Hi Andy,

Glad to see you are still beavering away and experimenting.
The weather here has been heavy rain and strong winds in any combination you can think of.
Building work is proceeding with a couple of new models being built from plans until the weather improves.

I have been trying Polyspan and dope as a covering method. First results are impressive and the stuff is supposed to be darn near puncture proof. If it pans out O.K I may not use shrink film anymore.

I read mungo's comments with interest and gathered....

Put some cheap cooking oil in the bottom of the pressure cooker. Put the olive oil and it's water/glycerine/washing up liquid into a seperate container within the pressure cooker.
The water will evaporate from the olive oil mix, which is what we are achieving by "cooking" the oil in an ordinary open pan. The evaporating water will stabilise the temperature.

What I would like to know is.... how long to "cook" the olive oil in the pressure cooker ?

How do we know when to remove the heat and let out the pressure ?

What benefit are we going to get from using this pressurised method ?

We haven't got a pressure cooker so I can't have a go at this method.

Reg