Modern Pressure Cooking: The Comprehensive Guide to Stovetop and Electric Cookers, with Over 200 Recipes

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Purchasing a pressure cooker ( प्रेशर कुकर) is an investment in time and money. Pressure cookers have changed quite a bit in the last few years so there are a lot more options to consider. Modern pressure cookers offer many safety features that pressure cookers of the past did not. If overpressure occurs, modern pressure cookers vent excess steam from a valve stem. If the pressure keeps increasing, the sealing gasket on a modern pressure cooker will be pushed out through a safety aperture in the lid. Pressure cookers have had negative press in the past, with stories of them exploding and throwing their contents across the kitchen. However, today’s models have built-in safety features to give you peace of mind while you’re cooking. Pressure cooking is really good at retaining nutrients, making it a great choice for those who want to eat healthily. As it uses less liquid than other methods (such as boiling), fewer nutrients are drawn out of the food and discarded with the water. The shorter cooking times also help to preserve nutrients in your meals. Winner. Stovetop cookers sear as well as any decent pan in your kitchen. You can pump up the heat as high as your stove will go. The Pressure Cooker Bible from the Pressure Cooker Queen... Wonderful!!!' - Si King, The Hairy Bikers

Winner, sort of. The slow-cooker functions on most multi-cookers work just fine, though they don't allow as much liquid to evaporate as a regular slow cooker will, which means that the already-bland food that comes out of a standard slow cooker is even blander coming out of a multi-cooker. The real answer here is that with these slow-cooker functions, there are no winners. Electric pressure cookers come with extra safety features beyond those seen on stove-top models. In addition, they take the guesswork out of pressure cooking by monitoring and adjusting the pressure and temperature automatically.p. 154. Pressure Cooking Saltfish: In paragraph 4, it should say “Return to high pressure and again, immediately remove from the heat and allow to drop pressure naturally.” (The saltfish needs to be cooked 2-3 times). Winner. This is the real advantage of electric pressure cookers. Either use a preset or set the pressure and the time, then let the machine do the work. No fiddling with knobs; no worrying about timers. With models that include automatic pressure release, you have true set-it-and-forget-it ease. I imagine that the niche this book was aiming for was based on the fact that there are plenty of guides covering the basics but far fewer really taking pressure cooking beyond the basics-done-well recipes that characterise this genre of home cooking.

Stovetop pressure cookers offer only rudimentary temperature control (i.e., they are as accurate as your burners). They're good at getting hot and cooking fast, and that's about it.

Meals in Minutes

If you want maximum flexibility, look for a pressure cooker that is also a multicooker, such as the Instant Pot. These appliances can double up as steamers, slow cookers, rice cookers, or even have dedicated settings for porridge and yoghurt. Some, like the Ninja, can even grill, roast or bake. Multiple pressure settings Modern Pressure Cooking: The Comprehensive Guide to Stovetop and Electric Cookers, with Over 200 Recipes