3 Litre Hawkins Classic Demo - Sweet Potatoes
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- Опубликовано: 6 июл 2024
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I'll show you how to properly use your 3 litre Hawkins Classic to make the best sweet potatoes you've ever had in a third of the time it takes to bake them in the oven!
Here are Amazon links to purchase the pressure cooker I own and use as my example in this video as well as to the replacement parts for it:
Hawkins 3 Liter Classic pressure cooker: amzn.to/35mj9FL
Replacement Rubber Gasket Sealing Ring (part BG-1): amzn.to/3bY1PIB
Replacement Safety Valve (part SV-1): amzn.to/2FpazLy
Visit www.hawkinscookers.com for more information 
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With being a single dad of three girls. These pressure cookers are a God's send. I ain't a fantastic cook. Mainly Stews. Soups. Curries. I bought two Hawkins 2 litre and a 6 Litre. Many thanks for your videos.
You did a Beautiful Tutorial. I love Bloopers on anything I watch.
Youre bloopers are hilarious thanks!!!!!
Thank you, I'll have to start putting those back in. There are always plenty!
This was a HUGE help! Really would love to see more pressure cooking videos. Will have to check out your other stuff. Thank you!!
damn.. super impressed ! haha these cookers are very common in India! Surprisingly she's good at using them !
I LOVE my Hawkins pressure cooker. I have the small one and use it all the time - every day for perfect rice and oatmeal - after watching your video, I think I will cook some beets ... 10-12 min -- thank you for the Hawkins pressure cooker demo - hope to see more using this great cooking tool.
I learned things from your video, though I’ve used a pressure cooker since I was a child! I didn’t know about “blowing its top!”; it never occurred to me to use my steamer basket, or to use a knife in the loop on the pressure regulator to quick release the steam.
Subscribed and loving Marys pressure cooking. Keep em coming Mary❤️
Well done. Nice explanation without fuzz.
I have replaced everything on my Presto and it's only a few years old and it leaks like a witch. I was very interested in the Hawkins brand. I am particularly interested in the wide ones.
Lots of good tips!! Thank you!
Ha! Bloopers what a great idea. I haven't seen anyone do those 👍🏻❤ I am so afraid of pressure cookers, even though I am originally from India, where we use them every single day! I actually have two pressure cookers and when my sisters visit they don't understand why I never dare to use them. The concept is pretty simple, right? You just make sure that at the end you release all the steam before opening. Good luck on your channel. You are very shall I say "presentable" :) Well done 👍🏻
Listen to your sisters! Pressure cookers are awesome (and safe) and can save you tons of time and cook certain foods so much better than a stovetop or microwave does. I'm posting another video today, frozen tamales ready to eat in 20 mins flat! Thanks for watching
awesome I always allow mine to naturally release
Wonderful thank you
When a pressure cooker reaches full pressure, no need for further heat. You can turn the stove off. The cooking will continue.
What steamer basket do you use please?
Did it have any Handel problem
In Indian cooking. They may say “count four “whistles” before it’s done.” I’m guessing that means you don’t have to time it …. Just count the number of whistles (blowing its top). Agree?
I had to think about this a minute--and yes it could be a good rule of thumb as long as you take into account what's in the pot and how long it is between whistles. Some foods take longer to cook than others, for example beets take longer than rice. If if you have the burner on high you could have 4 whistles happening with only a few seconds in between. But if you have the burner on low heat, the whistles could be spaced out with a minute or more in between. And every minute in the pressure cooker counts a lot!
@@marykayriley I am an Indian. My mum is pretty scientific. She says after the first whistle (it happens when the full pressure is built) reduce the flame to min and watch the cooking time. Whistles are a mechanism to reduce the excess pressure in the cooker. For pressure cooking we have to maintain the full pressure once its built(first whistle is an exact indicator). Keeping the flame high after the first whistle and counting the whistles is un necessary and wastes fuel as additional whistles are only releasing the excess pressure to prevent the cooker from exploding. The food takes almost same time to cook since the pressure once built is continuously maintained on low flame too. Hope it clarifies.
@@PH-my6rl Thanks, that just makes sense. First whistle means you're built up then down to minimum. Thanks. I have seen videos with the series of whistles and didn't feel comfortable with that logic.
Another masterpiece!! I might have to invest in one of these. Do you suppose you can fit a canning jar in there? I just bought a 14 quart pressure canner but it would be nice to be able to can one or two jars instead of having to heat the big one up.
