Pressure cooker cook at high pressure by cooking food employing water and other cooking liquid in a sealed vessel. It boils the liquid inside the vessels, therefore trapping the steam produced from the boiling liquid and at the same time expel air from the within.
Cook in a quarter of normal time
A pressure cooker can induce cooking temperatures to well above 100℃ (212℉). The extremely high thermal temperature transfer from the steam cook food far more quickly. It is able to cook in half or quarter normal time as compared with conventional boiling. You may open the vessel safely after the cooking is done to release the steam or it is done automatically. It is very versatile in that almost any food can be cooked in water-based liquids and steam.
Culinary Cooking Experience
People these days don’t have time to cook a decent meal and it’s a wonder why pressure cooker is ever so popular nowadays. It cooks faster and practically it can cook anything in a jiffy and it’s completely safe. You might have heard about a pressure cooker and are very sceptical on how it will cook, the benefits of it and the safety concerns but never used one yourself. You are definitely missing out on the culinary cooking experience. All American Canner Pressure Cooker, 30 Qt., Silver Shop at Walmart
All American Pressure Canner/Cookers feature an exclusive, precision machined “metal-to-metal” sealing system
How does pressure cooker work?
- Rising Pressure – A pressure cooker is simply: Steam pressure. A sealed cooker, with lots of steam building inside, with pressure rising, which helps cook faster.
When you cook vegetables or something wet, the cooking is limited to 212℉ but in a pressure cooker, the rising steam pressure increases above 212℉ allowing to cook at a much high temperature not seen in conventional cooking style.
2. Cook faster – Water boils at 100℃(212℉) under normal atmospheric pressure at sea level. In order to make water boil at a higher temperature, you increase the pressure. This makes it possible to cook food much faster.
3. What are you cooking? – Once the food and liquid are placed in the pot of the pressure cooker, and the lid is locked in place; the cooker is set on high heat and pressure as determined by the type of food you’re cooking. It is fully automatic and you don’t have to do anything else. Sit back and relax and wait for the food to be cooked.
4. Water temperature – The water boiled and gathered steam under the intense heat and cannot escape and are trapped in the pot. The atmospheric pressure built up inside the cooker and the temperature of the water you put inside the cooker increases at the same time. The purpose of acquiring this high temperature is that cooking your food will be much faster!
5. Maintain Constant Temperature – You have to preset the temperature and pressure according to the type of food you want to cook. Once the cooker has reached full pressure, the release valve opens and let out the steam. This is to ensure your meal is not over-cooked and this help to regulate and maintain a constant temperature inside the pot.
Why You Need a Pressure Cooker?
1. Time Saver – The faster you cook the more time you’d save. After a long day slogging in your office, do you have time to cook a grand dinner? You’d be saving time by two-thirds. If you are living in high altitudes, you’d need a pressure cooker as you need a higher temperature to cook and this makes possible only by pressure cooking.
2. Require Less Energy – Unlike conventional cooking loses heat into the air and therefore it requires more heat to cook, pressure cooking uses the trapped steam to cook. When it cooks faster it uses less energy. Ever wonder why you have not switched to this cooking method? Sometimes it comes with slow cooking, a rice cooker or a steamer all rolled into one!
3. Eat Healthier – You want to eat healthier, don’t you? I am not a food nutritionist but I can attest to it, pressure cooked food retains all the flavours and nutrients of the food than open-air boiling and steaming. The trapped steam is prevented from escaping and all the nutrients are retained.
In traditional cooking, the nutrients from the food are lost through water evaporation, Pressure cooking requires less amount of water in cooking so fewer nutrients are lost ensuring the much-needed vitamins and minerals that you want are retain.
4. Food Transformation – The rich flavours of the food you cannot cook from regular steaming. If you are a cooking enthusiast, you will find that caramelization and browning to make your food more delicious. Just one click of a button and you can see the grand transformation of your food and, this brings out the depth and complex flavours of your food to the next level.
5. No Sweat – The present-day pressure cooker will save you from sweating during cooking because it doesn’t heat up and your kitchen will not smell. The tight seal from the pressure cooker prevents the smell from escaping. Your neighbours can smell your cooking two blocks away from conventional cooking.
6. Required No Thawing – Many a time have you wanted to cook a favourite dish but the meat is still frozen in the fridge? You want to cook urgently and you can’t afford to wait several hours for it to thaw. Worry no more as the pressure cooker quickly thaw the frozen food in no time, while it cooks under high heat.
7. Just cook it – You don’t have to worry if your food is under or over-cooked as the modern pressure cooker is fully automatic. Just pre-set your temperature and pressure and when the time is up it will releases steam to regulate the temperature.
