Pressure Cooking

Hit Counter

Cooking with Steam.

First of all, let me say that pressure cookers are safe and always have been, despite being around a long, long time. That is not to say that many people do not find them frightening. But groundlessly so.

All conventional pressure cookers work on the same principle: a little water is added to the ingredients; the saucepan lid and heat are applied; steam is produced, which causes pressure to seal the lid; the increased pressure raises the temperature above 100°c, thus cooking the ingredients more quickly, thus saving time and fuel. The pressure cooker is, therefore, an enemy of the energy companies and the friend of every home and economist.

Whilst older pressure cookers were made of cast iron, modern ones are almost exclusively made from aluminium. The lid is usually 'screwed' into position and heat applied; when the first signs of steam appear, the weight (10-15lbs) is put in place; when the weight starts to become agitated or a whistling is heard, the heat can be reduced, until the weight just wobbles a little, or the whistling is not so shrill. Cooking time begins now.

If you do not heed these signals, the water may evaporate too quickly or even completely, leaving the food to burn. Safety features will prevent the pressure cooker exploding, but it may become severely or even irreparably damaged. For example, the seal may melt (this can be replaced) or one of the soft-metal plugs in the pan could melt. Both of these actions will result in the excessive pressure escaping, removing any hazard of explosion.

Cooking times are extremely short under these pressures, so you must pay particular attention to the recommendations. Fruits, fish and soft vegetables are especially at risk.
Pressure cooking is not for those that like to put the dinner on and go to the pub to wait for it to cook!
It is the exact opposite of a slow cooker.

Pressure cooking is not meant to replace conventional cooking, but does provide a useful alternative, say when time is short or for those living alone or without ovens. Very useful for students and the elderly. Usually the pan comes with two or three baskets or trays that can be stacked on top of each other inside the pan. This allows a two course meal to be cooked at the same time, as flavours do not 'travel' from one source to another under these pressures.

This type of cooking is also useful for those who have been advised to reduce their salt intake, as flavours are emphasized by pressure cooking, so reduce the amount of salt you would normally use.

Written by: Owen Jones
for The Real Way.com © 2005:
A group of sites: Welsh recipes
and much, much more.
Please feel free to copy this
article, but you must include
this resource box.

Gold Affiliates Wanted!