A pressure cooker is a sealed pot that traps steam, which raises the boiling point of water and cooks food faster. The basic principle behind pressure cooking is that as the pressure inside the pot increases, the boiling point of water increases.
At sea level, the water boils at 100°C. However, inside a pressure cooker, the pressure can be increased to 15 psi, which raises the boiling point of water to 250°F (121°C). This means that food can be cooked at a much higher temperature than it ever could at atmospheric pressure, and since cooking reactions speed up at higher temperatures, your food cooks faster. Also, since the water remains liquid, it does not dry out.
A pressure cooker works in the following ways:
- The cooker is filled with food and water. The water is heated.
- The lid is sealed tightly.
- The pot is heated on the stovetop.
- When water is heated, it becomes steam.
- The steam increases the pressure inside the pot. that pressure raises the temperature of water.
- Pressure raises the boiling point of water.
- The food cooks at a higher temperature.
- As the food receives heat from the water, the pressure is released.
Pressure cookers can be used to cook a variety of foods, including meat, vegetables, beans, and rice. They are a great way to cook food quickly and easily, and they can help to retain the nutrients in food.
Here are some safety tips for using a pressure cooker:
Always use the correct amount of liquid.
Don't fill more than 2/3 of the volume of the pressure cooker. Always leave some room for steam.
Never open the lid while the pressure cooker is still hot.
Always release the pressure slowly.
If you are new to using a pressure cooker, it is a good idea to read the manufacturer's instructions carefully. Pressure cookers can be a safe and convenient way to cook food, but it is important to use them correctly.