Hearing the word “pressure cooker”, someone may raise their eyebrows in surprise and ask: “What is that?” Others nod with understanding: “Oh, yes, of course, my grandmother cooked cabbage soup in it!” And to be fair, it is not at all clear why this convenient and functional kitchen device turned out to be almost forgotten and not so in demand today.
For centuries, humanity has been striving to reduce the time spent on cooking.
What is a pressure cooker and how does it work?
To begin with, a small educational program. A pressure cooker is no different in appearance from a large saucepan. Its whole feature lies in 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, thereby speeding up the cooking process.
A pressure cooker is perfect for those who often go on diets and adhere to a healthy diet.
When the lid is tightly closed and the stove is heated to maximum, 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 outlet valve opens and excess steam escapes, maintaining the maximum possible temperature inside this unusual pan.
The main feature of a pressure cooker is the reduction of cooking time.
It is worth noting that Soviet-era models for gas stoves also worked on the same principle. As they say, the new is the well forgotten old. By the way, it is these models of the last century that are distinguished by long-term operation. They may not have a very aesthetic appearance, but in terms of their performance characteristics they will give a head start to any modern unit.
There are also electric models that provide the ability to automatically adjust the temperature and pressure levels. Such devices are great for soaking grains or legumes.
With the help of such a household appliance, you can save more than 70% of nutrients.
Modern pressure cookers have special grates (or grids) on which food is placed. It is better to lay them out in such a way that they do not touch each other and are evenly steamed. Such nets are placed above the water, at a distance of at least 2 centimeters. This allows evaporation to occur and creates the necessary vapor pressure.
Describing the principle of operation of a pressure cooker in a nutshell, we can say that it is fast, tasty and as healthy as possible.
Much less air accumulates in a pressure cooker, which oxidizes food, than in a simple saucepan.
Operating principle
The modern device is a special pan with a hermetically sealed lid and valves that regulate the pressure inside. When heated, steam is formed, which does not leave the sealed container and increases internal pressure, as a result of which the boiling point rises to approximately 120 degrees. This allows the food to cook faster.
At maximum pressure, valves are activated to release steam. Typically the device is equipped with service and emergency valves. In addition to devices intended for use on a conventional stove, autonomous electric pressure cookers are also produced, equipped with heating elements and a control panel.
Advantages and disadvantages
The advantages of this device are obvious. When there is a catastrophic lack of time and total workload, a pressure cooker will solve the problem of a quick and tasty lunch or dinner. According to some estimates, with its help you can cook 70% faster than in a regular pan. At the same time, it requires less energy for cooking (about 50-70%).
The appearance and taste of the dish remains at a high level.
Another indisputable advantage is a greater amount of useful vitamins and microelements that are preserved during the cooking process in a pressure cooker. After all, cooking requires less water, which means that useful elements are not diluted, but are preserved in the state necessary for a person.
You can cook any food in a kitchen container, including desserts. It is also allowed to defrost meat and vegetables.
Finally, because food is cooked very quickly in a pressure cooker, food retains its color and, as a result, soups, side dishes and meat dishes are more attractive in appearance.
There are also disadvantages, which, however, is not surprising, since the perfect kitchen gadget has not yet been invented! First of all, you will have to figure out how to use a pressure cooker first. And at the next stage you will need to get a little accustomed to the unusual process. But then, rest assured, everything will go like clockwork.
Dishes can be steamed without adding water to the container.
In particular, it will be necessary to re-determine the amount of liquid. It is clear that you will need much less of it than for cooking in a regular pan, but too little water is bad. The food will burn to the bottom.
Another nuance is control over the degree of readiness. With an ordinary saucepan everything is clear: I lifted the lid and assessed the process. And when cooking in a pressure cooker, you need to take into account that at maximum pressure the lid is locked (this is necessary for safety). To open the lid, you first need to release the pressure and then open it. All this takes time.
A distinctive feature is the operating principle of the pressure cooker.
Finally, because the process happens faster than in a saucepan, even a few extra minutes will result in the dish being overcooked.
And yet, you must admit, the disadvantages of a pressure cooker are rather conventions that can be resolved by simply getting used to using this device.
The container is equipped with a tight lid and, when preparing various dishes, it is firmly fixed to the product.
Rules for using a pressure cooker
The main rule of how to use a pressure cooker is that before you open it, you need to let the steam out of it (through the valve) and cool it. This is a safety requirement, so take it very seriously. In particular, this means that when preparing soup, before adding vegetables to the water, the pressure cooker must be removed from the heat, placed under cold water, released steam and removed the lid. Then the vegetables are added, the lid is closed again, the pressure cooker is put on fire and cooking continues.
Before cooking various dishes in a pressure cooker (new), it is advisable to boil milk in it without closing the lid. This procedure is performed to ensure that the metal of this pan does not darken in the future.
