Modern pressure cookers have sophisticated methods for monitoring and maintaining internal pressure necessary to achieve the results seen with this kind of cooking tool. These more modern cookers also allow recipes that require very little ADDED water to supply the steam needed to produce the internal pressure, as some of the water simply comes from the food itself. I wanted to see just HOW efficient a modern cooker (this one made by Kuhn Rikon) might be in conserving water. This is a simple test that shows the results of my investigation.
IMPORTANT: the results shown in this video are for THIS brand and THIS model. Absolutely, before trying any low-water content recipe, a standard WATER LOSS TEST needs to be done to calibrate YOUR cooker for water loss rate.
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