Pressure Cook is among the many ways to cook your food or dishes. As the name implies, it uses pressure to cook the food faster or quicker while maintaining all the juices and flavor of your dish. Pressure cooker is usually used for making the tenderest of meats for your dishes. To be able to pressure cook, you will of course need the pressure cooker which is somewhat similar to any pot except that the lid can be closed really tightly to produce the pressure needed. Let’s take a look at pressure cooking more closely and learn tips on how to pressure cook.
First, it is important to choose a pressure cooker if you don’t have one yet. The standard size of pressure cookers is the 6-quart size. If you have one of the old pressure cookers out there, then perhaps you don’t have the quick-release button or option that the modern pressure cookers have. Take note that when you pressure cook something, you can’t just open it up right after cooking. There is too much pressure inside the pot and it can cause major accident if you try to open it up right away. The steam is too hot and will surely burn your skin. You have to release the pressure slowly by letting your pot cool for about 20 minutes or by putting the pot in the sink and running cold water to your pressure cooker to bring down the temperature and pressure. Thus, if you are using the older pressure cookers, you’ll be wasting precious time and water in the process of cooling.
However, if you have the modern pressure cookers, you don’t have to wait that long nor waste water just to cool down your pressure cooker. Newer models already have the quick-release button that allows you to release the pressure inside to complete that dish as soon as possible. Don’t forget that when you press on that button, make sure that you have oven mitts on so your hands won’t get burned. Also, make sure to keep your skin away from the pot to avoid direct contact from the pressure being released.
If you’re just about to shop for a pressure cooker, it’s best to go for a model where you can adjust the pressure through a detachable pressure regulator. Also, look for heat-resistant handles and a locking lid that you can easily open and close. Make sure to get a heavy stainless steel bottom so you can do sautéing and pressure cooking in one.
Pressure cooking is best used for soups, stews, steamed, artichokes, and tough meats. Liquid plays an important role in pressure cooking. Your recipe and your manual will help you figure out how much liquid you’ll need for your dish. It’s always best to have more than less or else your dish will dry up and could get burned. Always have a timer with you or at least set an alarm clock as timing is very crucial.