How Does It Do That Thing It Does?

Dec 26,2014
Admin
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How Does It Do	That Thing It Does?
  1. Steam cooks many foods quicker than dry cooking methods.
  2. Steam is efficient in transferring cooking heat rapidly to foods upon contact without burning or damaging the final product, and for less energy than either electricity or gas.
  3. As a result, steam can be used to cook anything from delicate, tender-crisp veggies to large chunks of meat, either fresh or hard frozen.
  4. Consider the difference in cooking between an oven and steamer for example.
  5. You can put your hand in a 400oF oven and not burn yourself, but put your hand over a boiling tea kettle and the 212oF steam will scald immediately.
  6. This is due to the different methods of heat transfer: Air is a poor conductor of heat; but water is a good conductor.
  7. Think of being outside when it's 70oF (quite pleasant) versus being in a pool of water at 70oF (feels very cold).
  8. The increased pressure inside the pot delays the water and/or other liquids inside the pot from boiling under it reaches a much higher temperature.
  9. As a result, the cooking process is sped up considerably.
  10. A pressure cooker works by building up pressure from steam in the pot, which cooks food at a very high temperature.
  11. This method can cut cooking time by up to two-thirds, and will also retain the nutritional value and moisture of foods. Pressure cookers create a closed environment that literally forces steam through foods to effect heat transfer.
  12. When the tightly sealed cooker is set over high heat, steam pressure builds and the internal temperature rises.
  13. This environment ranges from 5 to 10psi in low and medium pressure units and 15psi in standard high-pressure units which enables cooking at temperatures of 257o F. Under high pressure (15 pounds per square inch), the fiber in food is tenderized and flavors mingle in record time.
  14. What's more, fewer nutrients are lost because cooking is so speedy and nutrient-rich steam condenses in the pot instead of being lost in the air.
  15. More cooks are becoming interested in pressure cooking as a way of creating healthful meals and to meet the demand of a busy schedule.
  16. Cooks are turning, or in many cases, returning to pressure cooking because of its versatility in preparing many different foods.
  17. Today's cook wants the convenience of faster cooking without the loss of nutrients normally lost to air, water, heat from cooking methods used in regular pots.

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United Pressure Cooker Reviews
Jan 19,2016
Deepak
1
Magazines and cooking shows do their best to survey pressure cookers but, cookers are tested by individuals who don't know how to pressure cook nor know about essential operational and security highlights. Online store surveys are one individual's opinion of one pressure cookers.

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