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Fun with Pressure Cookers

by LiveModern Webmaster last modified Jul 17, 2012 01:05 AM
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by becky last modified Jul 16, 2012

Who knew? I’m new to the world of pressure cookers. My sister raves about hers – she’s had it for 17 years.  Since we’re eating more vegetables this summer, I thought I’d dig in to find out good ways to cook them. Apparently pressure cooking is one of the healthiest. Our steamer gets a workout [...]




 

 

pressure cookerWho knew?

I’m new to the world of pressure cookers. My sister raves about hers – she’s had it for 17 years.  Since we’re eating more vegetables this summer, I thought I’d dig in to find out good ways to cook them. Apparently pressure cooking is one of the healthiest.

Our steamer gets a workout – we use this thing daily for rice, broccoli & cauliflower, & squashes. It’s great.  But in the hot & humid south, we don’t need to add more of it into the kitchen in July.

1679, ahead of its time

The first pressure cooker came into existence in the 17th century. I wasn’t around then. From Wikipedia: Pressure cookers heat food quickly because the internal steam pressure from the boiling liquid causes saturated steam (or “wet steam”) to permeate the food. & because little water is needed, vitamins don’t get leached out like they do when you boil food.

As far as I can tell, the major cons are A) that the cookers themselves are much more expensive than conventional pots. This one’s over $200, but comes highly recommended from Miss Vickie! and B) they’re not dishwasher safe.

The pros are

  • shorter cooking time
  • better flavor
  • higher vitamin retention
  • higher temperatures make it ideal for canning & sterilization

Hopefully we can give this thing a fair shake before the summer growing season ends. Saving our pennies!


 

 

 
 
 

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