What is a pressure cooker and how is one used?

Slow cooking pot And the pressure cookers are both Useful devices That can save a lot of time in the kitchen. However, while a slow cooking pot may take eight hours or more to cook their food, pressure kitchens will produce a similar result in a fraction of that duration.

We are talking about beans that go from dry to al dente in approximately an hour, a succulent roast in bifurcation in approximately 45 minutes and artichokes in less than 10.

Therefore, if you are looking to minimize your cooking time and maximize the taste, we examine the differences between pressure kitchens and slow kitchens and what type of pressure pot can be suitable for you.

What is a pressure cooker and what does it do?

A pressure cooker is a hermetic pot that uses steam pressure to achieve an internal temperature that is much higher than other cooking methods, allowing you to cook food very quickly. The steam comes from liquids in the pot and maintains its wet and tender food.

Pressure pot have tapas that seal and a valve that regulates the pressure, as well as an indicator that indicates when it is pressurized. The valve can be used to discount it, but more about that later.

There are two types of pressure pot: countertop and stove.

Countertop pressure pots

The pressure pot of the countertop are all in one machines (think Instant pots) that are better for beginners or for those who do not have the time or inclination to get too involved in the cooking process. You can simply saute your ingredients (if you wish), add liquid, put the lid, place the cooking timer and get away.

The timer will not begin until the pot is pressurized, which usually takes between 10 and 15 minutes.

Stove pressure pots

The specifications between the stove pressure kitchens differ, but in general, they are standard pots with sealing covers that increase the pressure inside the pot once you put it in a burner. You can take some practice sealing the lid correctly, so be sure to practice before cooking while everything is still fine.

To use a pot of pot, place the pot over medium-high heat and brown your ingredients, then add your liquids and seal. From there, it can be a bit complicated: the heat must be high enough to press the pot, quickly after which the heat will have to lower.

How high or low leaving heat while pressurizing requires some experimentation: too low and will depressing; Too high and will begin to spit steam.

As such, stove kitchens are ideal for chefs, chefs and others who like to have precise control over as many aspects of their meals as possible.

Pressure pot vs slow cooking pot

Slow kitchens cook over low heat at low temperature (unlike the boiling of pressure pots) and have heavy eyelids that help seal heat and humidity, resulting in very tender foods.

Slow kitchens generally come with an internal “pot” pot “and two heat configurations: low and high. However, depending on the model, some may also include different temperature settings and a timer so that it can establish a specific cooking time.

Slow kitchens are popular to make dishes such as Chile, soups and stews, and are known for making meat cuts more tender.

How to discourage a pressure pot

When your food has finished cooking, you must eliminate it from the pressure cooker, which requires descressurization. In general, there are two ways to spring your pressure cooker, but what you are cooking will influence which method it uses.

Let it decay on its own

This requires some patience: once the pressure cooker is off, it takes between 10 and 15 minutes to cool off, during which your food will continue to cook. This method is generally recommended for foods such as beans, meats and soups and stews.

Note: The food will continue to boil hot, so be careful when remove the lid!

Dispressurize it manually

You can do this ventilating the pot, but prepare for steam that will come out of five to 10 minutes. This method is not one that you want to use if you are cooking something that is going to do foam or increase in volume, such as beans or soups.

Pressure cooking tips

Follow these suggestions to make the most of your pressure pot.

1. Use tasty liquids

In addition to water, you can add tasty liquids such as soy sauce, vinegar, tomato puree, wine, liquid aminos or newly squeezed juices of citrus such as lemon or lime.

Anyway, from a teaspoon to a few tablespoons, it is appropriate depending on what and how much food is doing.

Note: Acid fluids can accelerate cooking, so reduce cooking time in several minutes if used.

2. Cook by lots

You can cook for multiple breakfasts or meats to save time when you prepare for the week.

3. Go to spices

Because most pressure pot recipes involve water, do not be afraid of adding more Spices. This is a great opportunity to use entire spices, since intense steam will get more flavor.

4. Use dry instead of fresh herbs

Fresh herbs such as parsley and dill will be erased in a pressure cooker. If you want the taste of herbs in your food and want to add everything to the beginning, use dry herbs and save fresh herbs to decorate.

5. Think beyond dinner

You can do everything, from climbing pears to Buddine in a pressure cooker, so keep in mind when you are planning your meals during the week.

6. Keep the bones

Cook with poultry and meat in the richest and thickest sauce than bone proteins. Premium? Bone meats are usually cheaper than their boneless counterparts.

7. Choose the correct size

The pressure pot are sold in gallon sizes: the smallest is four rooms, which is perfect for solo chefs.

Six or eight -quarter kitchens are large enough for a family meal, with the potential of leftovers. If you are cooking for a large crowd or using recipes that require a lot of space, such as the bone broth, then the 10 -quarter cooking pot is for you.

The final result

If listening to the phrase “cooking under pressure” fills your mind with images of appliances and stewed in all the walls of the kitchen, banister those thoughts.

Cooking with a pressure cooker is an easy way to create healthy and tasty meals in a short time, whether a rookie or a professional in the kitchen.