Five Formulas For Foods That Foam, Froth Or Expand

Return to the Workshop Menu

Many of the most popular foods cooked in a pressure cooker, such as dried beans, rice and pasta, have a tendency to foam or froth, and expand. Mistakes can occur when the cook is careless and overlooks these five simple precautions. These additional safety rules apply:

1. Always use a pressure cooker that is 5 quarts or larger.
2. If necessary, adjust the recipe, but do not exceed the half full level.
3. To minimize foaming, use one or two tablespoons of cooking oil.
4. Pay careful attention to adjusting the heat to the lowest possible setting immediately after the cooker comes to pressure to avoid over-pressuring and scorching problems.
5. Depressurize the cooker by using the natural release method.