Not so long ago, a pressure cooker was an implement you could find in every well-stocked kitchen. Your grandmother or mother probably had one that was as old as the hills, with many dings and pits to prove its years of use. But for some reason this humble kitchen tool dropped out of favor. It even gained a reputation as dangerous and unpredictable. However, the old-fashioned pressure cooker is seeing a resurgence in popularity as people embrace traditional, healthy cooking methods. Here are some things you should know about pressure cookers.
Pressure cookers are for people in a hurry, and isn’t that just about everybody these days? They are also for health-conscious individuals who want to get the best nutrition from the food they eat. For example, when you cook vegetables at a high temperature for a shorter period of time (exactly what the pressure cooker does), the vegetables retain more nutrients and flavor. A pressure cooker can cook beans, grains, vegetables, meat, poultry and even desserts. It is also good for making soup stock in a fraction of the normal time.
What is the basic principle of pressure cooking? No matter how high the heat source, boiling water in open air can only produce a temperature of 212 degrees Fahrenheit. How quickly food cooks in water is dependent on the temperature of the water. If you could somehow raise the temperature of the water, cooking would take less time. This feat is what a pressure cooker accomplishes. Air is withdrawn from the closed pot and the internal cooking temperature can then reach as high as 250 degrees Fahrenheit under pressure. The higher temperature speeds up the cooking process, meaning that your food is ready to eat in less time. Pressure cooking is commonly done at 15 pounds of pressure, although some cookers let you choose from a range of pressures.
Pressure cookers have improved tremendously since your grandmother’s day. They are easier to use and have advanced safety features to prevent excessive pressure buildup and to keep the cover locked in place while pressurized. That’s why you should buy new if you want to try this type of cookware. A quality, heavy-duty pot will last a lifetime.
When you buy a pressure cooker, you absolutely must read the directions and follow them to the letter. Even if you’ve used a pressure cooker before, pay attention to the owner’s manual because every pot is a little different. Failure to follow directions is often the cause of unsatisfactory cooking results or confusion about when the cooker is at correct pressure.
During cooking you will need to stick around to monitor things and adjust the heat once the cooker is up to correct pressure. Expect the pot to make some noise – a moderate amount of hissing or whistling is typical. Don’t try to remove the lid until all the steam is out of the cooker. You can reduce the heat of the cooker quickly by placing it in cool water.
Pressure cookers aren’t just useful for cooking dinner. They are also favored by people who like to can their own food. In fact, pressure canning is the only method recommended for low-acid foods, including vegetables and meats. The higher heat of pressure cooking is necessary to kill dangerous organisms and avoid potential food poisoning.
When you go shopping for a pressure cooker, look for a sturdy, well-made pot. It should have a heavy bottom that provides even heat distribution. Stainless steel is a recommended material because it’s durable and doesn’t interact with acidic foods. Also consider the size you need – how many people are you feeding? Are you planning to do some canning as well? Some models come with accessories such as a cooking rack or steamer, or you can buy these items separately.
You may encounter a bit of a learning curve at first when it comes to pressure cooking. But it’s really not that complicated when you have the basics down pat. Just keep your cool, don’t be intimidated, and be sure to follow the owner’s manual. The mouthwatering results will definitely be worth the effort.