I put milk in a pressure cooker pot, without a lid, and added velveeta cheese the way I always do for cheese potatoes. When I added a corn starch and milk mixture, it would not thicken. I finally had to swith the sauce into a different pan and as soon as that pan heated up, the sauce thickened immediately. I would like to know why that is.
I think it probably doesn’t get *as* hot *as* fast.
If you’d left it for a while, the sauce would’ve thickened.
It likely would have, but a pressure cooker pot is thicker, so the heat wasn’t getting to the food as quickly.
reason. A pressure cooker makes it’s own steam. therefore, the steam will not let the sauce thicken. To thicken the sauce, remove the lid and cook. The moisture needs to cook out of it to thicken.
I think it has to do with the temperature in a pressure cooker. That’s how a pressure cooker works… The steam increases the pressure and the boiling point of water goes up too… so instead of cooking at 212F (100C) you’re cooking at 255 F (124C) with a 15 psi pressure cooker.
At that temperature, the cornstarch breaks down and losses it’s thickening powers.
The best thing to do, especially with corn starch, is to thicken at the last minute… which is what you did.
For your sauce to thicken, the steam needs to be able to escape, otherwise the moisture will stay in the sauce and it will remain just as liquidy.
I mix cornflour in a bowl with a little milk. Heat milk until rising in the pan and immediately add to the bowl. stir well with a wooden spoon and add more cold milk if necessary. the sauce will thicken instantly and without lumps, add cheese and stir.