Kuhn Rikon true 15psi cookers

[cascader]

I’m wondering if any forum members are using (or considered and rejected) the Swiss Kuhn Rikon brand of pressure cooker.  A 12.6 quart is the larger size.

It is supposed to have dual pressure indication, with high being actually 12.5 PSI per the manual (website says 15) and the safety is at 17.4 PSI, and seems well respected in the pressure cooker arena.  It is also quite expensive.  It carries the usual warning about not using for pressure oil frying.

There is also some discussion here: www.tapatalk.com/groups/pressurecookerrecipes22484/kuhn-rikon-fissler-etc-and-the-15-psi-hack-t1616.html about achieving 15 PSI.  Since the operation is a bit different (the vent apparently isn’t a jiggler), I’m hoping someone has a success story to share.

[btb]

Apr 23, 2021 3:47:33 GMT cascader said:

I’m wondering if any forum members are using (or considered and rejected) the Swiss Kuhn Rikon brand of pressure cooker.  A 12.6 quart is the larger size.

It is supposed to have dual pressure indication, with high being actually 12.5 PSI per the manual (website says 15) and the safety is at 17.4 PSI, and seems well respected in the pressure cooker arena.  It is also quite expensive.  It carries the usual warning about not using for pressure oil frying.

There is also some discussion here: www.tapatalk.com/groups/pressurecookerrecipes22484/kuhn-rikon-fissler-etc-and-the-15-psi-hack-t1616.html about achieving 15 PSI.  Since the operation is a bit different (the vent apparently isn’t a jiggler), I’m hoping someone has a success story to share.

I'm a little uncertain on how to respond here, as my review of the old material in that link doesn't help me understand much at all. And I don't mean that disparagingly. Most haven't experienced that brand of pressure cooker (not world wide), but we have many products that have done so between 7 and 15 Psi . . . somewhat . . and have many thoughts and comments about success and failures with such.  Actually mostly successes.

All I can say in connection with the link above is that the link here is puzzling, its aged, and it makes little to no sense, at least to me.  What I do recall is that links on the internet related to some individual called "Miss Vicki" has been linked, for some unknown reason, to some anti-pressure frying crusade without a solid basis, experience, or knowledge how the multi billion dollar industry has survived for so very long.  But "Miss Vicki" doesn't like it.  And for me, if that is the Miss Vicki that I am thinking of, I would throw any of her pressure frying commentary . . . in the garbage.  My humble opinion. 

[cascader]

Thanks for your response, I appreciate it.  The link was just a reference to a post on that old forum regarding the use of a pressure cooker as a pressure cooker, and its ability to generate 15psi, vs 12. Nothing specifically to do with our use or pressure frying. 

For the relatively high price, if it didn’t actually generate 15, there are many other options, including replacing the valve and jiggler on another unit as justme did. I had found some reasonably priced ones on eBay, so it was a contender in my mind. The purpose of my post was to ascertain whether anyone was using that brand or pressure frying, as Kuhn-Rikon is supposed to be built like a tank, and top quality. However It is actually no longer on my top list, as one thing I’ve discovered is that the pressure release is relatively slow, unlike removing a jiggler. One could always drill and add extra releases, like is shown on the top of the aluminum ones on the TEF show for instance, but currently I’m leaning towards a larger Magefesa - maybe 10L or so, as one doesn’t have to worry about metal fatigue around non-factory holes etc., and just accept their standard pressure.

[hcjr]

I just found an 8L Kuhn rikon pressure cooker at my local thrift store for $16. Removed and cleaned the valves and gasket. Looks brand new. Tested by making white beans with ham hocks today. Worked like a champ. Next test. Frying at 15psi. This is a twist on lid that I’m not super confident with so I’ll be cooking outside on induction (My other 5 pressure cookers are all screw down lids, 8psi.) Anyone have experience with the twist on lid cookers? Other than the old mirro-matics?

[hcjr]

Used the Kuhn Rikon 15psi cooker for chicken twice last week. It works! But I don’t feel the difference is big enough to focus on. The higher pressure kept more moisture in the pot and coating seemed kinda beaten up (for lack of a better word) and soggy. Chicken texture and stickiness was same as using 8psi. Soft cartilage and tender meat. In fact, the second cook I did I let some of the pressure out 2 times during the cooking process to bring it down to the 8-10psi mark. I think that batch came out better than the constant 15psi.