You need to constantly ensure that steam escapes through the valve. If you see it escaping from the lid, remove the pressure cooker. Cool it, release the steam, open it and close it tightly again. Sometimes you need to clean the valve with a wire to prevent it from clogging.
Overall, this device is very easy to learn to use. A few simple tips will help you master working with it.
The cooking time starts counting from the moment the water boils. After this you need to reduce the heat. Cooking ends not when the pan is removed from the water, but after the steam is released through the valve and the contents of the pressure cooker have cooled. The food inside the closed pressure cooker, which has been removed from the heat, continues to cook under high pressure. Remember this so as not to overcook the ingredients.
Due to the fact that steam escapes through the valve, the water hardly boils away. This must be taken into account when preparing soup: you must use the amount of water that should be in the finished product. At the same time, remember that you can fill the pressure cooker no more than 2/3 of its volume. If you cook foods that swell upon contact with water (for example, dry vegetables or rice), then the bar for permissible filling of the pan is reduced to half its volume, and sometimes less. The minimum amount of water at which you can close the lid of the pressure cooker and put it on fire is 250 ml.
While cooking in a pressure cooker can and should be done under high pressure, frying food in oil under pressure is prohibited. In this case, you can pour oil onto the bottom and sauté onions and other vegetables in it for a while. The lid must not be closed at this stage. When the time comes, add water to the oil and vegetables, add other ingredients and close the lid.
A modern pressure cooker provides an excellent opportunity not only to quickly prepare the desired dish, but also to make it as tasty and healthy as possible. The main advantage of using a pressure cooker when cooking is the preservation of the maximum number of vitamins and beneficial microelements in the finished food. Indeed, during traditional cooking in a saucepan, during interaction with oxygen, not only the taste changes, but also partly the composition of the ingredients. A specially selected temperature and pressure helps to achieve this effect, and let’s try to figure out what exactly the indicators of these parameters are in a pressure cooker.
First of all, it is worth noting that each of these indicators directly affects not only the technical characteristics, but also the cooking speed
. Externally, the pressure cooker resembles a fairly capacious container, which is provided with a hermetically sealed lid. Thanks to the latter, no oxygen gets inside during the cooking process.
Despite the complexity of the design, the operation of the pressure cooker is very simple. Due to the tightness of the lid, pressure is created inside the device, which is responsible for increasing the temperature, which together speeds up the cooking process.
Multicooker or pressure cooker: comparative analysis
A multicooker is an amazing device with many different functions. Some rightfully believe that it is a worthy descendant of the pressure cooker. Let's try to figure it out.
A multicooker or pressure cooker has been decorating more than one kitchen for several years now.
The name itself eloquently indicates that a multicooker is a multi-functional specialist: it can cook, stew, fry, and bake. The indisputable advantage of this device is that it is capable of automatically controlling the process and does not require human intervention after all the products have been added and a certain mode has been selected.
Their appearance, and most importantly, their help in cooking, has become an undeniable advantage when choosing between buying a multicooker or a set of frying pans.
The multicooker also has the ability to heat up and maintain a set temperature for a certain time.
The delayed start function allows you to prepare lunch or dinner exactly at the specified time. During the cooking process, healthy elements are preserved in dishes.
Slight heating of the case indicates the safety of this device.
Mentioning the shortcomings, 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, the fact is obvious: the answer to the question of what to choose depends on your specific needs.
To diversify the number of dishes, you can find many interesting and new recipes on the Internet.
For example, if you prioritize safety (perhaps because there are 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.
To clean stains from your slow cooker, sprinkle the bottom of the container with baking soda and add a small amount of white vinegar. After some time, wash with warm water and soap.
What is the temperature in the pressure cooker?
Increasing pressure leads to heating of air and water in the inner container. This is the basic principle of operation of this useful device in everyday life. However, not all housewives know what temperature in a pressure cooker. But having this information will allow the housewife to most accurately determine the cooking time of dishes.
In devices operating at a low mode of 0.3 bar, the air inside, necessary for cooking, warms up to 109 C. This is a gentle operating mode that can be used for a wide range of food products. The second mode of 0.7 bar allows you to heat the air and water inside the pan to 116 C, which is necessary for cooking meat.
In order for the process of preparing delicacies to be not only enjoyable, but also quick, you need to know how to choose a pressure cooker. Today, store shelves offer a large assortment of various equipment that can solve the different needs of a housewife. However, when choosing this useful multifunctional device, you need to pay attention to the following parameters:
- Case material . For example, aluminum is more reliable than stainless steel, since it allows you to increase the service life of the device;
- Volume of the inner bowl . Based on this indicator, it is necessary to choose a device depending on the size of the family. For three people, a volume of 3 liters is ideal, and for four – about 5;
- Complexity of design . It depends on the size of the equipment and different operating modes;
- Trademark . The most popular manufacturers are Tefal, Bergner, Mjurat.
Only a careful approach to the purchase of this device will allow you to choose high-quality kitchen utensils that will become a real assistant in the kitchen and will serve their owners for a long time.
