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Cooking with a pressure cooker: saving consumption and benefits

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Introduction

The pressure cooker, in view of the increases in gas and electricity bills, could be a valid remedy: cooks food in about half the time, thus saving on gas or electricity. This is due to the steam cooking itself, obtained from the pressure that allows the water to boil at 120-130 degrees, halving the cooking times of the food.

Pressure cooker: what it is and how it works

The pressure cooker was created in the 17th century by the French physicist and mathematician Denis Papin. It was called digesteur but was not successful. From that moment it was perfected, modified and underwent notable construction evolutions. In the mid-70s in Italy there was widespread diffusion of the cooking method, which then fell into disuse and has now come back into vogue precisely because of the savings in time and consumption it guarantees.

The pressure cooker looks like a traditional pot, aesthetically. It has an airtight sealand it usually is made of stainless steel or aluminiumwith the bottom cast in steel, equipped with a lid with operating valve and safety valve. The increase in pressure levels corresponds to that of the boiling temperature of the liquid that is inserted such as water, oil, broth, tomato. etc. The cooking method itself ensures that the food cooks in half the time and the nutritional values ​​are preserved.

It is used in this way: always insert a quantity of water or other liquid (it varies depending on the food to be cooked, usually ranging from 250 ml up to β…” of the capacity of the pan). Once the liquid has been inserted, the lid is closed and cooking begins on a high flame. When the liquid begins to boil, and the pan has come to pressure, the operating valve will emit a whistle which indicates the time to lower the flame to minimum. From this moment the cooking times indicated in the manual usually supplied are calculated. Turn off the heat and let it rest for a few minutes before opening the lid.

To know more:
The best pressure cooker models to buy online

Steam cooking?

Not only energy saving when using the pressure cooker, but also a healthy and beneficial cooking system. In the steam cooking system, the food comes into contact with water in the gaseous state and suffers fewer losses than when boiling. By using the typical perforated bottom basket that houses the food to be cooked, the heat reaches the food evenly. Water is placed on the bottom of the pan which evaporates through the flame and transmits heat to the food.
The most suitable foods are: vegetables and cereals, potatoes, fish and meat.

Pressure cooker: saving on consumption

The pressure cooker could be a remedy against high bills because It halves cooking times and therefore gas or electricity consumption. Pressure is generated in the saucepan which allows the water to boil at 120-130 degrees, halving food cooking times or even 2/3 compared to the standard minutes for preparing various dishes.

Don't cook in a pressure cooker if…

The following should not be placed in a pressure cooker:

  • sealed containers and jars: they risk bursting due to the high internal pressure
  • foods without liquid because otherwise the food would burn: you cannot, under any circumstances, cook dry but always with the addition of water, broth or other liquid in varying quantities depending on the quantity of food and the type of cooking desired
  • foods wrapped in aluminum or other wrapping and then in foil
  • do not add oils sensitive to heat and therefore corn, soya or sunflower seed oil

Pros and cons

The pressure cooker has some pros and cons. Among the pros are:

  • Ideal for prolonged cookingsuch as legumes and cereals
  • It speeds up cooking and saves time and energy
  • While the dishes are cooking you can dedicate yourself to other activities because you do not require attention or supervision at the stove
  • More homogeneous distribution of heat and allows you to conserve cooking liquids inside
  • Preserves taste, aromas and aromas from foods
  • In the case of long cooking such as boiled meats, stews, etc., the times are halved
  • Ideal for steam cooking
  • Healthy cooking in preserving vitamins and minerals
  • Reduces the amount of spices, salt and fat
  • Improves digestibility of some foods such as cereals and legumes

Among the cons of the pressure cooker, we find:

  • Cost of purchase higher than traditional pans
  • You can't control what's cookingbecause of the lid
  • Wait a few more minutes can cause overcooked foods
  • High temperatures can lead to the dispersion of thermolabile vitamins
  • The pressure cooker does not brown or stew: Roasted foods are only obtained over a high flame in a traditional pan
  • One is needed periodic maintenance.

Also pay attention to appliances that consume more energy.

Here are the new energy classes.

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