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What Is Pressure Cooking and how does it function? Most likely, you’ve seen the Instant Pot. There are many models, numerous dedicated Facebook groups, and countless cookbooks that are devoted to Instant Pot cooking. However, before electric pressure cookers, there were stovetop pressure cookers. Both have merits, and here, we’re going to go over some basics of pressure cooking regardless of the type of pressure cooker you’re looking for. What exactly is a pressure cooker? What exactly is it? What is it that it can do for you? Read on and we’ll be able to answer all your concerns. What is a pressure cooker and what exactly does it do? Steam pressure is at the heart of a pressure cooker. High pressure is created when steam is created in a closed pot. This allows food to cook more quickly. In what year was the pressure cooker first invented? Denis Papin, a Frenchman who was working to make pressure cookers out of his findings about pressure and steam invented it in the 1600s. He called his pot the «Digester,» but it took some time before better manufacturing practices and new technology would make high-pressure pots safe. How does a pressure cooker work? Pressure cookers are pot sealed with a valve to control the pressure of steam. The pressure in the cooker increases when the liquid inside is heated up. If you are cooking something wet such as stews or steamed vegetables The heat you use for your cooking is limited to the boiling point of water (212degF). With steam’s pressure, the boiling point can reach 250 degrees Fahrenheit. The increased heat can allow the food to cook more quickly. The high pressure also helps force liquid and moisture into the food quickly, which helps it cook faster and also helps certain foods, such as hard meat, to become very tender fast. In a pressure cooker, the high heat encourages browning and caramelization in a way that is remarkable. Foods aren’t accustomed to caramelize in liquid. The flavor that is generated by a pressure cooker can be more complex than normal steaming food. Modernist Cuisine gives a comprehensive review of the pressure cooker in action. It is possible to cook nearly everything in a pressure cooker. Nearly anything! Rice can be cooked in only a couple of minutes and beans and chickpeas takes less than half an hour. It’s excellent when it comes to foods that have to be tenderized like braised meats and roasts. People have cooked diverse other food items in it, too for example, soft or hard eggs that have been boiled. However, it’s used the extensively around the globe for pulses and beans stews, as well as vegetables. The tricky thing about pressure cooking? This is a fresh way to cook, and char broil warranty (http://chougou.s6.xrea.com/cgi-bin/c_board/apeboard.xcg) it has its own dialect. The typical procedure is to wait for the pressure cooker to heat up before adding the food and the lid, and allow it to cook for a certain period of time, at a particular pressure. When it comes to cooking the kitchen, your instincts as a cook are not always beneficial. You’re able to cook potatoes cook meat, brown it and saute. But a pressure cooker is an enclosed container — you’re not able to smell or touch the food as it is cooking. And successful pressure cooking is based on an entirely new set of skills that most of us have to learn. Pressure cookers are great tool. However, is it worth it? It is, according to me, for many people. Pressure cookers are highly efficient. It uses less energy than many other appliancesbecause it cooks at a rapid pace and draws on the power of steam. The last week, I cooked the most tender, falling-apart lamb curry I’ve ever eaten, with the flavors of the spices coating the meat. In less than 45 minutes, I made chickpeas, and it took 6 minutes to spice rice. Today, thanks to electric pressure cookers, like the Instant Pot, pressure cooking can be made much easier. Pressure cookers of this type have built-in safety mechanisms which take many of anxiety regarding pressure cooking out of the factor. It’s not necessary to look through the manual or try to guess how long it will take to cook rice, beans or even broth. Both stovetop and electric pressure cookers really should be called fast cookers . They’re great equipment that is suitable for many, many food items at home. Do you have questions about pressure cookers Comment below! Get the Kitchn Daily in your inbox. Faith is the Editor-in-Chief of Kitchn, and the author of three cookbooks, which includes the James Beard Award-winning The Kitchn Cookbook. She lives in Columbus, Ohio, with her husband and two daughters.