The most complete guide to pressure cookers: what and how to cook in them.

Of course, at the beginning of the last century, Escoffier did not use a pressure cooker, but it is safe to say that today he would cook his broths in it.

Part 1.
Principle of operation and types.

Pressure cooker is an amazing working tool for any cook. Traditionally, the long and laborious cooking process is reduced by several times – the pressure cooker needs much less time to reveal the magical flavors and transform the texture of the products than a normal pan. Risotto takes 7 minutes instead of 25, strong chicken broth-90 minutes instead of 2-3 hours. In the pressure cooker can be placed cans for canning, baking bags or vacuum bags (those that are designed for high temperatures) – polenta no longer need to mix continuously, so that it does not stick to the bottom of the saucepan. A high temperature inside the pressure cooker promotes caramelization and Browning until Golden brown-a reaction that adds subtle flavors to your dish, it is impossible to achieve in a humid environment, for example, when stewing. If you are still not a supporter of pressure cookers — try our soup of caramelized carrots (recipe in the application).
sxkiqtqa5oq
The pressure cooker is essentially just a pan with a hermetically sealed lid and a valve to control the internal pressure. The principle of its operation is that the lid does not release steam, which, as it forms, increases the pressure inside the pan. The increase in pressure gives an increase in the boiling point of water, which is usually limited to 100 C (at sea level, as in higher places the boiling point is slightly lower due to lower atmospheric pressure). And since the useful temperature in the pressure cooker is higher, about 120 C, the cooking time is significantly reduced.

Fast, and therefore energy-saving cooking - it is, of course, wonderful, but what really changes the matter – so is the quality of the dishes. In conventional cooking wonderful smells, soaring in the kitchen, warm the heart, but the fundamental components of taste completely dissolved in the air. The sealed environment inside the pressure cooker holds most of these so quickly evaporating flavors. The finished dish retains the most complete range of flavors, as the evaporating elements are condensed on the lid, and then flow down back into the pan.

Too many people avoid pressure cookers simply because they are too lazy to observe safety rules. Relax, in the production technology of modern pressure cookers safety comes first. We recommend using pressure cookers with a built-in spring valve, such as Kuhn Rikon or Fagor, or pressure cookers with a movable valve. Electric pressure cookers are even easier – you just need to set the time, the rest she does herself. Old models of pressure cookers or autoclaves (devices for home canning) can also be used, but they will definitely be louder and not so well retain flavors.
Pressure cookers consumer class come in different sizes: from 4 to 10 liters. Choose a three-layer pressure cooker made of stainless steel (aluminum with a layer of stainless steel) – it is guaranteed to save you from burns. Also make sure the pressure cooker has an indicator that indicates the absolute internal pressure level. Typically, recipes specify a pressure of 1 bar (or 1 technical atmosphere) or 15 psi (pounds per square inch).

THE BUYER'S GUIDE.

Pressure cooker with spring valve.
Pressure cookers with a built-in spring valve are best suited for making broths and sauces. The valve seals the pan tightly, which makes it possible to keep all the volatile components of the taste before they evaporate into the air. Fagor pressure cookers intentionally release a little steam when it is necessary to regulate the internal pressure, but the flavors still lose much less than open pots.
When the internal pressure reaches 1 bar, the indicator shows 1 red bar.
Where to buy: in kitchen equipment stores
Price: $80 for Fagor and $ 200 for Kuhn Rikon

Electric pressure cooker.
It is unlikely that something can be easier to use than an electric pressure cooker: plug into the socket, press the button and set the timer. The only disadvantage is that the food can not be brought to readiness on the stove, and will have to find a separate place in the kitchen for this unit – because in fact it is a device with only one function.
Where to buy: in shops of the kitchen equipment, in hypermarkets
Price: $100 - $135

Pressure cooker with a movable valve.
Such pressure cookers were used by our grandmothers: a rattling, spewing steam machine, the behavior of which is not so easy to determine the level of pressure. In addition, not so safe in comparison with their modern counterparts. But if you use strictly according to the factory instructions, pressure cookers with a movable valve are quite safe and cope with the tasks.
Where to buy: in kitchen equipment stores, at flea markets
Price: $35 - $50

