Simple and self -buyers are both practical devices that can save a lot of time in the kitchen. However, although a slow cooker can take eight hours or more to cook your meal, self -buyers will produce a similar result in a fraction of this duration.
We are talking about beans ranging from dry to al dente in about an hour, a succulent roast with the trend of the fork in about 45 minutes and artichokes in less than 10.
So, if you are looking to minimize your cooking time and maximize the flavor, examine the differences between pressure cookers and simmer and what type of pressure cooker can suit you.
What is a pressure cooker and what does he do?
A pressure cooker is a waterproof pot that uses steam pressure to reach a much higher internal temperature than other cooking methods, which allows you to cook food very quickly. The steam comes from liquids in the pot and maintains your damp and tender foods.
Coasts have covers that close and a valve that regulates the pressure, as well as an indicator that indicates to you when it is under pressure. The valve can be used to depress it – but more about it later.
There are two types of cooks: the counter and the stove.
Counter
Comptoir coach are all-in-one machines (think of instant pots) that are better for beginners or those who do not have the time or the desire to get too involved in the kitchen process. You can just blow up your ingredients (if you wish), add liquid, put the cover, put the cooking timer and move away.
The timer will not start as long as the pot is not under pressure, which usually takes about 10 to 15 minutes.
To subcontractors
The specifications between the models of subcontracting cuisers differ, but generally, these are standard pots with sealing lids that increase the pressure inside the pot once you have put it on a burner. He could take a practice to properly seal the cover, so be sure to train before cooking while everything is still cool.
To use a stove cook, put the medium-high heat pot and brown your ingredients, then add your liquids and seal. From there, it can become a little delicate: the heat must be high enough to put pressure on the pot, after which you will have to refuse the heat.
The height or weakness to leave the heat while the pressure takes an experience: too low and this will depress; Too high and it will start to spit vapor.
As such, cooking stoves are ideal for experienced cooks, chefs and others who like to have precise control over as many aspects as possible of their meals.
Pressure activity VS Simple
Simmer simmering the food slowly at low temperatures (as opposed to the warm boiling of self -buyers) and have heavy lids that help seal heat and humidity, which results in very tender foods.
The slowdowns are generally delivered with an interior “pot” in ceramic or porcelain and two heat settings – low and high. Depending on the model, however, some may also include different temperature parameters and a timer so that you can define a specific cooking time.
Simple is popular to prepare dishes such as chili, soups and stews, and they are known to make the cuts of meat difficult tender.
How to depress a pressure cooker
When your food has cooked, you will have to remove it from the pressure cooker, which requires depressurization. There are generally two ways to depress your pressure cooker, but what you cook will influence the method you use.
Let him depress alone
This requires a certain patience – once the pressure cooker is turned off, it takes about 10 to 15 minutes to cool off, during which your food will continue to cook. This method is generally recommended for foods such as beans, meats and soups and stews.
Note: Food will boil again, so be careful when removing the lid!
Depressurize
You can do it by passing out the pot, but prepare for steam that will come out of five to 10 minutes. This method is not the one you want to use if you cook something that will foam or increase in volume, such as beans or soups.
Tips for pressure cooking
Follow these suggestions to make the most of your pressure cooker.
1. Use tasty liquids
In addition to the water, you can add tasty liquids such as soy sauce, vinegar, tomato puree, wine, liquid aminos or freshly pressed juices of citrus such as lemon or lime.
Everywhere from a teaspoon to a few tablespoons is appropriate according to what and the amount of food you do.
Note: Acid liquids can speed up cooking, which reduces the cooking time for several minutes if you use.
2. Cook Lot
You can cook several breakfasts or meats in lots to save you time when you prepare the week.
3. Go on the spices
Because most of the pressure cooker recipes involve water, don’t be afraid to add additional spices. It is an excellent opportunity to use whole spices, because intense steam will derive more flavor.
4. Use dried herbs instead of fresh herbs
Fresh herbs like parsley and dill will be erased in a pressure cooker. If you want the flavor of herbs in your meal and want to add everything at the beginning, used dried herbs and save fresh herbs for the garnish.
5. Think beyond dinner
You can do everything, pears poached with pudding in a pressure cooker, so keep it in mind when you plan your meals for the week.
6. Keep the bones in
Cooking with poultry bones and meats will produce a richer and thicker sauce than bone proteins. Prime? Bone meats are generally cheaper than their boneless counterparts.
7. Choose the right size
Coasts are sold in liter sizes: the smallest is four liters, which is perfect for solo cooks.
Six or eight -quarter cooks are large enough for a family meal, with the potential for remains. If you cook for a huge crowd or use recipes that require a lot of space, such as the bone broth, then the 10 -quarter stove is for you.
The bottom line
If hearing the expression “cooking under pressure” fills your mind with images of explosion and stewing devices on the walls of your kitchen, banish these thoughts.
Cooking with a pressure cooker is an easy way to create healthy and tasty meals in a short time, whether you are a beginner or a pro in the kitchen.