Thanks Rich, I have never done any pressure canning so the only thing I can tell you is that this particular cooker (the 3L) has a total interior height clearance of 5 3/8", but I assume you would need to sit the cans up on a trivet so that will reduce that headroom by at least a 1/2" or so. And then of course you have to leave room to get the lid on too.
You'd have to check the internal height and then allow about 3 inches to clear the lid for opening/closing. I have a 22L Hawkins and last time I pressure canned (actually I was sterilising for mushroom culture) I could get 9 1-pint jars in that bad boy - but if they were the same diameter I could probably have got 2-pint jars to fit as well. The classic models are tall, so my guess is you'd be OK with a 3 litre for 1-3 jars but I can't guarantee it. What I love about the Hawkins cookers is that they are as simple as hell and the lid mechanism just gives me complete confidence I have a proper seal. My 22L came with a little trivet that's only about 1/2" high. You may get away without one - your jars might crack if you put the gas too high, but they won't explode as the pressure will be the same inside as out.
Do not use this cooker for pressure canning. Unless you enjoy botulism. Pressure canning requires a pressure canner that maintains pressure according to recipe. This cooker cannot guarantee a particular pressure. Just don't.
@@lindabowser7451 It was good enough to sterilize jars of grain for mushroom spawn, but then those jars only need to stay sterile until the jar is fully colonized and ready to move to the bulk substrate. I'd trust it for sweet preserves or pickles, but I agree that canning meat or other animal products would be risky.
@@alexcrow2905 quite right. I would not trust it for low acid foods such as meat or low acid vegetables
I like the point you made about not overfilling this type of pressure cooker, where the lid has to go inside the pan first. It hadn't occurred to me. But you missed a trick. What happens if the food expands? The only things I can think of are rice and dumplings, neither of which I would cook in one of these anyway, but there must be other foods that expand when cooked. I could presumably finish up with a pan stuffed to the gills that I couldn't get the lid off! Much more of a problem in pan this small.
Re-think -- do not put food that expands when cooked in one of these, long before you're unable to get the lid off the food will probably block the pressure release valve and turn the pan into a bomb!
You tell us to turn the heat down if the pan "blows it's top" more than twice in a minute .. ok. What you don't tell us is what to do if it doesn't! A non-venting release valve is an indication of one of two things, that the pan is not up to pressure, or that the release valve is blocked. The first is minor, the second is a disaster waiting to happen. If it hasn't vented recently then tap the valve weight sideways and make sure you get a hiss, i.e. that the valve is clear, then turn the heat up a bit to get it back up to pressure and venting every so often.
Releasing the steam that way at the end is not recommended. The reason a pressure cooker works faster is that water boils at a higher temperature when under pressure. If you vent the pressure whilst the contents are still at >100°C then not only will a lot of the water you put in the bottom of the pan turn to steam (only a problem if you don't want it running down the kitchen walls) but some of the water in the food may do so as well, possibly drying it out and/or mushing it up as it tries to escape violently. Far better to leave it a few minutes to cool down slowly. Dunk the pan in a couple of inches of cold water in the sink until the pressure drops off if you're that desperate.
On a lighter note .. if you really are an "Out Of Work Actress" then I wouldn't put the fact that you typically have almost one minute of out-takes on a less than six minute video on your résumé.
Nice video - made me think
So is this pressure boiling or pressure steaming, technically?
I've not heard either of those terms, but if i think of what's happening inside the cooker I'd say it's pressure steaming because the food is not sitting underwater in a pot boiling like for example you might cook potatoes on the stove. The food inside a pressure cooker is being cooked by steam under pressure. So i suppose pressure steaming is a good term for it
@@marykayriley that's great, studies show that steaming, including "pressure steaming" retains more nutrients in the food, because the nutrients don't leach out to the water.
I am looking into this because the beta-carotene inside the sweet potatoes is one of my main source of Vitamin A as a plant based person, beta-carotene can be leached by water (i.e it is water soluble) and more relevantly it is pretty sensitive to heat.
The temperature inside a pressure cooker reaches 120 C, 20 degrees more than at normal pressure, but maybe when steaming and not boiling the temperature inside the sweet potato doesn't reach that high, I'm gonna go research that now.
Thanks for the reply.
Does anyone else think she sounds A LOT like Jen Taylor during the voice-over sections?
Oooh Ill take that!
You're gorgeous ❤️