I just finished my first test with the pressure cooker. I pressurized three different baby food jars with different amounts of cornstarch for 15 minutes to see how it gelled. It went remarkably well (until I dropped one of the jars
). The jar with 6 teaspoons of cornstarch per 1/2 a cup of water gelled perfectly, so I think that is what I will use with the real deal tomorrow. I also bought some neon food coloring, so now it's a real mad scientist experiment!
6 teaspoons per 1/2 cup of water:
<a href="http://www.flickr.com/photos/84442298@N03/8562369027/" title="DSC02214 by Sundrew, on Flickr"><img src="http://farm9.staticflickr.com/8520/8562369027_64ef002181_z.jpg" width="640" height="480" alt="DSC02214"></a>
5 teaspoons per 1/2 cup of water:
<a href="http://www.flickr.com/photos/84442298@N03/8563476868/" title="DSC02213 by Sundrew, on Flickr"><img src="http://farm9.staticflickr.com/8392/8563476868_f46187890e_z.jpg" width="640" height="480" alt="DSC02213"></a>
4 teaspoons per 1/2 cup of water:
<a href="http://www.flickr.com/photos/84442298@N03/8562369049/" title="DSC02212 by Sundrew, on Flickr"><img src="http://farm9.staticflickr.com/8530/8562369049_1a840565ce_z.jpg" width="640" height="480" alt="DSC02212"></a>
Having a pressure cooker on high heat for too long is one of the scarier experiences in life...
<iframe src="http://player.vimeo.com/video/61972117" width="500" height="281" frameborder="0" webkitAllowFullScreen mozallowfullscreen allowFullScreen></iframe> <p><a href="http://vimeo.com/61972117">Pressure Cooker</a> from <a href="http://vimeo.com/user17108509">Drew E</a> on <a href="http://vimeo.com">Vimeo</a>.</p>