Hearing the word “pressure cooker,” some might raise their eyebrows in surprise and ask, “What is that?” Others will nod in understanding, “Oh, yes, of course, my grandmother used to cook cabbage soup in it!” And to be fair, it’s completely unclear why this convenient and functional kitchen appliance has become almost forgotten and not so popular today.
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What is a pressure cooker and how does it work
First, a little educational program. A pressure cooker is no different from a large saucepan in appearance. Its only special feature is the lid. The latter has the ability to fit very tightly to the container, due to a special rubber seal. By placing the pressure cooker on the stove, you raise the temperature inside, and thus speed up the cooking process.
With the lid tightly closed and the stove at maximum heat, steam is formed inside, which increases the pressure in the pressure cooker. And the temperature inside rises from 100 to 121 degrees Celsius.
When the maximum pressure is reached (usually this moment is determined using a special sensor or a pop-up rod), the release valve opens and excess steam comes out, maintaining the highest possible temperature inside this unusual pan.
It is worth noting that the Soviet-era models for gas stoves worked on the same principle. As they say, the new is a well-forgotten old. By the way, these models of the last century are distinguished by their long service life. Perhaps, they do not have a very aesthetic appearance, but in terms of their performance characteristics, they will give odds to any modern unit.
There are also electric models that have the ability to automatically adjust the temperature and pressure levels. Such devices are great for soaking grains or legumes.
Modern pressure cookers have special grates (or grids) on which the products are placed. It is better to place them in such a way that they do not touch each other and are evenly processed by steam. Such grids are placed above the water, at a distance of at least 2 centimeters. This allows evaporation to form and creates the necessary steam pressure.
Describing the principle of operation of a pressure cooker in a few words, we can say that it is fast, tasty and extremely healthy.
Advantages and disadvantages
The advantages of this device are obvious. With a catastrophic lack of time and total workload, it is the pressure cooker that will solve the problem of a quick and tasty lunch or dinner. According to some estimates, it can be used to cook 70% faster than in a regular saucepan. At the same time, it requires less energy for cooking (approximately 50-70%).
Another indisputable advantage is a greater number of useful vitamins and microelements that are preserved during the process of cooking in a pressure cooker. After all, less water is required for cooking, which means that useful elements are not diluted, but are preserved in the state necessary for a person.
Finally, because the food cooks very quickly in a pressure cooker, the food retains its color and, as a result, soups, side dishes, and meat dishes are more attractive in appearance.
There are also disadvantages, which is not surprising, because the perfect kitchen gadget has not yet been invented! First of all, you will have to figure out how to use a pressure cooker. And the next step will be to get used to the unfamiliar process a little. But then, rest assured, everything will go like clockwork.
In particular, you will need to re-determine the amount of liquid. It is clear that you will need much less than for cooking in a regular saucepan, but too little water is also bad. The food will burn to the bottom.
Another nuance is control over the degree of readiness. With a regular saucepan, everything is clear: lift the lid and evaluate the process. But when cooking in a pressure cooker, you need to take into account that under maximum pressure the lid is locked (this is necessary for safety). To open the lid, you first need to reduce the pressure, and then open it. All this takes time.
Finally, because the process is faster than in a saucepan, even a few extra minutes will result in the dish being overcooked.
And yet, you must agree, the disadvantages of a pressure cooker are rather conventions that can be resolved simply by getting used to using this device.
Multicooker vs. Pressure Cooker: A Comparative Analysis
The multicooker is an amazing device with a variety of functions. Some rightfully believe that it is a worthy successor to the pressure cooker. Let's try to figure it out.
The name itself eloquently testifies to the fact that the multicooker is a specialist in a wide range of applications: it can cook, stew, fry and bake. The indisputable advantage of this device is that it can automatically control the process and does not require human intervention after all the products have been added and a certain mode has been selected.
The multicooker also has the ability to heat up and maintain a set temperature for a certain period of time.
The delayed start function allows you to prepare lunch or dinner exactly at the specified time. During the cooking process, the useful elements are preserved in the dishes.
When mentioning the disadvantages, we note the following:
- High price (especially if you are looking for a model with many features);
- Low cooking speed.
Comparing the advantages and disadvantages of both devices, it is obvious that the answer to the question of what to choose depends on your specific needs.