Perhaps your mother would have told you about the horrible experience about the earlier years pressure cooker exploding and the gushing stream, and she has to take the pot to the sink and to stand well back just in case the steam would not burn her face and scald her body. But worry no more, most modern pressure cooker in the market are made by reputable brands and I am sure they are made for your safety in mind.
8, It’s safe to use – In an older pressure cooker, you have to run cold water over it in order to release pressure before you can open the lid. Today, you don’t have to. There is a safety valve to release the steam when it has reached the pre-set temperature.
Over the years, many pre-cautionary safety measures, such as more safety vales and venting are incorporated in their design, reducing the types of problems associated with the older pressure 5 to 10 years ago.
9. Perfect Taco – If you love cooking, pressure cooking allows you to works with a wide variety of recipes and cooking styles. Your favourite taco meats and stews are among the few, making it perfect for any meal. Pressure Cooker Cookbook: Over 100 Fast and Easy Stovetop and Electric Shop at Walmart
How To Choose a Pressure Cooker
You will look for a cooker with a high PSI (Pounds per Square Inch). You will know that the higher the temperature will be reached and your food will be cooked in a shorter time. A higher PSI will cause it to the temperature to rise higher. Check out several pressure cooker ratings before you decide the PSI of your choice to suit your cooking preference.
2. Safety features
Top of the features you would look for when buying a pressure cooker. The modern pressure cooker should have a multi-safety mechanism in place. If one were to fail the other one will kick in place. You should look for these safety features in both the electric and stovetop pressure cookers. Premium cooker models may have more safety features other than this:
- Safety Lock – It must have all the safety features including a safety lock on the handle to prevent accidental opening of the lid when cooking and for electric pressure cookers even if there is no electricity.
- Dual Pressure Speeds – it is good to have dual pressure speeds. One for rapid pressure to cook and, one for slower cooking for less robust foods.
- Durability – Obviously you need a strong secure handle in a hot heavy pot.
- Safety shut-off – If there’s any malfunctioning of the cooker, a short-circuit or a surge in electric supply, it will trigger a complete shut-down.
- Lid lip vent – If both the primary and secondary release valves failed when there is a surplus pressure, there is a small cut-off in the lid for an emergency release.
3. What kinds of pressure cooker?
Valve – Spring valve for Stovetop and Float valve for electric pressure cookers. Spring valve while cooking required less energy and they do not make noise.
The float valve – is also energy-efficient and is noiseless too. The electric cooker does not make use of the floating valve to regulate the internal pressure instead it is carried out by the electronic logic that turns on and off the heating element.
Perils of non-stick coatings – Non-stick coatings tend to scratch by sharp utensils, sharp bones or the metal steamer baskets, exposing the aluminium underneath. Cuckoo Electric Induction Heating Pressure Rice Cooker CRP-JHSR0609F Shop at Walmart
The CRP-JHVR0609F is CUCKOO’s latest ECO 4.0 model that comes with a new feature such as Abnormal Pressure Detection Sensor. Adjustable Pressure Settings for Low or High-Pressure Cooking, Super Grain Cook Settings, and an Easy One Touch Cover Lid Release Button.
Stainless Steel for Stovetop – do not buy cheap aluminium cookers, aluminium is soft and they change the favours of acidic foods and ingredients, such as wine, tomatoes and lemon. Stovetop pressure cooker should be made of stainless steel. Some have a 3-ply bottom for even heat distribution and are fully sealed environment to traps the flavours, aromas and nutrients within the food.
Reputable Manufacturer – Buy from a more established manufacturer. That way more rarely smaller parts could be sourced and replaced when needed. No matter how durable it is, eventual wear and tear occur, and the parts are worn out. You can source from a good brand manufactures and reputable company for your parts.
Breville BPR700BSS The Fast Slow Pro, 6 Quart, Silver Shop at Walmart
Next-Gen Electronic Controls 2020 – Now comes the latest technology, where microprocessors monitor pressure, temperature, keep time and able to adjust heat intensity every time you cook so that you can achieve your desired cooking results all the time.
Can I cook anything in a pressure cooker?
- Moist-heat – Pressure cooking cooks best in a moist-heat environment. If you like your food braised, boiled or simmered, you’re in the right place. Cooking cannot be much simpler. Just put enough water, the right ingredients and your food will be cooked just as you wanted it and that’s simple.
- Variety of cookings – For meats, you can consider for braising, such as pork shoulder, whole chicken or chicken parts, or beef chunks. You can make soups, stews and stocks; dense vegetables like carrots and beets; dried beans and whole grains.
