Use the pressure cooker
The pressure cooker, what is it?
It is a hermetically sealed container invented in the seventeenth century by the French physicist DenisPapin with the aim of finding a way to also cook the bones of animals and thus solve the problems of famine. In 1953 the French company SEB takes up the idea and files the patent for the pressure cooker.
Round or oval, the pressure cooker has very thick walls and is equipped with two handles and a lid that adheres perfectly to the mouth. The advantage over traditional cookware is that it can cook food in record time, preserving its flavor and nutritional elements.
See also
Papaya: how is it eaten? How to use this fruit in cooking
The types of cooking
Steaming
The pressure cooker is ideal for those who want to cook vegetables or fish in record time: just pour 300 ml of water or broth into the bottom of the container and cook everything for 15 minutes. Attention: if you put frozen vegetables you will need to increase the amount of liquid on the bottom because evaporation is very rapid.
Slow cooking
The pressure cooker is perfect for simmering water-rich vegetables, meat, fish but also cereals. For this type of cooking, just put a little water on the bottom: the steam emitted during cooking over low heat will condense into droplets which, in contact with the lid, will fall to the bottom and evaporate again.
Stews
Stew, meat broth ... are your mouth watering already? You just have to put a little oil on the bottom of your pressure cooker, a little onion, pieces of meat, aromatic herbs and a lot of liquid! As soon as the steam comes out of the valve, turn the heat down and let it cook.
Sterilization
Jam jars, kitchen utensils ... put them in the pressure cooker along with 500ml of water and close the lid. As soon as the valve starts whistling, that's it
How to choose it?
Steel or aluminum? Steel retains and distributes heat well, however most pressure cookers are made of aluminum, a much lighter and therefore more practical material. Stainless steel pressure cookers are unbreakable and conduct heat well. There are also reduced models of pressure cookers in copper or tempered glass (which can be put in the oven).
The electric pressure cooker: in stainless steel or terracotta, electric pressure cookers are very useful when you are in a hurry. According to the model you can choose the way and the cooking time. A special program also allows you to keep food warm before going to the table. Once cooked, the electric pressure cooker can be placed in the dishwasher.
Maintenance: any type of pressure cooker must be washed well after being used. To do this you don't need a dishwasher, just rinse the pot with a little water and dry it well. If you see that some food remains encrusted on the bottom, pour a little washing-up liquid, leave it to act and rinse a second time. Lift the lid of the pot firmly to allow it to get some air.
Instructions for Use
2. Close the pot: if the pot is not closed properly, the pressure inside it will not increase.
3. Cooking: the pressure cooker must be placed on a high heat. In a few minutes the internal temperature will exceed 100 °. The regulating valve allows the steam to escape: at that point the heat must be lowered and the cooking time must be counted. This operation saves at least 70% of energy compared to traditional cooking in water.
4. Decompression: at the end of the cooking time you have to turn off the heat source and let the pressure drop by removing the cap and letting out the steam. Only then can you remove the lid. To lower the pressure more quickly, put the pot under cold water and wait for it to cool.
