Saturday, October 17, 2009

Pressure Cooker Basics - What Are They

With all the different methods of cooking available today, many people are not too sire about the pressure cooker basics anymore. Once you know the pressure cooker basics and you start using your pressure cooker, you will wonder how you ever managed without one.

I think the most important basic to understand about pressure cookers is that the high pressure in the pot sends the heat right up and that is why the food cooks so much faster. Because the pot is sealed very tight, the vapor does not escape and that is what sends up the heat. This higher temperature of the pot and the liquid in it is what cooks the food so fast. We all know that lower pressure lowers the cooking point of liquid and higher pressure sends it up. On Mount Everest you cannot make coffee as you cannot get the water hot enough!

The first important thing about pressure cooker basics is that the heat it generates shortens the cooking time of all foods. So, that is why a pressure cooker is such a time savor. You can have a meal ready in minutes, most of the time even faster and healthier than in the microwave!

You can read more about pressure cooker basics at:

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