A pressure cooker can be an amazing time saver. Food
prepared in a pressure cooker is ready in about one-third the time of cooking
on the stovetop or in the oven. Quick cooking also translates into less vitamin
and mineral loss, so it's a snap to cook the hearty vegetables and beans that
you might otherwise avoid.
Pressure cooking is the process of cooking food, using water
or other cooking liquid, in a sealed vessel, known as a pressure cooker.
Pressure cookers are used for cooking food faster than conventional cooking
methods, which also saves energy.
Pressure is created initially by boiling a liquid such as
water or broth inside the closed pressure cooker. The trapped steam increases
the internal pressure and temperature. After use, the pressure is slowly
released so that the vessel can be safely opened.
Pressure cooking can be used for quick simulation of the
effects of long braising. Almost any food which can be cooked in steam or
water-based liquids can be cooked in a pressure cooker.
How They Work
Pressure cookers work by forming an airtight seal, so when
the liquid comes to a boil, pressure builds up. The trapped steam causes the
temperature of the liquid to rise. Normally, water boils at 212 degrees
Fahrenheit. With a pressure cooker, that temperature can be raised to 250
degrees Fahrenheit, resulting in much faster cooking.
Safety Measures
Old-fashioned pressure cookers were a source of kitchen
horror stories: Projectile lids flying through the air, ceilings spattered with
what was meant to be dinner — not to mention the chugging and hissing noises
that were constantly reminding you of the inherent dangers involved in this
cooking method. The new generation of pressure cookers is a breed apart. Safety
features found in all new pressure cookers include:
Lids that must be locked before the pressure rises
An expanding rubber gasket that makes it impossible to open
the pot before the pressure has been released
An over-pressure plug and/or back up vents
Getting Started
If you are going to own just one pressure cooker, we suggest
you get a large one — about 6 quarts. You will only be filling it two thirds of
the way at most, and only half full when cooking beans. Most recipes were
developed in this size pot as it's the most versatile. Smaller pressure cookers
are good for side dishes.
Familiarize yourself with the owner's manual for your
pressure cooker — each brand is slightly different and they do take some
getting used to.
Care and Storage
To protect your pressure cooker investment, wash it
carefully, paying special attention to the rubber seal and the vent. When
storing it, the lid should be placed upside down on top on the pot or set on
the side.
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