Pressure Cookers Information – Tender Under Pressure

Pressure Cookers

Pressure Cooker Information – Pressure Cookers for the Rest of Us

Household / Appliances

It is no secret that pressure cookers are a great boon to home cooks everywhere. Tenderizing meat and making delectable stews would be far too time-consuming if pressure cookers had not been invented.

Home cooks like me are grateful that a great many manufacturers are still tackling the problem of making this invention even more convenient for home cooks and professional cooks. How does a pressure cooker work?

Pressure cookers are able to cook food quickly and efficiently by making use of two natural phenomena: heat and pressure. Both are equally important in cooking food. Raw food is placed into a pressure cooker with a small amount of water.

Once the pressure cooker is turned on or set on a gas stove (if you are using a non-electric model), pressure builds inside the vessel as the water reaches its boiling point. Pressure cookers are designed to keep in a certain level of pressure; this pressure is measured in terms of “pounds per square inch.”

Excess pressure created during operation is expelled through the main vent. Additional vents are often crafted into the cover of the pressure cooker, to increase the safety of the cooking ware.

Water inside a pressure cooker often reaches a superheated state; temperature of water normally exceeds one hundred degrees Celsius, which is the normal boiling point in non-pressurized environments. This great increase in pressure and heat causes food to be cooked far more quickly.

With a pressure cooker, beef can be stewed and tenderized in 40 minutes to an hour, and the results will be identical had you cooked the beef for three or more hours. As you can already imagine, the amount of time and effort that you will save by using a pressure cooker will be significant, indeed.

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Electric Pressure Cooker Alternative

Nowadays you can easily purchase electric pressure cookers that can simply be plugged in and used like conventional pressure cookers that are placed on gas/induction stoves. Electric pressure cookers are very convenient, and are best suited for cooks who don’t have access to full-sized kitchens, but still want to produce the best meals at home.

The only difference between using an electric pressure cooker and a conventional stainless steel pressure cooker is that you cannot use running water to cool down an electric model more quickly. Electric pressure cookers have a uni-body design and will malfunction if exposed to running water.

But don’t worry – electric pressure cookers have a pressure-release feature that will help vent away the natural pressure build-up inside the vessel, so you can open it safely.

Releasing the pressure on your electric pressure cooker when you are done cooking is important, because if the food remains inside the pressure cooker for a longer period of time, it will continue cooking with all the heat inside.

This may lead to overcooked food, which no one wants. When cooking with a pressure cooker, always factor in an additional ten to fifteen minutes, which is needed to naturally cool down any pressure cooker. Other than these considerations, pressure cooking is highly recommended for a great many recipes.

This versatile kitchen appliance can also be perfectly used as a canning pressure cooker for canning i.e. preserving coocked food by sealing it in cans and jars.

Find and compare some of the best pressure cooker’s avaliable on the market in the articles below.

More INFO: How to Use a Pressure Cooker, All American Pressure Cooker, Cuisinart Pressure Cooker, Fagor Pressure Cooker, Electric Pressure Cooker Recipes << HERE!

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