Hi all,
We have a (stainless) pressure cooker that gets a good bit of use... through the years we've become pretty good with it too. Makes pot roast to die for!
However, I suspect it's now starting to run a little cool, as of late most any recipe from any source is always slightly undercooked... and our regular standby dishes as well. It doesn't leak anywhere, and up till the recent past, everything been ponies & rainbows.
Anyway, I'm soliciting suggestions on how I might easily/cheaply read the actual internal temperature, without modifying the cooker. If it'd be easier to measure the pressure, the temperature would be easy to calculate.
The internal pressure is supposed to 15 PSI (103 kPa), which comes about
We're for all practical purposes at sea level.
It's a conventional stove top unit made by 'Fagor' with a spring type pressure regulator. I feel certain I could gradually shim and increase it's spring tension a little... but would really like to know the internal temperature (and/or pressure)
Thanks in advance!
Erik