Why You’ll Love Cooking With a Pressure Cooker

Why You’ll Love Cooking With a Pressure Cooker
Why You’ll Love Cooking With a Pressure Cooker

There’s a certain kind of satisfaction that comes with smelling, watching and knowing that your meal is gently simmering in your pressure cooker. And these appliances allow you to enjoy your favorite meals in just a fraction of the time and with only one pot to clean.

With a pressure cooker, you can make a chicken, pot roast, beans, oatmeal, a hearty stew or brown rice, any day of the week, quickly and easily.

If you cook a roast in one of these appliances it will take only about thirty or forty minutes, instead of a few hours in the oven. Using a pressure cooker will not only work to preserve nutrients in your food but also the flavor.

Beans and grains are also much more digestible because the pressure cooker reduces the amount of anti-nutrient toxins such as phytic acid and lectins.

Get rid of the ancient model mom gave you and invest in a modern one instead. New models are completely different, especially the electric models that are equipped with push-button technology. They’re also much quieter and safer. Shop around and try to find a high-quality stainless steel model.

When you will buy your appliance by getting the review from kitchengearpros.com, take the time to thoroughly read the user’s manual. You also need to take the time to read through recipes. Try to find some that are specifically designed for pressure cooking. This can be a big help if you’re new to cooking with one. While using a pressure cooker isn’t that difficult, it definitely requires precision.

Cooking With Your New Pressure Cooker

When you cook with one, never, ever overfill it. Most experts recommend filling it only halfway, especially if you’re cooking beans or other types of food that expands as it cooks. You can fill it two-thirds full for certain food, but no more, otherwise the food will not cook properly.

You will always need to add at least one cup of liquid, but remember to stop before the machine is halfway full. Until you’ve got the hang of using one, be very meticulous about following the measurements in a recipe. A little goes a long way.

If you’re using a model that’s multifunctional you can truly let veggies and meats shine. A multifunctional model allows you to do the browning right in the cooker, using medium heat and a small amount of oil. You can then remove the meat and deglaze using a small amount of stock, wine or water and scraping all the succulent pieces of meat off the bottom. Before you put the meat back in you’ll need to allow the liquid to reduce and concentrate, so you’re adding extra flavor, not just extra liquid.

Slower cooking and denser ingredients must be cut into small pieces. If you’re following a recipe that’s specifically designed for pressure cooker use, pay attention to the cutting specifications.

Not every dish is suited for pressure cooking and timing is everything. If you’re using a model that doesn’t come with a built-in timer, then you need to at least use a kitchen timer. Start the timer only once the target pressure has been reached. After which you’re going to need to lower the heat in order to maintain the accurate pressure for the allotted cooking time. When you’re using a pressure cooker, a few minutes can make a big difference, so pay close attention to your dish.

Cooking under pressure will require less liquid compared to cooking with a conventional oven, considering there is less evaporation. While it’s okay to use a little more liquid than what’s recommended, never useless.

Keep in mind that a pressure cooker will cook much faster than a conventional oven because of the pressure that’s created from trapped, hot steam that’s built-up in the pot. After cooking under pressure, if you end up with too much liquid you’ll need to reduce the liquid by uncovering the pot and bringing the contents to a boil until the desired consistency has been reached.

The concept behind how a pressure cooker works is fairly simple. Any type of cooking liquid will come to a boil at around two hundred and twelve degrees. The hot, trapped steam will continue to build, which puts ten to thirteen PSI on food, allowing it to cook about thirty percent faster. You’ll need to begin cooking under pressure on a higher setting. As it reaches the correct pressure, lower the heat so that it can maintain the pressure and not exceed it. Should you notice the pressure dropping, increase the power level slightly.