How does a pressure cooker?

How does a pressure cooker?

Today, pressure cooking can take the place of several appliances in the kitchen today. This saves space and money! But what is probably the best properties of a pressure cooker is the time savings. Using a pressure cooker to replace the traditional methods of cooking, the cooking time of some very healthy food and healthy can reduce up to 70%!

But as a chef to work under pressure? And how and why the pressure to cook food in the first place?

If you are aPressure cooker is the first step in the food in the bottom of pressure cooker place below. The land is in reality nothing but a heavy pot. You can tell the difference between a regular pot and a pot pressure cooker, because this will have notches on the edge, while the standard will have a pot or pan a smooth edge.

These notches correspond to similar groves in the pressure cap. Usually when you have food on site, is indicated by the recipe orthe instructions of the operating system supplied with the unit of pressure cooking to add a certain amount of liquid in the pot. And 'this liquid that makes a job a pressure cooker.

Once the food and the liquid in the pressure cooker is, the cover is attached to the base, usually mounted at an angle of 30-50 degrees from the handle and then rotate the lid in the locked position. The lid has a seal, which forms an airtight seal between the top and bottom of the stove.

When you begin to warmthe pressure cooker, the liquid is too hot and begins to boil begins, the steam is generated. Supplied with sealing, the steam has nowhere to escape, and this is the steam generation and retention, the pressure cooking makes the job.

The amount of pressure is measured in pounds per square inch of pressure, also known as PSI. Typical pressure cooker recipes are usually cooked at a high level of pressure. At this pressure, the temperature reached inside the oven to 250 degreesFahrenheit, which is almost 40 degrees warmer than the boiling point of foods cooked in the traditional way.

But at this temperature, high pressure and cook with so much safer? Yes! But the kitchen with a pressure still something of a reputation as "explosive", like any other "urban legend" that chaos, violence and Bloody Gore has lingered.

These stories are simply not true. Well, let me say that I have found no documented evidence of exploding such a device, since thepre-1960. And the stories are almost all have a central theme in common - user error or ignore the safety!

These devices are well developed and secure. According to the manufacturer's instructions and a little common sense, modern pressure cookers work well to break last and not the air!

What you can cook with pressure? We pursue this question in another in this series of pressure-cooking items.

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