Pressure Cookers

The origin of pressure cookers is believed to be in the following method; Cooks would seal their pots with bread dough, or they would put a weigh on it.

The hermetic seal of its lid avoided flavor loss, and since very little water is needed to cook, this keeps all the nutrients of the foods in them. To some, it seemed like witchcraft or magic that dishes with lengthy cooking time requirements could be ready in a third of the time and without losing their flavor.

Dishes cooked in a pressure cooker are tastier and more aromatic while vegetables do not lose colors or vitamins. Another of the qualities of the pressure cooker is its power to cook tough meats, with the same ease that cook the rice, vegetables, pasta, and fish…

The real trick of using pressure cookers simply lies in knowing how to use it to its full potential.

The pressure cooker does not only save time, but also energy, since when used correctly, due to its functionality modality and accelerated cooking, it will consumes half of the gas or electricity than conventional cooking.

The explanation is simple: In a hermetically sealed container, the temperature of 100 degrees Celsius is reached easily, because caloric loss that takes place in an open or non-hermetically sealed container is avoided. pressure cooking

Another of many advantages (aside from the virtues that food prepared with the pressure cooker conserve or acquires), is related with a good mood: Since it there is cleanliness in the cooking, the housewife avoids cleaning, storing, scrubbing and removing grease from all the containers used, walls and corners.

The perfect adjustment of the pressure cooker avoids splashes, sauce, juice, broth and liquid spilling on the fire and burners. The kitchen gets less dirty, and the family is thankful for mom’s good mood. Cooking with the pressure cooker requires certain attempts of trial and error. Not everything goes well from the first moment: The potatoes fall apart at first, and the fish do too.

Don’t despair, but try again. The potatoes fall apart at first, and the fish do too.

We need to learn how to evaluate cooking times, reserve those who have reached their point in a different container and then introduce them again at the appropriate time.

For example, the time required for an especially tough piece of meat, than for a chicken, un-soaked green beans, soaked green beans, cauliflower, and so on to infinity.

But at a certain moment, when each of these elements has acquired its point, you will need to heath them all together.

In the pressure cooker or in a larger container, wherever they fit, but they all need to be ready and perfectly cooked for this last hit of cooking or heat, or flavor mix.