When pressure is all good
I convinced my friends ZomppaB and ZomppaPatty to buy pressure cookers. It has been more than two months and I know that it still remains in their original packages tucked somewhere in their kitchen cupboard, amongst the unused impulse buy kitchen gadgets/utensils. Both ZomppaPatty and ZomppaB commented on how they were afraid of using the pressure cooker. I grew up with the whistle of the pressure cooker, and honestly, don’t know how to cook a lot of my dishes without it. Yes, I also grew up knowing the dangers if not properly used and maintained.
I believe in slow cooking but also believe in human ingenuity; so if there is something that allows me to cook fresh nutritious food fast and reduce my utility bills – I am game.
Interesting facts
- Invented by French Physicist Denis Papin in 1679.
- The concept is cooking food in a sealed pot by using steam heat, without reducing the nutritional value. The temperature in the pot becomes as high as 266 F (130C)
- Often used at high altitudes, where due to reduced atmospheric pressure it lowers boiling temperature.
- Reduces cooking time for most food by 1/3rd the time. The website below gives cooking times:
http://www.healthgoods.com/Shopping/Appliances/Pressure_Cooking_Times.htm
How to use a pressure cooker
Pressure cookers have come a long way; however, pressure cookers differ depending on the brand. The cardinal rule is to read the instruction manual.
I own a Hawkins and make sure that the valves are clean, sealing ring is not too loose and the steam vents are clean. In addition to ensuring that your pressure cooker is clean the ratio of water to food is also important.
On Youtube I found some interesting and useful instructional videos;
http://www.youtube.com/watch?v=U9v2S49sHeQ
So if you are looking into saving time, energy and want to dare to try a new cooking method/equipment – give the pressure cooker a try – and let some steam out!
Category: Featured Articles: Health & Nutrition, Health & Nutrition, Odds and Ends, TidBit of the Day