For example, if safety is your top priority (perhaps because you have small children in the apartment), then a multicooker is undoubtedly the best choice. In addition, a multicooker will allow you to experiment with recipes and available programs.
If the main thing for you is to quickly prepare dinner or lunch, then, of course, a pressure cooker will cope with this task much better.
What is better to cook in a pressure cooker
Of course, in the times of our grandparents, the issue of preserving useful substances in products during cooking was not so acute. Therefore, in many families, pressure cookers were used literally mercilessly. They were used to stew potatoes, cook cabbage soup and other delicacies.
However, the peculiarity of the "production process" - heating under pressure - indicates that it is best to cook soups or stews in a pressure cooker. Ideal products for this device are legumes, whole grains, various cereals. Hard vegetables such as beets or carrots are also suitable.
It is precisely due to the pressure, which plays a major role in the cooking process, that the beneficial properties of these products are revealed, as they say, “in all their glory” and nourish our body with not only healthy, but also tasty dishes.
For example, to cook chickpeas or beans in a regular saucepan, you will have to spend more than an hour. But a pressure cooker will do it for you in 20 minutes. As they say, feel the difference!
Or, every housewife is familiar with the situation when you want to make vinaigrette, but because beets take a long time to cook, you have to postpone cooking your favorite dish until the weekend. But in a pressure cooker, beets will cook in a matter of minutes.
Even a fragrant broth from fresh beef will be cooked in an hour. And you won't have to stand at the stove for half a day and control this process.
How to reduce pressure
Experienced housewives claim that your ability to reduce pressure in a pressure cooker is the key to success in preparing tasty and healthy dishes.
There are three ways to do this:
- Natural reduction occurs due to the shutdown of heat (gas or electricity);
- You can artificially reduce the pressure by placing the pan under running cold water;
- A quick reduction is possible by opening a special valve on the lid of the pressure cooker.
Natural pressure reduction is not a quick process. It takes from 5 to 20 minutes. This period depends on the amount of ingredients and their density. An important nuance: with prolonged cooling, meat or fish, as well as legumes, only become tastier, but vegetable stews quickly turn into mush and lose their taste.
Cold water and a special valve are an ideal way to reduce pressure during the preparation of grains and vegetables. This is a kind of "first aid" to reduce pressure and stop the cooking process.
The secret to a delicious pressure cooker dish is a precise recipe and no less precise cooking time. Then you can be sure that the culinary masterpiece will be appreciated.
Important! Before you start cooking in a pressure cooker, carefully read the operating instructions. At first glance, this is a truism, but you must admit that not every housewife bothers to read such things. And in vain. There are nuances that distinguish pressure cooker models, and it is these that are very important to consider when using a particular device.
Care instructions
To ensure that your pressure cooker does not become a disposable gadget, but serves you for many years, take into account simple tips on how to care for it.
- Before you start washing the pressure cooker, let it cool down;
- Use the container only on the hob. Do not heat or cook in the microwave or oven;
- Wash only by hand and only with soft sponges. No metal brushes!
- When cooking in a pressure cooker, do not overdo it with vegetable oil. A very small amount is enough;
- Start cleaning the device only when there is no food left in it.
The care instructions are the same for both modern pressure cookers and Soviet-era models.
And a few more important points:
- Before you start cooking, make sure the pressure valve is clean and free of food residue. If you find any, remove it with a toothpick;
- The rubber gasket on the lid should be undamaged. If this is not the case, you will not be able to close the lid tightly, which means the cooking technology will be disrupted. It is worth replacing it with a new component;
- During washing, the temperature should increase gradually (since you should only start washing when the device is cooled down). Temperature fluctuations have a negative impact on the condition and performance of the pressure cooker;
- Remove any remaining food only after the appliance has completely cooled down.
Be careful that there are no chips or cracks in the pressure cooker through which steam can escape. Not only will this disrupt the cooking process, but you risk getting serious burns. So this point deserves the most serious attention.
The pressure cooker is an undeniably worthy invention. It can be safely said that it has stood the test of time and has proven its worth, even in competition with modern multicookers and steamers. Worthy in all respects and capable of much, the pressure cooker deserves to take its place in your kitchen.
