Technology of pressure cooker

Everybody knows about the pressure cooker as a kitchen gadget, however knowing about the technology involved that makes this gadget revolutionize the way things are cooked by reduce cooking time while at the same time retaining nutrients will be interesting. At its core, the pressure cooker operates on a simple principle: heat pressure, thermal presure, steam pressure. The pressure cooker has a lid that encloses food and water so that the said water reaches a temperature that goes beyond boiling when heated. The steam pressure increases internally thus makes the boiling of water and other foodstuffs to be cooked in a shorter time.

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The basics of a pressure cooker are a pressure-valve, a lock that attaches over the top and a seal known as a rubber gasket. The valve is pivotal in maintaining optimum pressure within the cooker by letting out steam that would otherwise build up, posing a danger in the process of cooking. The locking lid is another safety feature of the product, which avoids opening it when pressure is applied – something that can be risky. It also provides a very important seal to keep the pressure constant and use the rubber gasket instead of them very often.

Advancements made in the present age have made further improvements on pressure cookers to improve on its efficiency. Products such as the Instant Pot have microprocessor controls, which allow the user to set different cooking programs, preset temperature, and safety features such as Pressure release valves. These innovations make it possible that some of the newer and more complex methods of cooking to be used such as slow cooking, sautéing or yogurt making.

Altogether, the pressure cooker’s technology not only saves time of preparation but also preserves the taste qualities and the most needed minerals in the food, that makes the presence of this tool mandatory appliance in the contemporary cookery process.