Pressure cookers
Pressure cookers are kitchen appliance used to cook food faster. A typical cooker consists of a very tight lid that prevents the air from escaping. This keeps the moist within the device and thereby, allows the ingredients inside to become tender in lesser time. Foods that are ideal to be cooked in the cooker are those that are difficult to tenderize in simple and traditional pots such as beef stew, and meats.
Pressure cooking is a kind of food preparation that uses a device which is tightly sealed so that air will not escape. When the water, broth or wine is sealed in the specialized airtight vessel, the vapor that rises from the liquid is trap. This will then raises the pressure inside the cooker. As the pressure rises, the boiling point also increases above the normal (100°C or 212°F). The increased pressure and temperature make the cooking process quicker.
After cooking, you need to release the pressure first before opening the tight lid. Releasing the pressure can be done in three ways. The fastest way to release the pressure is by running cold water over the cooker. It only takes about 20 seconds to cool it down so that pressure drop and can be safely open. However, this is not recommended for the electric ones. Another is what you called a “quick release”, whereby pressure is released by lifting or removing the valve that is in the top of the lid. When doing this kind of method, care must be taken to avoid scalding injury. The estimated time before the pressure is totally released is about two minutes. The last method is the natural release which is achieved by removing the cooker from the heat source and allowing the pressure to leave with no further actions. However, this may take longer time to be able to release all the pressure within. Usually, it takes about 10-15 minutes before the cooker can be safely opened.
Aside from cooking, pressure cookers also have different functions. They also have different names; all depends where they are used. For instance, the pressure cooker that was invented by the French physicist Denis Papin is called a steam digester. While the large ones that are used for canning are called pressure canners in the United States. Autoclave is the type of pressure cooker used for sterilizing objects in most laboratories and hospitals. While in food industry, they are called canning retorts.
Pressure cookers are made from aluminum or stainless steel. Most of the models have a non-stick interior so that food will not stick to the surface when cooking. This device can actually be washed in a dishwasher, but some manufacturers recommend them to be washed by hands.
Aside from having the ability to cook faster, pressure cooking also gives the food a better taste compared to those that are prepared in microwave. Also, the foods retain much more of its nutrients when cooked inside the cooker. Truly, pressure cookers are really must have in the kitchen.
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