- Denature of proteins – Under high temperature and pressure, proteins in the food will begin to denature, starches to gelatinize and fibre to soften. For example, while it takes hours to simmer beef stock, now it just takes an hour.
- Reliable recipes – Reliant on good recipes in pressure cooking is critical to prevent overcooking or undercooking. Perfect timing is crucial to ensure your cooker has reached full pressure to optimes your cooking. Following reliable recipes are key in pressure cooking. Consult your cooker’s manual, if you’re just starting out, to ensure all your presets are in place and you know all the parts of your cooker’s functionality well.
- Kuhn Rikon Duromatic Stainless-Steel Stockpot Pressure Cooker – 6.3-Qt Shop at Walmart
Cooking methods using a pressure cooker
Nowadays, people are using a pressure cooker to poach, brown, braise, roast, stew, steam, roast and steam, also to bake. The possibilities are endless. Do you think your pressure cooker could bake cheesecakes and homemade yoghurt? Instant Pot DUO60 6-Quart 7-in-1 Multi-Use Programmable Pressure Cooker Shop at Walmart
Your favourite dishes are as easy as pressing a button with the use of the 14 smart programs – Soup, Meat/Stew, Bean/Chili, Poultry, Saute/Simmer, Rice, Multigrain, Porridge, Steam, Slow Cook, Keep Warm, Yogurt, Manual, and Pressure Cook
Stovetop vs Electric
There are similarities as well as in differences, They both use pressure cooking but they differ in their cooking time and depending on what recipes they can do. But both beats conventional cooking in terms of speed of cooking.
Electric Pressure cooker
- Should be strong – Stovetop cookers are sturdy although electric pressure cookers are less powerful and durable, electric pressures cooker are a convenience for use.
- Don’t have to baby-sit – You don’t have to fiddle with heat settings in an electric pressure cooker. They will automatically do it and once set you can relax and wait for it to cook.
- Regulate temperature automatic – No need to remind yourself whether the electric cooker has under or over-cooked, The cooker will regulate the temperature accordingly.
- Limited space – Suitable for the elderly or students with limited kitchens. The electric pressure cooker is a complete cooking appliance, for that it even keeps the food warm after the cooking has ended.
- No open fire – Freak not, an electric cooker does not have to worry about an open fire. There’s no cause for fire unless there’s a short-circuit.
- Instant Pot DUO80 8-Quart 7-in-1 Multi-Use Programmable Pressure Cooker Shop at Walmart
Instant Pot Duo 8 Qt is a 7-in-1 electric pressure cooker, slow cooker, rice cooker, steamer, saute/browning and warmer
- More heat – They can reach higher heat and pressure than electrics.
- Manual controlled – Experienced cooks like to tinker with the temperature settings in their cooking may prefer a stovetop pressure cooker.
- Different recipes – With manually-controlled temperature settings, one could try out different advanced pressure cooking techniques and cook a different variety of recipes.
- Pressure Cooker Recipes: The Ultimate Instant Pot cookbook (Paperback) Shop at Walmart
Pressure Cookers Vs Slow Cookers
- The slow cooker cooks slow – As the name implies, a slow cooker cooks slowly whereas a pressure cooker is known to cook fast
- Both Flavour retained – both equally retain the same flavourful cooking taste
- Meticulous planning – ou need a long time and meticulous preparation the food and ingredients beforehand because it gonna takes a long time to cook
- Within minutes – Pressure cooker cooks within minutes
- More recipes – The pressure cooker can cook substantially faster, and more variety of recipes could be tried and much more
- Browned matters – When cooking beef, the meat in order to get the maximum flavour, it has to browned first. The beef can be browned right inside the pot, whereas in a slow cooker, the beef has to be cooked with a pan first.
What size should I buy?
Big or small – Depends. If you cook for yourself or a small family, choose the recommended size as shown in the box. I would choose a size between 6 and 8 quart/litre if I stayed with my parents.
Two-in-one – If money is not an issue, go for the stovetop, one that has two sizes sharing one pressure cooking lid. You can make great sauces on the smaller base. too!
Chunky meat – A bigger cooker does not necessarily mean a better cooker. But if you like to cook large chunky meats, go for the larger one.
What’s your choice?
I know, I know what you thinking about. Slow cooker. If speed and convenience you want, and there’s no space in your kitchen, a pressure cooker is an ultimate choice. On the contrary, if you think you’d save on electricity, the slow cooker is your choice.
Would you consider adding one pressure cooker to your arsenal of kitchen tools?
WAS THIS ARTICLE HELPFUL? PASS IT ON