Translating hot bath to pressure cooker times?

Try a small amount for two or three minutes in your pressure cooker. If not enough increase by a minute. Trial and error will work, just be patient. You can use a pressure cooker for most things and it is a lot faster and cheaper 'cos you use a lot less water and cook for a shorter time. The time in a pressure cooker will always be less than boiling water 'cos the pressure cooker boils water hotter than an open pan.

No. Here's the reason why: Water boils at 212 degrees F (100*C) at sea level (atmospheric air pressure approximately 14.5 pounds per square inch). A pressure cooker holds pressure MUCH higher than simple ambient pressure. The result is that water will not boil at 212*F (100*C) it will get much hotter. I don't know the figures so I only guess, but 350*F sounds like a good approximation.

The difference between a hot bath and pressure cooking is a much higher pressure. In short, if you use the same time to pressure cook as you use for hot bath - you'll pre-cook your food, possibly an undesirable outcome. Also, with pressure cooking, you have to bring it up to pressure and back down. That means food is subjected to longer (and hotter) cook time (and temperatures). With the hot bath, you dunk and remove. Much less cumbersome than pressurizing and depressurizing the cooker.

Hope this helps.

'av'a g'day mate.

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