Do you talk about revolutions? We talk about the invention and crazy implementations of a pressure cooker.
It has changed the way people look at meal preps, by blending convenience with efficiency. Its characteristic ability to retain nutrients and save energy is rooted in fundamental scientific principles.
Here’s exactly how you can get the best of these benefits —
1. The Temperature Game
The science behind the pressure cooker is simple. The boiling water creates steam, which turns into pressure and cooks the food. When you seal the pot and trap steam inside, the pressure cooker raises the boiling point of water from 100°C (212°F) to about 120°C (250°F). This makes your food cook faster than cooking it in a kadhai.
2. Retention of Nutrients
Heat Sensitivity of Nutrients: Many vitamins and nutrients are sensitive to heat. Coated cookers prevent leaching and retain the vitamins of the food.
Bad-quality cookers degrade when exposed to prolonged cooking times or high temperatures. Thus, buy pressure cooker online with a guarantee of durability.
Low Cooking Time: Pressure cookers reduce cooking time by 70% compared to conventional methods and retain the nutrients that might get lost by overcooking.
Water Saving: Water works like magic in a cooker, it reduces leaching, makes food cook fast, and retains all the nutrients of the food.
3. Saves Energy
Faster Cooking: What does GenZ love the most? Efficiency and fastness. Cook food in a jiffy — rice in 10 mins, chicken curry in 20 mins, and khichdi in 20 mins. The faster you cook the more energy you save!
Sealed Environment: The cooked food in a pressure cooker is highly sanitized as it is completely sealed — trapping heat and steam within.
Reduced Heat Loss: The sealed environment of a pressure cooker also means that heat is contained within the pot. Whereas, if you cook in a kadhai, you will lose a significant amount of heat to the surrounding air.
4. Additional Benefits
Flavor Retention: The sealed environment of a pressure cooker locks in flavors and aromas that might otherwise escape during conventional cooking. This means less need for additional seasoning and flavoring, making for a more wholesome meal.
Texture and Moisture: Pressure cooking helps in maintaining the texture and moisture of foods, which can sometimes be compromised with other cooking methods. This is especially beneficial for meats and vegetables, which can become dry or overcooked in standard cooking processes.
Food Safety: The high temperatures achieved in pressure cooking can also help in ensuring food safety by effectively killing bacteria and pathogens that may be present in the food.
Pressure cookers are quite sustainable — in cooking and as an investment. They combine high temperatures and reduced cooking times to enhance nutrient retention and energy efficiency. Anyone can use them for a plethora of cuisine — from quick-fix meals to culinary delicacies.
