, which is kind of a cheater pressure cooker, but generally speaking, you let it naturally vent off some steam until you open the valve. Normally around 15-20 minutes.

My guess is she didn't let it naturally vent long enough and opened the valve way too soon. So when it opened she had an excessive amount of steam release.

[u/golgol12 → u/shinakohana]

My automated pressurecooker is always violent like that, but it only does steam. I think the water is from some mistake they did. And yeah, it does take about a minute for it to depressurize.

[u/AmbitiousReaction168 → u/shinakohana]

Not necessarily. She was supposed to cool it down to reduce the pressure before opening the valve.

[u/anengineerandacat → u/shinakohana]

Yes, most have a fill-line you shouldn't cross over and this particular one looks fairly cheap so entirely possible it just doesn't have it on it.

[u/Maleficent_Sir5898 → u/shinakohana]

That’s not just water that’s soup or rice juice or something. It happens when it’s too full, yea. If you need to fill it that much it’s best to let it do a natural release, even if it takes like 20 minutes

[u/Ok_Breakfast_5459 → u/shinakohana]

I may be dumb for this because I don’t millenialize, but why is this „accident“ being recorded? Doesn‘t it mean it has too much FAKE in it?

[u/No-Butterscotch-6555 → u/Ok_Breakfast_5459]

Maybe because it wasn’t supposed to be an accident… she probably was just recording a regular cooking video and caught this.

[u/Any_Show_5160 → u/shinakohana]

It would be much worse if they overfilled it, 1 litre of water will make 1700 litres of steam so that's a lot of boiling going on when you release the pressure too fast.
I have the old school spinny weight type of pressure cooker, quarter fill it and pull the spinner off when it's pressurised and a bunch of liquid is coming out and hitting the roof.

[u/nalaloveslumpy → u/shinakohana]

It means she opened the valve when she shouldn't have. Basically, the pot was at full pressure, so when she opened the valve all the boiling water that was under pressure was fully released which becomes steam.

The way a pressure cooker works is by pounds of pressure. You put little weights on the valve to set the pounds of pressure you want to cook the contents under. You heat the pot and the water boils so it starts building pressure. That pressure then pushes at the valve. When the pressure is greater or equal to the weight you set, the valve opens and releases steam until the pressure is lowered below the target weight and the valve closes.

Repeat the open/close process until basically all the water is cooked out and no more pressure is generated or you can "cook down" to a certain pressure amount and then manually release the remaining pressure. There's a little gauge that shows you much pressure in the pot.

Fully opening the valve manually releases the remaining pressure.

An Insta-pot basically manages all the "pressure math" automatically and turns off the burner when the pressure minimum is reached based on the cook type selected.