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