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The pressure cooker’s history
Since the beginning of time, cooks have frequently sealed their pots tightly with a little dough wrapped around them or placed a weight on the lid. The goal was to seal the container tightly so that neither liquids nor air could escape.
The French mathematician and scientist Denis Papin made the first effort to construct a pressure cooker in 1979. Naturally, in the early years after its creation, using it was exceedingly risky because the combination of compressed air and water vapor caused a little “explosion” of the tool. The safety valve emerged as a result of the requirement for a safety and decompression mechanism. Denis Papin, a French physicist most known for his research on steam, created the steam digester in 1679 to speed up meal preparation. He cooked meals faster in his airtight cooker by using steam pressure to enhance the water’s boiling temperature. Papin presented his invention as a scientific study to the Royal Society of London in 1681, and he was subsequently elected as a member.
Georg Gutbrod of Stuttgart started producing tinned cast iron pressure cookers in 1864.
José Alix Martnez of Zaragoza was given a patent for the pressure cooker by Spain in 1918. Under patent number 71143 in the Boletn Oficial de la Propiedad Industrial, Martnez gave it the term “olla exprés,” which translates to “express cooking pot.”
After that, the design changed, and the pressure cooker was given its formal name in 1915. Industrial pressure cookers were initially sold in Germany in 1925, and they started to be sold in New York in 1939. Some thought it magical because it was something entirely new, and the distinctive whistle only strengthened this opinion.
The speed of cooking and the quality of the food is the pressure cooker’s two key benefits. In other words, it is a kitchen tool that every home needs to have!
Everything you need to know about the pressure cooker, a contemporary cooking tool, is provided here.
Cooking in a pot moves forward at a speed of 70% faster than traditional methods. That is sufficient to make it your favorite cooking tool just by itself!
The smaller energy footprint and less money wasted due to higher energy efficiency are equally essential. A pressure cooker uses very little energy to cook food. This is because you reduce the fire to a minimum as soon as it achieves the proper pressure. Additionally, it takes substantially less time overall to prepare… Sounds alluring, no?
So far, we’ve covered speed, affordability, sustainability, and an advantageous effect on the environment. What about nutritious cooking, though?
Myth: Using a pressure cooker to cook is unhealthy.
Some people believe that the dish is less healthy than a simple casserole because of the rapid heating and high cooking temperatures.
Truth: Using a pressure cooker to cook is healthful.
This is not the case! The utensil is hermetically sealed, preventing cooked food and its ingredients from coming into contact with air, and further preserving the nutrients.
Simply said, steaming under pressure results in better, healthier food that is made faster and with less energy! Since it sounds wonderful, it is!
“How do I use the pressure cooker to cook?”
1) Fill the pressure cooker with the required amount of water and the ingredients (minimal compared to the simple casserole). If the food needs to be sautéed, do so before carefully sealing the pressure cooker’s lid.
2) Increase the temperature to a high level to start the pressure-building process in the pressure cooker. The safety valve releases the separated oxygen when it reaches the proper pressure, which causes it to climb to the top of the pressure cooker. The pressure cooker will then seal, giving you the signal to reduce the heat. From that point on, you begin and keep track of the cooking time by the recipe and each tool’s instructions.
3) When the procedure is finished, wait for the pressure to decrease before unsealing the pot according to the directions on the tool. Read the usage instructions carefully.
What to be wary of
- Always follow the directions for the usage of each tool, cleaning the cap and hose thoroughly after each use.
- Never fill a pot more than two-thirds full.
- She wants a change if you notice that her tire is losing steam.
- Never open it when the inside is still steaming.
