The name "pressure cooker" speaks for itself - it is a saucepan that takes much less time to prepare a dinner or dinner than a conventional cooking pot. Today in the kitchens you can meet a wide variety of representatives of this type of dishes - from the pressure cooker of the old sample to the modern pressure cooker-multivark . They can be of different volumes, of different materials, mechanical and electrical, but most importantly, these pans are not only faster cooked, but also preserve the beneficial properties of food. Pay attention to the type, which has a number of undeniable advantages - a stainless steel pressure cooker.
How does the pressure cooker work?
The pressure cooker is a design from the main container and a hermetically sealed cover. During cooking, the tightness ensures an increase in the pressure under the lid, and hence an increase in the boiling point. That's the whole trick, why pressure cookers from stainless steel process food thermally at times faster. For example, if in a normal saucepan the meat is cooked for an hour and a half, it will take half an hour in the pressure cooker, and the potatoes will be cooked in just 10 minutes. Since the pressure cooker operates under high pressure, it automatically becomes an object requiring attention and caution. Modern pressure cookers are equipped with a working valve and emergency, which independently cope with the control of the pressure level. If you are thinking how to use the pressure cooker of the old sample, you need to know that the process and principle will be the same, but in time you will have to watch so that your dish does not take off.
How to cook in a stainless steel pressure cooker?
In any pressure cooker cooking is not a troublesome process - just fill it with cooking products, pour water, and leave for a certain time on the stove. The only thing that is important to remember - in pressure cookers it is impossible to fry and it is impossible, that the level of products exceeded 3/4. Now it is worth saying that the stainless steel pressure cookers have a number of advantages. First, they can be used on any plates - gas , electric, induction and glass-ceramic, in contrast to aluminum pressure cookers, which are suitable only two first versions of the plate. Secondly, again, unlike aluminum, pressure cookers, the material of which is stainless steel, do not oxidize and do not spoil the taste of the products. Thirdly, when cooking in a pressure cooker from stainless steel food does not burn. This is because the dishes have a thick, multilayered bottom, usually steel-aluminum-steel, which promotes uniform heating.
How to choose a stainless steel pressure cooker?
- The very first thing that you need to pay attention to when choosing a stainless steel pressure cooker is the marking. Medical steel is marked with figures of 18/10, which gives a guarantee of environmental friendliness.
- The bottom of the pressure cooker from stainless steel must necessarily be made using a heat-distributing layer.
- The next criterion for choosing a pressure cooker is the gasket between the lid and the pan. The ring can be rubber or silicone, the second option is more durable.
- Pay attention to the pressure cooker valve. It is important that the steam jet at the opening is distributed on the sides, and not directed upwards - this will help to avoid burns.
- It is also important that the pressure cooker has a protective function, thanks to which the lid can not be opened before the pressure drops.
- Choosing between the electric and mechanical pressure cooker, we can not fail to note the advantages of electric, because it is fully automated, but it will be necessary to pay for such equipment.
- Such additions as a temperature regulator or cooking mode can not be called mandatory for a pressure cooker, but their availability can facilitate the cooking process.
- Carefully before purchasing, inspect the inside of the pressure cooker to make sure there are no scratches and chips in which particles of food can accumulate, causing bacteria to multiply.