Proper Use Of A Pressure Cooker


Pressure cooking is just a few eras old system, but Last century’s industrial change has made it very accessible everywhere the world. Pressure cookers have never been applied to be accepted saved for cooking, because of many narrative stories linked to it. But most of these companies have been taking care of, thanks to 2nd and 3rd generation utensils with sophisticated functions and extra safety.
Some people still consider pressure was cooking unhealthy. Here are few points raised by traditional foodies against pressure cookers:
Pressure cookers are tough on nutrients
Pressure cooking utilizes high heat, may be our grandparents don’t use. They fancy slow cooking on the heat.
The secondary evidence looks very possible. Utmost of us exist and reach on what our grandparents prepared us, and food producing is one major part of our instructions.
On the another hand, a group of people choosing pressure cookers serves to serve even enough meat with just the feel and drive with the aid of advanced-day cookers. You must have remarked:

The meal cooked in pressure cooker ever uses a quarter of the moment, yet the position stays better than potential cookers.
The broth cooked in the pressure cooker is always good, unlike the one served with the usual method.
Think about it; if pressure cooker’s not great with nutrients, how come it serves such tasty and broth all the time? This upright keys every affair linked to the variety of food developed by pressure cookers. But you move on; it’s perfect to take a look at the cuisine rules.

Two Unique Things about the Pressure Cooking Process

pressure cooker models
Source: WMF (dot) com
Almost every kind of food – meat, poultry, fish, fruits, grains or vegetables take a specific amount of water to prepare. Cooking is the process of conveying heat from one source to the food, causing molecular changes to the food, and ultimately get the prepared food.

Primarily, it’s the temperature of the water that’s capable o produce the flame and cause that molecular diversity in food.

#1. Boiling Point of Water

The boiling point of water has a great bearing on how long food needs to cook. If you live in high elevations, the boiling point of water will be lower due to the lower pressure. Furthermore, if you live in a low elevation zone, the water will boil at a greater warmth due to the enormous pressure.

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These temperature differences for boiling water, in turn, affect cooking times. So, without the assistance of something like a pressure cooker you will find that cooking times must be increased in high altitude areas.

#2. Increasing Pressure Increases the Boiling Point

Now, think about the low altitude, you can lower your cooking time by increasing the pressure of the utensil. High pressure increases the boiling point of water, and eventually, the food will take less time to cook. This is the principle followed by pressure cookers.

Now let’s find out whether pressure cookers cook healthy food or you’re just being fooled by the manufacturers.

Is it Safe and Healthy?

Pressure cooking: Safe and Healthy

That’s the biggest argument raised by the people who haven’t tried this mechanism or are more into traditional cooking. But, there hasn’t been any real proofs of it being unhealthy or bad on nutrients. In fact, studies on pressure cooking reveal interesting facts:

Pressure Cooking Preserves Nutrients Better Than Normal Cooking
Through boiling, you retain 40 – 75% of the vitamins in food
Roasting can retain 53 – 90% of the vitamins in food
If you steam your recipe, you can preserve 75 – 90% vitamins available in food
With pressure cooking, you can retain 90 – 95% vitamins in food
Furthermore, research implies that pressure cooker saves beta-carotene and ascorbic acid in amaranth and spinach. If you need to comprehend how to read further.

Reduced Cook Time

High temperature does not destroy nutrients; otherwise, heat-sensitive nutrients would be vanished in other forms of cooking as well, as boiling, steaming and roasting are all high-temperature processes.

The real trick lies in cooking time. The more time spent in cooking, the more will be the chances of nutrient loss. Pressure cookers take far less time than other methods and end up preserving more nutrients.

Less Water Usage
Do you know, health experts prefer steaming vegetables rather than boiling them? That’s because nutrients dissolved in water and dumped out while you serve them.

Pressure cookers, in this context, are more suitable due to the less utilization of water. They can be seen as steam cookers because they secure the steam under the lid. At the same time, as the water inside is turning into steam, there are fewer chances of nutrient loss in water.

If you allow your cooker to cool naturally, more steam will turn into liquid and settle back onto the food, preserving more nutrients.

Pressure Cooker Prepares Legumes and Grains Better
That’s true! The pressure cooker makes legumes and grains more digestible as compared to boiling. It does so by reducing lectins and phytic acid found in grains and legumes.

