Quick Pressure Cooker Overview
|Pressure cooking can save you time, energy, and vitamins. |
Check out the pressure cooker infographic for more details.
A pressure cooker is a sealed cooking vessel. When you cook with it, the closed container plus the boiling liquid creates higher pressure (up to a certain amount, anything above that is let out). That higher pressure means faster cooking because the steam penetrates into the food faster. By cooking faster, it means you use less cooking fuel or energy, so it's very efficient and earth-friendly.
The quick-cooking factor means a huge chunk of meat is done in minutes, not hours. Same with beans, skip the overnight soak and you can go from dry beans to fully cooked in about 20 minutes.
This method works well for recipes that involve moist cooking, so pretty much anything you can do in the slow cooker can be converted to the pressure cooker.
And today's models are definitely safe. They use pressure regulators to ensure the pressure doesn't get to high, and special locks to ensure you can't open it until the pressure reduces.
The pressure cooker is best for people who don't plan ahead. That's right slackers, this is one place where you're not behind. When I talked about making the baked beans in the pressure cooker, one family member mentioned he can take a roast right from the freezer and turn it into dinner in less than an hour.
Back To The Dish
|Dry beans go in the pot, no overnight soaking.|
|Finished baked beans.|
This reminds me that I need to pull out my pressure cooker more often, it's so handy! Plus utterly fascinating, I think the science behind it is amazing.