[Stoves] Pressure cooker + RHC, simple pre-test

[Boll, Martin Dr.]

Crispin, Piet and all,

Two day ago, when I had not yet your comments I made following test.

 

In a Pressure-cooker with 2 different stages:

Electrical quick-cooking-plate 145mm: 1500 Watt

290g potatoes, just washed (approx.:3,5cm x 3,5cm x 6cm)

100g cold Water (about 20°C )

Pot dressed with sweater.

 

First run:

Plate turned on up to boiling (3min 22 sec.) Then valve closed on second
stage and switched off. 

-Went out for work for 2h 45min. (his time was too long, because cooling
down)

Potatoes were cold, not ready.

 

Second run:

Plate turned on up to boiling point. Then closed valve on second stage.
Plate was turned on for 4 minutes, than switched off.

Short, few exceeding damp. After approx 15 min. Potatoes tested. Five from
six potatoes were good one was very good tolerable, but not perfect.

When I calculated right the sum of the two runs is about 0,1875 Kwh.

 

Isolation was not perfect. Pot was cooled down and had to be re-warmed. (As
well the plate itself had to be re-warmed) 

 

The advance of using the pressure cooker plus RHC (retained heat cooking) is
not in first intention gain of time (by that partly low-temperatur-method
there can be no win of time), but gain of temperature-range, above the
normal boiling point. 

 Certainly the procedure must be changed, but it gives an impression if you
do tests your own.

Besides changing of potatoe-shape/size, heating time and different heating
power by time, I think to put the pot in a real RHC, for not to loose much
Energy.

But doing this, it is better to work with a gas-stove, because of less loss
of heat during non heating intervals within the gas-stove.

I would like to hear of anybody’s low-temperature cooking tests.

 

Regards

 

Martin