Pressure Cooking

From CookingWiki

Pressure cooking is a method of cooking that uses steam pressure to cook food much faster than normal. The heat inside a pressure cooker creates steam that expands, creating 15 pounds per square inch of pressure. This raises the boiling point of water to 250F degrees, which cooks foods in a third of the time it would normally take.

Contents 1 Technique 2 Equipment 3 Typical Recipes 4 See Also

Technique

Pressure cookers use a heavy pan with a lid that locks using an airtight seal and a pressure control device of some type.

Equipment

There are two main types of pressure cookers - the older ones have a jiggle-top device that uses a weight to prevent steam from escaping too quickly. Newer devices use a spring-loaded rod to maintain the pressure.

Typical Recipes

• Vegetables
• Meat

See Also

• Boiling
• Braising

Cooking Techniques
Wet	Braising - Poaching - Boiling - Pressure Cooking - Deglazing
Frying	Pan Frying - Deep Frying - Stir-Frying - Deep Frying - Sweating - Sautéing
Other	Sous-Vide - Slow Cooking - Smoking - Grilling - Roasting