How Do Pressure Cookers Work?

Pressure cookers are common everyday cooking equipment that uses steam in an airtight container to cook the food. It is perfect for food such as meat or beans that normally require greater heat and time to cook properly. As the name suggests, a pressure cooker is all about pressure.



But how does a pressure is linked with cooking food faster? And how does is this pressure built? To answer all your queries, we shall go through the mechanism by which a pressure cooker operates along with answering a few important questions that you may be wondering about.



Multi Cookers, also known as electric pressure cookers are catching on pretty fast in Sri Lanka. If you would let to get yours for a bargain, here are a few online stores in Sri lanka that you purchase a a multi cooker for a reasonable price:

How do pressure cookers work?


The pressure cooker is an airtight pot that makes use of a valve dedicated to controlling the flow of steam pressure present inside the container. As the heat is applied, the liquid in the cooker turns into steam. This steam or vapors rose from the water or any other liquid is trapped inside the container.

Consequently, the pressure inside the container is increased significantly along with a very high temperature of the liquid. This enhanced level of pressure and temperature greatly influence the entire cooking process. The pressure and hot steam incorporate to cook the food much faster. Let's have a further detailed elaboration on how pressure cookers

How higher pressure cooks food faster?


It is not the pressure but the boiling point of the liquid that helps cooking the food faster. Higher pressure increases the boiling point of water from the average 212 Fahrenheit to as much as 250 Fahrenheit.

This means more temperature is required to boil the water. Therefore, you'll have to apply greater heat and this increased heat will cook food at a much faster rate. The more pressure in the cooker, the shorter will be the cooking time.

Why the steam is trapped?


Since the steam is trapped inside the container with high pressure, the liquid vapors forcefully incorporate into the food being cooked. These liquid vapors with a high temperature will act on the food and as a result, the food breaks down faster.

Therefore, pressure cookers are mostly used to cook hard structured food such as meat, beans, peas, etc. The steam passing through the food is not allowed to escape. As a result, this steam, storing the original flavor of the food, stays within the container and you get a tender meal with better taste and essence.

Conclusion


The pressure formed by the steam in the pressure cooker minimizes the cooking time and it is much faster than baking or boiling the food. Even when compared to a microwave, pressure cookers are better at preserving the original moisture and flavors of the food.

As a result, the food that comes out is loaded with more nutrients, vitamins, and supplements in contrast to boiled foods. As an extra perk, pressure cookers use fewer energy resources as compared to other cooking methods because the cooking time is shorter and so is the utilization of energy. For all the above reasons, pressure cookers are highly preferred for delicious, moist dishes in a shorter time.

Comments