A pressure cooker not only makes cooking easy, but also cheaper.
Nowadays, when energy saving has become even more important, many questions arise in the kitchen: how to heat food? What device is worth using to make coffee? What is the cheapest way to prepare an everyday lunch?
An excellent answer to the latter question is the pressure cooker, a thick-walled pot with a special tight-locking lid, which saves energy and cooks food faster.
The advantages of a pressure cooker
There was a time when the pressure cooker was a more common tool in households, but over time it has become somewhat obsolete and less used in food preparation. However, it still remains a very useful and practical cooking dish and, contrary to urban legend, it is not prone to exploding. The modern pressure cookers are safe when used according to the instructions supplied.
The key to this centuries-old invention – the brainchild of Denis Papin in 1679 – is the tightly closing lid. The thick wall heats up evenly, generating high heat inside the pot, but this cannot escape, nor can the steam generated during cooking. As a result, food is cooked faster, using less energy.
The cooker also has a gastronomic advantage: the airtight lid means that the aroma and flavor of the food does not escape during cooking, and it remains much more intense.
What and how to cook in a pressure cooker?
All kinds of soups, stews and steamed food can be cooked in this type of pot. It’s also great for meat that takes longer to cook, such as goose or beef, which can be fully cooked in a pressure cooker in less than an hour. The pot should be filled to the mark on the inside or 2/3 full with the ingredients.
It’s good to know that the lid should only be removed when the food has cooled. The pressure indicator should be untwisted first, and only when the pressure indicator indicates that the dish can be opened should the lid be removed to avoid scalding.