Welcome To Pressure Cooker Cooking
We are an online source that provides you with all of the information you’ll need to determine which pressure cooker suites you best along with inspiration in our books and recipes section to get you off the ground faster. We have tested these products as a group and individually, in both household kitchens and professional kitchens and have reviewed the items ourselves and have scoured a long list of user reviews and ratings throughout the internet to give you an average user rating that will save you the time on research.
About Pressure Cooking
It’s no wonder why people who stumble upon pressure cooking almost immediately become enthusiasts. Professional chefs rave about them for their efficiency and outstanding results. Parents in the kitchen can save time while feeding their children more flavourful and nutritious meals.
Steam and pressure work together to reduce cooking time sometimes upwards to 70% compared to other cooking methods. The build up of pressure allows the water to come to a boil at much higher than its regular boiling point (100ºC / 212ºF – 121ºC / 250ºF) which in turn forces the pressure directly into the food. The sealed vessel keeps vitamins and minerals, and in turn, flavor from escaping (sometimes 95%) and the added efficiency will save on electricity or cooking gas.
As you browse through the models of pressure cookers on the market you will discover that though the electric programmable models are surely on the rise, the stainless steel stove top models are still highly preferred among many chefs. They do vary in a few ways so it will be up to the individual cook to decide which model is right for them. Here are some short bullet point differences for you to consider:
- Electric cookers require little to no monitoring though they will require slightly more cooking time (roughly 14mins vs. 11 mins)
- Electric cookers have thermos-like double-walled construction which further insulates heat loss and prolongs the time to open. This same feature however makes it 60% more efficient at using electricity than stove top pressure cooker operating on an electric stovetop.
- Stove top pressure cookers obey to the 13-15PSI standard while electric pressure cookers can vary greatly between manufacturers and models and are often below this standard.
- Stove top pressure cookers require a bit more of a learning curve compared to a programmable electric one but can offer a chef more control.
So while both models will surely save you time and energy in general it is ultimately up to you to decide which is ideal for your kitchen and your cooking habits.
Inside Look At A Stove Top Pressure Cooker In Action
Your Needs And How To Meet Them
Pressure cookers come in either stainless steel or aluminum. Sometimes the exterior of an electric pressure cooker can be of a different material than the cooking pot within. Stainless steel is superior in durability but also quite heavy and more expensive. Reverse those qualities and you’ve got aluminum. It’s up to you to consider the milage you’re looking to get out of your pressure cooker and how often and to what degree you plan on moving it around for storage. If you’re looking to eliminate usage of many of your household appliances than a quality electric stainless steel pressure cooker may just be for you. If you enjoy a more hands on approach to cooking than you, like many professional chefs may prefer a large stainless steel stove top pressure cooker.
Brands & Features:
We highly suggest reflecting on your cooking habits to decide which features you are looking for out of a pressure cooker as many models, though multi-functional, will vary in what they do. Some go as far as making yogurts, pasteurizing and canning while other don’t go so far though still being excellent products. There are many brands on the market and to our experience and research we have not come across a horrible brand or model, though there are certainly some unhappy customers to be found here and there. We have taken some of the most sought after models and tried them out ourselves, compared them to customer reviews and given you an Average User Rating to give you an idea of how they are being received. Check out their warranties and inform yourselves.
This goes without saying. Consider your kitchen space, the amount of mouths to feed, your inclination to leftovers (when are they not a great idea?) and if you require moving your unit frequently. You will find models of 4, 6, 8, and 10 quarts where for is ideal for a small couple or bachelor and 10 is great for professionals or large families. We almost only ever cook in bulk and always recommend it to smaller families for the sake of saving time and money.
What You Can Do With A Pressure Cooker
• Brown – this is the first step in many recipes, like risotto, and can be done before or the lid is on, or after it is removed.
• Boil – add just enough water to cover the food by half way.
• Steam – insert the accessory, or a metal-foldable steaming basket with 1/2″ of water.
• Braise – browning food in the pan, and then adding cooking liquid (wine, milk, broth, water).
• Stew – throw in your ingredients and close the lid.
• Roast – place the meat and vegetables inside with just 1-2 cups of cooking liquid.
• Reduce – after the lid is removed, cook on high heat to reduce liquids if desired.
• Water Bath – put a heat-resistant bowl covered in aluminum foil on a steamer basket inside pressure cooker with 1 cup of water on the bottom.