What is better to cook in a pressure cooker?
Of course, in the time of our grandparents, the issue of preserving nutrients in products during cooking was not so pressing. Therefore, in many families, pressure cookers were used literally mercilessly. They stewed potatoes, cooked cabbage soup and other delicacies in them.
Most models are characterized by the presence of grates or meshes where products are placed.
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 foods for this device are legumes, whole grains, and a variety of cereals. Firm vegetables such as beets or carrots are also suitable.
It is thanks to 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 just healthy, but also delicious dishes.
Meat, fish and vegetables should be placed in such a way that they are not close to each other.
For example, to cook chickpeas or beans in a regular pan, you will have to spend more than an hour. And the pressure cooker will do this for you within 20 minutes. As they say, feel the difference!
Or, every housewife is familiar with the situation when you want to make a vinaigrette, but because the beets take a long time to cook, you have to postpone preparing your favorite dish until the weekend. And in a pressure cooker, beets will cook in a matter of minutes.
It is important that the steam is evenly distributed and the dish is processed efficiently.
Even aromatic broth from fresh beef can be cooked in an hour. And you don’t have to stand at the stove for half a day and control this process.
How to reduce blood 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.
You can do this in three ways:
- Natural reduction occurs due to turning off heat (gas or electricity);
- You can artificially reduce the pressure by placing the pan under running cold water;
- A quick reduction is possible if you open a special valve on the lid of the pressure cooker.
Often, vegetables and beans are cooked in such a container, since it takes a lot of time to cook them in a saucepan.
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 porridge and lose their taste.
The main thing is to choose the right recipe and cook according to the algorithm.
Cold water and a special valve are an ideal way to reduce pressure while cooking grains and vegetables. This is a kind of “first aid” to reduce blood pressure and stop the cooking process.
The secret to a delicious pressure cooker dish is an accurate recipe and equally accurate cooking time. Then you can be sure that your culinary masterpiece will be appreciated.
It is recommended to clean the product and its components manually without using hard sponges or brushes.
Important! Before cooking in the pressure cooker, please read the operating instructions carefully. At first glance, this is a truism, but, you see, not every housewife bothers herself with such reading material. But in vain. There are nuances that distinguish pressure cooker models, and it is these that are very important to take into account when operating a particular device.
What is the pressure in the pressure cooker?
So, thanks to its unique design with an airtight lid, the pressure cooker allows you to quickly cook different dishes. As you know, the boiling point of water depends on atmospheric conditions. For example, an increase in pressure by 10 mm Hg leads to an increase in water heating by 0.3 C.
It was this law of physics that the designers used to create this wonderful kitchen assistant. Thanks to their unique functions, pressure cookers have gained maximum popularity and popularity among housewives. However, few people know what pressure is in a pressure cooker.
Typically, all models have several modes due to different pressures. In the first case, it is about 0.7 bar, thanks to which this household appliance can cook foods such as meat, beans and cereals, as well as all dishes with a dense structure.
In the second case, this figure does not exceed 0.3 bar. In this case, the device functions as a multicooker, so it is ideal for preparing foods such as fish, poultry, vegetables and fruits. This mode makes it possible to increase the cooking time for dishes with a soft porous structure.
Rules of care
To ensure that your pressure cooker does not turn out to be a disposable gadget, but serves you for many years, take into account simple tips for caring for it.
- Allow the pressure cooker to cool before cleaning;
- Use the container only on the hob. Do not reheat 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;
- Only start cleaning the device when there is no food left in it.
An electric pressure cooker requires the same maintenance methods as a standard one.
The care rules are the same for modern pressure cookers and for Soviet-style 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 them, remove them with a toothpick;
- The rubberized gasket on the cover must be undamaged. If this is not the case in your case, you will not be able to close the lid tightly, which means the cooking technology will be disrupted. It is worth replacing with a new component;
- During washing, the temperature should increase gradually (since you should only start washing a cooled device). Temperature fluctuations negatively affect the condition and performance of the pressure cooker;
- Remove remaining food only after the appliance has cooled completely.
Before use, make sure that there are no food residues inside the vessel.
Be careful to ensure that the pressure cooker does not have any chips or cracks through which steam may escape. Not only will this disrupt the cooking process, you risk serious burns. So this point deserves the most serious attention.
The pressure cooker is undoubtedly a worthy invention. We can safely say that it has stood the test of time and proven its worth, even in competition with modern multicookers and double boilers. Decent in all respects and capable of many things, the pressure cooker deserves to take its place in your kitchen.
By following the above mentioned maintenance methods, you will be able to use your pressure cooker for many years.
How do old style pressure cookers work?
This cookware is used for faster cooking. When heated, steam appears, which helps to do this. The old type has a pressure valve located on the exhaust pipe, on the cover. One of the main elements is the O-ring. If it is not there, then the pan will not work as it should.
Important! Before you start working, carefully inspect the rubber seal for defects, if any, then it must be replaced.