Phatic acid prevents human body to use minerals and nutrients inside grains and legumes because it binds them tightly. This is the reason why these food sources are too difficult to digest.

A study on peas indicates, boiling soaked peas reduced phytic acid content by 29%, while pressure cooking reduced the content by 54%. That’s almost double the amount!

Lectin is another anti-nutrient found in grains, and it can be best treated with pressure cooking.

Formation of Acrylamides and Carcinogens
You may raise a question that high temperature could cause the formation of unhealthy compounds such as Carcinogens and Acrylamides. These compounds are mostly formed while cooking potatoes on high heat.

With a pressure cooker, these compounds are not formed at all. The reason is, acrylamides are formed in dry-cooking, such as roasting, grilling or deep-frying. Due to the consistent presence of steam in a pressure cooker, these compounds cannot build.

In a study conducted by Swiss researchers, they found the negligible amount of acrylamide while pressure is cooking potatoes for 20 minutes. When the cooking time was reduced to 10 minutes, there wasn’t any sign of these radicals.

Denaturing of Protein
All cooking methods are intended to denature protein so that the food can be made digestible. A human body cannot assimilate protein without breaking it down into small particles.

When you intend stew the meat and make it tender enough to eat, you’re denaturing the proteins in it. In short, you cook your food to break down the proteins in it.

Pressure cooking is arguably the best way to achieve perfectly digestible food. By pressure cooking soaked peas, you can increase protein digestibility up to 84%, while boiling can make it up to 81%.

You can go through more proofs with other foods. Such as:

Mung beans
Meat, (making it more tender), etc.
Is pressure cookery Not Traditional or Unnatural? Whatever?

Pressure Cooking is Unnatural

If you think a pressure cooker is enjoyable, what about the oven, the toaster, the blender? All of these items make the process simpler and much more convenient. Pressure cooker, in their ways, is also unnatural but they’re far better than traditional cooking methods.

The Mechanism and Process is Different

In fact, the process is better than traditional cooking process. The steam is forced to stay inside the cooker as the pressure is raised. It makes the boiling point of water to move up. Meanwhile, the food cooks in less time.

If you think that’s unnatural or not traditional, think about two differing altitudes.

If y’all bake your stores in Miami and do the same in La Paz, the amount of entire process will take several durations to create. Miami’s at sea-level while La Paz is above sea-level. Roasting gets less time in Miami related to La Paz.
Here, the difference of time does not affect the nutritious value or digestibility of the feed. All you require to consider about is, whether the food is cooked correctly or not. The food in one altitude takes more time to concentrate the water, connected to another altitude, yet the result remains the same.
Now, apply the same rule in a pressure cooker. Think that the internal atmosphere of the pressure cooker as Miami’s environment, while the external atmosphere is like La Paz’s environment.

In pressure cooking, food needs less time to cook opposed to traditional cooking, but some nutrients, the digestibility, and food essence remain the same, or even better than standard methods.

Everything Should You Care About is Not The Cooking Time or Temperature?

By the time you touched here, your attention about cooking time and warmth will have been removed, or have overcome. Even if people remain as it is, consider all the evidence and research conducted by food experts and scientists.

Pressure cooking is much better in maintaining nutrient, especially heat-sensitive nutrients compared to other food methods
Pressure cooking is healthier than other methods
Pressure cooking creates a difference in boiling point just like the way two different atmospheres do.
Pay Attention!

Must mention the health advantages of pressure cooking, it is also desirable that you should pay regard to the entire process, and be very concerned about the heat indicated in the directions; otherwise, the legumes turn into mush.

When you see these advantages, you’ll be more concerned to achieve them

Pressure cooking reduces ample amount of cooking time
Pressure cooking makes food more digestible
Pressure cooking protects more nutrient of foods.
Pressure cooking makes better food with broth on top
It is the best choice to cook last-minute feeds. So, doesn’t matter if you’re a bad chef. You can hide this weakness with pressure cookers.

So, if you’re preparing the sizeable food in less than whole time, you should be proud rather than being skeptical about its worth and nutrients. It’s only the technology and science involved in the means that makes it likely to bring that high pressure inside the cooker; the external pressure remains what it is.


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