Introduction to Pressure Cooking

Pressure cookers dramatically reduce cooking times by using high-pressure steam. This method retains nutrients better and uses less energy than traditional cooking, making it both eco-friendly and healthy.

Pressure cookers operate at different pressure levels, usually ranging from low to high. High pressure is commonly used for meats and legumes, while low pressure suits delicate foods like fish or vegetables.

In a pressure cooker, water boils above 100°C (212°F). This elevated boiling point allows food to cook faster. The steam’s penetration softens fibers in food, enhancing flavors and tenderizing meats efficiently.

Modern pressure cookers come with multiple safety features. Valves regulate pressure, preventing potential hazards. Locking lids won't open under pressure, ensuring safe use. Always check your cooker’s manual for specific safety instructions.

Releasing the pressure can be done naturally or quickly. Natural release takes longer but is essential for certain dishes to avoid splattering. Quick release is faster, used for stopping the cooking process immediately.

The liquid in pressure cooking is crucial, serving as the steam source. Too little, and the cooker can burn food. Too much can dilute flavors. Generally, a minimum of one cup is recommended for most cookers.

Surprisingly, pressure cookers can be used for more than just stews and beans. They make excellent cheesecakes due to the moist environment, and can even sterilize jars for canning purposes.