Autoclave.
This hefty unit-the closest relative of the pressure cooker and it is intended for conservation. For cooking it can also be used, but then have to face countless clips on the lid, which is not too convenient to use. As well as autoclaves are usually made of aluminum, and so the food in them burns. Before canning, it is customary to release air from the autoclave, but do not try to do it before cooking in it – again, charming flavors will be lost. On autoclaves often installed a movable valve, but it does not always work.
Where to buy: in kitchen equipment stores
Price: $80 - $200

Part 2. HOW IT WORKS.

So, what is so good pressure cooker? Yes, the fact that when the pressure in it reaches the set value of 1 bar, it is very hot inside – up to 121C. Whether you are cooking broth, tomato goulash or just cooking beans-the temperature of these water-containing dishes, as a rule, will not be able to exceed the boiling point of water – 100 C, and then the water will boil out, which is also undesirable for the cooking process. But in order to quickly extract from the products of important taste-forming reactions or quickly destroy the cell walls of plant products, this temperature is simply not enough. Increasing pressure helps to overcome this difficulty.

Steam under pressure quickly moves heat to the surface of products not immersed in liquid.
The lid is closed with a pin, tightening the wall of the pan. Frequent overloads can spoil the mechanism, and the pressure cooker becomes useless. There are pressure cookers, where bolts are used, clamping the walls from the outside.

In mountainous areas, the atmospheric pressure is lower and the water boils at a lower temperature. In Denver (rise of 1.6 km above sea level) water boils at 95 C, in Chamonix (France; rise of 1 km) boils at 97 C, in Cusco (Peru; rise of 3.4 km) — at 89 C. at a similar height both in pressure cookers, and in open pots cooking takes more time, but even at the top of the pressure cooker is still more effective.

The handle also has a lock-it holds the lid so that it does not open while the contents are under pressure.
Add enough water to the pan — around the food or under the food insert to form a lot of steam.

The spring valve is initially open so that air can escape. When the content starts to heat up, increasing evaporation pushes the valve up and it closes (when the pressure it rises even higher and re-opens, venting excess steam). The valve regulates the pressure inside the pressure cooker according to the specified parameters: usually it is 0.7 or 1 bar (10 or 15 atmospheres), this value is called absolute pressure. At this pressure water boils at 114, or 121 C. once pressure cooker reaches pressure, turn down the heat to avoid overload.

Sealing ring. As a rule, it is a dense rubber gasket, which does not allow the resulting steam and air to evaporate from the pan. As the temperature inside increases steam pressure-this process increases the pressure. Any pieces of food stuck in the gasket can cause a leak, so carefully wash and carefully check the purity of the bands before each use.

There's too much fluid in this pressure cooker. In short, the pan should be filled no more than two-thirds.
Water becomes steam, increasing the pressure inside the pressure cooker as it heats up. The boiling point also rises, as it is directly dependent on the pressure, and just enough to keep the temperature of water and steam at its boiling point, so that the pressure in turn could rise. The pressure continues to rise until the bleed valve is activated.

Spoiler alert: They are much more functional than you think.

Part 3. COOK IN A PRESSURE COOKER

Cooks who are just starting to work with pressure cookers often cook at too high temperatures, which leads to overload of the unit. It is very important to understand that the excess pressure inside the pan does not increase the temperature, but only provokes the emergency valve to bleed off the steam, as a result of which the water inside the pan boils. Repetitive strain can ruin how the Board and the sealing rubber on the lid. Read the factory manual to understand exactly when the pressure in the pressure cooker is absolute, when it is overloaded or when the pressure is released.

1. Prepare the ingredients. If you want to brown onions or any other spices before cooking them in a pressure cooker-save the extra frying pan, you can fry them right in the pan, and then close the lid.
2. Add all ingredients, stir, and close the lid. Definitely need to mix is evenly distributed over the casserole liquid or fat will help to avoid overcooking. Remember that once you close the lid, you will no longer be able to mix the dish.