Pressure cooking reduces the time of cooking, but I want to know if there is a simple rule to follow. Let's say that I find a recipe that says that something should boil for one hour when boiling it the regular way, can I from this draw the conclusion that it is enough with (just picking a random number here) 20 minutes? Is the relation linear? Does it depend on what you're cooking?
Simple rule of thumb for time when pressure cooking
cooking-timeequipmentpressure-cooker
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