For thick recipes like chili or porridge, which pressure release method is necessary to prevent explosive rupture?

Answer

Natural pressure release.

When cooking dense mixtures such as chili, porridge, or thick bean dishes, using the quick-release valve poses a serious safety hazard that overrides the desire for speed. These thick substances are prone to trapping pockets of steam within the food matrix itself. If the pressure is released suddenly (quick release), these trapped pockets can rupture explosively upon the rapid equalization of external pressure. This causes scalding hot food material to spray outward violently. To avoid this dangerous eruption, the text mandates using the natural pressure release method for such dense recipes. This slower venting allows the internal steam pockets to dissipate gradually and safely, mitigating the risk of explosive discharge, even though it adds time back into the overall cooking duration.

For thick recipes like chili or porridge, which pressure release method is necessary to prevent explosive rupture?

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