The pressure cooker is a kitchen utensil that allows you to cook food in shorter times than traditional pans, with a consequent saving of energy and money.
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How the Pressure Cooker works:
The operation of the pressure cooker is quite simple: it is equipped with an airtight lid that allows to reduce the escape of air and steam, thus reducing cooking times. Food cooks thanks to the steam inside the pot, which is why less water is required to cook the dishes than traditional cooking.
The “traditional” pressure cookers are made of stainless steel, one of the most resistant materials. On the hermetic lid there are two valves that regulate the pressure inside: a cooking valve and a safety valve. The cooking valve is the one that automatically rises in case of excessive pressure, emitting the typical whistle: the release of water vapor causes an immediate decrease in internal pressure. The safety valve, on the other hand, blocks the lid until the internal pressure has dropped and prevents the pot from being opened.
There are also electric pressure cookers that are not powered by the flame on the gas but are connected to the power supply and have a display. The advantage of these pans are the various cooking methods (pressure cooking, slow cooking, rice cooker, steam cooking, heat retention, sauce and soup), the various programs and accessories that make them perfect to be used as real and own slow cookers.
In the large category of pressure cookers, those for microwaves should also be mentioned. In this case the operating principle is the same (and there are both the safety valve and the pressure valve), what changes is the material (plastic or polypropylene) as it must be a material suitable for microwaves and consequently transparent. to the waves.
How to use the traditional pressure cooker:
Put the ingredients in the pot, close with the lid, put on the gas over a high flame, bring to a boil and then lower to low. The liquid inside the pot will heat up to a temperature of about 110/120 ° C and the steam produced by boiling will allow cooking. Before opening the pot (both if cooking is complete and if you want to check the cooking point) it is always necessary to wait for the pot and contents to return to normal pressure: this is done by letting the pot rest for a few minutes or by lifting the valve manually.
What types of cooking can be done?
In addition to the classic boiled meats, it is possible to prepare stews, roasts, braised meats, stews (the meats will be very tender), meat broth, but also steamed (with a special basket) and in foil.
- The dried broad beans are covered entirely with water and cook in about 35-40 minutes
- Dried chickpeas should be covered entirely with water and cook in about 25-30 minutes
- The lentils should be covered entirely with water and cook in about 10-15 minutes
- Dried beans should be covered entirely with water and cook in about 35-40 minutes
- Whole potatoes should be covered entirely with water and cook in about 15-20 minutes
- The octopus should be added 2-3 glasses of water and it cooks in about 20 minutes
- Pressure cookers: prices
There is no better pressure cooker, there are various types and the prices differ primarily according to the capacity (pressure cooker 3 liters, pressure cooker 5 liters, pressure cooker 7 liters, pressure cooker 10 liters, etc. ). The best pressure cooker is the one that best suits your needs!
Hawkins Pressure Cooker:
In 18/10 stainless steel Ir radial Control Up. patented opening system, easy to open with one hand and in one movement. Ir radial Plus triple layer high thickness bottom, also suitable for induction. Here is the list of top rated pressure cookers you might be interested in.
Aeternum Pressure Cooker:
Long life 18/10 steel. Suitable for all hobs, including induction. Excellent heat distribution. Easy to use, reliable and safe, Smart is equipped with a triple safety system. Welded steel handles.